Bread Stuffing

FREE RECIPE PREVIEW

Ingredients — preview

• 1 loaf white sandwich bread cut into 1/2-inch pieces (about 16 cups), 24-ounces
• 8 tablespoons butter
• 2 medium onion chopped fine
• 3 ribs celery chopped fine
• 4 cloves garlic minced
• 2 teaspoons dried sage
• 2 teaspoons dried thyme

Preparation — preview

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325˚F. Arrange bread in single layer on 2 sheet pans. Bake until golden, about 30 minutes, stirring bread and switching and rotating sheets halfway through baking. Let cool.
2. Melt 4 tablespoons butter in large skillet over medium heat. Cook onions and celery until soft, about 10 minutes. Stir in garlic, sage, and thyme and cook until fragrant, about 30 seconds. Stir in broth and soy sauce and simmer until slightly thickened and vegetables are tender, about 10 minutes. Remove from heat and let cool 5 minutes.