Herb Stuffing
A timeless side dish with aromatic herbs and hearty bread, perfect for gatherings and versatile enough to complement any meal.
Ingredients
Bread Base
- 1 loaf 1 loaf (about 1 pound) of crusty bread, cut into 1-inch cubes Use day-old bread for better texture
Vegetables & Aromatics
- 1 cup 1 cup unsalted butter (2 sticks) Melt over medium heat
- 1 large 1 large onion, diced
- 2 cups 2 cups celery, diced
- 4 cloves 4 cloves garlic, minced
Herbs & Seasonings
- 2 tsp 2 tsp dried sage
- 2 tsp 2 tsp dried thyme
- 1 tsp 1 tsp dried rosemary
- 1 cup 1 cup chicken or vegetable broth (plus more if needed) Adjust based on desired moistness
- 2 large 2 large eggs, beaten To bind the mixture
- Salt and pepper, to taste
- 1 cup Optional: 1 cup diced apples or walnuts for added texture Optional ingredients for variation
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Cube the bread and spread it out on a baking sheet. Bake for about 10-15 minutes until lightly toasted and golden. Let cool slightly.
- In a large saucepan, melt the butter over medium heat. Add the diced onion and celery, cooking for approximately 5-7 minutes until softened and fragrant.
- Stir in the minced garlic, sage, thyme, and rosemary. Cook for another 2 minutes until the garlic is fragrant.
Mixing
- In a large mixing bowl, combine the toasted bread cubes with the onion and herb mixture. Pour in the chicken or vegetable broth, ensuring the bread absorbs the liquid evenly.
- Stir in the beaten eggs, mixing thoroughly to bind everything together. Season with salt and pepper to taste.
Baking
- Transfer the stuffing to a greased baking dish, and cover with aluminum foil. Bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes or until the top is golden brown and crispy.
Notes
Herb stuffing can be prepared a day ahead and baked just before serving for convenience. Feel free to add your favorite herbs for a personalized flavor.