Herb Garden Stuffing

I used all the herbs I have still growing in the garden for this stuffing.  You can vary yours with whatever herbs you have on hand.  Dried herbs are usually more concentrated in flavor, so cut the amount down if you’re not using fresh herbs.

• 4 T. butter, divided
• 1 T. olive oil
• 1 C. diced onion
• 2 cloves garlic, minced
• 3 celery stalks, sliced
• salt and pepper
• 1 T. fresh thyme leaves
• 2 T. fresh sage leaves, minced (stack the leaves up to slice)
• 1/2 C. white wine
• 1 t. fresh rosemary, minced
• 1 C. fresh, flatleaf parsley, chopped
• 2 eggs
• 8 C. bread cubes, dried
• 4-5 C. chicken broth

Heat a skillet on medium heat.  Add 2 T. of the butter and the oil.  When the butter is melted, add the onion and celery.  Cook for 5-8 minutes, or until the onion is translucent.  Add the garlic, salt and pepper.  Add the thyme rosemary, and sage and cook for two or three minutes.  Add the white wine and cook and stir until the liquid begins to evaporate, about two minutes.  Pour into a large bowl and cool for a few minutes.  Add the parsley, beaten eggs, and bread cubes.  Toss to combine.  Add the broth, 1 cup at a time, until the mixture is damp and begins to clump together.  I used about four cups of broth and then it started to feel a little too wet.  The bread you use will determine how much liquid to use.  I used a 13 oz. bag of Franz croutons.  Pour the whole thing into a buttered casserole dish, dot with remaining butter,  and cover loosely with foil.  Bake at 375 for about 25-30 minutes, or until heated through and golden brown on top.  Remove the foil for the last ten minutes of baking.