Classic Bread Stuffing with Celery and Onion

1. 1 White breadpack 350 g ≈ $1.41 70 g
2. 2 Onions≈ $1.60 per kg 40 g
3. 3 Celery stalkspack 400 g ≈ $2.20 30 g
4. 4 Butterpack 180 g ≈ $1.60 15 g
5. 5 Vegetable stock cubes to taste
6. 6 Eggspack 10 pcs ≈ $1.89 0.2 pcs
7. 7 Dried thyme to taste
8. 8 Parsleypack 50 g ≈ $1.50 3 g
9. 9 Salt to taste
10. 10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut bread into 2 cm cubes and dry in the oven at 325°F (160°C) for 15 minutes until crisp.

2. Finely chop onion² and celery³, then sauté in oil for 6–7 minutes until tender; add thyme, salt, and pepper.

3. Dissolve one bouillon cube in 150 ml hot water per serving.

4. Mix dried bread cubes with the vegetables and parsley⁸, then pour in the broth and beaten egg; toss until bread is moistened but not soggy.

5. Transfer to a greased baking dish, cover with foil, and bake at 350°F (180°C) for 25 minutes; remove foil and broil for 10 minutes to crisp.