This is a standard bread stuffing with a crumbly and soft consistency. The bread is toasted and left to harden over night to get that good crunchy texture. It is then flavored with fresh sage leaves, sauteed onions and celery and baked in the oven. This recipe takes some time and effort to prepare but the recipe is well worth it. A perfect side dish for a juicy roast turkey!
(Makes 7+ Servings)
- 30 slices white bread, lightly toasted
- 2 tablespoons butter
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 2 eggs, lightly beaten
- 2 cups chicken broth
- 2 teaspoons rubbed sage
- 1 clove garlic, minced
- salt and pepper to taste
- Allow the toasted bread to sit approximately 24 hours, until hard.
- Preheat oven to 325F. Lightly grease a 9×13 inch baking dish
- Crush the bread into crumbs with a rolling pin and place the crumbs in a large bowl.
- Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and cook until soft.
- Mix the eggs and chicken broth into the bread crumbs. Mix in the liquid with hands so that the bread softens up. The mixture should be moist, but not mushy.
- Mix in the onion, celery, rubbed sage, garlic, salt and pepper
- Press the mixture into the baking dish and bake 1 hour, or until the top is brown and crisp.