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prep time: 35 minutes cook time: 1 hour, serves 10 10 cups cubed crusty bread (1 lb.), Tuscan, sourdough or country loaves 1 stick Henry's butter 3 medium onions, diced 4 celery stalks, sliced 3 tsp. fresh thyme (or 1 tsp. dried) 2 tsp. fresh sage (or 1/2 tsp. dried) 2 tsp. fresh rosemary (or 1/2 tsp. dried) 2 cups Henry's chicken or vegetable broth salt and pepper to taste 1. Ensure that the bread is either stale or very dry. If not, cube the bread and warm in the oven for 20 to 30 minutes at 325°F. 2. Melt the butter in a large skillet and cook the onions and celery until soft, between 10 and 15 minutes. If you are using dried herbs, add them to the celery and onions at this point. If you are using fresh herbs, add them last. 3. Toss the bread mixture with the stock in a large bowl. Reserve some of the mix for stuffing the bird. Place the remaining stuffing in a pan to bake. Cover the pan with foil and bake for 20 minutes at 375°F. |
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