Traditional Homemade Stuffing

• Meat

  • 2 tsp Poultry seasoning

• Produce

  • 2 cups Celery
  • 2 cups Onion
  • 1/4 cup Parsley, fresh

• Refrigerated

  • 2 Eggs, large

• Canned Goods

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

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1 lb White bread, firm

• Dairy

  • 2 tbsp Butter, unsalted

Found on lovegrowswild.com

Description

Ingredients

• 1 pound firm white bread, cut into 1-inch cubes
• 2 tablespoons unsalted butter
• 2 cups onion, finely diced
• 2 cups celery, finely diced
• 2½ cups low-sodium chicken broth, divided
• ¼ cup fresh parsley, chopped
• 2 teaspoons poultry seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 large eggs

Directions

• Preheat oven to 250ºF. Place the bread cubes in a single layer on baking sheets and bake for 1 hour, stirring occasionally. Set aside and allow the bread to cool.
• Melt the butter in a large skillet over medium heat. Add the onion and celery and cook for 10 minutes, stirring occasionally, until the vegetables are tender and almost golden. Scrape the vegetables and butter into an extra large bowl and add the cooled bread cubes, parsley, poultry seasoning, salt, pepper and 1¼ cup of the chicken broth. In a small bowl, whisk the 2 eggs and the remaining 1¼ cup chicken broth until combined and pour into the bowl of stuffing. Gently mix the stuffing until all the ingredients are completely combined and place in a buttered 13x9-inch baking dish. Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake for another 25-35 minutes until the center is set and the top is golden brown and crisp.