Rouxbe

• 2 loaves French bread (28 cups, once cut)

To begin the stuffing, cut the bread into ½ -inch cubes. You can let the bread dry out, uncovered on the counter, for up to 24 hours.

• 2 large onions
• 1/3 lb Unsalted butter
• 8 ribs celery
• 3 large carrots
• 30 fresh sage leaves
• 8 sprigs fresh thyme
• 2 tsp poultry seasoning
• 1 tbsp Kosher salt - can substitute with 1/2 tbsp table salt
• 2 tsp freshly cracked pepper
• 4 large eggs
• 5 cups stock (turkey or chicken)
• 1 tbsp Unsalted butter

To prepare the stuffing, preheat your oven to 350° degrees Fahrenheit.

Dice the onions. Melt the butter in a large fry pan over medium-low heat. Sweat the onions while you dice the celery and carrots. Chop the fresh sage and thyme. Add all of the herbs and spices and let cook until translucent.

When done, add to the bread and toss to combine. Whisk the eggs and stock together. Add the mixture, a bit at a time, over the bread and toss. Butter a large casserole dish, add the stuffing and cover.

Related Drill-down Videos

• Dicing and Mincing Onions
• Removing Leaves From Herbs
• Personalize Your Stuffing

Cover and bake the stuffing for 30 minutes. Then remove the lid and bake uncovered for an additional 30 minutes.

Once the stuffing is golden brown, remove from the oven and let cool slightly before serving.