Ingredients
- 1 pound day-old white French bread - diced into ½-inch cubes and dried (approx 12 cups)
- ½ cup unsalted butter - divided
- 2 cups diced yellow onion
- 1 ½ cups diced celery - about 5-6 stalks
- 2 ½ cups chicken broth
- 2 large eggs
- 3 tablespoon fresh rosemary - or 1 teaspoon dried rosemary
- 2 tablespoon fresh sage leaves (finely minced) - or ½ teaspoon dried sage
- 2 tablespoon fresh thyme - or ½ teaspoon dried thyme
- 2 ½ teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon ground black pepper pepper
Instructions
To Make Bread Crumbs:
- Preheat oven to 250°F. Chop the bread into small cubes. Add 12 cups (1lb) of bread to two baking sheets in a single layer. Bake the bread crumbs for 45 minutes, and toss halfway through. Set aside.
To Make Stuffing:
- Preheat oven to 350°F. Grease a 9×13 casserole dish with nonstick cooking spray or butter.
- Add ½ cup butter to a large pot. Add 2 cups diced onions and 1 ½ cups diced celery to the pot and cook until softened. Add onions and celery to the large bowl with bread crumbs.
- In a separate medium bowl, add 2 ½ cups chicken broth, 2 large eggs, 3 tablespoon chopped fresh rosemary, 2 tablespoon chopped fresh sage, 2 tablespoon chopped fresh thyme, 1 teaspoon salt and ½ teaspoon black pepper to a bowl. Mix together, then pour over top of the bread crumbs and toss everything together.
- Pour into the greased casserole dish. Cover with foil and bake 40 minutes. Uncover and bake an additional 40-45 mins.
Nutrition Info
Calories: 302kcal | Carbohydrates: 35g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 939mg | Potassium: 234mg | Fiber: 3g | Sugar: 5g | Vitamin A: 623IU | Vitamin C: 7mg | Calcium: 85mg | Iron: 3mg
The nutritional information provided is an estimate and is per serving.
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