Image of Bread Stuffing

Bread Stuffing

Prep Time
< 30 minutes
Total Time
< 90 minutes
Calories Per Serving
360

Ingredients

  • 1½ pounds French bread, cut into 1-inch cubes
  • ¾ cup (1-1/2 sticks) butter
  • 1 clove garlic, minced
  • 1½ cups diced celery
  • 1½ cups diced onions
  • 3 bay leaves, chopped
  • 2 tablespoons fresh thyme
  • 10 fresh sage leaves, chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 cups chicken broth
  • 3 large eggs, beaten
  • ⅓ cup chopped fresh parsley

Directions

  1. Preheat oven to 350°F. Butter 3-quart covered casserole dish. Place bread cubes in single layer on large baking sheet. Bake 8 to 10 minutes or until bread is golden brown, stirring once during baking. Cool on wire rack.**Bread can be toasted 1 day in advance. Store in large resealable food storage bag until needed.
  2. Melt ¾ cup butter in large skillet over medium heat. Add garlic; cook and stir 1 minute. Add celery, onions and bay leaves; cook and stir 6 to 8 minutes or until vegetables are soft. Add thyme, sage, salt and pepper; cook and stir 1 minute.
  3. Combine broth and eggs in medium bowl. Place toasted bread in large bowl; stir in parsley and cooked vegetable mixture. Add three fourths of broth mixture; stir in gently. Stuffing should be moist but not wet; add remaining broth mixture as necessary.
  4. Spoon stuffing into prepared casserole dish. Cover; bake 30 minutes. Remove cover; bake 20 to 30 minutes or until top of stuffing is golden brown and crisp; center of stuffing should reach 165°F.
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Ingredients

  • 1½ pounds French bread, cut into 1-inch cubes
  • ¾ cup (1-1/2 sticks) butter
  • 1 clove garlic, minced
  • 1½ cups diced celery
  • 1½ cups diced onions
  • 3 bay leaves, chopped
  • 2 tablespoons fresh thyme
  • 10 fresh sage leaves, chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 cups chicken broth
  • 3 large eggs, beaten
  • ⅓ cup chopped fresh parsley

Nutritional Facts

People Served
12
Carbs Per Serving
50g
Cholesterol Per Serving
75mg
Dietary Fiber Per Serving
1g
Protein Per Serving
10g
Saturated Fat Per Serving
8g
Sodium Per Serving
1150mg
Sugar Per Serving
3g
Total Fat Per Serving
13g
Trans Fat Per Serving
0g