Healthy Baked Stuffing

• Produce

  • 1 1/2 cups Celery
  • 1/2 cup Flat leaf parsley, fresh
  • 1 tbsp Rosemary, Fresh
  • 2 tbsp Sage, fresh
  • 1 tbsp Thyme, fresh
  • 2 1/2 cups Yellow onion

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 2 1/2 cups Chicken broth, low-sodium

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 2 tsp Thm mineral salt

• Bread & Baked Goods

  • 10 cups Simple soda bread

• Dairy

  • 3/4 cup Butter, unsalted

Found on wonderfullymadeanddearlyloved.com

Description

Ingredients

• 10 cups Simple Soda Bread (torn into 1 inch pieces, you can also use this Basic Yeast Bread or the Nuke Queen Bread)
• ¾ cup unsalted butter
• 2½ cups yellow onion (chopped)
• 1½ cups celery (1/4 dice)
• ½ cup fresh flat leaf parsley (chopped)
• 2 tablespoons fresh sage (chopped)
• 1 tablespoon fresh rosemary (chopped)
• 1 tablespoon fresh thyme (chopped)
• 2 teaspoons THM Mineral Salt
• 1 teaspoon freshly ground black pepper
• 2½ cups low-sodium chicken broth (divided)
• 2 large eggs

Directions

• Tear or cut bread into cubes/pices and spread out on a rimmed baking sheet. Set aside to allow it to dry out a bit. Personally I let mine sit out over night.
• Place bread into a large mixing bowl. Melt butter in a large skilet and cook, onions and celery until soft and beginning to brown. Add to the bowl with the bread. Stir in the spices. Drizzle 1¼ cups of broth and toss gently. Let this mixture cool slightly.
• Preheat oven to 350. Whisk remaining broth with eggs and add to the bread mixture; fold gently to combine. Transfer to a buttered 13x9 pan, cover with foil and bake about 40 minutes.
• Remove foil and bake until golden and crispy on top.

Nutrition