Description
This delicious stuffing recipe combines the flavors of fresh herbs and vegetables with cubed French bread.
Ingredients
Scale
- 14–16 oz French bread or country white bread, cubed and dried
- 1/2 cup unsalted butter
- 1 large yellow onion, finely chopped
- 3–4 celery stalks, finely chopped
- 3 garlic cloves, minced
- 2 1/2 to 3 cups low-sodium chicken or vegetable broth
- 2 large eggs
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon poultry seasoning (optional)
- 1 cup cooked sausage, mushrooms, or chopped nuts (optional)
Instructions
- Cut the bread into 1/2-inch cubes and dry them by leaving them out overnight or toasting them in a 300°F oven for 20–25 minutes. Let them cool completely.
- In a large skillet, melt butter over medium heat. Sauté chopped onions and celery until soft and translucent, about 10–12 minutes. Add garlic and cook for another minute.
- Place the dried bread cubes in a large mixing bowl. Add sautéed vegetables, herbs, salt, pepper, and poultry seasoning if using.
- In a separate bowl, whisk together broth and eggs. Start with 2 1/2 cups of broth and add more if needed. Pour over bread mixture and gently toss to combine. Let sit for 5–10 minutes.
- Grease a 9×13-inch baking dish. Spoon the mixture into the dish evenly, keeping the texture light.
- Cover with foil and bake at 350°F for 30 minutes. Uncover and bake an additional 20–25 minutes until golden and crisp on top. Let rest 10 minutes before serving.
Notes
- This stuffing pairs well with roasted meats and can be modified with different herbs and ingredients to suit your taste.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg