Servings: 6–8
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Ingredients
- 1 loaf (about 1 lb) of day-old bread, cut into 1-inch cubes (French, Italian, or sourdough works best)
- 1 medium onion, finely chopped
- 3 celery stalks, finely chopped
- 4 tbsp unsalted butter (because butter makes everything better)
- 2–3 cloves garlic, minced
- 2 cups chicken or vegetable broth (low sodium)
- 2 large eggs, beaten (to bind the stuffing)
- 2 tsp dried sage (or 1 tbsp fresh, chopped)
- 1 tsp dried thyme (or 2 tsp fresh, chopped)
- 1 tsp dried rosemary (or 2 tsp fresh, finely chopped)
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- Optional: ½ cup chopped parsley for garnish
Instructions
- Prep the Bread:
- Preheat your oven to 300°F (150°C). Spread the bread cubes on a baking sheet and bake for 10–15 minutes until they’re dry and lightly toasted. Let them cool. (Pro tip: This step is crucial—don’t skip it unless you love soggy stuffing!)
- Sauté the Veggies:
- In a large skillet, melt the butter over medium heat. Add the onion and celery, and sauté until softened, about 5 minutes.
- Stir in the garlic, sage, thyme, rosemary, salt, and pepper. Cook for another minute to release the fragrant herb aromas.
- Combine the Ingredients:
- In a large mixing bowl, toss the toasted bread cubes with the sautéed veggie mixture.
- In a separate bowl, whisk together the chicken broth and beaten eggs. Pour this mixture over the bread cubes and toss until the bread is evenly moistened but not mushy. (If it looks too dry, add a splash more broth.)
- Bake the Stuffing:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Spread the stuffing mixture evenly into the dish. Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 10–15 minutes until the top is golden and crispy.
- Serve and Enjoy:
- Let the stuffing cool for about 5 minutes before serving. Garnish with parsley if desired, and enjoy the herby, buttery goodness.
Do’s and Don’ts
DO:
- Use day-old or slightly stale bread; it holds up better to the broth.
- Adjust the herbs to your taste—add extra sage if you’re a fan of that Thanksgiving flavor.
- Make it ahead! Prep everything, cover, and refrigerate until ready to bake.
DON’T:
- Skip toasting the bread—it prevents the stuffing from turning into a mushy mess.
- Overmix the ingredients; you want chunks of bread, not breadcrumbs.
- Forget the foil; it helps the stuffing stay moist during the initial bake.
This classic herb stuffing is the perfect blend of crispy edges and soft, flavorful insides. Whether it’s for Thanksgiving, Christmas, or a cozy dinner, it’s a crowd-pleaser every time! 🥖🍃
