Description
A classic bread stuffing recipe featuring toasted sourdough or Italian bread cubes combined with sautéed aromatics and fresh herbs, bound with eggs and chicken or vegetable stock, then baked to golden perfection. Perfect as a savory side dish for holiday meals or any comforting feast.
Ingredients
Scale
Bread
- 18–24 oz dried bread cubes (about 12–14 cups; sourdough or Italian recommended)
Dairy
- 1 cup unsalted butter
- 2 large eggs, lightly beaten
Vegetables & Aromatics
- 3 cups diced sweet onion (about 2 large)
- 2 cups diced celery
- 6 garlic cloves, minced
Herbs & Seasonings
- 1 tsp kosher salt, plus more to taste
- 1 tsp black pepper, plus more to taste
- 3 tbsp fresh sage, chopped
- 3 tbsp fresh rosemary, chopped
- 3 tbsp fresh parsley, chopped
- Extra fresh herbs for garnish
Liquids
- 2 1/2 cups chicken or vegetable stock
Instructions
- Prep bread: Heat your oven to 350°F (175°C). Spread the bread cubes evenly on baking sheets and toast them for about 15 minutes until they are dry and lightly golden. This step ensures your stuffing will have the right texture and absorb the liquids well.
- Butter the dish: Grease a 9×13-inch baking dish generously with butter and set it aside. This will prevent the stuffing from sticking and add richness to the dish.
- Cook aromatics: In a large skillet over medium heat, melt the butter. Add the diced sweet onion, celery, minced garlic, kosher salt, and black pepper. Cook for 8 to 10 minutes until the vegetables are softened and fragrant, creating a flavorful base for the stuffing.
- Add herbs & stock: Stir in the fresh chopped sage, rosemary, and parsley, cooking everything together for about a minute to release their aroma. Pour in 1 cup of the chicken or vegetable stock and use your spoon to scrape up any browned bits from the skillet, incorporating all the flavor into the mixture.
- Combine: Transfer the toasted bread cubes into a large mixing bowl. Pour the hot aromatic butter and herb mixture over the bread and toss until the bread cubes are evenly coated.
- Bind: In a separate bowl, whisk the remaining 1 1/2 cups of stock with the lightly beaten eggs. Pour this liquid over the bread mixture and gently fold it all together until the bread is evenly moistened but not soggy.
- Bake: Spread the stuffing mixture evenly into your prepared buttered baking dish. Bake uncovered at 350°F (175°C) for 45 to 50 minutes, or until the top is nicely golden and the stuffing is cooked through.
- Rest & serve: Let the stuffing rest for 5 to 10 minutes after baking to set. Garnish with extra fresh herbs if desired, then serve warm as a delicious side dish.
Notes
- You can use either chicken or vegetable stock depending on your preference or dietary requirements.
- For a gluten-free version, substitute the bread cubes with gluten-free bread.
- Customize the herb blend by adding thyme or marjoram for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat before serving.
- Make ahead by preparing the mixture the night before, refrigerate, then bake just before serving.
