Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
0 servings
18 ouncesbread cubes
1.5 loaves of, or about 12 to 14 cups, preferably toasted or stale 1 cup unsalted butter s diced sweet onion ly 2 diced spoons chopped 1 vegetable stock ture
2 cupscelery
6garlic cloves
kosher salt
pepper
3 tablespoonsfresh sage
3 tablespoonsfresh parsley
3 tablefresh rosemary
2 cupchicken
2eggs
fresh herbs
for sprinkling
Instructions
Step 1
In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs. Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined. Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If the stuffing is getting too browned, you can tent it with foil.
I have successfully made this a day ahead of time and reheated it - it’s just as good! emove the pan from the fridge 60 minutes before reheating it. You can also use this mixture to stuff the bird if you wish!
To serve 4: Cut this recipe in half exactly and bake it in an 8x8 or 9x9 inch dish. I bake for the same amount of time.
To serve 12 to 18: Double this recipe exactly. Bake in a large baking dish, like a 10x15 roasting pan, or baking in two 9x13 baking dishes. I bake for roughly the same amount of time, or about 15 minutes longer.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
