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Scarborough Fair Stuffing

This is a delicious recipe that I start saving leftover bread for in the fall. It is so easy especially if you pre-make by mixing the bread and herbs together and keeping it on hand.—April Greenwood, Lakewood, Colorado
  • Total Time
    Prep: 30 min. Bake: 25 min.
  • Makes
    9 servings

Ingredients

  • 10 cups torn assorted breads, such as French, whole wheat, rye, pumpernickel, and plain bagels
  • 1/4 cup minced fresh parsley
  • 1/4 cup minced fresh sage
  • 2 tablespoons minced fresh rosemary
  • 2 tablespoons minced fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs, beaten
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/2 cup butter, melted

Directions

  • In a large bowl, combine the breads, herbs, salt and pepper. Combine the eggs, broth and butter; add to bread mixture and stir until moistened.
  • Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.
Editor's Note: This recipe may also be doubled to stuff a 14-pound turkey (use 1/2 cup egg substitute in place of the 2 eggs). Bake until a meat thermometer reads 180° for the turkey and 165° for the stuffing.
Nutrition Facts
3/4 cup: 229 calories, 13g fat (7g saturated fat), 74mg cholesterol, 622mg sodium, 23g carbohydrate (2g sugars, 2g fiber), 6g protein.

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