Ingredients
– 10 cups day-old bread, cubed (French or sourdough recommended)
– 1/2 cup unsalted butter
– 1 medium onion, finely chopped
– 3 celery stalks, diced
– 2 garlic cloves, minced
– 2 teaspoons dried sage
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 1/2 cups chicken or vegetable broth
– 2 large eggs, beaten
– 2 tablespoons fresh parsley, chopped
Instructions
1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Spread the cubed bread on a baking sheet and toast in the oven for 10-15 minutes until golden and crisp. Transfer to a large mixing bowl.
3. In a skillet, melt the butter over medium heat. Add onion and celery, cooking for 5-7 minutes until softened. Stir in garlic, sage, thyme, rosemary, salt, and pepper, and cook for another 1-2 minutes.
4. Pour the vegetable mixture over the toasted bread cubes. Gradually stir in the broth until the bread is moist but not soggy. Mix in the beaten eggs.
5. Transfer the stuffing mixture to the prepared baking dish and spread evenly. Cover with foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 15-20 minutes until the top is golden and crispy.
7. Garnish with fresh parsley before serving.
Notes
**Tip:** This stuffing pairs perfectly with roast turkey or chicken for holiday feasts.
**Pro Cooking Tip:** For extra depth of flavor, add sautéed mushrooms or cooked sausage to the stuffing mix.