Ingredients
- 1 cup unsalted butter, divided
- 1 pound day-old white French bread, cut into 1/2-inch cubes and dried
- 1 extra-large onion, finely diced (about 2 1/2 cups)
- 1 1/2 cups celery, finely diced
- 2/3 cup fresh parsley, finely minced
- 1/4 cup fresh sage, finely minced
- 3 tablespoons fresh rosemary, finely minced
- 2 tablespoons fresh thyme, finely minced
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste
- 2 1/2 cups low-sodium chicken broth, divided
- 2 large eggs
Instructions
- Preheat oven to a low temperature. Spread bread cubes on a baking sheet and bake until completely dry, stirring occasionally. Transfer to a large bowl and set aside.
- Increase oven temperature to 350°F and grease a 9×13-inch baking dish.
- Melt 3/4 cup of the butter in a large skillet over medium-high heat. Add onion and celery; cook until softened and lightly golden, stirring often. Add to the bowl with bread.
- Stir in parsley, sage, rosemary, thyme, salt, pepper, and 1 1/4 cups of the broth.
- In a separate bowl, whisk together remaining broth and eggs. Pour over bread mixture and gently toss to combine evenly.
- Transfer stuffing to the prepared baking dish. Dot the top with remaining butter, cut into small pieces.
- Cover with foil and bake for 30–35 minutes, until heated through. Uncover and bake another 15–20 minutes, or until top is lightly golden.
- Let rest for a few minutes before serving.
Notes
- Use well-dried bread to prevent soggy stuffing.
- Swap chicken broth for vegetable broth for a vegetarian version.
- Experiment with different bread types like sourdough or rustic loaves.
- Prep the bread and vegetables a day ahead to save time.
- Add a splash of broth when reheating to restore moisture.
- Prep Time: 10 minutes
- Cook Time: 2 hours 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
