Herb Stuffing

Gifted by: BergHOFF

Celebrate the season with some amazing Herb Stuffing. It's not a holiday without this amazing recipe sitting on your table for all to enjoy.

BergHOFF items: cutlery, utensils, fry pan or skillet

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Ingredients

3 tablespoons olive oil, plus more for pan
1 loaf desired bread, cut into 1/2-inch pieces (about 12 cups)
2 medium onions, chopped
Kosher salt and pepper
4 stalks celery, chopped
3 c. chicken stock
1 c. fresh flat-leaf parsley, chopped
2 teaspoons fresh thyme leaves
2 large eggs, beaten

DIRECTIONS

Preheat oven to 375°F. Oil a 2-quart shallow casserole dish (or 3 quart if not stuffing the turkey). Place bread on a rimmed baking sheet and toast, stirring once, until golden brown, 15 to 20 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until very tender and beginning to turn golden brown, 6 to 8 minutes. Add celery and cook, stirring occasionally, until tender, 6 to 7 minutes. Add stock and bring to a boil. Stir in
the parsley and thyme.
Stir together bread, vegetables, and eggs in a bowl. If desired, stuff half the mixture into the main cavity of the turkey; transfer the remaining half to the prepared baking dish (if not stuffing the turkey, transfer all the mixture to the prepared baking dish).
Cover baking dish with foil and bake for 10 minutes. Remove the foil and bake until golden brown, 15 to 20 minutes.