Gustamo kitchen · Thanksgiving
Herb bread stuffing
80 min
Serves 8
10 ingredients
Contains milk, eggs and wheat
Read from the ingredients. Check labels if anyone has an allergy.
Cook the stuffing with eggs to 165 °F (74 °C)
Bake it in its own dish, not inside the bird, and check the temperature in the center.
Source: FoodSafety.gov, USDA FSIS
Ingredients
- 1 lb sturdy white bread, cut into 3/4-inch cubes
- 8 tbsp butter, plus more for the dish
- 2 yellow onions, diced
- 4 celery stalks, diced
- 2 tbsp chopped fresh sage
- 1 tbsp chopped fresh thyme
- 2 1/2 cups chicken broth
- 2 large eggs
- 1/4 cup chopped fresh parsley
- Salt and black pepper
Steps
- Heat the oven to 350 °F.
- Spread the bread on 2 sheet pans and bake for 15 minutes, until dry. Leave the oven on.
- Melt the butter in a large skillet over medium heat. Cook the onions and celery for 10 minutes, until soft.
- Stir in the sage, thyme, 1 tsp salt and some pepper.
- Whisk together the broth and eggs in a large bowl. Add the bread, the vegetables and the parsley and toss well.
- Spread the stuffing in a buttered 9x13-inch baking dish. Cover with foil and bake for 25 minutes.
- Uncover and bake for 20 minutes more, until golden on top and 165 °F in the center.
Make ahead: Dry the bread cubes up to 2 days ahead and keep them in a bag at room temperature.
