Easy Classic Stuffing Recipe

🧂 Ingredients

• 1 lb french Bread
• 1½ stick butter
• 4 stalks celery

  finely diced
• 1 large Onion
• 1/4 cup parsley

  chopped
• 1/4 cup sage

  chopped
• 1 tbsp Rosemary

  finely minced
• 1 tbsp fresh thyme

  finely minced
• 3 cloves garlic
• 2 cups low sodium Chicken broth
• 2 large Eggs
• 3/4 to 1 tsp salt

  or to taste
• 1 tsp pepper

  or add to taste

Instructions

• 1 Melt the butter in a pan over medium to high heat, add the onions and celery and
  cook it down until they start to lose their moisture and become tender. About 10
  minutes.
• 2 Add the minced garlic, rosemary, thyme, sage, and season with salt and pepper.
• 3 Turn off the heat and stir in the parsley. Set aside
• 4 Crack the two eggs in a large bowl and add the broth. Whisk well.
• 5 Add the veggie mixture, bread, and broth. Mix well until the bread becomes
  coated with the mixture.
• 6 Butter the baking dish and add the mixture inside the pan. Press well add salt
  and pepper if desired.
• 7 Bake at 350F covered with foil paper for 30 minutes and bake uncovered for
  another 30 to 40 minutes or till the surface becomes nicely browned.
• 8 Butter a baking sheet then cut the bread into small cubes and place them on a
  single layer inside the baking sheet.
• 9 Bake at 250F in the oven for 40 minutes to 1 hour or until the bread is dried
  out, stirring occasionally.
• 10 Leave to cool completely before using it.
• 11 Cut the bread into cubes and add inside the air fryer. If using a large air
  fryer like mine, you can do it one, and if you have a smaller air fryer, you can
  do it twice.
• 12 Set the air fryer to 200F and leave to cook for 15 to 20 minutes or until the
  bread cubes are dried out, stirring about every 5 minutes.
• 13 Leave to cool completely before using it.
• 14 Place your bread cubes in a large pan and leave them to sit on the countertop
  covered for 1-2 days to dry out.
• 15 Shake up the bread cubes every once in a while so that all the cubes can be
  air-dried.

Nutrition Info