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Traditional Herb Stuffing

Melissa Williams | Persnickety Plates
  • 2018 minutes
  • Serves

INGREDIENTS

12

Rhodes dinner rolls, baked & cut into 1" pieces

3/4 cup

salted butter

1

large onion (about 2.5 cups), chopped

4

stalks celery (about 1.5 cups), chopped

1/2 cup

chopped parsley

2 tbsp

fresh sage, chopped

1 tbsp

rosemary, chopped

1 tbsp

fresh thyme, chopped

2 tsp

salt

1 tsp

pepper

1 1/2 cups

chicken (or vegetable) stock

2

eggs