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Classic Stuffing
1 crusty French loaf, cut into ½” cubes
½ cup butter
1 yellow onion, finely diced
3 celery ribs, finely diced
2-3 cups chicken broth
¼ cup fresh parsley, chopped
1 tbsp thyme leaves
1 tbsp fresh sage, chopped
2 eggs, beaten
salt and pepper
Allow bread cubes to dry out overnight or bake it at 200°F for an hour, tossing it every 15 minutes. In a large skillet melt butter over medium-high heat. Add onion and celery and sauté for 4-5 minutes or until they begin to soften. Add chicken broth, parsley, thyme and sage. Simmer for 3 minutes. Turn off heat and stir in bread cubes until they are well coated. Add beaten eggs and stir well. Pour stuffing into a well-greased baking dish and cover with aluminum foil. Bake at 375°F for about 30.
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