Description
A delicious stuffing featuring crispy bread, savory vegetables, and aromatic herbs, perfect for your Thanksgiving feast.
Ingredients
- 1 pound bread (white bread, ciabatta, Italian, or baguette)
- 1 cup butter (2 sticks)
- 1 large onion (about 3 1/2 cups chopped)
- 2 cups celery (1/4 inch diced)
- 1/3 cup fresh parsley (chopped)
- 1/4 cup fresh sage (chopped)
- 1 tablespoon fresh rosemary (chopped fine)
- 1 tablespoon fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 cups chicken/turkey broth (plus 1/2 cup more if necessary)
- 2 large eggs
- 1 tablespoon butter (softened, for greasing pan)
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Instructions
- 1. Tear or cut the loaf of bread into bite-sized pieces (about 1-2 inches) and spread onto a dry pan. Bake at 250°F for about 1 hour, stirring occasionally until the bread is toasty.
- 2. Chop the onion (to get about 3 1/2 cups) and celery into 1/4 inch pieces.
- 3. Preheat your oven to 350°F.
- 4. In a large skillet, melt 1 cup of butter over medium heat. Add the celery and onions, sauté for about 7-10 minutes until soft but not browned.
- 5. Chop the parsley, sage, rosemary, and thyme.
- 6. In a large bowl, combine toasted bread and chopped herbs, then add the onion and celery mixture.
- 7. Sprinkle in kosher salt and black pepper, mixing to ensure even distribution.
- 8. In a separate bowl, whisk together chicken broth and eggs. Gradually pour over the bread mixture and mix well, ensuring the bread is moist but not soaked.
- 9. Grease a 9×13 inch pan with softened butter, transfer the stuffing, and spread it out.
- 10. Optional: Cover and refrigerate overnight.
- 11. Cover with foil and bake at 350°F for about 40 minutes. Remove foil and bake for another 25-35 minutes until brown and crispy.