Stuffing is hands down my all time favorite part of any holiday meal. To be frank, it’s my favorite of side if any meal that has it. There’s something about bread that hangs out with veggies and stock that makes me weak. Think about it, have you had a fall/ holiday inspired dinner without it? Did the meal feel incomplete, or let you down? Gotta have that stuffing.
During Thanksgiving eve I was always in charge of preparing the stuffing with grandma. This is was a task that I never took lightly. Oh the joys of being a little one, she just added to boxed stuffing. Granted, it worked. It always came out spongy and took on the flavor of the Turkey. This is how I like my stuffing, soft, and full of flavor. My stuffing is packed with veggies, and real flavors to bring the turkey out.
1 cup butter, divided
1 pound day-old Bread, diced into 1/2-inch cubes
1 extra-large Yellow onion, diced
1 1/2 cups Celery, diced small
½ cup cooked and diced Bella Mushrooms
2/3 cup Italian parsley, minced
1/4 cup Sage leaves, minced
3 Tbsp Rosemary, minced
2 Tbsp Thyme, minced
(I use a spice or coffee grinder)
Salt to taste
Pepper to taste
2 1/2 cups Low-Sodium Chicken broth
2 Large Eggs
Preheat oven to 350F and spray a 9×13-inch pan or 3-quart baking dish with cooking spray; set aside.
To a large skillet, add 3/4 cup butter and melt.
Add the onions, celery, mushrooms, and cook until vegetables have softened. Until they begin to lightly brown, about 10 minutes. Stir frequently.
Transfer vegetables to bowl with bread.
Add the parsley, sage, rosemary, thyme, salt, pepper, half of the chicken broth. Toss well to combine; set aside. salt to taste.
To a small bowl, add the remaining chicken broth, 2 eggs, and whisk to combine.
Pour mixture over bread and toss well to combine.
Put mixture into prepared baking dish.
Dice the remaining 1/4 cup butter into 8 to 10 pieces and dot the butter over the top of the stuffing.
Cover with foil and bake for 40 minutes. Uncover and bake for 40 to 45 minutes, or until top is as golden browned