Ingredients
Scale
- 1 pound (16 oz) white or sourdough bread, cut into 1-inch cubes (about 10–12 cups)
- 1/2 cup unsalted butter
- 2 cups yellow onions, finely chopped
- 1.5 cups celery, thinly sliced
- 3 tablespoons fresh sage, finely chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups halal chicken broth or vegetable broth
- 2 large eggs, beaten
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter.
- If your bread cubes are fresh, spread them on a baking sheet and toast them in the oven for 10-15 minutes until they are dry and slightly crisp. Place the dried bread cubes into a very large mixing bowl.
- In a large skillet, melt the 1/2 cup of butter over medium heat.
- Add the chopped onions and celery to the skillet. Sauté for about 8 to 10 minutes, or until the vegetables are soft and translucent.
- Stir in the fresh sage and thyme. Cook for another 1 minute until the herbs are fragrant.
- Pour the butter and vegetable mixture over the bread cubes in the bowl. Add the salt, pepper, and fresh parsley. Toss gently to coat the bread.
- In a separate small bowl, whisk the chicken broth and the beaten eggs together.
- Slowly pour the broth mixture over the bread. Fold everything together gently with a large spoon until the bread has absorbed the liquid.
- Transfer the stuffing mixture to the prepared baking dish. Spread it out evenly but do not pack it down too hard.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for another 20 to 25 minutes. The top should be golden brown and crispy.
- Let the stuffing rest for 5 minutes before serving.
- Cook Time: 75 minutes