Buttery Herb Stuffing
Made with fresh herbs, veggies and butter, this recipe from @howsweeteats is the BEST stuffing ever, no doubt about it!
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.
Notes
This recipes freezes very well, although you most likely will not have any left. Place in a freezer-safe container up to three months.
You can adjust the recipe, whether to reduce or double, click the servings calculator for exact adjustments.
Nutrition
Calories: 508kcalCarbohydrates: 50gProtein: 15gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 110mgSodium: 764mgPotassium: 888mgFiber: 7gSugar: 13gVitamin A: 1120IUVitamin C: 7mgCalcium: 230mgIron: 3mg
Tried this recipe?Let us know how it was!