ITALIAN BREAD CRUMB STUFFING
About 4 cups; 5 servings
This may be used to stuff boneless chicken breasts, zucchini, or a roast chicken. If using as a stuffing, do not use the eggs. Please read About Bread Crumb Stuffings.
If baking separately as a dressing, preheat the oven to 350°F and butter a 4-cup baking dish.
Melt in a small skillet over medium-high heat until the foam begins to subside:
- 4 tablespoons (½ stick) butter
Add and cook, stirring, until tender but not browned, about 5 minutes:
- 1 medium onion, finely chopped
Stir in and cook for 30 seconds:
- 2 garlic cloves, minced
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
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
If baking as a dressing, add:
- (1 large egg, well beaten)
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
Bake the dressing until browned, about 30 minutes, or, for stuffing inside a chicken, until the internal temperature reaches 165°F.