Easy Recipe My Homemade Stuffing Delicious Nutritious

Simple cooking ultimate My Homemade Stuffing easy, delicious, practical.

11 ingredients, 7 steps, cooking My Homemade Stuffing

How are you all, at this time you can prepare recipe My Homemade Stuffing with 11 ingredients and 7 steps. Below this is how to make it, please read carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 11 ingredients and 7 stages of easy cooking My Homemade Stuffing.

Ingredients all My Homemade Stuffing

1. Prepare 1 loaf : day old sourdough or white bread, cut into ½ inch cubes.
2. It’s 4 stalks : celery chopped or ½ tsp celery seed if no stalks.
3. You need 1 : white or yellow onion, diced.
4. You need 3 : garlic cloves, minced.
5. It’s 6 tbsp : butter.
6. Prepare 3 tbsp : Italian seasoning.
7. It’s 1/8 tsp : ground sage.
8. It’s 2-3 cups : chicken broth.
9. You need 2 : large eggs.
10. Prepare 1/2 tsp : salt or to taste.
11. Prepare 1/4 tsp : ground black pepper.

If all cooking materials My Homemade Stuffing it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

Step by Step Cooking My Homemade Stuffing

1. Preheat oven to 350 degrees.
   
2. Cut bread into cubes and transfer into the biggest bowl you have.
   
3. In a large skillet over medium-high heat, melt butter. Add celery and onions and stir for 2-3 minutes until celery is tender and onions are translucent. Stir in garlic and cook 1 minute longer until fragrant.
   
4. Add celery mixture to bread bowl. Whisk together eggs, Italian seasoning, sage, broth, and salt and pepper. Pour half over the bread, toss to coat. Pour remaining half over the bread, and toss to coat once more.
   
5. Transfer it to a greased 9x13 baking pan.
   
6. Cover with foil and bake for 40 minutes. Uncover and bake another 30 minutes or until top is golden brown. Serve fresh (for best results!) or allow to cool completely, then cover tightly and refrigerate up to 5 days.
   
7. NOTES: •This recipe can easily be doubled, just bake it in a 9x13 inch pan or on an extra large baking sheet. 

•Italian blend seasoning can be subbed with 1 teaspoon each: dried thyme, dried rosemary, and dried parsley.

1. Finish and Enjoy.

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