Of course, Costanzo’s is great for sandwiches. But did you know you can use our freshly baked loaves of bread for stuffing on Thanksgiving? Try this simple recipe to wow your guests on Thanksgiving day.
You can purchase Costanzo’s Italian, Vienna and French bread in the Sandwich Shop.
Here’s what you need:
3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
1 pound day-old Costanzo’s Italian bread, torn into 1″ pieces (about 10 cups)
2 1/2 cups chopped yellow onions
1 1/2 cups 1/4″ slices celery
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 1/2 cups low-sodium chicken broth, divided
2 large eggs
Here’s what you do:
Preheat oven to 250°F. Butter a 13x9x2″ baking dish and set aside. Scatter Costanzo’s bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.
Bake dressing, uncovered, until set and top are browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
Recipe courtesy of epicurious.com