Side dishe for 12
Classic Bread Stuffing
Day-old bread, bacon, vegetables, herbs, stock, and eggs bake together until the stuffing is hot, tender, and lightly browned.
$1.02per serving $
95 minstart to table
12servings
Ingredients
- 1 1/4 lb day-old bread
- 6 oz bacon
- 12 tbsp unsalted butter
- 2 yellow onions
- 3 stalks celery
- 1 tsp fine sea salt (optional)
- 1 tsp freshly cracked black pepper (optional)
- 1/2 cup finely chopped flat-leaf parsley (optional)
- 1 1/2 tbsp finely chopped fresh rosemary
- 4 cloves garlic
- 2 cups low-sodium chicken stock
- 2 large eggs
Steps
- Heat the oven to 375 F and grease a 9-by-13-inch baking dish with cooking oil.
- Cut the bread into cubes, spread them on a baking sheet, and bake for 15 minutes.
- Cook the bacon in a large skillet over medium heat until crisp, then drain and crumble it.
- Melt the butter in the skillet, cook the onions and celery for 8 minutes, then add the garlic, rosemary, salt, pepper, and parsley for 1 minute.
- Whisk the stock and eggs in a large bowl, then stir in the toasted bread, bacon, and cooked vegetables.
- Spread the mixture in the baking dish, cover it, and bake for 30 minutes, then uncover and bake for 15 minutes until the center reaches 165 F.
Main ingredient on sale this week? See what to make with bacon on sale.
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