6ozbaguette crusty, slightly stale, torn/cut into 1-inch pieces
⅓cupunsalted butter plus more for greasing baking dish
1garlic clove minced
1cupyellow onionroughly chopped (about ½ onion)
½cupcelerythinly sliced (about 3 stalks)
¼cupfresh flat-leaf parsley roughly chopped
2tablespoonfresh sage roughly chopped
1tablespoonfresh rosemary roughly chopped
1tablespoonfresh thyme roughly chopped
1teaspoonsalt
½teaspoonblack pepperfreshly ground
1 ¼cupschicken brothdivided
1egglarge
Instructions
Preheat oven to 250°F. On a lipped baking sheet, evenly spread out pieces of bread. Bake for about 1 hour or until dried out. Remove from oven and place in a large glass or metal bowl.
In a large skillet over medium heat, melt butter. Add onion and cook for 3-4 minutes until fragrant. Add garlic and stir for about 1 minute. Add celery and herbs; cook until celery deepens in color and slightly softens, about 7 to 9 minutes. Add salt and pepper. Stir for about 2 minutes.
Toss mixture into bowl of dried bread (step 1) and add ½ cup chicken broth. Stir and let cool slightly.
Increase oven to 350°F. Grease a 6x7.5” baking dish with butter.
In a separate mixing bowl, whisk remaining ¾ cup chicken broth with egg. Add to bread mixture and stir until fully combined. Pour into prepared baking dish and cover with baking dish’s lid or aluminum foil.
Bake for 20 minutes covered, then remove foil and bake for another 20-25 minutes. Finished dressing should reach an internal temperature of 160°F to 165°F on a meat thermometer. Serve.
Notes
- Use slightly stale and crusty bread! Very import to help keep the stuffing from getting soggy.
- Use a smaller casserole dish. A 6x7.5” or similar size will be perfect for these small batch.
- To reheat, place in the oven at 400°F for about 5-7 minutes.