Homemade Stuffing


½ loaf day old wheat/white bread
½ - ¾ cup melted butter/margarine
1 TBSP extra virgin olive oil
1 medium diced onion
½ lb chopped mushrooms (optional)
3 – 4 ribs grated/chopped celery
3 – 4 peeled and grated/chopped carrots
1 -2 eggs
1 to 1 ½ cups chicken stock (low sodium)
2 -3 TBSP chopped fresh thyme (1-2 tsp dried thyme)
2 -3 TBSP chopped fresh parsley (1-2 tsp dried parsley)
2 -3 tsp chopped fresh sage (1-3 tsp dried sage)
salt to taste
½ - 1 tsp ground black pepper
2 -3 TBSP chopped chives (fresh/dried)


Preheat oven to 350 deg. Cut bread into bite size cubes. Lay on baking sheet and toast in oven until lightly browned. Remove bread from the oven and put into a large bowl. Pour melted butter over bread and mix thoroughly with hands,. Set aside. Saute onion and mushrooms (optional) in stovetop skillet with olive oil over medium-high heat until onion is translucent. Add celery and carrots if you chopped them. Pour onions and mushroom (and chopped celery and carrots) into bowl with bread. If grating celery and carrots, grate them into same bowl using a cheese grater, zester or food processor. Add eggs, chicken stock, thyme, parsley, sage, salt, pepper and chives to bowl. Mix thoroughly with hands. Grease a 9x13inch baking dish or pan. Place mixture into dish. Cover and bake in oven for 30 to 35 minutes. Uncover and finish cooking for 10 minutes. Remove and let cool. Serves 8 to 10.