Classic Thanksgiving Stuffing, Grove 45 Style

Stuffing can make or break Thanksgiving and the best place to start? Good bread turned into good croutons.
We use locally made sourdough bread that is cubbed and left to sit out overnight. Coat the bread cubes in Grove 45 Extra Virgin Olive Oil and your preferred spices ( we recommend an Italian blend) and then bake at 200 degrees for 30 minutes or until golden and crunchy. Then use them for the base of your stuffing, below.

Ingredients:

1 loaf worth of Sourdough Grove 45 Croutons
4 stalks chopped celery
1 white onion, diced
1 garlic, minced fine
6 tablespoons butter
3 cups chicken broth
2 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper

INSTRUCTIONS
Set croutons aside in a large bowl
In a large skillet over medium-high heat, melt butter.
Add celery and onions and stir for 2-3 minutes until celery is tender and onions are translucent. Stir in garlic and cook 1 minute longer until fragrant.
Add celery mixture to bread bowl.
Whisk together eggs, Italian seasoning, broth, and salt and pepper.
Pour half over the bread, toss to coat.
Pour remaining half over the bread, and toss to coat once more.
Transfer bread to a greased 9x13 baking pan.
Cover with foil and bake for 40 minutes.
Uncover and bake another 30 minutes or until top is golden brown.
Serve fresh or allow to cool completely, then cover tightly and refrigerate up to 5 days.

Enjoy!