Description
A classic buttery herb stuffing recipe featuring toasted bread cubes, sautéed onions and celery, fresh herbs, and broth, perfect for holiday meals or comforting family dinners.
Ingredients
Scale
Bread
- 18 to 24 ounces bread cubes (about 1.5 loaves or 12 to 14 cups), preferably toasted or stale
Vegetables and Aromatics
- 3 cups diced sweet onion (about 2 large onions)
- 2 cups diced celery
- 6 garlic cloves, minced
Herbs and Seasonings
- 1 cup unsalted butter
- Kosher salt and pepper to taste (at least ½ to 1 teaspoon each)
- 3 tablespoons chopped fresh sage
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh rosemary
Liquids and Eggs
- 2 ½ cups chicken or vegetable stock
- 2 large eggs
Optional
- A mixture of fresh herbs for sprinkling
Instructions
- Prepare the Bread Cubes: Use stale or toasted bread cubes to ensure the stuffing has the best texture. You can cut 1 ½ pounds of bread into cubes and leave them overnight loosely covered with foil or toast cubes at 350 degrees F for about 15 minutes until crisp. Mix different types of bread like sourdough and Italian for added texture.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350 degrees F. Brush a 9x13 baking dish (or larger dish/foil pan) with melted butter, olive oil, or spray with nonstick spray.
- Sauté Vegetables and Herbs: Heat butter in a large skillet or Dutch oven over medium heat. Add diced onions, celery, garlic, salt, and pepper (about ½ to 1 teaspoon each). Cook until softened, around 8 to 10 minutes. Stir in chopped sage, parsley, and rosemary, cooking for an additional minute. Then add 1 cup of stock and stir to combine.
- Combine with Bread Cubes: Pour the sautéed vegetable and herb mixture over the bread cubes and toss well to coat evenly.
- Mix Eggs and Stock: In a separate bowl or cup, whisk together the remaining 1 ½ cups of stock with the 2 large eggs.
- Combine Everything: Pour the egg and stock mixture over the bread mixture and gently fold until all cubes are thoroughly coated and combined.
- Bake the Stuffing: Transfer the mixture to the prepared baking dish if not already in it. Bake for 45 to 50 minutes until the internal temperature reaches 160 degrees F. If the top browns too quickly, tent with foil to prevent burning.
- Make Ahead and Reheat: The stuffing can be prepared a day ahead and refrigerated. Remove from the fridge 60 minutes before reheating and then bake as directed. You can also stuff this mixture inside a bird if desired.
- Adjust Portions and Baking Times: For 4 servings, halve the recipe and use an 8x8 or 9x9 dish baking for the same time. For 12 to 18 servings, double the recipe and bake in a larger pan or two 9x13 pans, increasing baking time by about 15 minutes.
Notes
- Use stale or toasted bread to avoid soggy stuffing.
- Mix different bread types for unique texture.
- If the top browns too fast, cover loosely with foil during baking.
- Stuffing can be made a day ahead and refrigerated before baking.
- Adjust baking dish size and time according to portion size.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
