Thanksgiving Stuffing Savory (Print Version)

# Ingredients:

01 - 2 large eggs, beaten.
02 - 2-2.5 cups chicken stock (as needed).
03 - 1/4 cup finely chopped sage leaves.
04 - 1 tablespoon fresh thyme leaves.
05 - 1 teaspoon ground black pepper.
06 - 2 teaspoons coarse salt.
07 - 1 cup melted butter (2 sticks).
08 - 1 pound loaf of white or Italian bread, torn into chunks.
09 - 2 cups celery, diced small.
10 - 1 tablespoon butter to coat the pan.
11 - 3.5 cups of finely chopped onion (about 1 large onion).
12 - 1/3 cup fresh parsley, minced.
13 - 1 tablespoon chopped rosemary.

# Instructions:

01 - Dry out bread pieces in the oven at 250°F for about an hour until crisp.
02 - Coat a 9x13 baking dish with butter to prevent sticking.
03 - Soften the celery and onions in a skillet with melted butter.
04 - Mix veggies, herbs, salt, pepper, and softened bread in a big bowl.
05 - Stir in whisked eggs and pour broth gradually into the mix.
06 - Press and mix the bread to evenly absorb all moisture.
07 - Bake covered at 350°F for roughly 40 minutes.
08 - Remove cover and bake for another 25 to 35 minutes until golden.

# Notes:

01 - Store in the freezer before or after baking.
02 - Perfect for prepping in advance.
03 - A classic favorite.
04 - Tastes great the next day.

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