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Preheat oven to 300°F. Cut bread into 1/2-inch cubes. Spread cubes on a large rimmed baking sheet. Bake for 10 to 15 minutes or until dry. The cubes will continue to crisp as they cool. (Or let the bread cubes stand loosely covered at room temperature for 8 to 12 hours.) You should have about 6 cups dried bread cubes. Increase oven temperature to 325°F.
In a large saucepan, heat oil over medium heat. Add onion and celery. Cook for 5 to 10 minutes or until vegetables are tender, stirring occasionally. Remove from heat.
Add broth to the onion mixture. Stir in egg, poultry seasoning and parsley. Add bread cubes; toss gently to coat. Spoon the mixture into a lightly greased 1-1/2-quart baking dish.
Bake, uncovered, for about 45 minutes or until the stuffing is heated through and the top is browned. If desired, garnish with additional parsley.