Ingredients
Scale
- 13–15 cups dry bread cubes* about 2 1 pound loaves (We like to use a heavier bread such as French bread so it soaks up more juice)
- 1 1/2 cups unsalted butter
- 1 cup chopped celery
- 1 cup diced yellow onion
- 2 1/4 teaspoons salt
- 1 teaspoon ground black pepper
- 1 1/2 tablespoons poultry seasoning
- 1 1/2 cups chicken stock (I use low sodium chicken broth)
- 2 large eggs
Instructions
- Preheat the oven to 350ºF. Spray a 2 quart casserole or 9×13″ baking dish with cooking spray.
- In a large skillet, sauté the onion and celery in the butter over medium-high heat for 10-12 minutes, or until the onion and celery are tender. 1 ½ cups unsalted butter, 1 cup chopped celery, 1 cup diced yellow onion
- Place the bread cubes in a large bowl. 13-15 cups dry bread cubes*
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Pour the butter, onion and celery mixture over the bread cubes and mix. Add the remaining ingredients and mix well. 2 ¼ teaspoons salt, 1 teaspoon ground black pepper, 1 ½ tablespoons poultry seasoning, 1 ½ cups chicken stock, 2 large eggs
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Spread the stuffing evenly in the prepared baking dish. Bake for 30-35 minutes or until golden brown.
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Garnish with fresh parsley or other fresh herbs such as rosemary if desired.