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Easy and Savory Homestyle Stuffing

Name: Easy and Savory Homestyle Stuffing
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1/4 cup fresh sage leaves, finely chopped; 3 tablespoons fresh rosemary leaves, finely chopped; 2 tablespoons fresh thyme leaves, finely chopped; 2 large eggs; 1 extra-large sweet Vidalia onion, diced small; 2/3 cup Italian flat-leaf parsley leaves, finely chopped; 1 teaspoon pepper; 1 teaspoon salt; 2 1/2 cups low-sodium chicken broth, divided; 1 cup unsalted butter, divided; 1 pound stale white French bread, diced into 1/2-inch cubes; 1 1/2 cups celery, diced small

Who says traditional has to mean difficult? Enjoy a genuine, homestyle stuffing that will become a staple at your holiday table with this easy-to-follow recipe. This delicious dish blends a medley of fresh herbs with tender vegetables and crunchy, dried bread cubes, making it a crowd-pleasing, heart...

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1 hr 20 min

TOTAL TIME

282

CALORIES

$0.91

PER SERVING

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Ingredients

12 INGREDIENTS

12 SERVINGS

1/4 cup fresh sage

finely chopped

3 tbsp fresh rosemary

finely chopped

2 tbsp fresh thyme leaves

finely chopped

2 large eggs

1 large sweet vidalia onion

diced small

2/3 cup italian flat-leaf parsley

finely chopped

1 tsp pepper

1 tsp salt

2 1/2 cups low sodium chicken broth

divided

1 cup unsalted butter

divided

1 lb stale white french bread

diced into 1/2-inch cubes

1 1/2 cups celery

diced small

Directions

12 STEPS

20 min

PREP TIME

1 hr

COOK TIME

1 hr 20 min

TOTAL TIME

Preheat your oven to 350 degrees Fahrenheit. Grease a 9x13-inch baking dish and set aside.

In a large Dutch oven or pot, melt 3/4 cups of the unsalted butter over medium-high heat.

Add the diced Vidalia onion and celery to the pot. Cook until the vegetables have softened and are beginning to lightly brown for about 10 minutes.

Add the chopped Italian flat-leaf parsley, sage, rosemary, and thyme to the pot. Season with salt and pepper.

Add 1 1/4 cups of the low-sodium chicken broth. Stir well to combine everything. Remove the pot from the heat.

Pour the stale white French bread cubes into the pot and toss well until coated.

In a small bowl, whisk the two large eggs with the remaining chicken broth. Pour this liquid mixture over the bread, ensuring all pieces are saturated.

Transfer the stuffing mixture into your prepared baking dish.

Cut the remainder of the butter into small pieces and distribute them evenly on top of the stuffing.

Cover the dish with foil and place in the preheated oven. Bake for 40 minutes.

After the time has passed, remove the foil and continue baking for another 20 minutes, or until the top is golden brown and crispy.

Serve the stuffing hot, as a classic side dish for your Thanksgiving meal.