Description
Classic Bread Stuffing With Fresh Herbs
Ingredients
Scale
- 18–24 oz dried bread cubes (about 12–14 cups; sourdough or Italian recommended)
- 1 cup unsalted butter
- 3 cups diced sweet onion (about 2 large)
- 2 cups diced celery
- 6 garlic cloves, minced
- 1 tsp kosher salt, plus more to taste
- 1 tsp black pepper, plus more to taste
- 3 tbsp fresh sage, chopped
- 3 tbsp fresh rosemary, chopped
- 3 tbsp fresh parsley, chopped
- 2 1/2 cups chicken or vegetable stock
- 2 large eggs, lightly beaten
- Extra fresh herbs for garnish
Instructions
- Prep bread: Heat oven to 350°F (175°C). Spread bread cubes on sheets and toast 15 minutes until dry and lightly golden.
- Butter the dish: Grease a 9×13-inch baking dish with butter; set aside.
- Cook aromatics: Melt butter in a large skillet over medium heat. Add onion, celery, garlic, salt, and pepper; cook 8–10 minutes until softened.
- Add herbs & stock: Stir in sage, rosemary, and parsley; cook 1 minute. Pour in 1 cup stock and scrape up any browned bits.
- Combine: In a large bowl, toss bread cubes with the hot aromatic mixture until evenly coated.
- Bind: Whisk remaining 1 1/2 cups stock with eggs; pour over bread and gently fold until evenly moistened.
- Bake: Spread into prepared dish and bake uncovered at 350°F for 45–50 minutes, until the top is golden.
- Rest & serve: Let rest 5–10 minutes. Garnish with fresh herbs and serve warm.
Notes
- This stuffing can be made ahead of time and stored in the refrigerator.
- Adjust herbs according to your taste preference.
- Consider using gluten-free bread to make it suitable for gluten-sensitive individuals.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 100 mg