Oven-Baked Bread Stuffing with Sage and Thyme

Name: Oven-Baked Bread Stuffing with Sage and Thyme
Yield: Serves 10 to 12 as a side dish
Ingredients: 8 tablespoons, unsalted butter (1 stick), plus extra for baking dish; 1 , large onion, chopped medium (about 1 1/2 cups); 4 medium ribs, celery, diced medium (about 1 1/2 cups); 1/2 teaspoon, dried sage; 1/2 teaspoon, dried thyme; 1/2 teaspoon, dried marjoram; 1/2 cup, minced fresh parsley leaves; 1/2 teaspoon, ground black pepper; 12 cups, dried 1/2-inch cubes from one 1-pound loaf French bread, or potato or challah bread; 2 cups, chicken stock or low-sodium canned chicken broth; 3 , large eggs, beaten lightly; 1 teaspoon, table salt

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Appears in Cook's Illustrated November/December 1998

SERVES10 to 12 as a side dish

TIME1¼ hours

WHY THIS RECIPE WORKS

We wanted to come up with a side dish stuffing recipe that could be eaten with a variety of holiday roasts. After testing eight different kinds of bread, we settled on French for our stuffing recipe. It held up to the addition of liquid nec...

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