Classic Stuffing

INGREDIENTS

• 1 1/2 stick salted butter, divided

• 1 large onion, diced

• 6 celery stalks, diced

• 2 large garlic cloves, minced

• 1 tsp onion powder

• 1/2 tsp garlic powder

• 1 Tbsp fresh thyme, chopped

• 1 Tbsp fresh sage, chopped

• 1 tsp. fresh rosemary, chopped

• 3 cups. chicken stock or broth

• 2 large eggs

• 3/4 tsp salt

• 1/2 tsp cracked black pepper

• 1/2 tsp smoked paprika

• 16 cups white bread, cubed and dried out. I like to use french baguette.

INSTRUCTIONS

1. In a large pot, melt 1 stick butter over medium heat.

2. Add onion and celery. Cook until soft. About 10 minutes.

3. Add minced garlic and cook for another 2 minutes.

4. Add onion powder, garlic powder, smoked paprika, salt, thyme, sage and rosemary. Cook until fragrant.

5. Chicken stock. Bring to a boil and then remove from heat.

6. In a small bowl, whisk eggs together.

7. After stock has cooled for about 10 minutes, quickly whisk in eggs. If you do this while the broth is too hot, the eggs might cook.

8. Stir in bread cubes until stock is fully absorbed. Don’t over mix or the bread will fall apart and stuffing will be gluey.

9. Preheat oven to 375 degrees and grease a 9x13 inch baking dish.

10. Pour bread mixture into baking dish.

11. Cut remaining 1/2 stick of butter into cubes and dollop onto the top of the stuffing.

12. Cover the baking dish with foil and bake for 30 minutes

13. Remove foil and bake for an additional 30 minutes or until the top is golden brown and crusty.

Stuffing should, under no circumstances, ever have raisins in it.