Bread Stuffing with Egg

This incredibly simple stuffing has a traditional flavour everyone will love.

2 (1 lb) loaves white sandwich bread, sliced, torn into bite-size pieces
¼ cup (½ stick) butter
4 ribs celery, diced medium
1 large onion, diced medium
coarse sea salt
black pepper, freshly cracked
2 tsp. dried rubbed sage
1 tsp. celery seed
3 eggs
3½ cups (29 oz) chicken broth

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter a 9x13” baking dish.

On two rimmed baking sheets, arrange bread in a single layer.

Bake until dry but not browned, about 14 minutes, tossing bread and rotating sheets halfway through. Transfer to a large bowl. To store, let cool completely and keep in a resealable plastic bag at room temperature, up to 1 week.

In a large skillet, melt butter over medium.  Add celery and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables soften, about 8 minutes.  Add sage and celery seed and cook 3 minutes more. Transfer to bowl with bread.  In a separate bowl, whisk together eggs and broth. Add to bread mixture and toss to combine.

Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a prepared baking dish. Cover with buttered foil; refrigerate until ready to bake.

Bake in a preheated oven until warmed through, about 25 minutes.

Makes 8 servings.

Cook's Notes: 

• To make sure there's plenty of stuffing (think leftovers), this recipe makes extra to bake separately. 
• To prepare the version that Martha made with Sarah Carey on "The Martha Stewart Show," substitute unsalted butter and large eggs. Feel free to use homemade or store-bought chicken broth.