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This recipe has no customizations.
~1 1/2 sticks, plus more for the baking dish.
Good quality, organic if possible. Let it get a bit stale (day old).
Can use yellow or red, whichever is desired.
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Preheat oven to 250°F.
Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes.
Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
PREPARING THE STUFFING
Preheat oven to 350°F. Butter a 13x9x2" baking dish and set aside.
Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined.
Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes.
Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.
Make it Low Sodium!
A low-sodium variant of this recipe can be made that has a
22% reduction in the amount of sodium.
Just substitute low-sodium chicken broth for chicken broth.
This recipe has the following nutrient totals:
Protein 20.1 g
Carbohydrates 35.2 g
Iron 2.47 mg
Fiber 3.24 g
Calcium 110 mg
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.