stuffing recipe

Ingredients

• 1 loaf (about 1 pound) stale bread, cubed
• 1/2 cup unsalted butter
• 1 large onion, chopped
• 2 celery stalks, chopped
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 4 cups chicken broth

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large skillet, melt butter over medium heat. Add onion and celery and cook until softened, about 5-7 minutes.
3. Add sage, thyme, and pepper to the skillet and cook for 1 minute more, stirring constantly.
4. In a large bowl, combine the bread cubes and the onion-celery mixture.
5. Gradually pour in the chicken broth, tossing to moisten the bread. Do not add all the broth at once; adjust to your desired consistency.
6. Transfer the stuffing to a greased 9x13 inch baking dish.
7. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until golden brown and heated through.

Notes

• For best flavor, use day-old or stale bread. If your bread isn't stale, you can dry it out in a low oven (200°F / 93°C) for 30-60 minutes.
• To ensure even cooking, use a kitchen thermometer to check the internal temperature of the stuffing - it should reach 165°F (74°C).
• If the stuffing becomes too dry during baking, add a little more broth.
• This stuffing is best served warm. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.