Description
A classic buttery herb stuffing featuring toasted bread cubes, sautéed onions, celery, and garlic infused with fresh sage, parsley, and rosemary. Moist and flavorful, this stuffing is baked to golden perfection and perfect for holiday meals or any comforting feast.
Ingredients
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 (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
Dairy & Eggs
- 1 cup unsalted butter
- 2 large eggs
Liquids & Seasoning
- 2 1/2 cups chicken or vegetable stock
- Kosher salt and pepper to taste
Instructions
- Prepare the bread cubes: Choose your preferred method—cut stale or fresh bread into cubes and let them sit covered overnight, toast the cubes in the oven at 350°F for about 15 minutes until crisp like croutons, or use store-bought toasted bread cubes. Mixing different types of bread like sourdough and Italian is recommended for texture variety.
- Preheat and prepare baking dish: Preheat your oven to 350°F. Lightly grease a 9×13 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.
- Sauté vegetables and herbs: Melt the unsalted butter in a large skillet or Dutch oven over medium heat. Add diced onion, celery, and minced garlic along with ½ to 1 teaspoon each of kosher salt and pepper. Cook, stirring frequently, until the vegetables soften, about 8 to 10 minutes. Stir in fresh sage, parsley, and rosemary, and cook for an additional minute. Pour in 1 cup of chicken or vegetable stock and stir to combine.
- Combine mixture with bread cubes: Pour the vegetable and herb mixture over the bread cubes and toss well to coat evenly.
- Mix eggs and stock: In a small bowl or measuring cup, whisk together the remaining 1 ½ cups of stock and 2 large eggs until smooth.
- Incorporate liquid mixture: Pour the egg and stock mixture over the bread cubes and gently fold and stir until the cubes are thoroughly coated.
- Bake the stuffing: Transfer the mixture to the prepared baking dish if not already there. Bake for 45 to 50 minutes until the internal temperature reaches 160°F and the top is golden. If the stuffing browns too quickly, tent loosely with foil.
- Make ahead and reheating tips: This stuffing can be made a day ahead; refrigerate covered and remove from the fridge about 60 minutes before reheating. Reheat until warmed through. Optionally, this mixture can be used to stuff poultry before cooking.
- Adjust servings: For 4 servings, halve the recipe and bake in an 8×8 or 9×9 inch dish, baking for the same amount of time. For 12 to 18 servings, double the recipe and bake in a large roasting pan or split between two 9×13 pans, increasing baking time by about 15 minutes as needed.
Notes
- Use a mix of bread types and sizes for better texture.
- Stale or toasted bread cubes absorb the stock better and help prevent sogginess.
- If browning happens too fast, cover stuffing loosely with foil while baking.
- This recipe can be prepared a day ahead and reheated without losing flavor or texture.
- Can be used as a traditional stuffing inside poultry or baked separately.