Herbed Bread Stuffing Recipe

Yesterday I shared my favorite turkey recipe with you. Today I’m sharing my favorite stuffing recipe. It’s awesome the second, and third days. Beyond that, I don’t know because it never lasts that long!

Herbed Bread Stuffing

(found on Epicurious.com nearly a decade ago)

[I’ll double it this year for 15 people who love to take leftovers home.]

10 c. (1-inch) cubes crusty country-style bread (1 lb.)

3 med. onions, chopped

3 celery ribs, thinly sliced crosswise

1 t. dried thyme

1/2 t. dried sage

1/2 t. dried rosemary

1 stick unsalted butter

1 1/2 c. chicken broth

1/2 c. water

Preheat over to 325. Toast bread in a large shallow baking pan in middle of oven til just dry, 25-30 mins. Cook onions, celery and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 mins. Stir together bread, vegetables, broth, water, and salt and pepper to taste, then cool completely, uncovered.

Note: You can make stuffing one day ahead and keep it covered and chilled. Makes about 12 cups


2 responses to “Herbed Bread Stuffing Recipe

  1. Every year I make the stuffing recipe from America’s Test Kitchen’s Family Cookbook. I’m glad you have a stuffing recipe you love! Looks good =)

  2. The Advent Family Bible Study 2010 is posted at https://sites.google.com/site/adventstudy2010/home
    Please pass this information along to all your friends.

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