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The Perfect Stuffing Blueprint Recipe

By Robert J.Matthews

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8 cups (1 lb) bread cubes (day-old bread works best) 3 tablespoons butter 1 yellow onion, diced 3 ribs celery, diced 3 garlic cloves, minced 1 1⁄2 cups chicken or vegetable broth 1 teaspoon poultry seasoning 1⁄2 teaspoon dried sage 1⁄2 teaspoon dried thyme 1 teaspoon salt 1⁄2 teaspoon black pepper 2 large eggs, beaten 1⁄2 cup fresh parsley, chopped

Ingredients

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Preheat oven to 325°F. Spread out bread cubes in a single layer on baking sheet. Bake 15 minutes until lightly toasted; let cool.

1

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Meanwhile, in a large skillet melt butter over medium-high heat. Add onion and celery; cook 5 minutes until translucent. Add garlic and cook 1 minute more. Transfer to very large bowl.

2

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Add toasted bread cubes, broth, eggs, seasonings and parsley to bowl with veggies; stir gently to combine.

3

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Transfer to greased baking dish, packing down lightly. Cover with foil and bake 30 minutes. Uncover and bake 15 minutes more until top is crispy.

4

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Let cool 10 minutes before serving.

5

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