3 Pieces toasted farmhouse white bread
3 Pieces toasted honey wheat bread
1/2 Cup chicken broth
3 Tablespoons butter
5 Garlic cloves
1 Celery stalk
1/2 Cup minced sweet onion
1 Tablespoon fresh rosemary
1 Tablespoon fresh oregano
2 Tablespoons fresh parsley
(Note: Substitute 1 Tablespoon dried Italian seasonings if you can’t get fresh herbs. You can also add a teaspoon of powdered sage if you want a traditional Thanksgiving stuffing taste.)
1 Teaspoons salt
1/4 Teaspoon black pepper.
Toast the bread slices until they are a dark brown and let cool. Mince the celery stalk and sweet onion and crush the garlic and place in a large mixing bowl. Cut the toast into tine cubes and place in food processor. (You might have to use the processor a couple of times if there isn’t room for all the bread crumbs. If you don’t have a food processor, mixing the tiny cubes with the other ingredients by hand is fine, too.)
Remove the oregano, rosemary and parsley leaves from their stems and mince. Place the herbs in the food processor with the bread crumbs and process for a minute or two. Do not completely powder the bread crumbs, just get the herbs and bread crumbs mixed together.
Add the bread crumb herb mix to the large mixing bowl that contains the vegetables. Stir in the salt and pepper.
Preheat a large sauce pan. Melt the butter then pour in the herbs. Bring to a simmer. Stir in the stuffing mix from the large mixing bowl until everything is moist.
Preheat your oven to 350. Put the stuffing in a glass mixing bowl or pan and bake for 20-25 minutes until the top appears crispy. It’s ready to serve! This stuffing is also great with baked stuffed pork, chicken, fish or shellfish! You can find baked stuffed pork and baked stuffed scallops recipes on StepByStepChef.com along with easy recipes and step by step videos for dozens of other delicious meals!