Serves: 8 to 10
Ingredients:
- 1 loaf rustic bread, about 12 cups, cut into 1/2-inch cubes
- 1/2 cup unsalted butter
- 1 large onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 cup chopped mushrooms, optional
- 1/2 cup dried cranberries, optional
- 1/2 cup chopped pecans or walnuts, optional
- 1 1/2 tablespoons The Spice Way Stuffing Spice
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon The Spice Way Black Pepper
- 2 to 2 1/2 cups chicken or vegetable broth
- 2 large eggs, beaten
Preparation:
1. Heat the oven to 300°F (150°C). Spread the bread cubes on a sheet pan and bake 15 to 20 minutes until dry on the surface but not deeply browned. Raise the oven to 350°F (175°C).
2. Melt the butter in a large skillet over medium heat. Add the onion and celery and cook 8 minutes until softened. Add the garlic and mushrooms if using and cook 3 more minutes. Stir in The Spice Way Stuffing Spice, salt, and black pepper.
3. Put the bread cubes in a large bowl with the cranberries and nuts if using. Add the cooked vegetable mixture. Whisk 2 cups broth with the eggs and pour over the bread. Toss well. Add more broth as needed until the mixture is moist but not soggy.
4. Transfer to a buttered 9x13-inch baking dish. Cover and bake 25 minutes. Uncover and bake 15 to 20 minutes more, until browned on top and hot in the center.
