Traditional Stuffing Recipe PT75M https://img4.recipesrun.com/201907/2019/1108/85/b/233185/300x200x50.jpg 8 servings Ingredients: chopped parsley for garnish 2 large eggs, beaten 3 cups low sodium chicken broth or vegetable broth salt and fresh ground pepper, to taste (I use about 3/4 teaspoon salt and 1/4 teaspoon pepper) 3 tbsp. chopped fresh parsley 1/2 tbsp. chopped fresh rosemary leaves 1 tbsp. fresh thyme leaves 1 tbsp. chopped fresh sage 3 to 4 cloves garlic, minced 4 stalks celery, thinly sliced 2 small yellow onions, diced 6 tbsp. unsalted butter 1 loaf (1 pound) bread, cut into about 1/2-inch cubes and dried (you'll need around 10 cups of bread cubes)
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Traditional Stuffing Recipe

By Ellie

8 Person
75 Minutes
276 Calories
With the perfect combination of buttery and warm bread plus a blend of hearty herbs and aromatics, this Traditional Stuffing will soon be your go-to recipe for years to come.

Ingredients

  • chopped parsley for garnish

  • 2 large eggs, beaten

  • 3 cups low sodium chicken broth or vegetable broth

  • salt and fresh ground pepper, to taste (I use about 3/4 teaspoon salt and 1/4 teaspoon pepper)

  • 3 tbsp. chopped fresh parsley

  • 1/2 tbsp. chopped fresh rosemary leaves

  • 1 tbsp. fresh thyme leaves

  • 1 tbsp. chopped fresh sage

  • 3 to 4 cloves garlic, minced

  • 4 stalks celery, thinly sliced

  • 2 small yellow onions, diced

  • 6 tbsp. unsalted butter

  • 1 loaf (1 pound) bread, cut into about 1/2-inch cubes and dried (you'll need around 10 cups of bread cubes)

Method

  • 01
    Before you begin, make sure bread is dry/stale. If bread isn't dry, place cut up bread cubes on baking sheets and bake at 200˚F for 20 minutes.
  • 02
    Preheat oven to 350˚F.
  • 03
    Butter a 3-quart baking dish and set aside.
  • 04
    Place dried bread cubes in a large mixing bowl and set aside.
  • 05
    Melt 6 tablespoons butter in a large skillet set over medium heat.
  • 06
    Stir in onions and celery; cook for 6 to 8 minutes, or until soft.
  • 07
    Add garlic and cook for 30 seconds.
  • 08
    Stir in sage, thyme, and rosemary; cook for about a minute, or until fragrant.
  • 09
    Stir in parsley and season with salt and pepper and remove from heat.
  • 10
    Add sautéed onions and celery to the bread cubes and stir to combine.
  • 11
    In a separate mixing bowl, whisk together broth and eggs; pour over bread mixture and mix until everything is completely coated.
  • 12
    Transfer mixture to previously prepared baking dish; smooth it out and cover with foil.
  • 13
    Bake for 45 minutes; remove foil and continue to bake for 15 more minutes, or until top is lightly browned.
  • 14
    Remove from oven and let stand 5 minutes.
  • 15
    Garnish with parsley and serve.

Related Tags

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    Traditional Stuffing Recipe

    4.5

    ( By Ellie )

    With the perfect combination of buttery and warm bread plus a blend of hearty herbs and aromatics, this Traditional Stuffing will soon be your go-to recipe for years to come.
    01 Information
    • Grade easy
    • Serving 8 servings
    • Calorie 276 Kcal
    • Prep Time 15 Mins
    • Cook Time 60 Mins
    • Total Time 75 Mins
    02 Ingredients
    chopped parsley for garnish
    2 large eggs, beaten
    3 cups low sodium chicken broth or vegetable broth
    salt and fresh ground pepper, to taste (I use about 3/4 teaspoon salt and 1/4 teaspoon pepper)
    3 tbsp. chopped fresh parsley
    1/2 tbsp. chopped fresh rosemary leaves
    1 tbsp. fresh thyme leaves
    1 tbsp. chopped fresh sage
    3 to 4 cloves garlic, minced
    4 stalks celery, thinly sliced
    2 small yellow onions, diced
    6 tbsp. unsalted butter
    1 loaf (1 pound) bread, cut into about 1/2-inch cubes and dried (you'll need around 10 cups of bread cubes)
    03 Method
    Step 1
    Before you begin, make sure bread is dry/stale. If bread isn't dry, place cut up bread cubes on baking sheets and bake at 200˚F for 20 minutes.
    Step 2
    Preheat oven to 350˚F.
    Step 3
    Butter a 3-quart baking dish and set aside.
    Step 4
    Place dried bread cubes in a large mixing bowl and set aside.
    Step 5
    Melt 6 tablespoons butter in a large skillet set over medium heat.
    Step 6
    Stir in onions and celery; cook for 6 to 8 minutes, or until soft.
    Step 7
    Add garlic and cook for 30 seconds.
    Step 8
    Stir in sage, thyme, and rosemary; cook for about a minute, or until fragrant.
    Step 9
    Stir in parsley and season with salt and pepper and remove from heat.
    Step 10
    Add sautéed onions and celery to the bread cubes and stir to combine.
    Step 11
    In a separate mixing bowl, whisk together broth and eggs; pour over bread mixture and mix until everything is completely coated.
    Step 12
    Transfer mixture to previously prepared baking dish; smooth it out and cover with foil.
    Step 13
    Bake for 45 minutes; remove foil and continue to bake for 15 more minutes, or until top is lightly browned.
    Step 14
    Remove from oven and let stand 5 minutes.
    Step 15
    Garnish with parsley and serve.
    04 Author
    Ellie Ellie
    1078 Recipes

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