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Scarborough Fair Stuffing Recipe

Scarborough Fair Stuffing Recipe photo by Taste of Home

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This is a delicious recipe that I start saving leftover bread for in the fall. It is so easy especially if you pre-make by mixing the bread and herbs together and keeping it on hand.—April Greenwood, Lakewood, Colorado

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Scarborough Fair Stuffing Recipe

Prep: 30 min. Bake: 25 min.

Yield: 9 Servings

30 25 55

Ingredients

10 cups torn assorted breads, such as French, whole wheat, rye, pumpernickel, and plain bagels
1/4 cup minced fresh parsley
1/4 cup minced fresh sage
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup butter, melted

Directions

In a large bowl, combine the breads, herbs, salt and pepper. Combine the eggs, broth and butter; add to bread mixture and stir until moistened.
Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Yield: 9 servings.

Editor's Note: This recipe may also be doubled to stuff a 14-pound turkey (use 1/2 cup egg substitute in place of the 2 eggs). Bake until a meat thermometer reads 180° for the turkey and 165° for the stuffing.

Nutritional Facts 3/4 cup equals 229 calories, 13 g fat (7 g saturated fat), 74 mg cholesterol, 622 mg sodium, 23 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Scarborough Fair Stuffing in Taste of Home October/November 2009, p43

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Scarborough Fair Stuffing

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Reviewed on Dec. 28, 2012 by HungryQuilter

Loved this recipe. I used Pepperidge Farm bread crumbs as I had not saved bread as noted in the recipe but will for the next thanksgiving meal. Very Rustic!

Reviewed on Oct. 03, 2012 by celestie4

This was fantastic! Don't go easy on the herbs.

Reviewed on Nov. 09, 2011 by Anne519

This is delicious! My family made promise to make this a tradition for every holiday!