https://www.copymethat.com/r/Y8ev4t1OR/easy-bread-stuffing/
107203863
XgPBJxZ
Y8ev4t1OR
2024-10-31 08:24:50
Easy Bread Stuffing
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The chunky, rustic texture of the bread makes for a range of crisped and tender bits. For a twist: Use vegetable broth instead of chicken broth if you want the stuffing to be vegetarian; switch up the type of bread (corn bread and challah are both great options); add sausage (brown 1 pound of crumbled sausage in the pan before adding the onions and celery); or add dried fruit (1/2 cup unsweetened dried cranberries are nice).
Make Ahead: The stuffing can be reheated, covered, in a 300-degree oven until warmed through; uncover for the last 10 minutes of oven time.
Make Ahead: The stuffing can be reheated, covered, in a 300-degree oven until warmed through; uncover for the last 10 minutes of oven time.
Ingredients
- To read the accompanying story, see: The ultimate guide to your first stress-free Thanksgiving.
- Make Ahead: The stuffing can be reheated, covered, in a 300-degree oven until warmed through; uncover for the last 10 minutes of oven time.
- 1 pound white bread, torn into bite-size pieces (about 10 cups)
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 2 large yellow onions, cut into ½-inch dice (about 3 cups)
- 4 ribs celery, cut into ½-inch dice (¾ to 1 cup)
- 2 teaspoons kosher salt
- 2 tablespoons minced fresh sage (may substitute 1 tablespoon dried sage)
- ¼ cup finely chopped flat-leaf parsley
- 2 cups good-quality homemade or no-salt-added chicken stock or broth
- 2 large eggs, lightly beaten
Steps
Directions at washingtonpost.com
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