Scarborough Fair Stuffing
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
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
Reviews
Stuffing is a food we are not so into it, but I tried this recipe few years ago and it has been a hit since then. It has become our tradition.
This has become a traditional family favorite for Thanksgiving. It's the number one requested dish that MUST be on our table, or else! I stock up on a variety of discount bread a few weeks before Thanksgiving. Adding cornbread is a fun touch, and I also love pumpernickel, bagels, rye, and challah breads.
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!
This was fantastic! Don't go easy on the herbs.
This is delicious! My family made promise to make this a tradition for every holiday!
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