What's Thanksgiving without stuffing, right? We whipped up this super simple classic, perfect for your Thanksgiving Dinner table. Besides being really easy to make, it's pretty budget-friendly, too.
Total Time
3hr 30min
5.0
3 Ratings
Author: SideChef
Servings:
6
Ingredients
•
12 3/4
cups
White Bread
, day old
•
2
Tbsp
Fresh Rosemary
•
2
Tbsp
Fresh Thyme
•
1
cup
Unsalted Butter
•
1
Large
Onion
•
2 1/2
cups
Low-Sodium Chicken Stock
•
2
Eggland's Best Classic Eggs
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Cube the White Bread (12 3/4 cups) and place in a mixing bowl.
3.
Finely chop the Fresh Rosemary (2 Tbsp) and Fresh Thyme (2 Tbsp). Add along with the bread in the mixing bowl.
4.
Finely chop Onion (1).
5.
Melt 2/3 of the Unsalted Butter (1 cup) in a skillet.
6.
Add finely chopped onions to the skillet.
7.
Cook on a low heat for about 10 minutes, until soft and translucent.
8.
Add the cooked onion to the bread and herbs.
9.
Whisk the Low-Sodium Chicken Stock (2 1/2 cups) and Eggland's Best Classic Eggs (2) until combined.
10.
Pour stock and egg mixture over the bread, herbs and onions.
11.
Place in an oven-proof dish and dot with remaining unsalted butter.
12.
Cover tightly with aluminum foil and bake in the oven for 40 minutes.
13.
Remove the aluminum foil and continue baking for a further 45 minutes.
14.
Remove from the oven. Serve and enjoy!
Nutrition Per Serving
CALORIES
542
FAT
30.8 g
PROTEIN
9.5 g
CARBS
54.7 g
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