Regardless of whether you call it stuffing or filling, this is my favorite part of the Thanksgiving meal. Baking it in a pan by itself means it can be made vegetarian-friendly and everything will cook more evenly.

If you are short on time, skip the step of drying the bread out. It helps to keep the stuffing from getting soggy, but it will taste just fine without this step.



1 lb loaf Italian bread
3/4 cup butter
1 onion, chopped
3 stalks celery, chopped
1/4 tsp celery seed
1/2 tsp dried thyme
1/2 tsp dried rosemary
1 cup vegetable broth
1 egg, beaten

Slice the bread and allow to air dry for 2 hours, then cut into cubes.

Preheat oven to 350F.

Melt butter over medium heat. Cook onion and celery until soft. Add seasoning, including salt and pepper to taste. Stir in bread cubes until evenly coated.

Add egg and half of broth, stirring well. Continue to add more broth as needed until moist, but not soaked.

Bake in a greased dish for 20-30 minutes until browned and set.


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