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Serves: 4

Ingredients

2 tbsp olive oil

4 stalks Foxy Celery, chopped

1 large onion, choppe3 cloves garlic, minced

2 tbsp chopped fresh sage

1 tbsp chopped fresh thyme

1 tbsp chopped fresh rosemary

1 1/2 cups chicken stock

2 eggs

1/2 tsp each salt and pepper

8 cups cubed day-old French bread

1/3 cup dried cranberries

3 tbsp chopped fresh parsley

1 tbsp chopped fresh chives

Preparation

1. Preheat oven to 375°F. Heat olive oil in large skillet set over medium heat; cook celery, onion, garlic, sage, thyme and rosemary for 5 to 6 minutes or until vegetables have softened.

2. Whisk together stock, eggs, salt and pepper; toss with bread cubes, celery mixture, cranberries, parsley and chives.

3. Spread in greased 8-inch baking dish. Cover with foil and bake for 30 to 35 minutes; remove foil and bake for about 30 minutes or until golden brown and crispy.

Tip: Stuffing can be prepared up to 24 hours ahead, covered and refrigerated. Add 10 to 15 minutes to cooking time.

Classic Stuffing with Foxy Celery

Serves: 4

Ingredients

2 tbsp olive oil

4 stalks Foxy Celery, chopped

1 large onion, choppe3 cloves garlic, minced

2 tbsp chopped fresh sage

1 tbsp chopped fresh thyme

1 tbsp chopped fresh rosemary

1 1/2 cups chicken stock

2 eggs

1/2 tsp each salt and pepper

8 cups cubed day-old French bread

1/3 cup dried cranberries

3 tbsp chopped fresh parsley

1 tbsp chopped fresh chives

Preparation

1. Preheat oven to 375°F. Heat olive oil in large skillet set over medium heat; cook celery, onion, garlic, sage, thyme and rosemary for 5 to 6 minutes or until vegetables have softened.

2. Whisk together stock, eggs, salt and pepper; toss with bread cubes, celery mixture, cranberries, parsley and chives.

3. Spread in greased 8-inch baking dish. Cover with foil and bake for 30 to 35 minutes; remove foil and bake for about 30 minutes or until golden brown and crispy.

Tip: Stuffing can be prepared up to 24 hours ahead, covered and refrigerated. Add 10 to 15 minutes to cooking time.