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.