Scarborough Fair Stuffing

Name: Scarborough Fair Stuffing
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 9 servings.
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

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

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°.

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.

Nutrition Facts

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

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

Reviews

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chaosmommy

Nov 27, 2014

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.
HungryQuilter

Dec 28, 2012

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!
celestie4

Oct 3, 2012

This was fantastic! Don't go easy on the herbs.
Anne519

Nov 9, 2011

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