Ingredients
- 1/2 cup butter
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried marjoram
- 4 cups chicken broth
- 6 cups dry bread cubes
Directions
- Melt the butter in a large skillet over medium heat. Add the onion, celery, and garlic, and cook until softened, about 5 minutes. Stir in the sage, thyme, rosemary, and marjoram.
- Add the chicken broth and bring to a boil. Reduce heat and simmer for 5 minutes.
- Place the bread cubes in a large bowl and pour the broth mixture over them. Stir to combine.
- Transfer the stuffing to a greased 9x13-inch baking dish. Cover with foil and bake for 30 minutes at 350 degrees F (175 degrees C). Uncover and bake an additional 10 minutes. Serve warm.
Interesting Facts
- The dish is called stuffing because it was originally stuffed inside a roasted bird.
- Stuffing is a traditional dish in many countries around the world.
- The addition of dried fruits such as raisins, cranberries, or apricots adds a sweetness to the dish.
