Description
A classic buttery herb stuffing recipe featuring toasted bread cubes, sautéed onions, celery, and fresh herbs bound together with eggs and stock, perfect for holiday gatherings or as a flavorful side dish.
Ingredients
Scale
Bread
- 18 to 24 ounces bread cubes (1.5 loaves, about 12 to 14 cups), preferably toasted or stale
Vegetables and Herbs
- 3 cups diced sweet onion (about 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 (about 1 teaspoon each minimum)
- 2 1/2 cups chicken or vegetable stock
- 2 large eggs
Instructions
- Prepare the Bread Cubes: Choose stale or toasted bread cubes for best results. You can cut 1.5 pounds of bread into cubes and either let them sit overnight tented loosely with foil or toast them in the oven at 350 degrees F for about 15 minutes until crouton-like. Mixing different types of bread like sourdough and Italian is recommended for varied texture.
- Preheat the Oven and Prepare Dish: Preheat your oven to 350 degrees F. Brush a 9x13 inch baking dish (or larger if needed) with melted butter, olive oil, or nonstick spray. Place the bread cubes in a large mixing bowl or directly into the baking dish; split into two dishes if preferred.
- Sauté Vegetables and Herbs: In a large skillet or Dutch oven, melt the butter over medium heat. Add diced onions, celery, minced garlic, and season with kosher salt and pepper (minimum ½ to 1 teaspoon each). Cook until softened, about 8 to 10 minutes. Stir in chopped sage, parsley, and rosemary, cooking for another minute. Pour in 1 cup of stock and mix well.
- Combine Mixture with Bread Cubes: Pour the sautéed vegetable and herb mixture over the bread cubes. Toss thoroughly to coat all pieces evenly.
- Add Eggs and Remaining Stock: Whisk together the remaining 1 ½ cups of stock and 2 eggs in a small bowl or measuring cup. Pour this mixture into the bread cubes and fold carefully until everything is fully combined.
- Bake the Stuffing: Transfer the stuffing mixture to the prepared baking dish if not already there. Bake for 45 to 50 minutes, or until the internal temperature reaches 160 degrees F. If the top browns too quickly, tent loosely with foil to prevent burning.
- Make Ahead and Reheat: This stuffing can be made a day ahead and refrigerated. Before reheating, remove from the fridge for 60 minutes to come to room temperature. Reheat in the oven until warmed through. It’s also suitable for stuffing a bird if desired.
- Adjust Serving Sizes: For 4 servings, halve the recipe and bake in an 8x8 or 9x9 inch dish for the same time. For 12 to 18 servings, double the recipe and bake in a larger 10x15 inch dish or split into two 9x13 inch dishes, adding about 15 minutes to baking time.
Notes
- Use a combination of stale and fresh bread for best texture and flavor.
- Different kinds of bread, like sourdough and Italian, add complexity to the stuffing.
- Toast bread cubes in the oven if you don't have stale bread on hand.
- If stuffing gets too browned during baking, tent it with foil to prevent burning.
- Make ahead and store in the fridge overnight; let come to room temperature before reheating.
- This mixture can also be used to stuff poultry before roasting.
- Adjust salt and pepper to taste since seasoning is crucial for flavor balance.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 85 mg
