Classic Cultivatr Stuffing
Ingredients
-
Sourdough Bread - 1lb
-
Butter - 8 tbsp
-
Onion - 1, diced
-
Celery - 4 head sliced
-
Garlic - 2 cloves
-
Parsley - ½ cup
-
Sage - 1 tbsp
-
Thyme - 1 tbsp
-
Rosemary - 1tbsp
-
Chicken Stock - 4 cups
-
Eggs - 2 large
Directions
The Day Before: Tear or slice bread into cubes and leave out overnight to dry out
Preheat oven to 350F
In a pan over medium heat, melt butter. Add diced onion and celery and cook until soft - approx. 8 minutes. Stir in minced garlic and chopped sage, thyme, parsley & rosemary - cook until fragrant. Season with salt & pepper.
Place dried bread in a large bowl and add the mixture from the pan. Whisk together chicken stock and beaten eggs and pour over the bread mixture. Season with salt & pepper and mix well.
Transfer the mixture to a buttered baking dish and cover with foil. Bake until cooked through, approx. 45 minutes. Remove foil and let the surface cook and crisp up until golden brown. Approx. 15 - 20 minutes.
Serve and Enjoy!
Leave a comment