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Stuffing 2 (Onion)

Prep info
60 min prep + 20 min cook
Prep time
Not set
Cook time
1 hour, 20 minutes
Time required
1 hour, 20 minutes
Oven preheat


  • 263 g bread (divided: cut half into small cubes (1/4" or smaller) and crumb half by running it through the food processor)
  • 84 g butter (unsalted)
  • 300 g chopped onion (1.5 cups)
  • 150 g chopped celery (3/4 cup)
  • 3 T chopped sage (fresh)
  • 3 T chopped parsley (fresh)
  • 1/2 t Salt (Table)
  • 1/2 t freshly ground black pepper
  • 3 eggs (beaten)
  • 1/4 c stock (if needed, start with 2 T)


Crumb half of the bread by running it through the food processor. Place the crumbs in a single layer on a rimmed baking sheet.  Place in a low oven (around 250F) for about 15-25 minutes, until staled but not browned.  While that stales, cube the other half of the bread into 1/4" or smaller cubes.  When the crumbs are stale, place the cubes in a single layer on another rimmed baking sheet, then place them in the 250F oven for about 20-30 minutes, until staled.  Once staled, turn the oven up to 350F for about 5-10 minutes, until browned.  Place crumbs back in oven on 350F for about 5 minutes until browned.  Set bread aside and prepare all other ingredients.

In a saucepan large enough to hold all the ingredients, melt the butter.  Cook the onion and celery until softened but not brown (about 10 minutes).  Remove from heat.  Mix in the bread, toss well.  Add sage, parsley, salt, and pepper.  (At this stage you may cover it and refrigerate for up to one day).  Mix in the beaten eggs and continue to cook, stirring, til done. 


SJ Note 26 December 2011: This is really tasty.  Definitely a keeper.  I have halved the recipe, however; the original was just too much stuffing for our crowd.  I'm still tweaking the broth amount to get it moist but not too moist.  If it's too moist, try continuing to cook it uncovered in the oven for awhile.

SJ Note 1 Jan 2014: I got really lucky the first time I made this, apparently.  I've struggled every time since.  I've taken out the mushrooms altogether, and we like it better.  I keep playing around, trying to get the consistency I want, trying to quit burning it.  This is still very much a work in progress.