Writing this almost one year after the fact, I can still remember what Neil said about this stuffing. And I quote, “Wow. I actually like this stuffing.” That means a LOT coming from a guy who never really ate nor enjoyed stuffing as a kid. So, this one better go on the bloggety-blog. Enjoy!
- 6 tablespoons butter divided
- 1 3/4 loaf white bread
- 5 stalks celery diced small
- 2 cups carrots shredded
- 2 cups zucchini shredded
- 1 large onion diced small
- 3 cloves garlic minced
- 3/4 cup chicken broth
- 2 teaspoons salt
- 1 teaspoon ground pepper
- 2 tablespoons dried parsley 4 Tablespoons fresh
- 2 teaspoons sage
- 2 teaspoons rosemary
- 2 teaspoons thyme
- 4 large eggs
- Cut bread into cubes and lay in a single layer on cookie sheets. Toast the bread in a 250 degree oven, stirring often for about 45 to 60 minutes. This step is best done in advance. Change heat in oven to 375 degrees.
- Saute celery and onions in 2 tablespoons butter for 8 minutes. Add minced garlic and a pinch of salt. Cook for one minute more.
- Add sauteed vegetables, shredded carrots and zucchini to a large mixing bowl with dried bread.
- Whisk together the broth, 4 tablespoons melted better, dried herbs, salt and eggs in a small mixing bowl. Pour over the bread and vegetable mixture. Stir to coat the bread cubes well.
- Press the stuffing into an oversized 9 x 13 x 3 pan or two 9-inch square pans.
- Cover with foil and bake for 25 minutes at 375 degrees. Remove foil and bake for 10 to 25 minutes more.