BONNIE'S CLASSIC COUNTRY STUFFING

BONNIE'S CLASSIC COUNTRY STUFFING image

Provided by BonniE ! @ReikiHealsTheSoul

Number Of Ingredients 17

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8 cups toasted bread, torn into pieces
2 large eggs, beaten
1/2 cup butter melted in large skillet
1 large onion, diced
4 ribs celery, diced
1 teaspoon coarse ground pepper
1 teaspoon kosher salt
1 tablespoon minced garlic
SPICES
1/2 tablespoon dried leaf thyme
1/2 teaspoon dried basil
1 tablespoon rubbed sage
1 dried tablespoon parsley
LIQUID
1 1/4 to 1 1/2 cups chicken broth
GARNISH
1/4 cup chopped fresh parsley

Steps:

Butter a 9 or 10 inch, deep glass baking dish. This recipe may be doubled for a crowd. Preheat oven to 350 degrees.
I toasted the bread in a toaster. You can use the oven if you wish, but the toaster is faster. Tear the toasted bread into pieces, not too large or too small. i add a mixture of homemade, toasted and soft bread. Your choice. You will need 8 cups. Place the bread in a large mixing bowl. Use any kind of bread, or cornbread, too. (You can also add giblets or cooked sausage. Just keeps the amounts in the basic recipe the same.)
Melt the butter in a large skillet over medium heat, and add the celery, onions, sale and pepper, and cook until almost tender. Then add the garlic and cook a couple of minutes more. Now add the spices and cook another minute, just long enough to release the flavors into the vegetables. Add half of the stock to the skillet, mix well and pour over the bread in the mixing bowl. Mix gently to combine.
Add the two beaten eggs to the remaining chicken broth. Whisk until smooth, and pour over the mixture, toss to incorporate the liquid with the bread.
Pour the mixture into the buttered dish. Bake in a preheated oven at 350 degrees for 45 minutes until brown and set. Let stand 5 minutes covered before serving.
This is how it looks! Enjoy!