Herb Stuffing Recipe
A classic herb stuffing recipe to is the perfect side for your holiday meal.
Equipment
- Sheet pan
- 9x13 baking dish
- Skillet or saucepan
- knife
- cutting board
- measuring spoons
- measuring cups
Ingredients
- 1 loaf sourdough bread* cubed about 12 cups
- 1 large onion, diced
- 4 stalks celery, diced
- ½ c butter (1 stick)
- ½ tsp sea salt
- 1 tsp thyme, dried
- 1 tsp sage, dried
- 1 tsp parsley, dried
- 4 c chicken broth
Instructions
- The day before, cube bread and lay out on a sheet pan, cover with a tea towel and allow to dry out. You can also dry them in a 300℉ oven for around 10 minutes the day of.
- Preheat oven to 350℉ and grease a 9x13 baking dish.
- Place cubed bread in the baking dish.
- In a skillet or heavy bottomed saucepan, melt the butter and cook the onions and celery until the onions are translucent (about 7 minutes).
- Pour onion and celery mixture over the top of the bread and sprinkle with the salt, thyme, sage, and parsley. Toss to combine.
- Add 2 cups of chicken broth and stir to combine. Continue to slowly add broth and toss until all the bread cubes are moist, but not soggy. You may not use all 4 cups of broth.
- Bake uncovered for 30 minutes.
Notes
*Any dried bread or combination of breads will work in this recipe.
This can also be assembled the day before, refrigerated, and baked prior to serving.