Red Meat Allergy Friendly Easy Stuffing
Total time1 hr
Prep time15 min
Cook time45 min
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Learn more →Ingredients
8 servings
- 1 lb white sandwich bread or french bread, cut into ¾-inch cubes (about 10 cups)
- 6 tbsp unsalted butter
- 1 large yellow onion, finely diced
- 4 stalks celery, finely diced
- 3 cloves garlic, minced
- 1 ½ tsp dried sage
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups low-sodium chicken broth
- 2 large eggs, lightly beaten
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Spread the bread cubes in a single layer on a large rimmed baking sheet and bake for 15–18 minutes, stirring once halfway through, until dry and lightly golden at the edges. Transfer to a large mixing bowl.
- 2
Melt the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 8–10 minutes.
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