You can use any leftover bread you have for this. If it is not already stale, cut it in cubes and toast it in the oven prior to mixing to dry it out.
Ingredients:
- 6 Cups of stale bread, cubed into bite size pieces or about 10-12 ounces
- 1/2 Cup (1 stick) unsalted butter
- 1 Cup sweet onions, diced
- 1 Cup celery, diced
- 2 Garlic cloves, minced
- 2 Teaspoons dried sage (or 2 Tablespoons fresh) or 1 teaspoon Bells Seasoning
- 2 Tablespoons chopped fresh parsley
- 1 Teaspoon chopped dried rosemary (or 1 Tablespoon fresh chopped)
- 1 to 1½ Cups of chicken or turkey stock
- 1 Large egg
- Salt and Pepper
- Vegetable spray
Directions: Preheat oven to 375º F
Place the bread cubes in a large mixing bowl and reserve. Melt the butter in a large sauté pan. Add the onions and celery and sauté until soft, about 5 minutes. Add the garlic and cook one more minute. Add all the herbs and about ½ teaspoon each of salt and pepper and 1 cup of the stock. Bring up to a simmer and pour the mixture onto the bread cubes. Mix easily until all the liquid is absorbed. Mix the egg in a small bowl and add that to the bread mixture. Stir in until fully mixed. Add a little more stock if needed so the bread cubes are all moist.
Spray a 9″ baking dish with vegetable spray. Scoop in the stuffing mixture. Bake in oven for 45 to 50 minutes until bubbly and the top has browned. Let stand 5 minutes before serving.
