12 slices whole wheat bread, or white bread, preferably day-old cubed
2 tsp olive oil
2 tsp ligh butter
1 cup uncooked onions, diced
3 ribs uncooked celery, diced
2 tsp dried thyme
2 tsp dried sage
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
2 cups canned chicken broth
2 tsp chives, fresh, chopped
Instructions
Preheat oven to 350 degrees. Coat a 4 quart shallow baking dish with cooking spray.
Arrange bread cubes on a large ungreased baking sheet in a single layer (use 2 baking sheets if there's not enough room). Bake until lightly toasted, about 8 to 10 minutes. Remove bread from oven and set aside; leave oven set to 350 degrees.
Meanwhile, in a large skillet over medium-high heat, heat oil and butter together for 1 to 2 minutes. Add onion and celery; sauté until soft, about 3 min. Add thyme, sage, salt and pepper; stir to coat. Cook until herbs are fragrant, about 1 minute.
Transfer onion mixture to a large mixing bowl. Add bread, broth and chives; toss to combine. Spoon mixture into prepared baking dish and cover with foil- bake 20 minutes. Uncover and bake until top is golden brown, 15 minutes more. Yields about 1 cup per serving.
Notes- Leave the bread bag open and somewhat uncovered for 1 to 2 days (at room temperature) before making the recipe.
You can make this stuffing in advance and bake it just before serving. The stuffing will last up to 3 days in the refrigerator or 3 months in the freezer. Thaw overnight in the refrigerator before baking as directed.
Originally Submitted
2/11/2014
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