Recipe courtesy of Kelsey Nixon
Total:
1 hr 20 min
Prep:
20 min
Inactive:
15 min
Cook:
45 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. 

In a large skillet set over medium-high heat, melt the butter. Add the celery and onions and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, salt and pepper and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly. 

In a large bowl, combine the cooled mixture with the stuffing and beaten eggs and mix well. Transfer the mixture to the prepared baking dish. 

Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes. Top with additional parsley and serve.

IDEAS YOU'LL LOVE

Herbed Quinoa

Recipe courtesy of Giada De Laurentiis

Stuffed Cabbage Rolls (Galumpkis)

Recipe courtesy of Tyler Florence

Sunny's Green Garlic Herbed Butter

Recipe courtesy of Sunny Anderson

Asparagus Soup with Herbed Goat Cheese

Recipe courtesy of Giada De Laurentiis

Stuffed Mushrooms

Recipe courtesy of Food Network Kitchen

Ketchikan Stuffed Mushrooms

Recipe courtesy of Robert Irvine

Lemon Pasta-Stuffed Zucchini

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking