Why I Love This Recipe
Ingredients You'll Need
18 to 24 ounces bread cubes, preferably toasted or stale
1 cup unsalted butter
3 cups diced sweet onion (roughly 2 large onions)
2 cups diced celery
6 garlic cloves, minced
3 tablespoons chopped fresh sage
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh rosemary
2 1/2 cups chicken or vegetable stock
Preheat the oven to 350 degrees F. Brush a 9x13 baking dish with melted butter, olive oil, or nonstick spray. Place the bread cubes in a large mixing bowl.
Heat the butter in a large skillet over medium heat. Once melted, stir in the onion, celery and garlic with a pinch of salt and pepper. Cook until the onions and celery soften, or about 8 to 10 minutes. Stir in the sage, parsley and rosemary. Cook for another minute. Stir in 1 cup of stock.
Pour the onion celery mixture over the bread crumbs and toss well
In a small bowl, whisk together the remaining 1 ½ cups stock and 2 eggs.
Pour that mixture into the bread cubes and stir and fold the bread cubes until combined. Bake the stuffing for 45 to 50 minutes. If the stuffing is getting too browned, tent it with foil.
Pairs Well With