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!
Servings 10 people
- 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.
Stuffing is one of those dishes you can get started on up to five days before Thanksgiving. Spread cubed bread on cookie sheets to dry out. If you rather, you can do step 1 a few days before and put the dry cubes back in the bread bag with a twist tie until you are ready to make the dish. Grandma Sycamore’s is our favorite white bread.