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Ingredients
2 tablespoons unsalted butter
1 medium onion, peeled and chopped
1 cup chopped celery, including leaves
1 cup chopped Italian parsley
1 tablespoon salt
1 ½ teaspoons freshly ground pepper
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
10 cups stale bread, cut into ½-inch cubes, lightly toasted
¾ cup chicken broth, homemade or low-sodium canned, plus more if needed
Nutritional analysis per serving
34 grams carbs; 11 milligrams cholesterol; 217 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 6 grams fat; 3 grams fiber; 349 milligrams sodium; 7 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt butter in a large skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add celery, parsley, salt, pepper and herbs and cook for 5 minutes. Place in a large bowl, add bread and broth and toss to combine. Let cool.
- Step 2
Fill the bird loosely with stuffing; place any remaining stuffing in a casserole and moisten with additional chicken broth. Roast the bird. Bake the extra stuffing, covered, for about 30 minutes, before serving.
Private Notes
Comments
I've been cooking this since 1994! My nieces now use this recipe. Only adjustments? One egg and fresh herbs. Always a hit whether roasted in the bird or baked as a casserole. Thank you, Molly O'Neill.