Aromatics- Yellow Onion, Celery, Fresh Thyme, Fresh Sage

Chicken Stock- Water, Pasture-raised Chicken Bones, Onion, Carrot, Celery, Thyme, Black Peppercorn, Bay Leaf

Compound Butter- Unsalted Butter, Garlic, Fresh Parsley, Salt

Bundle Contains: Dairy, Gluten

6-8 SERVINGS | HANDS ON TIME: 10 minutes | TOTAL TIME: 45-60 minutes

Note: You can add sausage, bacon, mushrooms, dried or fresh fruit, and nuts to your dressing/stuffing. Just remember to thoroughly cook all meat and saute vegetables & fruit until just softened before combining with bread.

STEP 1 Preheat the oven to 350°F degrees and arrange the oven rack to middle position. Add the dried bread cubes to a large mixing bowl; set aside. Butter a 3-quart baking dish; set aside.
STEP 2 Heat a large sauté pan over medium. Add the compound butter. When the butter melts and begins to foam, add the aromatics. Sauté for about 5 minutes or until translucent, but not brown. Transfer the sautéed aromatics and all of the melted butter to the mixing bowl, pouring it over the bread.
STEP 3 Add the broth and season with 1 tsp. salt and pepper. Toss to thoroughly combine and distribute the aromatics and seasonings. Compress and compact the moistened bread with your hands for a more dense texture. Transfer to the prepared baking dish and press down lightly.
STEP 4 Bake uncovered for 35-40 minutes or until golden and crisp on top, and the center is hot (155°F). Cover with foil if the top is browning too quickly. Let rest for 10 minutes before serving.

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