Made with fresh herbs, veggies and butter, this recipe from @howsweeteats is the BEST stuffing ever, no doubt about it! You may recall my other post reviewing a certain Burst Tomato and Burrata Pasta from Jessica over at How Sweet Eats. It was certainly the most delicious pasta dish, so much so that we have it several times a month, please do check that recipe out – after this, of course!
Since we have about 17+ people coming for Thanksgiving, I like to use our Stone Rectangular Baker With Tray for this recipe, this way I can cover it with the tray whilst baking, and then use the warmed tray to bake my buttermilk biscuits at the same time, then use the tray to serve them afterwards!
Stoneware Baker With an All-in-One Lid, Cooking Tray, and Serving Tray!
The Stone Rectangular Baker With Tray offers the best of both worlds. The Stone Rectangular Baker and Stone Serving Tray combine the amazing cooking surface and heat retention of our unglazed stoneware with the beauty of our fully glazed stoneware. You can take both the baker and serving tray straight from the microwave, oven, or freezer to your table. When you’re not using it as a lid, the Stone Serving Tray can be used to bake cookies, cook veggies, serve food, or store leftovers in the fridge!
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Let’s jump right in!!
Ingredients
- 1.5 lbs bread of choice, cubed (@14 cups) – slightly stale or toasted
- 1 cup unsalted butter
- 3 cups diced sweet onions
- 2 cups diced celery
- 6 cloves garlic, chopped
- 1 teaspoon Kosher salt, or to taste
- 1 teaspoon black pepper, or to taste
- 3 tablespoons chopped fresh sage, plus more for garnish
- 3 tablespoons chopped fresh flat parsley, plus more for garnish
- 3 tablespoons chopped fresh rosemary, plus more for garnish
- 2 ½ cups chicken or vegetable stock
- 2 large eggs, beaten
Instructions
Preheat oven to 350°F/180⁰C.
Slice bread into even cubes. If bread is very fresh, toast in a 350°F/180⁰C oven for 15-20 minutes until lightly toasted.
Chop onions, celery, garlic and herbs. Someone taught me to leave the root on the onion when dicing, which is very helpful, as you have something to hold onto.
Melt butter in large saucepan over medium heat. Add in onions, celery, garlic, salt and pepper, stirring to combine. Cook for 8-10 minutes, until vegetables have softened. Add in sage, parsley and rosemary, cook one minute. Add in one cup of the chicken or vegetable stock.
Beat the eggs, and combine with the remaining stock. Add bread cubes and eggs/stock to vegetable mixture in saucepan, stirring well to combine.
Pour stuffing into Rectangle Stone Baker or another 9” x 13” pan. Bake for 45-50 minutes, until cooked through and nicely browned on top. If the top is browning too quickly, you may cover with Stoneware Tray while baking.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!
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Buttery Herb Stuffing
Equipment
Ingredients
- 1.5 lbs bread of choice, cubed (@14 cups) – slightly stale or toasted
- 1 cup unsalted butter
- 3 cups sweet onions, diced
- 2 cups celery, diced
- 6 cloves garlic, chopped
- 1 tsp kosher salt to taste
- 1 tsp freshly ground black pepper, or to taste
- 3 tbsp chopped fresh sage, plus more for garnish
- 3 tbsp chopped fresh flat parsley, plus more for garnish
- 3 tbsp chopped fresh rosemary, plus more for garnish
- 2.5 cups chicken or vegetable stock
- 2 large eggs, beaten
Instructions
- Preheat oven to 350°F/180⁰C.
- Slice bread into even cubes. If bread is very fresh, toast in a 350°F/180⁰C oven for 15-20 minutes until lightly toasted.
- Melt butter in large saucepan over medium heat. Add in onions, celery, garlic, salt and pepper, stirring to combine. Cook for8-10 minutes, until vegetables have softened. Add in sage, parsley and rosemary, cook one minute. Add in one cup of the chicken or vegetable stock.
- Beat the eggs, and combine with the remaining stock. Add bread cubes and eggs/stock to vegetable mixture in saucepan, stirring well to combine.
- Pour stuffing into Rectangle Stone Baker or another 9” x 13”pan. Bake for 45-50 minutes, until cooked through and nicely browned on top. If the top is browning too quickly, you may cover with Stoneware Tray while baking. Serve immediately.
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