|Corn bread||4 Cup (64 tbs), diced|
|Bread||8 Cup (128 tbs), diced or torn (Rustic Bread With Crust)|
|Butter||1⁄2 Pound, unsalted (2 Sticks)|
|Yellow onion||2 1⁄2 Cup (40 tbs), chopped (2-3 Onions)|
|Celery||1 1⁄2 Cup (24 tbs), chopped (2-3 Stalks)|
|Fresh sage||7 1⁄2 Teaspoon, chopped|
|Fresh thyme||2 Tablespoon, chopped|
|Kosher salt||1 1⁄2 Teaspoon|
|Black pepper||1 Teaspoon, freshly ground|
|Chicken stock/Turkey stock||3 Cup (48 tbs)|
Preheat oven to 350°F. Toast bread cubes on baking sheets until slightly crusty, approximately 10 to 12 minutes. Cool and transfer to a large mixing bowl.
In a large heavy sauté pan, melt butter and sauté onions and celery on medium heat until vegetables are tender.
Add herbs and sauté for an additional minute.
Combine vegetable mixture with bread, seasonings and stock.
Transfer to a deep buttered baking dish.
Bake for 45 minutes uncovered until stuffing is hot and crusty on the top.
Calories 280 Calories from Fat 85
% Daily Value*
Total Fat 10 g14.9%
Saturated Fat 4.4 g21.8%
Trans Fat 0 g
Cholesterol 29.9 mg10%
Sodium 616.7 mg25.7%
Total Carbohydrates 41 g13.6%
Dietary Fiber 2.5 g9.9%
Sugars 1.9 g
Protein 7 g14.3%
Vitamin A 5.1% Vitamin C 3%
Calcium 4.9% Iron 9.8%
*Based on a 2000 Calorie diet