8 cups of stale bread, cubed. (You can also used pre-packaged, unseasoned bread cubes)
1 tablespoon butter + more to butter pan
1 tablespoon olive oil
1 large onion
3 celery stalks
2 cups of homemade or store bought stock (chicken or veggie)
2 Tablespoons of The Spice Apothecary’s Get Stuffed stuffing seasoning
2 beaten eggs
Dry 8 cups of cubed bread either air dried for 24 hours or toasted at 200 degrees for 1 hour.
Preheat oven to 350 degrees.
Measure out 1 tablespoon each of butter and olive oil. Dice one large onion and 3 celery stalks into evenly sized pieces.
Heat the butter and oil in a stock pot over medium heat. Add in the onion and celery.
It will take about 10 minutes to sweat the vegetables down. Be sure to stir frequently.
Add 2 cups of homemade or store bought stock and 2 tablespoons of Get Stuffed stuffing seasoning.
Bring stock to a simmer then add in the bread cubes; Remove from heat and let cool down a few minutes before adding in the 2 beaten eggs.
Combine well and spread out in a layer in a buttered casserole pan.
Cover and bake at 350 degrees for 25 minutes, then uncover and bake another 20-25 minutes until lightly browned.
Serve this Classic Bread Stuffing with your favorite proteins.