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Classic Bread Stuffing by Shannon Lang serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

down-home favorite

Ingredients:

1 Lb

crusty Italian or French bread, cut into 1/2 inch cubes

4 Tbsp

butter

2 med

onion, diced

2 rib

celery, diced

1/4 C

minced fresh parsley

1 tsp

dried rubbed sage

1 tsp

dried thyme leaves

1 tsp

salt

1/2 tsp

pepper

2 C

chicken broth

2 large

eggs

1 10.75 oz can

cream of mushroom soup

Directions:

Spread bread cubes in a single layer on two large baking sheets and let dry out a couple of hours, or overnight, at room temperature.

Adjust racks to lower and upper-middle positions and heat oven to 400.

Bake bread until toasty and dry, about 12-15 min. Remove from oven and set aside. Reduce temperature to 350.

Meanwhile, melt butter in a large skillet over medium-high heat. Add onions and celery; saute until soft, about 8-10 min.

Transfer sauteed vegetables to a large bowl, add bread and remaining ingredients, and mix well. Turn into a 3-qt baking dish. Cover with foil and bake until hot and steamy, about 30 min.

Remove the foil and continue to bake until the top is crusty, about 10 min longer.

Categories:

Breads & Quick-breads
Holiday Favorites
Side Dishes