Classic Stuffing
Although this recipe would traditionally be called dressing because it isn't cooked inside a turkey, it will become the star of your Thanksgiving dinner.
Ingredients:
5 cups of dried bread cut into cubes
8 tbsp. butter, plus more for the baking dish
1 large onion diced
4 stalks of celery, thinly sliced
1 cup shredded carrots (optional)
2 tbsp. garlic minced
2 tsp. parsley
1 tbsp. dried sage
1 tsp. dried thyme
1/2 tsp. dried rosemary
Salt and pepper to taste
4 1/2 cups of Food Club chicken broth (could also use vegetable broth)
2 eggs, beaten
Directions:
- Preheat oven to 350 degrees.
- Butter a large 9x13 baking dish.
- In a large skillet over medium heat, melt butter, onion, celery, and carrots. Cook until soft and transparent.
- Stir in garlic, parsley, sage, thyme, and rosemary. cook 2 more minutes. Season with salt and pepper to taste.
- Place bread crumbs in a large bowl and add skillet mixture. Toss to combine. In a separate bowl, combine chicken broth and eggs. Pour over the bread mixture.
- Transfer to the greased pan and cover with foil. Bake for 50 minutes and remove foil. Bake an additional 15 minutes or until golden brown.