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Ingredients

1 (16 ounce) loaf French bread, cut into 3/4-inch cubes ¼ cup unsalted butter 2 ½ cups diced yellow onion 1 ½ cups diced celery 1 tablespoon finely chopped fresh sage leaves 1 tablespoon fresh thyme leaves ¼ teaspoon ground black pepper 2 cups College Inn® Turkey or Chicken Broth 2 large eggs, lightly beaten ¼ cup coarsely chopped fresh parsley leaves

Nutrition Info

262.8 calories carbohydrate: 37.7 g cholesterol: 61.8 mg fat: 8.4 g fiber: 2.6 g protein: 9.6 g saturatedFat: 4.3 g servingSize: - sodium: 645.8 mg sugar: 4 g transFat: : - unsaturatedFat: : -

Arrange bread, uncovered, on a baking sheet, let dry 8 hours or overnight, stirring once or twice.
Heat oven to 375 degrees F. Butter a 9x13-inch baking dish, set aside. Melt butter in a large skillet over medium-high heat. Add onions, celery, sage, thyme and pepper and cook 10 to 12 minutes, stirring occasionally, until vegetables start to brown around the edges. Add broth and bring to a simmer, cook 3 minutes to reduce slightly.
Fold together vegetable-broth mixture, bread, eggs and parsley in a large heat-proof bowl until evenly moistened. Loosely spoon into baking dish and bake, uncovered, about 30 minutes or until the top is golden brown.

8 servings

Bread stuffing with the classic Thanksgiving flavors of fresh sage, thyme and parsley everyone craves.