Stuffing!!!!

My family does Thanksgiving the Saturday before the big day.  This year I made the stuffing and it turned out quite good.  My sister said I should post it on the blog, so here it goes :)

I do need to mention that I adapted this recipe from one I found in the November issue of Food Network Magazine

Ingredients:

17 cups of cubed bread-I used 8 cups of pumpernickel, 4 cups of white and 5 cups of whole wheat

1/2 cup Brummel and Brown

2 cups chopped onions

2 cups diced celery

2 cups carrots

1 tablespoon sage

1 tablespoon thyme

5 cups low sodium chicken broth

2 eggs, beaten

1 tablespoon parsley

Buttered 9x13 pan (I cooked mine in a 5 quart baking dish)

Note: for a “crispier” stuffing, use day old bread or place the bread cubes in the oven on 300 degrees for about 15 minutes. 

Directions:
-Heat ½ cup butter in a large skillet over medium heat.

-Add onions, celery, carrots, sage and thyme.  Stir occasionally until the vegetables are tender, but not mushy, or about 5 minutes.

-Add chicken broth, bring to a simmer then remove from the heat

-Pour the eggs over the bread, then stir into the broth mixture, make sure the bread is coated well.

-Pour into your buttered pan and cover with foil.

-Refrigerate overnight or put it in the oven right away, I refrigerated mine overnight.

-Cook for 30 minutes covered in the oven at 375 degrees, then uncovered for an additional 20 minutes.

Healthy Eatings, 

Rachel