Name: Traditional Sage Stuffing
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Ingredients: 2 sticks (1 cup) butter 1 pound dried bread pieces 1 yellow onion, diced 2/3 cup Italian parsley, chopped 1/4 cup sage, chopped 3 Tbsp rosemary, minced 2 Tbsp thyme, minced 1 tsp salt 1 tsp pepper 2 1/2 cups low-sodium chicken broth, divided 2 eggs

Ingredients

Scale

2 sticks (1 cup) butter

1 pound dried bread pieces

1 yellow onion, diced

2/3 cup Italian parsley, chopped

1/4 cup sage, chopped

3 Tbsp rosemary, minced

2 Tbsp thyme, minced

1 tsp salt

1 tsp pepper

2 1/2 cups low-sodium chicken broth, divided

2 eggs

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Instructions

Preheat the oven to 350 degrees. Butter a 9×13 baking dish, on the bottom and sides. Place the dried bread pieces in a large mixing bowl. In a skillet, melt 1 1/2 sticks of butter (3/4 cup). Add the onions and cook until soft. Pour the butter and onions over the bread pieces. Add the herbs, salt, pepper, and 1 1/4 cups of chicken broth. Stir to combine well. In a small bowl, whisk the eggs and remaining 1 1/4 cup chicken broth. Pour over the bread mixture and stir well. Pour the mixture into the prepared baking dish. Cut the remaining 1/2 stick of butter into pieces and dot the top of the stuffing. Cover with foil and bake for 30 minutes. After 30 minutes, remove the foil and continue baking for another 45-50 minutes, until lightly browned.

Notes

If you can’t find fresh bread pieces that have been dried out at your grocery store, you can do this yourself by placing cubed bread on a baking sheet and baking at 250 degrees until dried out.