Rustic Fresh Herb Stuffing

Preheat oven to 375 F. Cut rustic loaf into small cubes, drizzle with 23 EVOO and toss in oven for about 20 minutes or until crispy brown. Meanwhile, saute celery, onion, and garlic in the 23 EVOO and butter. Cook down until golden brown. Stir in celery saute, crispy bread cubes, all herbs, whipped eggs, oatmeal, and chicken broth. Add salt and pepper to taste. Pop in the oven until moist, yet crispy on edges.


3 tbs 23 EVOO

7 tbs butter

1 loaf rustic artisian bread

2 medium yellow onions

2 medium celery stalks

.5-1.75 cups low-sodium chicken broth

3 cloves garlic

2.5 tsp finely chopped sage

2 tsp finely chopped thyme

2 tsp finely chopped rosemary

3 large eggs, lightly beaten

1 cup Earnest Eats American Blend Oatmeal

salt + pepper to taste