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The day before: Tear or slice bread into 1.5cm cubes and leave out overnight to dry out. (Alternately, place bread on baking tray and bake at 95ºC (75ºC fan) for 20 minutes.) When you're ready to make the stuffing: Preheat oven to 180ºC (160ºC fan) and butter a large baking dish. In a large pan over medium heat, melt butter. Add onion and celery and cook until soft and fragrant, 8 minutes. Stir in garlic, parsley, sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season with salt and pepper. Place bread in a large bowl and add skillet mixture. Toss to combine. In a medium bowl, whisk together chicken stock and beaten eggs and pour over bread mixture. Season generously with salt and pepper and toss until completely coated. Transfer mixture to prepared baking dish and cover with foil. Bake until cooked through, 45 minutes, then remove foil and cook until bread is golden, 15 to 20 minutes more.