Description

This classic buttery herb stuffing recipe combines toasted bread cubes with sautéed onions, celery, and garlic, all infused with fresh sage, parsley, and rosemary. Perfectly moistened with chicken or vegetable stock and bound with eggs, this savory side dish is baked to golden perfection, making it an ideal accompaniment for holiday meals or cozy family dinners.

Ingredients

Scale

Bread Cubes

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

Vegetables and Aromatics

3 cups diced sweet onion (roughly 2 large onions)
2 cups diced celery
6 garlic cloves, minced

Herbs and Seasonings

Kosher salt and black pepper, to taste (at least ½ to 1 teaspoon each)
3 tablespoons chopped fresh sage
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh rosemary
A mixture of fresh herbs for sprinkling (optional)

Liquids and Others

1 cup unsalted butter
2 ½ cups chicken or vegetable stock
2 large eggs

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Instructions

Prepare the Bread Cubes: Choose stale or toasted bread cubes for best texture. You can cut 1 ½ pounds of bread into cubes and let them sit covered overnight, toast cubes at 350°F for about 15 minutes until crouton-like, or use store-bought toasted cubes. Mix different bread types like sourdough and Italian for variety.
Preheat and Prepare the Baking Dish: Preheat your oven to 350°F. Brush a 9×13 inch baking dish with melted butter, olive oil, or nonstick spray. Place the bread cubes into a large mixing bowl or directly in the baking dish. For larger quantities, divide into two dishes.
Sauté Aromatics: In a large skillet or Dutch oven over medium heat, melt the butter. Add diced onions, celery, and minced garlic with a big pinch of salt and pepper—about ½ to 1 teaspoon each. Cook for 8 to 10 minutes until softened. Stir in fresh sage, parsley, and rosemary and cook an additional minute. Pour in 1 cup of stock and stir to combine.
Combine with Bread: Pour the sautéed vegetable and herb mixture over the bread cubes. Toss well to coat all bread pieces evenly.
Mix Egg and Stock: In a small bowl or measuring cup, whisk together the remaining 1 ½ cups of stock and the two eggs until smooth.
Incorporate Liquid Mixture: Pour the egg and stock mixture over the bread cubes. Gently stir and fold the bread until the mixture is thoroughly combined and the bread is evenly moistened.
Bake the Stuffing: Transfer to the prepared baking dish if not already there and bake uncovered for 45 to 50 minutes, or until the internal temperature reaches 160°F and the top is golden brown. Tent with foil if the stuffing browns too quickly.
Make Ahead and Reheat: The stuffing can be made a day ahead. Refrigerate covered and bring to room temperature for 60 minutes before reheating. Reheat in the oven until warmed through. This recipe can also be used to stuff poultry if desired.
Adjust for Serving Sizes: For 4 servings, halve the recipe and bake in an 8×8 or 9×9 inch dish for the same baking time. For serving 12 to 18, double the recipe and use a large roasting pan or two 9×13 dishes, baking about 15 minutes longer.

Notes

Using a mix of stale and fresh bread adds better texture to the stuffing.
Different bread types like sourdough and Italian provide a more rustic and flavorful stuffing.
Toasted bread cubes can be made ahead and stored overnight to save time.
Tent the stuffing with foil during baking if the top browns too fast.
This stuffing is versatile and can be used as a side dish or as a bird stuffing.
Reheating leftovers is simple—allow to sit at room temperature before warming in the oven.

Nutrition

Serving Size: 1/12 of recipe
Calories: 280
Sugar: 3g
Sodium: 450mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 6g
Cholesterol: 80mg