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Buttery Steakhouse Classic Stuffing


1 loaf dry sliced sourdough

3/4 cup unsalted butter

3 celery stalks sliced thin

1/2 yellow onion diced fine

5 garlic cloves minced

1-2 tbsp Buttery Steakhouse Seasoning depending on salt and seasoning preference

1 can (14.5oz) chicken stock

2 large eggs

1 tsp worchestershire


Step 1

Tear bread into small pieces and allow to dry completely, set aside in large mixing bowl

Step 2

Melt butter in large saute pan, add onions, celery, Buttery Steakhouse, and cook until soft, about 8 min. Add garlic and cook another 2-3 min

Step 3

Pour mirepoix mixture over bread pieces and mix well.

Step 4

In a small bowl, whisk together chicken stock, eggs, and worchestershire until mixed well. Fold into bread bowl until well combined

Step 5

Pour bread bowl mix into a greased 13x9x2 baking pan and bake uncovered for 45 minutes or until top is crispy and internal temp is 160 degrees.

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