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 1/2-inch cubes, lightly toasted
- ¾ cup chicken broth, homemade or low-sodium canned, plus more if needed
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Nutritional Information
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Nutritional analysis per serving (4 servings)
392 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 61 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 13 grams protein; 15 milligrams cholesterol; 2096 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Ten cups
Preparation
- 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.
- 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.
45 minutes
Dining and Cooking