Oven-Baked Bread Stuffing with Sage and Thyme

Name: Oven-Baked Bread Stuffing with Sage and Thyme
Yield: Serves 10 to 12 as a side dish
Ingredients: 8 tablespoons, unsalted butter (1 stick), plus extra for baking dish; 1 , large onion, chopped medium (about 1 1/2 cups); 4 medium ribs, celery, diced medium (about 1 1/2 cups); 1/2 teaspoon, dried sage; 1/2 teaspoon, dried thyme; 1/2 teaspoon, dried marjoram; 1/2 cup, minced fresh parsley leaves; 1/2 teaspoon, ground black pepper; 12 cups, dried 1/2-inch cubes from one 1-pound loaf French bread, or potato or challah bread; 2 cups, chicken stock or low-sodium canned chicken broth; 3 , large eggs, beaten lightly; 1 teaspoon, table salt

Side Dishes
Make Ahead
Casseroles
Breads
Holiday
Thanksgiving

Appears in Cook's Illustrated November/December 1998

By using the right bread, getting the ratio of wet and dry ingredients just right, and baking it covered, you can make a rich, flavorful stuffing--without the bird.

SERVES 10 to 12 as a side dish

TIME 1¼ hours

Oven-Baked Bread Stuffing with Sage and Thyme

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