Easy Bread Stuffing - 8 Servings

Easy Bread Stuffing

From: WashingtonPost

Ingredients

• 1 lb white bread, torn into bite-size pieces (~10 cups)
• 8 tbsp (1 stick) unsalted butter, room temp
• 2 large yellow onions, diced 1/2 inchs (~3 cups)
• 4 ribs celery, diced 1/2 inch (~3/4 to 1 cup)
• 2 tsp kosher salt
• 2 tbsp minced fresh sage (or 1 tbsp dried)
• 1/4 cup finely chopped flat-leaf parsley
• 2 cups good-quality homemade or no-salt-added chicken stock or broth
• 2 large eggs, lightly beaten

Directions

1. 1) Preheat the oven to 375 degrees.

2. 2) Arrange the bread pieces in a large baking dish; toast (middle rack) for about 10 minutes, stirring occasionally, until they look dried and crisped. Cool to room temperature.

3. 3) Meanwhile, melt half of the butter in a large pot over medium heat. Stir in the onions and celery; cook for about 12 minutes, stirring occasionally, until they are just softened. Turn off the heat and stir in the salt, sage, parsley and the toasted bread pieces. Pour in the stock or broth and the eggs, then stir to incorporate and evenly moisten the mix.

4. 4) Coat the now-empty baking dish with 2 tablespoons of the butter, then pack the stuffing mixture in it. Dot the top with the remaining 2 tablespoons of butter.

5. 5) Bake the stuffing (middle rack) for about 45 minutes, until it is firm to the touch and the top is browned and crisp. Serve hot.