Stuffing for Sage Haters
Ready In: 14 hrs
Serves: 4-6
Ingredients
- 16 ounces chicken broth
- 1 cup butter
- 3 eggs, lightly beaten
- 1 1⁄2 cups diced onions
- 2 cups diced celery
- 1 loaf white bread, cut into about crouton sized pieces
- salt and pepper, to taste
Directions
- Preheat oven at 200 degrees farenheit.
- Cut up loaf of plain white bread into crouton sized pieces, re-fluffing as necessary if they were smashed.
- Place pieces into oven and bake for one hour, rotating about 3 times to get even crisping.
- Let bread pieces sit in oven overnight.
- The next day, preheat oven to 325 degrees farenheit.
- Dice onions and celery.
- Melt butter in large cooking pot or saucepan and add onion & celery, cooking on about medium heat for around 15 minutes or until onions are starting to become translucent and celery has softened a little. Stir constantly to keep butter from burning.
- Add salt & pepper to butter, onions, and celery, and set aside.
- Place bread pieces into large mixing bowl.
- Lightly beat 3 eggs and pour onto bread pieces. Combine thoroughly until all pieces are coated fairly evenly.
- Pour butter, onion, and celery over bread and combine again.
- Pour chicken broth into bread mixture and combine once more.
- Place everything into 9 x 13 pan that has been lightly buttered or sprayed with cooking spray so bottom will not stick.
- You may add more chicken broth over the top before placing in oven depending on how moist you want your stuffing to be.
- Place in oven and bake for about an hour, uncovered. You may cook for longer if you want more crisping on top.
- Serve with turkey, mashed potatoes, green beans, and most certainly turkey gravy.
- Enjoy.
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