Courtesy of Shelina Wardrope
CLASSIC MAKE-AHEAD BREAD STUFFING RECIPE
Courtesy of www.ehow.com
INGREDIENTS: 3/4 cup unsalted butter, plus more for baking dish 10 to 12 cups day-old baguette(s), cut into small pieces 2 1/2 cups chopped yellow onions 1 1/2 cups chopped celery 2 1/2 cups low-sodium chicken broth 2 large eggs 1 tablespoon chopped fresh rosemary 1/4 cup chopped flat-leaf parsley 1 teaspoon dried sage 1 teaspoon dried thyme 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper
DIRECTIONS: 1. Preheat oven to 250°F. Place breadcrumbs in a single layer on a large baking sheet. Bake for about 25 minutes. Remove from oven and allow to cool. 2. While the bread is cooking and cooling, sauté onions and celery in 3/4 cup of melted butter, about 10 minutes, until the vegetables are soft. 3. In a small bowl, whisk together eggs and chicken stock. 4. In a large mixing bowl, combine the breadcrumbs, herbs, and onion mixture. 5. Add the egg and chicken stock mixture, then stir until everything is combined. 6. Prepare a 9x13-inch casserole dish with a thick coat of butter. Then pour in your stuffing mixture. Cover with foil. Bake the assembled stuffing dish at 350°F for 30 minutes. Remove the foil and bake for another 15 minutes until the edges are golden.
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