Classic stuffing with simple flavors that compliment other Thanksgiving dishes
- 1 pound loaf sourdough bread or baguette Cubed into 3/4" pieces (about 10 cups)
- 1 stick salted butter 4 ounces
- 2.5 cups yellow onion chopped fine
- 1.5 cups celery chopped fine
- 2 tbsp sage chopped fine
- 1 tbsp rosemary chopped fine
- 1 tbsp thyme chopped fine
- 2 tsp salt
- 1 tsp pepper
- 2 cups Taking Stock Foods Unsalted Chicken Bone Broth divided
- 2 eggs
- Preheat oven to 250 degrees. Place cubed bread onto a sheet pan and allow to dry out for about an hour. Remove from oven and allow to cool. You can use stale bread, but make sure that it is truly dried out so it will absorb the liquid you add.
- Preheat oven to 350. Grease a 13"x9" dish, set aside.
- Melt butter in a large saucepan. Add the onion and celery and cook until soft and developing some color. Add the sage, rosemary, thyme, salt and pepper. Remove from heat and cool slightly.
- In a very large bowl, add the bread and the cooked vegetables in butter and stir to combine. Pour in half of the broth and mix until completely absorbed, about 5 minutes.
- Whisk together the remaining broth and egg. Pour into the bread mixture and mix to combine.
- Place the stuffing mixture into your greased pan. Distribute evenly, pressing down lightly so that there are no pockets of air. Cover with aluminum foil or a cookie tray and place in oven. Bake for 45 minutes.
- Remove the covering and bake for an additional 30-45 minutes, until cooked through and a thermometer inserted reads 165. Allow to rest for 5-10 minutes before serving. Can be served room temperature.