- 4 tablespoons butter-margarine (to keep it dairy-free)
- 1 medium onion (chopped)
- 3 celery stalks (cut crosswise in ¼" slices)
- 1/2 teaspoon kosher salt
- 1 teaspoon ground sage
- 1 teaspoon thyme
- 10 cups bread cubes (dried unseasoned, found in the bread section at the grocery store)
- 1 1/2 cups chicken broth
- 1 egg
- 1/4 cup fresh parsley (chopped)
|Calories190Calories from Fat70|
|% DAILY VALUE|
|Calories from Fat70|
|% DAILY VALUE|
James 22 Dec 2018
Excellent, used a tablespoon of fresh thyme and sage.
Sarah S. 24 Nov 2018
Perfect as it is! You can easily dry bread slices at home if you can’t find bread cubes at the grocery stores.
Katrina S. 23 Nov 2018
It turned out tasty! Instead of just adding the thyme and sage, I added poultry seasoning for some extra flavor. Also, I only had a carton of egg whites, so I added that in replace of the whole egg. Not sure if that made much of a difference though. I would definitely keep this recipe around for next Thanksgiving!
Sonya 7 Oct 2018
I made this and it came out lovely. However, I did NOT add the egg. I just felt that the chicken broth would bind the stuffing and hold it. And it did. No egg necessary. Simply add a bit more broth.
Chris Taylor 1 Apr 2018
always turns out great
Will Jones 14 Dec 2017
Very bland and dry. I added significantly more broth and it was still very dry and underwhelming.
Melody Schultz 27 Nov 2016
Flavor was good! Used 32 ounces of chicken broth instead of 1 1/2 cups. Probably could of used a little more. I like my stuffing moist!