The Only Stuffing Recipe You Need!

Preheat the oven.

Cut the baguettes into rounds and then into cubes.

Place the bread cubes on a pan and dry them out in the oven for about 15-20 minutes until crunchy.

Remove the bread from the oven and let it cool.

In a skillet, sauté chopped onions and celery in a dollop of butter over low heat until soft and translucent.

In a large bowl, combine the dried bread cubes with the sautéed onions and celery.

Season with salt and pepper to taste, being cautious with salt due to the salted butter and stock.

Add 5-6 tablespoons of summer savory to the mixture.

Pour in about 2 cups of chicken stock gradually, mixing with your hands until the bread is coated but not soggy.

Let the mixture sit for a minute or two.

Grease a casserole dish with cooking oil or butter.

Transfer the stuffing mixture into the greased casserole dish.

Bake in the oven at 350°F until done.

Equipment Needed

Spice Level: