Measurements

• 8 cups cubed bread
• 1/2 cup unsalted butter
• 1 cup chopped onions
• 1 cup chopped celery
• 3 cloves garlic minced
• 1 tsp dried sage
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 cup chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups chicken broth
• 2 large eggs beaten

Preparation Method

• 1. Preheat oven to 350°F (175°C).
• 2. Spread bread cubes on a baking sheet and toast in the oven for 10-15 minutes until golden.
• 3. In a large skillet, melt butter over medium heat.
• 4. Add onions and celery, sauté until soft, about 5 minutes.
• 5. Stir in garlic, sage, thyme, and rosemary, cook for 1 minute.
• 6. In a large bowl, combine toasted bread cubes, sautéed vegetables, and parsley.
• 7. Season with salt and black pepper.
• 8. In a separate bowl, whisk together chicken broth and eggs.
• 9. Pour broth mixture over bread mixture, tossing gently to combine.
• 10. Transfer stuffing to a greased baking dish.
• 11. Cover with foil and bake for 30 minutes.
• 12. Remove foil and bake for an additional 15 minutes until top is crisp.
• 13. Serve warm.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.