Recipe: Stuffing

I'd be lying if I said I didn't open a box of Stove Top every now and again. Ben loves box stuffing, and I do not have the time or the patience to make it homemade on a weeknight. But when it really counts, there's no comparison. The "real" stuff is where it's at.

Ingredients

• One loaf of White Bread, broken into small bite size pieces
• 4 stalks Celery, chopped
• 1 Onion, chopped
• 2 cloves of Garlic, minced
• 2 cups Chicken Broth
• 1/2 tsp Poultry Seasoning
• 1 tsp dried Parsley
• 1 tsp Thyme
• 1 tsp Sage
• 1 tsp Rosemary
• 4 Eggs, lightly beaten
• 7 tbsp Butter (stop judging me)
• 2 tbsp Extra Virgin Olive Oil
• Salt & Pepper to taste

Directions

1. Spread the bread "cubes" onto two large cookie sheets, lined with foil
2. Melt 5 tbsp butter and pour over bread cubes
3. Bake bread at 350 until golden brown, tossing once halfway through (15-20 minutes)
4. Meanwhile, heat 2 tbsp oil and 2 tbsp butter in large skillet over medium-high heat
5. Add celery, onions, garlic and a pinch of salt; sautee until onions are translucent (5-10 minutes)
6. Mix veggies & cooked bread in a large bowl
7. Stir in seasoning, spices and broth
8. Mix in beaten eggs until all bread is well-coated
9. Transfer to a well-buttered 9x13 glass pan and top generously with pads of butter
10. Cover with foil and bake at 375 for 25 minutes
11. Uncover and bake an additional 10-15 minutes