Ingredients
| white bread, torn or cubed |
1.5 loaves
|
| large onion, diced |
1
|
| stalks of celery, diced |
4
|
| fresh thyme, minced |
1 Tbsp
|
| fresh sage, minced |
1 Tbsp
|
| fresh rosemary, minced |
1 Tbsp
|
| fresh parsley, minced |
3 Tbsp
|
| salted butter |
3/4 cup
|
| salt |
1 tsp
|
| pepper |
1/2 tsp
|
| large eggs |
3
|
| chicken stock |
2 cups
|
Directions
- PREHEAT oven to 350° F.
- TEAR bread into bite-sized pieces. SPREAD OUT on a sheet pan and BAKE for 20 minutes or until dried.
- While bread bakes, DICE onion and celery small, and MINCE your herbs.
- MELT butter in a pan on medium-low heat, then ADD your onions and celery. SAUTÉ until softened (about 10 minutes). Then, ADD your herbs and COOK until fragrant (about 2-3 minutes more).
- ADD dried bread pieces to a large bowl along with your SAUTÉED herbs, onions, and celery, mixing to combine.
- CRACK three large eggs into a separate bowl and WHISK. POUR whisked egg into your bread mixture along with 2 cups of chicken stock, salt, and pepper. MIX until the bread has absorbed all the moisture.
- SPRAY a muffin pan with oil or ADD liners. ADD in a heaping scoop of your stuffing mixture. BAKE at 350° for 30 minutes. REMOVE and SERVE warm.
Recipe created in partnership with @chefgenevieve