Thanksgiving Menu - Amy's French Country Stuffing

I am so excited to the holidays to be here! What a treat to have my parents down to visit and play! I'm just about there, made my grocery list and making the first of two trips for Thanksgiving today. I've got my place cards just about done, and ready to finish up my table decorations (You should see these adorable hats I made for the kids to wear to our "Thanksgiving Party"). Thanksgiving isn't complete with out a great moist stuffing. I love all the fresh herbs that add such a rich earthy flavor to this incredible stuffing.

Amy's Version of Sourdough Bread Stuffing

Ingredients:

1 and a 1/2 loaves Kneaders French Country Bread

8 tablespoons butter

salt and freshly ground pepper

4 stalks celery with leaves, halved lengthwise and sliced

1 onion, chopped

10 sprigs fresh thyme, leaves stripped from stems

6 fresh sage leaves, chopped

3 1/2 cups chicken stock

3 tablespoons Italian parsley, chopped

Directions:

Preheat oven to 350 degrees. Grease a 2 quart baking dish and set aside. Cut bread into 1 inch cubes and spread evenly on two baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20-30 minutes. Transfer to large mixing bowl.

Melt 4 tablespoons butter in a large skillet over medium-high heat. Add celery, onion, and thyme, cook stirring frequently, until the veggies have softened, about 5 minutes. Add sage and remaining butter. Add chicken stock to skillet and stir to combine. Season with salt and peppe, to taste.

Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish and sprinkle with parsley. Bake in the center of the oven until heated through and top is golden brown about 40-50 minutes. Remove stuffing from oven and allow to cool about 15 minutes before serving.

modified from Dave Lieberman's original recipe

Happy Baking!