Traditional Herb Stuffing
Classic bread stuffing with herbs, celery, and onion, baked until golden. A must-have for holiday feasts.
Ingredients
- 4 cups bread, cut into 1/2-inch cubes and dried overnight or toasted
- 1/2 cup celery, finely diced
- 1/2 cup yellow onion, finely diced
- 4 tbsp unsalted butter, plus extra for greasing the baking dish
- 2 tbsp fresh cilantro, finely chopped
- 1 tbsp fresh sage, finely chopped
- 1 tsp fresh thyme leaves, removed from stems
- 1/2 tsp fresh rosemary, finely chopped
- 2 garlic cloves, minced
- 1 cup vegetable broth, warm
- 2 eggs, lightly beaten
- 1/4 tsp salt
- 1/4 tsp black pepper, freshly ground
Instructions
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1
Preheat your oven to 350°F (175°C). Butter a 9x13 inch baking dish or similar sized casserole dish.
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2
If 4 cups cut into 1/2-inch cubes and dried overnight or toasted bread isn't already dried, spread the cubes on a baking sheet and bake at 250°F (120°C) for about 10-15 minutes until dry but not toasted. Let cool completely.
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3
In a large skillet, melt 4 tbsp unsalted butter over medium heat. Add 1/2 cup finely diced celery and 1/2 cup finely diced yellow onion and cook until softened, about 5-7 minutes.
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4
Add 2 minced garlic cloves and cook for another 30 seconds until fragrant.
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5
Stir in 2 tbsp finely chopped fresh cilantro, 1 tbsp finely chopped fresh sage, 1 tsp removed from stems fresh thyme leaves, and 1/2 tsp finely chopped fresh rosemary and cook for another minute to release their flavors.
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6
In a large mixing bowl, combine the dried bread cubes and the sautéed vegetable-herb mixture.
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7
In a separate bowl, whisk together 1 cup warm vegetable broth and 2 lightly beaten eggs. Pour this mixture over the bread and vegetables, and gently toss until everything is evenly moistened. The stuffing should be moist but not soggy.
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8
Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper, and toss again to distribute the seasonings.
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9
Transfer the stuffing mixture to the prepared baking dish and spread it out evenly.
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10
Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and continue baking for an additional 15-20 minutes until the top is golden brown and crispy.
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11
Let the stuffing rest for 10 minutes before serving to allow it to set up slightly.
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12
This stuffing can be prepared up to a day ahead and refrigerated before baking. If baking from refrigerated, add an extra 10 minutes to the covered baking time.