Featured Ingredient

Parsley Sage Thyme

Time

“For those who haven’t completely given up on homemade stuffing and are looking for a simple, memorable stuffing, this recipe ( and its tasty variations)  will set you on the path in the right direction.”

Servings

16 servings

Ingredients

• 1 (1 pound) loaf crusty Italian or French bread, cut into 1/2-inch cubes or, if drying and toasting bread is too much trouble, buy unflavored croutons or bread cubes
• 4 tablespoons butter
• 2 onions, diced
• 2 celery stalks, diced
• 1/4 cup minced fresh parsley leaves
• 2 – 3 tablespoons fresh chopped sage
• 2 tablespoons  fresh chopped thyme leaves
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups low-sodium chicken broth
• 2 large eggs
• 1/4 cup Craisins

Directions

1. Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower and upper-middle positions. Heat oven to 400 degrees F. Bake bread until golden, 12 to 15 minutes. Reduce heat to 350 degrees F.

2. Meanwhile, heat butter in a large skillet over medium-high heat. Add onions and celery; saute until soft, 8 to 10 minutes. In a large bowl, mix bread, vegetables and remaining ingredients. Turn into a greased 3-quart baking dish. Cover with foil and bake until steamy, 30 minutes. Remove foil; bake until crusty, 10 minutes longer. Serve immediately.