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Name: Thanksgiving Stuffing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1/2 sticks Unsalted butter; 1 lb day old bread cut into 1" pieces; 2 1/2 cups Onions; 1 1/2 cup chopped celery; 1/2 cup chopped fresh parley; 2 TB sage chopped; 1 TB fresh rosemary chopped; 1 TB thyme fresh; 2 tsp Kosher Salt; 1 tsp black pepper; 2 1/2 cups low sodium chicken broth; 2 large eggs

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INGREDIENTS

1/2 sticks Unsalted butter
1 lb day old bread ; cut into 1" pieces
2 1/2 cups Onions
1 1/2 cup chopped celery
1/2 cup chopped fresh parley
2 TB sage chopped
1 TB fresh rosemary chopped
1 TB thyme fresh
2 tsp Kosher Salt
1 tsp black pepper
2 1/2 cups low sodium chicken broth
2 large eggs

INSTRUCTIONS

Step 1

Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.

Step 2

Meanwhile, melt ¾ cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1¼ cups broth and toss gently. Let cool.

Step 3

Preheat oven to 350°F. Whisk 1¼ cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes.

DO AHEAD: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.

Step 4

Uncover dressing and continue to bake until set and top is golden brown and crisp, 40–45 minutes longer (if chilled, add 10–15 minutes for a total time of 1 hour 30 minutes–1 hour 40 minutes).

NOTES

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Thanksgiving Stuffing

1/2 sticks Unsalted butter
1 lb day old bread cut into 1" pieces
2 1/2 cups Onions
1 1/2 cup chopped celery
1/2 cup chopped fresh parley
2 TB sage chopped
1 TB fresh rosemary chopped
1 TB thyme fresh
2 tsp Kosher Salt
1 tsp black pepper
2 1/2 cups low sodium chicken broth
2 large eggs

Step 1
Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.

Step 2
Meanwhile, melt ¾ cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1¼ cups broth and toss gently. Let cool.

Step 3
Preheat oven to 350°F. Whisk 1¼ cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes.

DO AHEAD: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.

Step 4
Uncover dressing and continue to bake until set and top is golden brown and crisp, 40–45 minutes longer (if chilled, add 10–15 minutes for a total time of 1 hour 30 minutes–1 hour 40 minutes).

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Nutrition

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Serving Size: 1 Serving (1673g)
Recipe Makes: 1 Servings

Calories: 2049
Calories from Fat: 587 (29%)

Amt Per Serving		% DV

	Total Fat 65.2g	87 %
	Saturated Fat 27.1g	135 %
	Monounsaturated Fat 19.6g
	Polyunsanturated Fat 11.1g
Cholesterol 914.8mg		281 %
Sodium 8009.4mg		276 %
Potassium 2536mg		67 %
Total Carbohydrate 275.3g		81 %
	Dietary Fiber 22.6g	90 %
	Sugars, other 252.6g
Protein 88.8g		127 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2049

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