Instructions:

  1. Preheat oven to 400F / 205C. Line a baking sheet with parchment paper.
  2. Cut and tear loaf of bread into 1 and 2 inch pieces. Drizzle with olive oil and sprinkle all the pieces with kosher salt and freshly ground pepper.
  3. Bake for 10-12 minutes or until bread is golden brown and toasty. Set aside.
  4. Reduce oven temperature to to 350F / 205 C.
  5. In a medium saucepan, melt 4 tablespoons of Kerrygold Butter over medium heat and cook onions and celery for about 10-12 minutes, until softened and translucent.
  6. Add a few pinches of kosher salt as you cook the onion and celery. Add garlic and remaining 4 tablespoons of Kerrygold Butter and cook for another minute.
  7. Add 1 cup of chicken broth and cook for one more minute. Set aside to cool slightly.
  8. Prepare herbs. Chop parsley and remove woody parts of the thyme and chop the leaves. Shred Kerrygold Aged Cheddar.
  9. In a large bowl whisk together eggs and remaining 1 ½ cups of chicken broth. Toss bread in the broth and egg mixture. Add onion mixture and toss. Add Kerrygold Aged Cheddar and herbs, toss to distribute evenly.
  10. Butter with Kerrygold Salted Butter a 9 x 13 baking dish. Pour stuffing mixture in baking dish, cover with foil, and bake at 350F / 205C for 30 minutes.
  11. After 30 minutes of baking take off foil and bake for 5-10 more minutes or until the top looks golden brown and all liquid is absorbed.
  12. Serve warm and sprinkle with remaining herbs and Kerrygold Aged Cheddar  if desired.

 Recipe by Sweetish Co.