White Bread Stuffing

 

White Bread Stuffing (serves 8)

    MISE en PLACE

1 # loaf Bread, crust on, cut into 1" pieces, dried over night. (Italian works great, no Wonder Bread)

2 Med Carrots, Peeled, small dice (save peelings for Turkey stock)

2 Ribs Celery, small dice (use leaves, trimmings for Turkey stock)

1 Bunch Green Onions, small chop, greens and whites

1 Tablespoon Roasting Herbs (Rosemary, Thyme, Sage) finely chopped

8 Tablespoons (1/4 cup, 1 stick) Unsalted Butter

1 Teaspoon Table Salt

1/2 Teaspoon Freshly Ground Black Pepper

3 Cups Chicken Stock

2 eggs, beaten

    STEPS

1.  In a large saute pan, sweat mirepoix in butter with herbs

2. Transfer mirepoix to a large bow and fold with the bread cubes.

3. Whisk together Eggs, Stock, Salt, and Pepper. Pour over bread and keep folding until liquid is absorbed. 

4. Oil a 9" x 13" pan and transfer stuffing over then cover with foil

5. Bake at 350' for 30 minutes.  Remove foil, bake for 7 more minutes.

Note, this is endlessly adaptable.  Personally, I replace 1/3 of the white bread with cornbread cubes.