Ingredients
- 2 loaves sliced white-colored sandwich bread (1 pound each), torn into bite-size pieces
- 1/4 cup (1/2 stick) butter, plus much more for baking dish and foil
- 4 celery stalks, diced medium
- 1 large onion, diced medium
- Coarse salt and ground pepper
- 2 teaspoons dried applied sage
- 1 teaspoon celery seed
- 3 eggs
- 3 1/2 cups (29 ounces) low-sodium chicken broth
Directions
Preheat oven to 350 levels. On two rimmed baking sheets, arrange bread in one layer. Bake until dry although not browned, about 14 minutes, tossing bread and rotating sheets midway through. Transfer to some large bowl. (To keep, let awesome completely and inside a resealable plastic bag at 70 degrees, as much as 7 days.)
Inside a large skillet, melt butter over medium. Add celery and onion season with pepper and salt. Prepare, stirring from time to time, until vegetables soften, 8 minutes. Add sage and celery seed and prepare 3 minutes more. Transfer to bowl with bread. Inside a separate bowl, whisk together eggs and broth. Increase bread mixture and toss to mix.
Reserve 4 cups stuffing for poultry. Spoon remaining stuffing right into a buttered 9-by-13-inch baking dish. Cover with buttered foil refrigerate until prepared to bake. Bake at 350 levels until warmed through, about 25 minutes.
Variations
To organize the version that Martha created using Sarah Carey on "The Martha Stewart Show," substitute unsalted butter and enormous eggs. You can utilize homemade or store-bought chicken broth.
Cook's Notes
To make certain there's lots of stuffing (think leftovers), this recipe makes extra to bake individually.
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