Friday, March 6, 2009

Herbed Bread Stuffing

Made this for Thanksgiving a few years ago. Very traditional and can even be made a day ahead. It also doubles easily.

  • 10 cups (1-inch cubes) crusty country style bread
  • 3 medium onions, chopped
  • 3-4 celery ribs, thinly sliced
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • 1/2 tsp dried rosemary
  • 1 stick unsalted butter
  • 2.5 cups chicken broth

Preheat oven to 325.

Toast bread on a large shallow baking pan in the middle of the oven until just dry (25-30min).

Cook onions, celery and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes.

Stir together bread, vegetables and broth. Salt & pepper to taste.

Cool completely - uncovered.

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