Description
A classic buttery herb stuffing recipe featuring toasted bread cubes mixed with sautéed onions, celery, garlic, fresh herbs, and a rich combination of stock and eggs, baked until golden and flavorful. Perfect as a side dish for holiday meals or special occasions.
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 (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
Liquids and Binder
- 1 cup unsalted butter
- 2 1/2 cups chicken or vegetable stock
- 2 large eggs
Seasoning
- Kosher salt and pepper
- A mixture of fresh herbs for sprinkling
Instructions
- Prepare the bread cubes: Choose stale or toasted bread cubes. You can cube 1 ½ pounds of bread and let it sit overnight loosely covered, toast cubes at 350 degrees Fahrenheit for about 15 minutes until crisp, or use store-bought toasted bread cubes. Mix different bread types like sourdough and Italian for texture.
- Preheat the oven and prepare the baking dish: Preheat the oven to 350 degrees Fahrenheit. Brush a 9x13 inch baking dish or larger with melted butter, olive oil, or nonstick spray. Place the bread cubes in a large mixing bowl or the baking dish itself.
- Sauté the vegetables and herbs: Heat 1 cup unsalted butter in a large skillet or dutch oven over medium heat. Add diced onion, celery, minced garlic, kosher salt, and pepper (about 1 teaspoon each). Cook until softened, about 8 to 10 minutes. Stir in fresh sage, parsley, and rosemary and cook for an additional minute. Pour in 1 cup of the stock and combine well.
- Combine the sautéed mixture with the bread: Pour the onion and celery mixture over the bread cubes. Toss gently to coat all the bread cubes evenly.
- Mix the egg and stock binder: In a small bowl or measuring cup, whisk together the remaining 1 ½ cups of stock and 2 large eggs until thoroughly combined.
- Incorporate the binder with bread cubes: Pour the egg and stock mixture over the bread cubes. Stir and fold gently to combine fully.
- Bake the stuffing: Transfer the mixture to the prepared baking dish if not already there. Bake at 350 degrees Fahrenheit for 45 to 50 minutes until the internal temperature reaches 160 degrees Fahrenheit and the top is golden. Tent with foil if stuffing begins to brown too much.
- Serving and storing: The stuffing can be made a day ahead and refrigerated; remove from the fridge 60 minutes before reheating. This mixture can also be used to stuff a turkey if desired.
- Adjusting servings: 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 pan or two 9x13 dishes, increasing bake time by approximately 15 minutes.
Notes
- Use a combination of bread types (e.g., sourdough and Italian) for better texture and flavor.
- Stale or toasted bread works best to avoid soggy stuffing.
- If the top browns too quickly during baking, tent loosely with foil to prevent burning.
- You can prepare the stuffing a day in advance and reheat before serving.
- Adjust salt and pepper to taste depending on the saltiness of your stock and bread.
- For a vegetarian version, use vegetable stock instead of chicken stock.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 65 mg
