Traditional Holiday Stuffing

• Produce

  • 4 Stalks Celery
  • 3 cloves Garlic
  • 1 tbsp Parsley, fresh
  • 2 tbsp Thyme, fresh

• Refrigerated

  • 3 Eggs, large
  • 3 Eggs, slices.

• Canned Goods

  • 2 cups Chicken broth

• Baking & Spices

  • 1 1/2 tsp Kosher salt
  • 1 tsp Pepper, black ground

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1 cubed small 9 Cups cubed (small cubes 1 inch sourdough bread, toasted

• Dairy

  • 2 tbsp Cream butter, unsalted sweet
  • 1/3 cup Cream butter, unsalted sweet

Found on loavesanddishes.net

Description

Ingredients

• 1 Tbs Olive Oil
• 2 Tbs unsalted Sweet Cream Butter
• 4 Stalks of celery - cut into tiny pencil eraser size pieces
• 3 cloves garlic - chopped
• 2 Tbs fresh thyme
• 1 ½ tsp kosher salt
• 1 tsp black ground pepper
• 2-2 ½ cups chicken broth (stock)
• 9 Cups cubed (small cubes - about 1 inch) sourdough bread toasted
• ⅓ Cup melted unsalted sweet cream butter
• 3 large eggs - lightly beaten
• 2 oz ham or turkey pieces - pencil eraser sized.
• 3 boiled eggs - cut into slices.
• 1 Tbs chopped fresh parsley

Directions

• Preheat the oven to 375. Use cooking spray to prepare an 11x7 baking dish (9x12 will work too) Heat the olive oil and 2 Tbs of butter in a large iron or non stick skillet over medium heat till butter melts. Add the celery to the oil and cook until soft - about 5 minutes. Add the garlic and cook for another 1 minute - until you can smell the garlic. Add the thyme, salt pepper and ½ cup of the broth and cook one more minute while stirring.
• In a large bowl, combine the heated broth mix you just made with the bread cubes. Add in the additional melted butter, eggs, remaining 1 ½ cups broth and stir using your hands. Doesn’t really work good to use a spoon or a spatula. Fold in the pieces of meat (if any). Gently fold in the boiled egg slices and try to keep the slices as complete as possible.
• Spoon the mixture into the prepared 11x7 dish (9x12 will work). Let stand for 15 minutes. Bake for 40-45 minutes until golden brown. Allow to cool slightly and garnish with parsley.