Traditional Thanksgiving Stuffing with Parsley, Sage, and Thyme

Ingredients List

• 1 (1 pound) loaf crusty Italian or French bread, cut into 1/2-inch cubes or unflavored croutons or bread cubes

• 4 tablespoons unsalted butter

• 2 onions, diced

• 2 stalks celery, diced

• 2 cups low-sodium chicken broth

• 2 large eggs, beaten

• ¼ cup minced fresh parsley

• 1 teaspoon dried sage, rubbed between fingers

• 1 teaspoon dried thyme leaves

• ¾ teaspoon salt

• ½ teaspoon ground black pepper

Instructions

1. Arrange the bread cubes in a single layer on two large baking sheets and let them dry for 3 hours or overnight.

2. Preheat the oven to 400°F (200°C) and adjust the oven racks to the lower and upper-middle positions. Grease a 3-quart baking dish.

3. Bake the bread cubes in the preheated oven for 12 to 15 minutes, or until golden.

4. Reduce the oven temperature to 350°F (175°C).

5. In a large skillet, melt the butter over medium-high heat. Add the onions and celery, sautéing until softened, about 8 to 10 minutes. Transfer the mixture to a large bowl.

6. Stir in the bread cubes, chicken broth, eggs, parsley, sage, thyme, salt, and black pepper, and mix well. Transfer the mixture to the prepared baking dish and cover with aluminum foil.

7. Bake in the preheated oven for about 30 minutes, or until steamy. Remove the foil and continue baking for another 10 minutes, until the top is crusty. Serve immediately.

Helpful Tips

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutritional Information (per serving)