1 ½ loaves of white bread
¾ cup salted butter
1 large onion
4 stalks of celery
1 tbsp fresh thyme
1 tbsp fresh sage
1 tbsp fresh rosemary
3 tbsp fresh parsley
3 large eggs
2 cups chicken stock
1 tsp salt
½ tsp pepper
spray oil
1. Preheat oven to 350°F. Tear bread into bite sized pieces. Spread out on a sheet pan and bake for 20 minutes or until dried. 1 ½ loaves of white bread
2. Meanwhile, dice a large onion and celery and mince your herbs. 1 large onion, 4 stalks of celery, 1 tbsp fresh thyme, 1 tbsp fresh sage, 1 tbsp fresh rosemary, 3 tbsp fresh parsley
3. Melt butter in a pan on medium low heat then add your onions and celery. Sauté until softened (about 10 minutes). Add your herbs and cook until fragrant (about 2-3 minutes longer) Add salt and pepper to taste. ¾ cup salted butter, 1 large onion, 4 stalks of celery, 1 tbsp fresh thyme, 1 tbsp fresh sage. 1 tbsp fresh rosemary, 3 tbsp fresh parsley, 1 tsp salt, ½ tsp pepper
4. Add dried bread pieces to a large bowl along with your sautéed herbs, onions and celery and mix together. 1 ½ loaves of white bread, 1 large onion, 4 stalks of celery, 1 tbsp fresh thyme, 1 tbsp fresh sage, 1 tbsp fresh rosemary, 3 tbsp fresh parsley
5. Crack 3 large eggs into a separate bowl and whisk. Pour whisked egg into your bread mixture, followed by 2 cups of chicken stock. Mix until the bread has absorbed all the moisture. 3 large eggs, 2 cups chicken stock
6. Spray a muffin pan with oil or add liners. Add in a heaping scoop of your stuffing mixture. Bake in a 350°F oven for 30 minutes. spray oil
1 ½ loaves of white bread
¾ cup salted butter
1 large onion
4 stalks of celery
1 tbsp fresh thyme
1 tbsp fresh sage
1 tbsp fresh rosemary
3 tbsp fresh parsley
3 large eggs
2 cups chicken stock
1 tsp salt
½ tsp pepper
spray oil
1. Preheat oven to 350°F. Tear bread into bite sized pieces. Spread out on a sheet pan and bake for 20 minutes or until dried. 1 ½ loaves of white bread
2. Meanwhile, dice a large onion and celery and mince your herbs. 1 large onion, 4 stalks of celery, 1 tbsp fresh thyme, 1 tbsp fresh sage, 1 tbsp fresh rosemary, 3 tbsp fresh parsley
3. Melt butter in a pan on medium low heat then add your onions and celery. Sauté until softened (about 10 minutes). Add your herbs and cook until fragrant (about 2-3 minutes longer) Add salt and pepper to taste. ¾ cup salted butter, 1 large onion, 4 stalks of celery, 1 tbsp fresh thyme, 1 tbsp fresh sage. 1 tbsp fresh rosemary, 3 tbsp fresh parsley, 1 tsp salt, ½ tsp pepper
4. Add dried bread pieces to a large bowl along with your sautéed herbs, onions and celery and mix together. 1 ½ loaves of white bread, 1 large onion, 4 stalks of celery, 1 tbsp fresh thyme, 1 tbsp fresh sage, 1 tbsp fresh rosemary, 3 tbsp fresh parsley
5. Crack 3 large eggs into a separate bowl and whisk. Pour whisked egg into your bread mixture, followed by 2 cups of chicken stock. Mix until the bread has absorbed all the moisture. 3 large eggs, 2 cups chicken stock
6. Spray a muffin pan with oil or add liners. Add in a heaping scoop of your stuffing mixture. Bake in a 350°F oven for 30 minutes. spray oil