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french bread stuffing recipe Americas number 1 side dishfrom createdbydiane.com
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French Bread Stuffing

delicious stuffing recipe to adorn your Thanksgiving turkey or any meal. This is true comfort food, with lots of flavor options listed.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Bread, Side Dish
Cuisine: American
Servings: 10 servings
Author: Diane Schmidt - createdbydiane.com

Ingredients

  • 1 large loaf French Bread. Cut into 1” cubes
  • 1 +2 tablespoons butter
  • 2 cups chicken broth
  • ¼ teaspoon poultry seasoning
  • ¼ teaspoon sage
  • 1 cup chopped onion ½ large onion
  • 1 ¼ cup chopped celery 4 stalks
  • 2 eggs beaten
  • 1 teaspoon fresh parsley when it comes out of the oven
  • Sprigs of fresh sage
  • If you want to reduce salt use unsalted chicken broth
  • If you want more of an herb flavor in the stuffing add some parsley sage, thyme, marjoram, garlic, or your favorite herbs, rosemary is nice too.
  • Options for flavors
  • 1 lb sauteed ground sausage hot or mild
  • 1 cup fresh cranberries or ½ cup dried cranberries
  • 1 cup diced apples
  • ½ cup chopped walnuts or pecans
  • 1 lb oysters sauteed in butter and garlic
  • 1 lb mushrooms chopped (additional garlic is great with this mixture)

Instructions

  • Preheat oven to 350°
  • Place cubed bread on a baking sheet in a single layer and allow it to bake until dry
  • Usually, 10 minutes total, 5 minutes, stir to turn over, and cook for another 5 minutes.
  • Alternatively, you can leave the bread out on the counter to go completely stale at least 48 hours.
  • Saute onion and celery in 1 tablespoon butter for 2 minutes ( if you prefer your stuffing softer cook the vegetables longer)
  • Add poultry seasoning and sage and salt and pepper if desired
  • Add 2 cups chicken broth to the onions and celery.
  • Put the bread in a bowl.
  • Pour the beaten eggs over the bread, then pour or the onions and celery mixture and stir to coat it all over the bread.
  • Place into an 8x8 or 13x9 casserole dish that is either buttered or sprayed with nonstick spray
  • If you’re adding any additional items, add them before putting the mixture into the baking dish and stir.
  • I would not age sage if using the fruit as I prefer the sage on the savory versions.
  • If you prefer your stuffing to be more dense or heavier add an additional ½ cup chicken broth.
  • I prefer my stuffing more fluffy and less dense.
  • Bake at 350 degrees for 30 minutes covered in foil then remove foil and bake an additional 5-10 minutes until desired firmness on top.
  • Top with fresh parsley and sage if desired