Classic Traditional Thanksgiving Stuffing
- 1 Cup (2 Sticks) Unsalted Butter
- 1 lb White French Bread
- 2 ½ Cups Yellow Onions
- 1½ Cups Celery
- ⅔ Cup Parsley
- ¼ Cup Sage
- 3 tbsp Rosemary
- 2 tbsp Fresh Thyme
- 1 tsp Salt
- 1 tsp Black Pepper
- 2½ Cups Chicken Broth
- 2 Large Eggs
- Preheat the Oven to 250 °F.
- Spread the Bread Cubes Evenly in A Single Layer on A Large Baking Sheet and Dry them in the Oven for About 45 Minutes. Once the Bread Cubes are Very Dry and Crispy, Place them in A Large Bowl to Cool.
- Preheat the Oven to 350 °F and Lightly Grease a 9×13-inch Baking Pan with Cooking Spray.
- Melt ¾ Cup of Butter in A Large Skillet or Pan Over Medium-High Heat.
- Cook the Chopped Onions and Celery Until Tender and Light Golden Brown. Transfer to the Bowl with the Bread.
- Add ⅔ Cups of Italian Flat-Leaf Parsley Leaves, ¼ Cup of Fresh Sage Leaves, 3 Tablespoons of Fresh Rosemary, 2 Tablespoons of Fresh Thyme, 1 Teaspoon Each of Salt and Pepper and 1¼ Cups of Chicken Broth and Toss Well to Combine.
- In A Separate Bowl, Mix 2 Large Eggs with the Remaining 1¼ Cups of Chicken Broth. Pour the Mixture Over the Bread and Toss Well to Combine.
- Transfer the Stuffing to the Baking Pan.
- Dice the Remaining ¼ Cup of Butter into 8-10 Pieces and Dot the Butter Over the Top of the Stuffing.
- Cover with Foil and Bake for 40 Minutes with the Foil Covering. Remove the Foil and Bake for another 40-45 Minutes Uncovered Until Lightly Browned.
- Serve Immediately Alongside your Thanksgiving Turkey.