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Herb Stuffing Recipe

   
 

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     Herb Stuffing

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   10
Preptime   Overnight

Ingredients
6tb of Sam's Club garlic butter
1tb oil
10c of sourdough bread (about 1 to 1.5 loaves)
2c sliced 1/4 inch celery
2c diced yellow onion
1/2c diced mushrooms
1/2c chopped fresh flat leaf parsley
2tb chopped fresh sage
1tb chopped fresh thyme
 
1/2tb chopped rosemary
1ts ground black pepper
2.5 to 3c low sodium chicken broth (divided)
2 large eggs
1ts kosher salt
1-2ts chicken bouillon powder

Instructions
Preheat oven to 250 degrees. Slice bread into 1/2 by 1/2 inch cubes. Scatter onto rimmed baking sheet in a single layer. Bake, stirring occasionally, until dried out. Let cool. Place bread in large bowl, loosely covered and let set overnight. NOTE Do not just let dry overnight. There will still be moisture.
Butter 9x13 baking dish. Preheat oven to 350 degrees. Melt butter and oil into large skillet over medium-high heat. Add celery and let sweat. Then add onions and mushroom. Stir for about 10 minutes. Slightly flavor with chicken bouillon. Then add mixture to large bowl containing the bread. Stir in herbs, salt and pepper. Drizzle in 1 and 1/4c chicken broth. Toss gently and let cool.
Whisk remaining chicken broth and eggs in a small bowl. Add to bread mixture. Add more broth if it looks dry. Fold to thoroughly combine. Transfer to baking dish and cover with foil. Bake for about 40 minutes. Discard foil and bake until top is crispy and brown for another 40 minutes.
NOTE- Dressing can be made overnight. Cook as noted but add an additional 15 minutes to cooking time. Note- If using herb bread, then cut down on the fresh herbs.


Originally Submitted
12/1/2015





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