The Singing Baker
Updated: Nov 16, 2020
1-2 loaves French bread
1 1/2 sticks unsalted butter
10 stalks celery, chopped
1 white onion, chopped
1/2 cup chicken or vegetable broth
12 fresh sage leaves,chopped
6 fresh thyme leave sprigs, leaves removed
1/2 tsp salt
1/2 tsp black pepper
Take your French bread loaves and cut into bite size cubes. Set aside.
Melt butter in a very large saucepan. Cut bread from loaves into bite size pieces (enough to fill your casserole dish. Once butter is melted, toss and toast the bread cubes in the butter. Pull out the bread cubes from the pan and set aside in a bowl.
Use this same pan and start to saute your onion and celery along with the chicken broth and cook for about 5 minutes. Add the bread cubes back into the pan and toss all together.
Add the fresh sage leaves and thyme leaves. Add your salt and pepper. Adjust salt and pepper, to taste if needed.
Preheat oven to 350 degrees F. Transfer to a 13 x 9 baking dish. If you like your stuffing a little more moist, feel free to add a touch more chicken broth to the pan at this point by drizzling in. Otherwise, leave it as is. Bake covered with foil for about 30-35 minutes.