Classic Stuffing is quick, tasty, and a fantastic side dish for holiday feasts.
Ingredient
– 12 cups white bread cubes 1/2 inch diced– 1 cup + 4 tablespoons unsalted butter divided– 1 ½ cups chopped celery– 1 ½ cups chopped onion– 4 cloves garlic minced– 1 tablespoon dried parsley flakes– 2 teaspoons kosher salt– 2 teaspoons ground sage– 1 ½ teaspoons black pepper– 1 teaspoon dried thyme– 1 teaspoon poultry seasoning– ½ teaspoon dried rosemary– 2 large eggs well beaten– 2-3 cups unsalted chicken stock– Fresh chopped parsley for garnish
Introduction
If you have time, leave the bread cubes out overnight. To make them, lay them out flat on baking sheets and bake them at 200°F for 30 minutes, stirring them every 10 minutes.
Step 1
Put away. Warm the oven up to 350°F. Spray cooking spray on an 11x7 baking dish and set it away. Melt the full cup of butter in a big pan over medium-low heat.
Step 2
Add the onion and celery and cook, stirring every so often for 10 minutes, until the celery is soft and the onion is clear.
Step 3
Sage, pepper, thyme, chicken seasoning, garlic, and rosemary should all be added. Add it and cook for one minute. Then turn off the heat. In a bowl,
Step 4
whisk the eggs and 2 cups of stock together well. Put the vegetable mix and bread cubes in a big bowl and stir them together. Pour the filling into the baking dish that has been set up.
Step 5
Melt the last 4 tablespoons of butter and drizzle it over the top. Put foil over it and bake for 40 minutes. Take off the paper and bake for another 20 to 30 minutes,
Step 6
until the top is golden brown and crispy. Put a baking sheet under the dish to catch any drips.
Step 7
After 10 minutes, let it cool down and serve it with fresh chopped parsley on top if you want to.