Easy Stuffing - Cooperative Extension: Food & Health - University of Maine Cooperative Extension

Ingredients

• 1 tablespoon oil, canola or olive
• ½ white or yellow onion, peeled and cut into ¼ – ½ inch pieces
• 1 celery stalk, cut into ¼ – ½ inch pieces
• ½ large carrot, peeled and cut into ¼ – ½ inch pieces
• 1 clove garlic, finely minced or ½ teaspoon of minced garlic
• 1 egg, lightly beaten
• 1.5 cups (½ quart) low sodium poultry or vegetable stock, broth, or water
• 5–6 cups whole-grain sandwich bread or sourdough bread*, cubed and dried overnight or in the oven
• 2 tablespoons or 1 ounce unsalted butter
• Salt and pepper to taste
• Herbs, dried or fresh (rosemary, parsley, chive, oregano) to taste