8 cups French bread, cubed and staled (cube and let sit until dried out)
1½ cups whole milk – I use chicken stock
1 stick unsalted butter
2 cups onion, diced
2 cups celery, diced
2½ cups chicken broth
¼ cup fresh sage, chopped
¼ cup fresh parsley, chopped
3 eggs, beaten until frothy
Salt and pepper, to taste
Add chicken
Instructions
Preheat oven to 375 degrees and coat a 2-quart casserole dish with nonstick cooking spray. Place casserole dish on a foil-lined baking sheet and set aside.
Soak bread in milk while you prepare other ingredients or use chicken stock.
Melt butter over medium heat in a large skillet.
Add onions and celery and cook 6-8 minutes; stir frequently, until soft, but no color.
Stir broth, onion mixture and herbs into bread
Add eggs, salt and pepper; gently stir until incorporated.
Pour into prepared baking dish
Bake for one hour or until center is set.
Notes
Beat eggs to frothy – this will lighten stuffing.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/classic-white-dressing/