White Bread Stuffing

 White Bread Stuffing

Just like Grandma used to make....🤍

Ingredients

• A loaf of stale bread, you can dry the bread out in an oven at 200' for about 30 minutes or leave in an of oven over night or up to 24 hours on a sheet pan. 

• 2 tablespoons butter
  1 large onion, finely chopped
  2 stalks celery, finely chopped
  2 cups chicken broth
  2 large eggs, lightly beaten
  2 tablespoons water, or as needed (Optional)
  2 teaspoons rubbed sage
  1 teaspoon garlic powder

• salt and ground black pepper to taste
  

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.

  Break bread up with your hands into a bowl
  
  Melt butter in a medium saucepan over medium heat. Stir in onion and celery; cook and stir until soft, 5 to 7 minutes. Remove from heat.
  
  

  1. Add chicken broth and eggs to bread crumbs; mix until combined and moist, but not mushy. Add water, if necessary, to attain desired consistency. Mix in cooked onion and celery, sage, garlic powder; season with salt and pepper. Spoon Stuffing mixture into the prepared baking dish.

  2. Bake in the preheated oven until the top is brown and crisp, about 1 hour.

  3.