Classic Traditional Thanksgiving Stuffing
INGREDIENTS:
1 cup (2 sticks) unsalted butter, divided
1 pound day-old white French bread, diced into 1/2-inch cubes and dried
1 extra-large (about 2 1/2 cups) sweet Vidalia or yellow onion, diced small
1 1/2 cups celery, diced small
2/3 cup Italian flat-leaf parsley leaves, finely minced
1/4 cup fresh sage leaves, finely minced
3 tablespoons fresh rosemary (sticks discarded), finely minced
2 tablespoons fresh thyme (sticks discarded), finely minced
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste
2 1/2 cups low-sodium chicken broth, divided
2 large eggs
DIRECTIONS:
Preheat oven to 250F. Place cubed bread on a baking sheet and bake, stirring occasionally, until dried out, about 45 minutes. You must begin with very dry bread or it’ll turn to mush. Tip – To save time on the day of, bake and dry out the bread the night before and leave uncovered on the counter uncovered until the morning you’re ready to make the stuffing.
When you’re ready to make the stuffing, transfer bread to a very large bowl; set aside.
Preheat oven to 350F and spray a 9×13-inch pan or 3-quart baking dish with cooking spray; set aside.
To a large skillet, add 3/4 cup (1 1/2 sticks) butter and heat over medium-high heat to melt.
Add the onions, celery, and cook until vegetables have softened and are just beginning to lightly brown, about 10 minutes. Stir frequently. Transfer vegetables to bowl with bread.
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