The Humpherys Family

Traditional Bread Stuffing

Recipe Added:  11/6/2014
6 Tbsp butter
2 stalks celery, finely chopped
1 medium onion, minced
¼ cup minced fresh parsley
1 tsp dried sage
1 tsp dried thyme
½ tsp dried marjoram
21 oz dried bread cubes (10-11 slices)
3½ cups chicken stock
2 eggs, beaten lightly
1 tsp salt
1 tsp black pepper
Preheat oven to 400 F. Butter a 9x13 casserole dish; set aside. In a large skillet, melt butter over medium-high heat. Add celery and onion and sauté until softened, stirring occasionally, about 8-10 minutes. Stir in parsley, sage, thyme, and marjoram, and cook until fragrant, about 1 additional minute. Transfer to a very large mixing bowl.

Add bread cubes, chicken stock, eggs, salt, and pepper, and stir with a rubber spatula or wooden spoon to distribute the dry and wet ingredients evenly. Turn the mixture into the prepared casserole dish. Cover with foil and bake 25 minutes. Remove foil and continue to bake until golden brown, 25-30 additional minutes. Allow to sit for 10 minutes before serving.
Notes
This is like what Mom (Adele) used to make.
Advanced Preparation
The stuffing can be assembled in the baking dish, then wrapped tightly in plastic wrap and refrigerated for up to 24 hours before baking. To bake, let the stuffing stand at room temperature for 30 minutes. Remove the plastic wrap, then cover with foil and bake as directed..
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