Description
A classic, comforting buttery herb stuffing made with toasted bread cubes, sautéed onions, celery, garlic, and fresh herbs, baked to golden perfection. This stuffing is moist, flavorful, and perfect as a side dish for holiday meals or cozy dinners.
Ingredients
Scale
Bread
- 18–24 oz bread cubes (1.5 loaves, about 12–14 cups) (stale or toasted sourdough, Italian, or your favorite combination)
Vegetables & Herbs
- 3 cups diced sweet onion (approximately 2 large onions)
- 2 cups diced celery
- 6 cloves garlic, minced
- Kosher salt and freshly ground black pepper (to taste)
- 3 tbsp chopped fresh sage
- 3 tbsp chopped fresh parsley
- 3 tbsp chopped fresh rosemary
Other Ingredients
- 1 cup unsalted butter
- 2 1/2 cups chicken or vegetable stock
- 2 large eggs
- Fresh herbs (for garnish)
Instructions
- Prepare the Bread Cubes: For stale bread, cut into cubes and let sit overnight, loosely covered with foil. For toasted bread, preheat the oven to 350°F, spread bread cubes on a baking sheet, and toast for about 15 minutes until slightly crisp.
- Preheat the Oven: Set your oven to 350°F and grease a 9×13-inch baking dish (or larger) with melted butter, olive oil, or nonstick spray.
- Cook the Vegetables: Heat butter in a large skillet or Dutch oven over medium heat. Add onions, celery, and garlic with a generous pinch of salt and pepper (½–1 tsp each). Cook for 8–10 minutes, stirring occasionally, until vegetables are softened.
- Add Herbs and Stock: Stir in chopped fresh sage, parsley, and rosemary, cooking for 1 additional minute. Add 1 cup of stock and stir to combine.
- Combine the Stuffing: Place the bread cubes in a large mixing bowl or the prepared baking dish. Pour the vegetable mixture over the bread cubes and toss to coat evenly.
- Add the Egg Mixture: In a small bowl, whisk together the remaining 1 ½ cups of stock and eggs. Pour this mixture over the bread cubes, stirring gently to ensure everything is evenly coated.
- Bake the Stuffing: Transfer the mixture to the prepared baking dish, spreading it out evenly. Bake uncovered for 45–50 minutes, or until the internal temperature reaches 160°F. If the top browns too quickly, tent loosely with foil.
- Garnish and Serve: Sprinkle the stuffing with additional fresh herbs before serving. Serve hot and enjoy the comforting, buttery flavors!
Notes
- Use stale or toasted bread cubes to avoid sogginess and ensure perfect texture.
- You can use chicken or vegetable stock as per your preference or dietary needs.
- Adjust seasoning with salt and pepper to taste.
- For a vegetarian version, use vegetable stock and ensure no animal-based butter is used.
- Adding eggs helps bind the stuffing and provides moisture.
- If the stuffing browns too fast during baking, tent with foil to prevent burning.
