by: Rustic Scoop™
12 Cups Rustic Scoop™ Sandwich Bread, cubed
¾ Cup Butter of choice
2 Cups Yellow onion chopped and diced
1 ½ Cups Celery chopped
3 Garlic cloves minced
2 Tablespoons Fresh sage chopped
2 Tablespoons Fresh parsley chopped
2 Tablespoons Fresh Rosemary chopped
2 Tablespoons Fresh thyme chopped
1 ½ teaspoons Salt
1 ½ teaspoons Onion powder
2 ½ Cups Chicken or vegetable stock
For Preparing Ahead:
Cut 12 cups of bread into cubes. Place the cubes of bread on a sheet pan in a single layer. Leave out for 24 hours to dry out.
For Making Right Away:
Preheat oven to 375° F. Line two large baking sheets with parchment paper. Cut 12 cups of bread into cubes. Place cubes of bread on baking sheets in a single layer. Bake for 20 minutes or until the bread is golden and a bit crisp, stir halfway through baking.
Chop onions until diced. Chop celery into thin slices. Finely chop all spices, including garlic. Put onion, celery, all spices, and salt into a large skillet with butter of choice. Cook on medium heat until the onions and celery are translucent, about 10 minutes.
When your bread is done baking or drying, place in a large baking dish. Once the onion mix is done cooking, spread it on top of the bread. Mix the bread and onion mix until well combined.
Pour broth over the bread mixture until it covers the bottom of the dish and about an inch more. If you want crunchy stuffing on the top layer, be sure to not use too much broth, enough for the top later to not be covered with broth. You may not need all of the chicken or vegetable stock; it depends how you like your stuffing. Cover the baking dish with foil and bake on 375° F for 35 minutes, then bake uncovered for another 10-15 minutes or until the top layer is crisp and golden. If you use the convection setting on your oven the times will be less. Be sure to check 5-10 minutes earlier.
If you will be stuffing your turkey, once you mix the bread and onion mixture, stuff into your bird cavity. Bake your turkey as you normally would.