Easy Classic Stuffing Recipe

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• 1 lb french Bread
  Ingredient note

  Source: 1 lb french Bread
• 1½ stick butter
  Ingredient note

  Source: 1½ stick butter
• 4 stalks celery (finely diced)
  Ingredient note

  Source: 4 stalks celery (finely diced)
• 1 each large Onion
  Ingredient note

  Source: 1 large Onion
• 1/4 cup parsley (chopped)
  Ingredient note

  Source: 1/4 cup parsley (chopped)
• 1/4 cup sage (chopped)
  Ingredient note

  Source: 1/4 cup sage (chopped)
• 1 tbsp Rosemary (finely minced )
  Ingredient note

  Source: 1 tbsp Rosemary (finely minced )
• 1 tbsp fresh thyme (finely minced)
  Ingredient note

  Source: 1 tbsp fresh thyme (finely minced)
• 3 cloves garlic
  Ingredient note

  Source: 3 cloves garlic
• 2 cups low sodium Chicken broth
  Ingredient note

  Source: 2 cups low sodium Chicken broth
• 2 each large Eggs
  Ingredient note

  Source: 2 large Eggs
• 1 tsp salt (or to taste)
  Ingredient note

  Source: 3/4 to 1 tsp salt (or to taste); upper source range endpoint used for shopping.
• 1 tsp pepper (or add to taste)
  Ingredient note

  Source: 1 tsp pepper (or add to taste)
• As Needed Black pepper
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. Melt the butter in a pan over medium to high heat, add the onions and celery and cook it down until they start to lose their moisture and become tender. About 10 minutes.
2. Add the minced garlic, rosemary, thyme, sage, and season with salt and pepper.
3. Turn off the heat and stir in the parsley. Set aside
4. Crack the two eggs in a large bowl and add the broth. Whisk well.
5. Add the veggie mixture, bread, and broth. Mix well until the bread becomes coated with the mixture.
6. Butter the baking dish and add the mixture inside the pan. Press well add salt and pepper if desired.
7. Bake at 350F covered with foil paper for 30 minutes and bake uncovered for another 30 to 40 minutes or till the surface becomes nicely browned.
8. Butter a baking sheet then cut the bread into small cubes and place them on a single layer inside the baking sheet.
9. Bake at 250F in the oven for 40 minutes to 1 hour or until the bread is dried out, stirring occasionally.
10. Leave to cool completely before using it.
11. Cut the bread into cubes and add inside the air fryer. If using a large air fryer like mine, you can do it one, and if you have a smaller air fryer, you can do it twice.
12. Set the air fryer to 200F and leave to cook for 15 to 20 minutes or until the bread cubes are dried out, stirring about every 5 minutes.
13. Leave to cool completely before using it.
14. Place your bread cubes in a large pan and leave them to sit on the countertop covered for 1-2 days to dry out.
15. Shake up the bread cubes every once in a while so that all the cubes can be air-dried.