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Culinary Corner with Chef Morissa: Easy Stuffing


• 1 small loaf of country-style bread (about 1 lb.), cut into 1⁄2-inch pieces (about 10 cups)
• 3 tbsp. unsalted butter
• 2 medium onions, chopped
• 2 stalks celery, chopped
•3 cups low sodium chicken broth
• 1/4 cup sage leaves, chopped
• 1 cup flat-leaf parsley, chopped
• 2 large eggs, beaten
• 3/4 tsp. kosher salt
• 1/2 tsp. pepper


• Heat oven to 375°F. Grease a 3-quart casserole dish. Place bread on rimmed baking sheet and toast until golden brown, 15 to 20 minutes. Then transfer to large bowl.
• Meanwhile, heat butter in 12-inch skillet on medium. Add onions, 1 teaspoon salt, and 1⁄2 teaspoon pepper. Then cook, covered, stirring occasionally until very tender and beginning to turn golden, 6 to 8 minutes.
• Add celery and cook, stirring occasionally, until tender, 6 to 7 minutes. Add broth and bring to a boil. Stir in sage and cook 1 minute. Remove from heat and stir in parsley.
• Transfer vegetable mixture to bowl with bread; toss to combine. Fold in beaten eggs. Transfer to prepared baking dish, cover with foil, and bake 10 minutes. Remove foil and bake until golden brown, 15 to 20 minutes.