Classic Sage and Onion Stuffing Casserole

Ingredients

1 / 270 g

day old baguette

1 tbsp / 15 ml

vegetable oil

2

medium onions, thinly sliced

1

clove of garlic, minced

2 tbsp / 30 ml

dry sherry or white wine

3 tbsp / 45 ml

finely chopped fresh sage or 1 tbsp/15 mL dried sage leaves

1/2 tsp / 2 ml

each salt and pepper

1/2 cup / 125 g

EGG Creations! Fat Free Original or Naturegg Omega Plus, well shaken

2 cup / 500 ml

chicken broth

Directions

1. Preheat oven to 350°F (180°C). Slice bread lengthwise and place on oven rack until dry and lightly toasted, 8-10 minutes. Cut into bite-size pieces; place in large bowl.

2. Heat oil in deep skillet over medium heat. Sauté onions 4-5 minutes or until very soft. Increase heat to high and cook 2-3 minutes or until browned. Stir in garlic and sherry. Cook until liquid evaporates. Stir in sage, salt and pepper. Add to bread in bowl. Whisk liquid eggs with broth and pour over bread, toss to combine.

3. Spray 6 cup (1.5 L) shallow casserole with nonstick cooking spray. Add bread mixture. (Can be prepared to this point, covered and refrigerated for up to 1 day. Bring to room temperature before baking.)

4. Bake, uncovered, in preheated oven for 55-60 minutes or until golden brown and set. Cool 10 minutes.