1loaf French bread or baguettechopped into small pieces
1tbsp.thyme
1tsp.salt
1tsp.freshly ground pepper
1large eggsbeaten
114.5 ounce can chicken broth
Instructions
(If your chopped bread pieces are still fluffy, lay the pieces on a cookie sheet, drizzle with 1 tsp. olive oil and bake for 5 minutes, or until lightly browned)
Melt butter in a large skillet over medium heat. Cook celery in butter until almost tender. Add onions, and cook until lightly browned and tender. Set aside.
Place the chopped bread into a large bowl and add spices. Add butter mixture and egg, and toss lightly to distribute. Moisten the mixture to your desired consistency with chicken broth.
Transfer to a 13 x 9 inch baking dish and bake at 350 degrees for 20 minutes.
TIP: For Cranberry Walnut Stuffing, add 1 cup dried cranberries and 1 cup chopped walnuts to the bread mixture. This stuffing can be used to stuff pork tenderloin, or a whole turkey or chicken (Fill 3/4 full, as the stuffing will expand during the cooking process).