Classic Stuffing

Although this recipe would traditionally be called dressing because it isn't cooked inside a turkey, it will become the star of your Thanksgiving dinner.

Ingredients:

5 cups of dried bread cut into cubes

8 tbsp. butter, plus more for the baking dish

1 large onion diced

4 stalks of celery, thinly sliced

1 cup shredded carrots (optional)

2 tbsp. garlic minced

2 tsp. parsley

1 tbsp. dried sage

1 tsp. dried thyme

1/2 tsp. dried rosemary

Salt and pepper to taste

4 1/2 cups of Food Club chicken broth (could also use vegetable broth)

2 eggs, beaten

Directions:

1. Preheat oven to 350 degrees.
2. Butter a large 9x13 baking dish.
3. In a large skillet over medium heat, melt butter, onion, celery, and carrots. Cook until soft and transparent.
4. Stir in garlic, parsley, sage, thyme, and rosemary. cook 2 more minutes. Season with salt and pepper to taste.
5. Place bread crumbs in a large bowl and add skillet mixture. Toss to combine. In a separate bowl, combine chicken broth and eggs. Pour over the bread mixture.
6. Transfer to the greased pan and cover with foil. Bake for 50 minutes and remove foil. Bake an additional 15 minutes or until golden brown.