Italian Bread Crumb Stuffing

Let's Cook

1. Step 1.

   Melt in a small skillet over medium-high heat until the foam begins to subside: 4 tablespoons (½ stick) butter

2. Step 2.

   Add and cook, stirring, until tender but not browned, about 5 minutes: 1 medium onion, finely chopped

3. Step 3.

   Stir in and cook for 30 seconds: 2 garlic cloves, minced

4. Step 4.

   Transfer to a bowl and stir in: 2 cups dry bread crumbs; ½ cup grated Parmesan (2 ounces); ¼ cup finely chopped parsley; ½ teaspoon dried rosemary, crumbled; ½ teaspoon dried sage; ½ teaspoon salt; ½ teaspoon black pepper

5. Step 5.

   Stir in, adding enough to make the stuffing just moist enough to hold together in a crumbly ball when squeezed firmly in your hand: 1 to 1 ½ cups chicken stock or broth, or as needed

6. Step 6.

   If baking as a dressing, add: (1 large egg, well beaten)

7. Step 7.

   Spoon the stuffing into the meat or vegetable case. For a dressing, transfer to the prepared baking dish and moisten with: ½ cup chicken stock or broth

8. Step 8.

   Bake the dressing until browned, about 30 minutes, or, for stuffing inside a chicken, until the internal temperature reaches 165°F.