Description
A classic buttery herb stuffing recipe featuring toasted bread cubes, sautéed onions, celery, garlic, and a fragrant blend of fresh sage, parsley, and rosemary, all moistened with chicken or vegetable stock and baked to perfection. Perfect as a holiday side dish or to complement your favorite main course.
Ingredients
Scale
Bread
- 18 to 24 ounces bread cubes (1.5 loaves or about 12 to 14 cups), preferably toasted or stale
Vegetables and Herbs
- 3 cups diced sweet onion (roughly 2 large onions)
- 2 cups diced celery
- 6 garlic cloves, minced
- 3 tablespoons chopped fresh sage
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh rosemary
- A mixture of fresh herbs for sprinkling
Other Ingredients
- 1 cup unsalted butter
- Kosher salt and pepper to taste
- 2 1/2 cups chicken or vegetable stock
- 2 large eggs
Instructions
- Prepare the bread cubes: Use stale or toasted bread cubes for best results. You can either cube 1.5 pounds of bread and let it sit overnight loosely tented with foil, toast cubes in the oven at 350 degrees F for about 15 minutes until crisp, or buy pre-toasted bread cubes. Mix different types of bread like sourdough and Italian for texture.
- Preheat and prepare baking dish: Preheat the oven to 350 degrees F. Brush a 9x13 inch baking dish (or two) with melted butter, olive oil, or nonstick spray.
- Sauté vegetables and herbs: Heat butter in a large skillet or Dutch oven over medium heat. Add diced onion, celery, and minced garlic with at least ½ to 1 teaspoon kosher salt and pepper. Cook until softened, about 8 to 10 minutes. Stir in chopped fresh sage, parsley, and rosemary and cook for another minute. Add 1 cup of stock and stir well.
- Combine bread and vegetable mixture: Pour the sautéed mixture over the bread cubes in a large mixing bowl or baking dish. Toss well to coat the bread evenly.
- Mix eggs and stock: In a small bowl, whisk together the remaining 1 ½ cups of stock and 2 large eggs until combined.
- Combine all ingredients: Pour the egg and stock mixture over the bread mixture and gently fold the bread cubes until everything is thoroughly combined.
- Bake the stuffing: Transfer the mixture to the prepared baking dish if not already there. Bake at 350 degrees F for 45 to 50 minutes until the internal temperature reaches 160 degrees F. If the top browns too quickly, tent with foil.
- Serving and make-ahead tips: This stuffing can be made a day ahead and reheated. Remove from the fridge 60 minutes before reheating. The recipe can be halved to serve 4 or doubled for 12 to 18 people using larger or multiple baking dishes, adjusting baking time accordingly.
Notes
- Use a mixture of bread types like sourdough and Italian for better texture.
- Stale bread cubes absorb the flavors better than fresh bread.
- If browning too fast during baking, tent the dish with foil to prevent over-browning.
- Make ahead by assembling the day before and refrigerating, then bake before serving.
- Can be used as a bird stuffing if desired.
- For smaller servings, halve the recipe and bake in an 8x8 or 9x9 inch dish.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
