Classic herb stuffing made with French bread and fresh sage, parsley, rosemary and thyme. Stuff it inside the bird or bake it in a casserole dish and serve on the side. Happy Thanksgiving!
1. Pour bread onto a baking sheet and bake at 250°F for 45 minutes or until bread is dried out; increase oven to 350°F.
2. In a large pot or Dutch oven, sauté onions and celery in 1 stick butter until onions are translucent (~7 min); add herbs and sauté 2-3 more minutes and then turn off the heat until bread is done baking.
3. Once bread is out of the oven, microwave chicken broth with 1/2 stick butter until melted; add the bread into the pot with the veggies and turn the heat on low.
4. Slowly pour the chicken broth into the pot as you stir the stuffing mixture; when there is 1 cup of chicken broth left, beat in the eggs and drizzle into the stuffing mixture; stir until all liquid has been absorbed by the bread.
5. You can now use the stuffing for the inside of the turkey, or transfer it into a baking dish and bake at 350°F for 30-40 minutes covered and then 30-40 min uncovered - enjoy!
