Lunch: Scarborough Fair Stuffing Recipe
Ingredients
10 cups torn assorted breads, such as French, whole wheat, rye, pumpernickel, and plain bagels
1/4 cup minced fresh parsley
1/4 cup minced fresh sage
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup butter, melted
Instructions
In a large bowl, combine the breads, herbs, salt and pepper. Combine the eggs, broth and butter; add to bread mixture and stir until moistened.
Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350 ° for 25-30 minutes or until a thermometer reads 160 °.
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Nutrition Facts
Serving Size: 9
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
