12

Serving

20min

PREP. TIME

45min

COOK TIME

INGREDIENTS

1 stick Keller’s Creamery Salted Butter, divided
2 cups chopped onion
1 cup chopped celery
1 clove garlic, finely chopped
2 tsp. celery seed
1½ tsp. dried thyme
1 tsp. dried sage
1 tsp. salt
1 lb. loaf French or Italian bread, cut into ½-inch cubes, stale or lightly toasted
½ tsp. freshly ground black pepper
1 cup chicken stock

STEPS

  • Preheat oven to 350°. Spray a 13 x 9-inch baking dish with non-stick cooking spray.
  • Melt half the butter in a large skillet over medium-high heat. Add the onions, celery, garlic, celery seed, thyme, sage and salt. Cook, stirring occasionally, until the onion is soft but not browned, 7 to 9 minutes. Add the remaining butter and remove from the heat; allow the butter to melt. In a large bowl, toss the cooked vegetables with the bread cubes. Season with pepper. Pour the stock over the stuffing toss to coat. Transfer the stuffing to the prepared dish and cover with aluminum foil.
  • Bake until heated through, about 45 minutes. For a crunchy top, remove foil and bake for an additional 15 minutes.

NUTRION FACTS » 1 SERVING

Calories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 190
Fat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 g
Cholesterol . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 mg
Carbohydrates . . . . . . . . . . . . . . . . . . . . . . . . . . 23 g

Protein . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 g
Sodium . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 530 mg
Dietary Fiber . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 g