Ingredients

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Prep: 15 min - Cook: 55 6 tablespoons butter or margarine
1 1/2 cups chopped onion
1 cup finely chopped celery
1 large carrot, peeled, and shredded, about 1/2 cup
1 large clove garlic, minced
3/4 cup dry white wine
10 cups French bread (approx. 1 1/2 loaves), cut into 3/4-inch cubes
3 tablespoons McCormick® Fresh Herb Blend for Poultry*
1 can (14 1/2 ounces) chicken broth
1 teaspoon McCormick® Season-All® Seasoned Salt
1/4 teaspoon McCormick® Ground Black Pepper
1 large egg, beaten


1. Preheat oven to 350°F.

2. In a large skillet over medium-high heat, melt butter or margarine. Add onions, celery, carrots and garlic; sauté 5 minutes, or until carrots are crisp-tender. Add wine and cook 2 minutes. Add herbs; sauté 1 minute.

3. Place bread cubes in large bowl. Stir in vegetable mixture, broth, Season-All® and pepper. Adjust seasoning as desired; then mix egg into stuffing. Spoon into buttered 13x9x2-inch baking dish; bake covered for 30 minutes. Uncover and bake 15 minutes, or until top is crisp and golden.

*Or try 1 tablespoon each: chopped McCormick® Fresh Sage, McCormick® Fresh Thyme, and McCormick® Fresh Rosemary.

Makes 8 (1 cup) servings

Nutritional Info Per Serving: Calories 263, Fat 12 g, Cholesterol 51 mg, Protein 6 g, Carbohydrates 32 g, Sodium 844 mg, Fiber 3 g

This recipe created by McCormick, Inc.

Description

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