Simple Stuffing with La Boîte Breeze N.5
Makes 8 – 10 Servings
¾ cup unsalted butter
1 pound good-quality day-old white bread, torn into 1” pieces
2 ½ cups chopped yellow onion
1 ½ cups ¼” celery slices
3 tablespoons La Boîte Breeze N.5
2 teaspoons Jacobsen Salt Co. Kosher Salt
2 ½ cups chicken stock
2 large eggs
-Preheat oven to 250°F. Butter a 13x9x2” baking dish and set aside. Scatter bread in a single layer on rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a large bowl.
-Melt ¾ cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in La Boîte Breeze N.5and Jacobsen Salt Co. Kosher Salt. Drizzle in 1 ¼ cups stock and toss gently. Let cool.
- Preheat oven to 350°F. Whisk 1 ¼ cups stock and eggs in a small bowl. Add to the bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil and bake about 40 minutes. Continue baking uncovered until set and top is browned and crisp, about 40-45 minutes longer.