Old Fashion Stuffing
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- salt and pepper to taste
- 2 eggs lightly beaten
- 2 tablespoons butter
- 2 cups chicken stock
- 2 teaspoons thyme chopped
- 2 loaves bread lightly toasted
- 1 large onion julienne
- 2 stalks celery sliced on bias
- 2 teaspoons sage chopped
- Carbohydrate 498.825770028618 g
- Cholesterol 1216.87999992111 mg
- Fat 114.957154970793 g
- Fiber 27.9297604565144 g
- Protein 137.685655020043 g
- Saturated Fat 48.0848579779402 g
- Serving Size 1 1 Serving (2320g)
- Sodium 9742.82470088393 mg
- Sugar 470.896009572104 g
- Trans Fat 12.3462713979553 g
- Calories 3616 calories
1. Allow the toasted bread to sit approximately 24 hours, until hard. 2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish. 3. Crush the bread into crumbs with a rolling pin. Place the crumbs in a,large bowl. 4. Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery, season with salt and pepper, and sweat until soft. Remove from heat. 5. Mix the eggs and chicken stock into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, chopped sage, chopped thyme, salt and pepper. 6. Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
