Stuffing

 

Ingredients:

1 loaf, inexpensive sandwich bread, cubed and dried overnight

½ C. unsalted butter

1¾ C. yellow onion, finely diced

2 stalks celery, finely diced

1 t. sage 

2 t. rosemary

2 t. thyme

1½ t. salt

½ t. black pepper

1¾ C. chicken broth

2 large eggs, beaten

Directions:

1. Cube loaf of sandwich bread the night before and leave in a large bowl to dry somewhat.
2. Preheat the oven to 375°F. 
3. Lightly spray a 9×13 baking dish, set it aside.
4. In a skillet melt ¼ cup butter and sauté the onion and celery, uncovered, for 3 minutes, stirring often.
5. Add the sage, rosemary and thyme. Sauté, uncovered, for an additional 2 minutes. 
6. Remove the skillet from heat and stir in the salt and black pepper, and set it aside.
7. Using a large mixing bowl and a wooden spoon, combine the cubed bread, chicken broth, melted remaining ¼ cup butter, and the beaten eggs. 
8. Stir until the mixture is well incorporated.
9. Stir in the cooked onion mixture until all ingredients are combined.
10. Evenly spread the stuffing mixture into the prepared baking dish.
11. Bake for 45 minutes, or until the top of the stuffing is golden brown.