Bread stuffing with fresh herbs is considered one of the basic recipes made for thanksgiving and Christmas turkey. It contains eggs, old bread, fresh herbs and spices baked in broth. The variety of additions could be raisins, chopped chicken pieces or leftover. Some people would want to add nuts, but I don’t recommend toasted nuts in any basic stuffing.
– 2 eggs.
– 1 pound of French or Italian bread, cubed.
– ¾ cup of unsalted butter.
– 2 medium onions, diced.
– 3 cups of chicken broth.
– ½ cup of chopped parsley.
– 1 tbsp of fresh thyme.
– 1 tbsp of fresh sage.
– ¾ cup of chopped celery.
– Salt and black pepper.
– Cut the bread into cubes and spread it on a large baking sheet, to dry over night, then toast it in the oven until browned.
– Melt 3 tbsp of butter in a skillet and fry the onions with celery until they become tender. For a nice variation, add sliced sausages to the onions and fry all together until the sausage takes dark color and becomes fully cooked. You can also add raisins in this stage.
– Transfer the onions to a large bowl and beat the eggs over them with salt and pepper, stirring in the thyme and sage to flavor the mixture.
– When the bread cubes cool, toss them in the egg bowl until all ingredients are well mixed. Add the broth gradually while you are tossing the bread, until the cubes absorb all broth.
– Grease a suitable baking pan with the remaining amount of butter, put the stuffing in it, cover it with foil and bake it for 30 minutes on 400F, then remove the foil and let the surface crunches.