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Classic Bread Stuffing by Shannon Lang serves: 8

down-home favorite

Ingredients:

1 Lb

crusty Italian or French bread, cut into 1/2 inch cubes

4 Tbsp

butter

2 med

onion, diced

2 rib

celery, diced

1/4 C

minced fresh parsley

1 tsp

dried rubbed sage

1 tsp

dried thyme leaves

1 tsp

salt

1/2 tsp

pepper

2 C

chicken broth

2 large

eggs

1 10.75 oz can

cream of mushroom soup

Directions:

Spread bread cubes in a single layer on two large baking sheets and let dry out a couple of hours, or overnight, at room temperature.

Adjust racks to lower and upper-middle positions and heat oven to 400.

Bake bread until toasty and dry, about 12-15 min. Remove from oven and set aside. Reduce temperature to 350.

Meanwhile, melt butter in a large skillet over medium-high heat. Add onions and celery; saute until soft, about 8-10 min.

Transfer sauteed vegetables to a large bowl, add bread and remaining ingredients, and mix well. Turn into a 3-qt baking dish. Cover with foil and bake until hot and steamy, about 30 min.

Remove the foil and continue to bake until the top is crusty, about 10 min longer.