Turkey Stuffing
  • 1 (1 lb.) loaf french bread, cut into cubes
  • 5 Tbsp. butter
  • 1 large yellow onion, diced
  • 5 stalks of celery, diced
  • 1 large egg, lightly beaten
  • 6 sage leaves, finely chopped (or 1 tsp. dried sage, or ½ tsp. rubbed sage)
  • 4 sprigs thyme, just the leaves, chopped (or 2 tsp. dried thyme)
  • 1 sprig rosemary, finely chopped (or ⅓ tsp. dried rosemary)
  • 1 Tbsp. fresh parsley, chopped (or 1 tsp. dried parsley)
  • ¾ tsp. salt
  • ¾ tsp. black pepper
  • 3 c. low-sodium chicken or turkey broth (or 3 chicken bullion cubes with 3 c. water)
  1. Spread your cubed french bread out on 2 cookie sheets and leave out, uncovered, to dry for at LEAST one day.
  2. On stuffing day, preheat oven to 400 degrees and place the dried bread on one cookie sheet. Put in oven until the bread starts to brown, about 10-15 minutes.
  3. While bread is browning in oven, melt the butter in a large skillet and saute the onion and celery until it is tender.
  4. Remove the browned bread from the oven and place in a large bowl. Add the sauteed onion and celery, and then add the rest of the remaining ingredients and mix well to combine.
  5. Place in greased 9x13 baking pan and cover with foil. Bake for 30 minutes.
  6. After 30 minutes, remove the foil and bake until the top of the stuffing starts to brown, about 10-20 additional minutes.
Recipe by Egg Rolls & Sauce at http://eggrollsandsauce.com/turkey-stuffing/