Description
A buttery, herb-packed stuffing perfect for holidays, featuring fresh herbs and a golden crust.
Ingredients
Scale
- 8 cups (400g) cubed bread (preferably day-old)
- 1/2 cup (115g) unsalted butter
- 2 cups chopped yellow onion
- 1 cup chopped celery
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 1/2 cups low-sodium chicken broth
- 2 large eggs, beaten
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large skillet, melt the butter over medium heat.
- Add the onion, celery, parsley, sage, thyme, salt, and pepper; cook until vegetables are softened, about 5-7 minutes.
- In a large bowl, combine the bread cubes and the cooked vegetable mixture.
- Pour in the chicken broth and beaten eggs, and toss everything together until evenly moistened.
- Transfer the mixture to the prepared baking dish and spread it out evenly.
- Bake for 30-40 minutes, or until the top is golden brown and crispy.
Notes
For the best results, use fresh herbs and let the bread cubes stale overnight. This recipe can be made ahead and refrigerated.
Nutrition
- Calories: 280
- Sugar: 4g
- Fat: 18g
- Carbohydrates: 25g
- Protein: 6g