Stuffing - Thursday

We are celebrating Christmas in July ALL THIS WEEK!

July 25, 2018

We are celebrating Christmas in July ALL THIS WEEK!

In honor of Hand & Stone Massage and Facial Spa's Christmas in July Gift Card Sale, I wanted to celebrate with some Christmas recipes!


  • 6 tablespoons unsalted butter, plus extra for greasing baking dish
  • 2 medium stalks celery, finely chopped
  • 1 medium onion, minced
  • ¼ cup minced fresh parsley leaves
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • ½ teaspoon dried marjoram
  • 21 ounces plain dried bread cubes
  • 3½ cups chicken stock
  • 2 eggs, beaten lightly
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper


  1. Preheat oven to 400 degrees F. Butter a 9×13-inch casserole dish; set aside.
  2. In a large skillet, melt the butter over medium-high heat. Add the celery and onion and sauté until softened, stirring occasionally, about 8 to 10 minutes. Stir in the parsley, sage, thyme and marjoram, and cook until fragrant, about 1 additional minute. Transfer to a very large mixing bowl.
  3. Add the bread cubes, chicken stock, eggs, salt and pepper, and stir with a rubber spatula or wooden spoon to distribute the dry and wet ingredients evenly. Turn the mixture into the prepared casserole dish.
  4. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden brown, 25 to 30 additional minutes. Allow to sit for 10 minutes before serving.

(Recipe via: Brown Eyed Baker)