Ingredients
Scale
- 8 cups cubed Texas toast or French bread (about 1 loaf)
- ½ cup (1 stick) unsalted butter
- 2 cups white or yellow onion, diced
- 3 celery stalks, sliced into ¼ inch pieces
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon garlic, minced
- 2 tablespoons minced fresh sage
- ½ cup minced fresh parsley
- 3 large eggs, lightly beaten
- 1 ½ cups chicken broth
- 1 tablespoon minced fresh thyme
Instructions
- Preheat the oven to 300°F and toast the bread cubes for 40-60 minutes until crispy.
- Increase the oven temperature to 350°F. Sauté the onions, celery, and garlic in melted butter for 4 minutes.
- Pour the sautéed vegetables over the toasted bread, add salt, pepper, sage, and parsley, and mix well.
- Whisk the eggs and add them along with chicken broth to the bread mixture, stirring gently.
- Transfer the mixture to a greased casserole dish, cover with foil, and refrigerate if not baking right away.
- Bake covered for 30 minutes, then uncover and bake for an additional 10-15 minutes until golden brown.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use stale or thoroughly toasted bread for the best texture.
Feel free to customize with sautéed mushrooms or cranberries for additional flavor.
Adjust broth according to preference for a drier or moister stuffing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 225
- Sugar: 2
- Sodium: 350
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 6
- Cholesterol: 60