Ingredients
- 1 loaf day-old white bread (about 1 pound) cut into 1-inch cubes
- 1 large onion finely chopped
- 3 stalks celery finely chopped
- 1/2 cup unsalted butter
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 2 cups low-sodium chicken broth
- 2 large eggs beaten
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 350°F. Spread the bread cubes in a single layer on a baking sheet and bake for 10-15 minutes until dry and toasted. Transfer to a large mixing bowl.
- In a large skillet, melt butter over medium heat. Add onion and celery, and cook until softened, about 8-10 minutes. Stir in sage, thyme, and marjoram, and cook for another minute.
- Pour the vegetable and herb mixture over the toasted bread cubes. Add salt and pepper to taste. Toss to combine.
- In a small bowl, whisk together the chicken broth and beaten eggs. Pour over the bread mixture and gently fold until the bread is evenly moistened.
- Transfer the stuffing to a buttered 9x13-inch baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 20-30 minutes until the top is golden brown.
- Garnish with fresh parsley before serving. Serve warm as a side dish to your favorite main course.
