Name: Our Favorite Buttery Herb Stuffing Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 18 to 24 ounces bread cubes (1.5 loaves of bread, about 12 to 14 cups), preferably toasted or stale (sourdough and Italian recommended); 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; Fresh herb mixture for sprinkling (optional); 1 cup unsalted butter; Kosher salt and freshly ground black pepper, to taste (at least ½ to 1 teaspoon each for cooking vegetables); 2 ½ cups chicken or vegetable stock; 2 large eggs

Ingredients

18 to 24 ounces bread cubes (1.5 loaves of bread or about 12 to 14 cups, preferably toasted or stale)

1 cup unsalted butter

3 cups diced sweet onion (roughly 2 large onions)

2 cups diced celery

6 garlic cloves, minced

Kosher salt and pepper

3 tablespoons chopped fresh sage

3 tablespoons chopped fresh parsley

3 tablespoons chopped fresh rosemary

2 1/2 cups chicken or vegetable stock

2 large eggs

A mixture of fresh herbs for sprinkling

Instructions

Step 1: Prepare your bread cubes by either cutting 1 ½ pounds of bread into cubes and letting them sit overnight uncovered, toasting them in the oven at 350°F for about 15 minutes until crisp, or using store-bought toasted bread cubes. You may mix different types of bread for better texture.

Step 2: Preheat the oven to 350°F. Butter or oil a 9×13 baking dish (or larger, if preferred) and place the bread cubes into a large mixing bowl or directly in the dish to make stirring easier.

Step 3: Melt the butter in a large skillet over medium heat. Add the diced onion, celery, minced garlic, and season with ½ to 1 teaspoon each of salt and pepper. Cook, stirring occasionally, for 8 to 10 minutes until softened.

Step 4: Stir in the chopped sage, parsley, and rosemary, cooking for another minute. Then add 1 cup of the stock and mix well.

Step 5: Pour the cooked vegetable and herb mixture over the bread cubes and toss gently to coat evenly.

Step 6: In a separate small bowl, whisk together the remaining 1 ½ cups of stock and the eggs until well combined.

Step 7: Add the stock and egg mixture to the bread cubes, folding gently until thoroughly incorporated.

Step 8: Transfer the stuffing mixture to the prepared baking dish (if not already there) and bake for 45 to 50 minutes, until the internal temperature reaches 160°F. Tent with foil if the top browns too quickly.

Step 9: Let the stuffing cool slightly before sprinkling with fresh herbs and serving.

Tips & Variations

Using a combination of stale and fresh bread adds great texture and flavor to the stuffing.

Mixing different bread types like sourdough and Italian creates a more complex taste.

You can prepare this stuffing a day ahead and reheat it; just remove it from the fridge an hour before baking.

For a larger crowd, double the recipe and bake in a larger pan or two 9×13 pans, increasing baking time by about 15 minutes.

This mixture can also be used as a bird stuffing if you prefer.

FAQs

Can I use different types of bread for this stuffing?

Yes, using a mix of breads like sourdough and Italian adds wonderful texture and flavor to the stuffing. Stale or toasted bread cubes work best for the right consistency.

Can this stuffing be made ahead of time?

Absolutely. You can prepare the stuffing a day in advance and refrigerate it. Remove it from the fridge about 60 minutes before baking or reheating for best results.