Stuffing Recipe
User Reviews
4.5
Stuffing Recipe
Description
The Stuffing Recipe uses bread cut into 1-inch cubes, combined with sautéed onions and celery in melted butter. Fresh herbs—Italian parsley, sage, rosemary, and thyme—are mixed in along with salt and pepper for seasoning. Eggs whisked with chicken broth are poured over the dry bread mixture to moisten it thoroughly.
The mixture is baked covered at 350°F to allow the bread to absorb the liquid evenly, then uncovered to develop a crisp, golden crust on top. The result balances moistness with a light crust texture.
Various types of bread such as sourdough, French bread, or bakery loafs can be used depending on preference, each affecting the final texture and flavor. The bread cubes should be dried by air-drying or toasting before combining to prevent sogginess.
The stuffing can be baked ahead and reheated on the day of serving, covered at 350°F until heated through, then uncovered briefly to re-crisp the top.
Ingredients
- 1 lb bread see note, cut into 1-inch cubes, about 12 cups
- 3/4 /4 cup butter unsalted
- 2 cups chopped yellow onion
- 1 1/2 /2 cups celery chopped
- 1/4 /4 cup Italian parsley chopped
- 1 tablespoon sage minced, fresh
- 1 tablespoon rosemary minced fresh
- 1 tablespoon thyme sticks discarded, minced fresh
- 1 1/2 /2 teaspoons kosher salt
- black pepper ground, to taste
- 2 egg large
- 2 cups chicken broth reduced sodium
Instructions
You can dry your bread cubes two ways:
- Place your bread cubes in a large bowl and them them sit on the counter covered for 1-2 days to dry out. Stir the bread cubes every once in a while.
- If you don't have time to air-dry your bread, you can toast them. Lay bread cubes on large baking sheets in a single layer and toast at 250 degrees for 45-60 minutes stirring every once in a while. Transfer bread cubes to a large bowl.
- Preheat oven to 350 degrees and spray a 9x13 casserole dish with cooking spray.
- In a skillet, melt butter and add the onion and celery. Sautee until vegetables are soft. Pour mixture into the bowl with the bread. Add the parsley, sage, rosemary, thyme, salt, and pepper. Stir together.
- In a medium bowl, whisk the eggs. Add the chicken broth and whisk together. Pour mixture over dry bread cubes and mix well. Pour into prepared baking dish. Cover with foil and bake for 35 minutes. Remove foil and bake for another 10-15 minutes until top is golden brown and middle is set. Note: At this point I sometimes drizzle a little extra butter on top with a sprinkle of salt. It makes all the flavors pop.
Notes
- You can make and bake this stuffing ahead, then reheat covered at 350°F until warm, uncovered for 5-10 minutes to crisp the top.
- Choose your preferred bread type; options include bakery sliced bread, French bread, baguettes, sourdough, or bakery loaves, each influencing texture and flavor.
- Dry the bread cubes by air-drying for 1-2 days or by toasting them at 250°F for 45-60 minutes before mixing to avoid sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1grams |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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