Bread Stuffing

Rosemary and Thyme

1 Onion, diced

2-4 Large Eggs

1 Bunch Celery, chopped

1-2 Sticks Unsalted Butter

2-4 Loaves of White Bread, staled

Kosher Salt and Pepper


Refrigerate until needed.

Mix celery/onion mixture to cubed bread.

Add as many eggs as needed to completely moisten the mixture.

Saute the onions and celery in butter with the spices until onion is opaque. Allow to cool.

Break bread into cubes.

Stale the bread 24-48 hours before use.

Stuff and roast in turkey or bake in a casserole dish for 30-45 minutes at 350°.


If baking, add chicken broth or turkey drippings before baking.