Description
This classic bread stuffing recipe is a must-have for holiday dinners. With a perfect balance of herbs, onions, and celery, this savory side dish will complement your main course beautifully.
Ingredients
Scale
Bread:
- 10 cups cubed day-old bread (preferably white or French)
Vegetable Mixture:
- 1 cup unsalted butter
- 2 cups chopped yellow onion
- 1 ½ cups chopped celery
- ¼ cup chopped fresh parsley
- 1 tablespoon chopped fresh sage (or 1 teaspoon dried)
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
Liquid and Binder:
- 2 to 3 cups low-sodium chicken broth
- 2 large eggs, beaten
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Toast the bread cubes until dry and golden.
- Sauté Vegetables: In a skillet, cook onions and celery until soft. Add herbs, salt, and pepper.
- Combine: Mix vegetables with toasted bread. Whisk broth with eggs and pour over the mixture.
- Bake: Transfer to a baking dish, cover with foil, and bake. Remove foil and bake until golden.
Notes
- Use day-old bread for best texture
- Vegetarian option: use vegetable broth
- Can be prepared a day ahead
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 490mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 85mg
