Simple Way to Make Perfect My Homemade Stuffing

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Before you jump to My Homemade Stuffing recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Have To Be A Chore.

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As you can see, it's not difficult to begin incorporating healthy eating into your life.

We hope you got insight from reading it, now let's go back to my homemade stuffing recipe. You can have my homemade stuffing using 11 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook My Homemade Stuffing:

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

Instructions to make 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..

My Mom's Homemade Bread Stuffing Recipe Stuffing Casserole. I prefer to cook my stuffing in a casserole dish (which would technically make it dressing) or to make Crock Pot Stuffing. Cooking the turkey and stuffing separately ensures that they both reach the right temperatures without overcooking. Stuffing can be made ahead of time and stored in the fridge in a casserole dish. A few years ago, however, I tried my mother-in-law's dressing/stuffing for the first time and everything became clear and beautiful.

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