HOLIDAY STUFFING / DRESSING

Compliment your Easter, Thanksgiving and Christmas dinner with this delicious dish.

Serves 4-6

Ingredients:

• 12 cups of bread, cubed. For best results use toasted bread or days old dry bread.
• 1 cup butter
• 3 cups chopped onion
• 2 cups chopped celery
• 1 cup leeks, sliced
• 6 garlic cloves
• Salt and pepper
• 3tbsp fresh sage or 3tsp dried
• 3tbsp fresh parsley or 3tsp dried
• 3tbsp fresh rosemary or 3tsp dried
• 3tbsp thyme
• 2 ½ cups chicken / vegetable stock
• 2 large eggs
• To Taste Salt & Pepper

Instructions:

1. Preheat the oven to 350°F
2. Coat a roasting pan with butter or oil, we highly recommend the Le Creuset 4.9L Rectangular Roasting Pan
3. In a frying pan, melt butter
4. Soften the onions, celery, leeks and garlic in the butter
5. Stir in the herbs
6. Season with salt & pepper
7. Stir in 1 cup of stock
8. Combine mixture with bread crumbs in a mixing bowl
9. In another bowl mix the remaining 1 ½ cups stock and 2 eggs
10. Pour onto the bread mixture and fold until combined
11. Pour mixture into roasting pan and cover with foil
12. Bake for 40 minutes until 160 degrees
13. Remove foil and allow top to brown for another 5-10 minutes

Recipe adapted from Epicurious