Favorite Stuffing

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Pre-Notes

The stuffing can be assembled in the baking dish, then wrapped tightly in plastic wrap and refrigerated for up to 24 hours before baking. To bake, let the stuffing stand at room temperature for 30 minutes. Remove the plastic wrap and proceed to bake as directed.

This recipe can be doubled and baked in a 15 x 10 baking dish.

Ingredients

1. 6 T butter, plus extra for baking dish
2. 2 medium ribs celery, chopped fine
3. 1 medium onion, minced
4. 1/4 c parsley leaves, minced
5. 1 1/2 T fresh sage leaves, minced or 1 t dried
6. 1 1/2 T fresh thyme leaves, minced or 1 t dried
7. 1/2 T fresh marjoram leaves, or 1/2 t dried
8. 21 oz herb seasoned cubed stuffing, such as Pepperidge Farm
9. 4 cups chicken stock or low sodium canned chicken broth
10. 2 eggs, beaten lightly
11. 1 t salt
12. 1 t ground black pepper

Instructions

1. Adjust oven rack to center position and heat oven to 400°F.
2. Heat butter in 12 inch skillet over medium-high heat.
3. Add the celery and onion and sauté, stirring occasionally, until softened, about 10 minutes.
4. Stir in parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute longer.
5. Transfer to a very large mixing bowl.
6. Add the cubed stuffing, broth, eggs, salt, and pepper to the vegetables and toss gently to distribute dry and wet ingredients evenly.
7. Turn mixture into buttered 9 x 13 baking dish.
8. Cover with foil and bake for 25 minutes.
9. Remove the foil and continue to bake until golden, about 30 minutes longer.
10. Cool for 10 minutes before serving.

Picture of Recipe