The season of thanks and gratitude is just around the corner, and amid a pandemic, the way to celebrate this year might look and seem a bit different. The Macy’s Day Parade is still happening, alongside the big feast on Thanksgiving evening. One of the most common side dishes on Thanksgiving is stuffing, and with this delicious recipe, you will be wanting more!

Ingredients:
1 lb bread cut into 1-inch cubes – about 12 cups, (see note)
3/4 cup unsalted butter
2 cups chopped yellow onion
1 1/2 cups chopped celery
1/4 cup chopped Italian parsley
1 tablespoon minced fresh sage
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme (sticks discarded)
1 1/2 teaspoons kosher salt
1 teaspoon ground pepper
2 large eggs
2 cups reduced-sodium chicken broth

Instructions:
You can dry your bread cubes two ways:
Place your bread cubes in a large bowl and then sit on the counter covered for
1-2 days to dry out. Stir the bread cubes every once in a while.
If you don’t have time to air-dry your bread, you can toast them. Lay bread cubes on baking sheets in a single layer and toast at 250 degrees for 45-60 minutes stirring every once in a while. Transfer bread cubes to a large bowl.
Preheat the oven to 350 degrees and spray a 9×13 baking dish with cooking spray.
In a skillet, melt the butter and add the onion and celery. Saute until vegetables are soft. Pour mixture into the bowl with the bread. Add the parsley, sage, rosemary, thyme, salt, and pepper. Stir together.
In a medium bowl, whisk the eggs. Add the chicken broth and whisk together. Pour mixture over bread cubes and mix well. Pour into the prepared baking dish. Cover with foil and bake for 35 minutes. Remove foil and bake for another 10-15 minutes until the top is golden brown and the middle is set.
Recipe by: Christy Denny