- four tablespoons butter or non-dairy margarine to maintain it dairy-free
- 1 medium onion, chopped
- three celery stalks, lower crosswise in ¼” slices
- ½ teaspoon kosher salt
- 1 teaspoon floor sage
- 1 teaspoon dry thyme
- 10 cups dried unseasoned bread cubes (discovered within the bread part on the grocery retailer)
- 1½ cups hen or vegetable broth
- 1 egg
- Elective garnish: ¼ cup contemporary parsley, chopped
- Preheat oven to 350 levels F. Soften butter in a big pan. Saute onions, celery, salt, sage, and thyme for five minutes on medium warmth. Flip off warmth.
- Add bread cubes and gently stir them into the onion combination. Slowly pour hen broth over the bread cubes folding every part rigorously so the bread cubes don’t break aside an excessive amount of.
- In a small bowl, gently whisk the egg and add it to the stuffing combine. Proceed to fold every part till the egg is integrated.
- Scoop raw stuffing right into a medium casserole dish and bake uncovered for 40 minutes or till good and toasty on high.