Description
This is the best stuffing recipe ever! Served as stuffing or dressing, this buttery herb toasted bread dish is absolutely incredible!
Ingredients
- 18 to 24 ounces bread cubes (1.5 loaves of bread, or about 12 to 14 cups), preferably toasted or stale
- 1 cup unsalted butter
- 3 cups diced sweet onion (about 2 large onions)
- 2 cups diced celery
- 6 garlic cloves, minced
- Kosher salt and pepper
- 3 tablespoons chopped fresh sage
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh rosemary
- 2 1/2 cups chicken or vegetable stock
- 2 large eggs
- Fresh herbs for sprinkling (optional)
Instructions
1. Prepare your bread cubes. Use stale bread or toast fresh bread cubes at 350°F until crisp, about 15 minutes. Store-bought cubes also work.
2. Preheat oven to 350°F. Grease a 9×13-inch baking dish or use a larger pan if desired.
3. Place the bread cubes in a large mixing bowl or directly in the baking dish.
4. In a large skillet, melt the butter over medium heat. Add onion, celery, garlic, and a pinch of salt and pepper. Cook until softened, about 8–10 minutes.
5. Stir in sage, parsley, and rosemary. Cook for another minute. Add 1 cup of stock and stir to combine.
6. Pour the vegetable and herb mixture over the bread cubes and toss to coat evenly.
7. In a separate bowl, whisk together the remaining 1 1/2 cups stock with the eggs.
8. Pour the egg mixture over the bread cubes and mix thoroughly to combine.
9. Transfer the stuffing mixture to the baking dish and spread evenly.
10. Bake for 45–50 minutes until the top is golden and the internal temperature reaches 160°F. Tent with foil if browning too quickly.
11. Cool slightly before serving. Can be made a day ahead and reheated.
Notes
Use a mix of bread types like sourdough and Italian for texture.
Can be halved for 4 servings or doubled for a crowd.
To make ahead, refrigerate and reheat after bringing to room temperature for 1 hour.
May also be used to stuff poultry if preferred.