Description
A flavorful and moist classic stuffing made with toasted bread, sautéed vegetables, and fresh herbs, perfect for Thanksgiving or holiday dinners.
Ingredients
- 8 cups (400 g) stale bread cubes
- 4 tbsp butter
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 2 tsp chopped fresh sage (or 1 tsp dried)
- 2 tsp chopped fresh thyme (or 1 tsp dried)
- ½ tsp dried rosemary
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups (480 ml) chicken or vegetable stock
- 2 eggs, beaten
Instructions
- Preheat oven to 180°C (160°C fan)/Gas 4. Grease a baking dish if not stuffing a bird.
- Spread bread cubes on a baking sheet and toast in the oven for 8–10 minutes until crisp. Set aside.
- In a large skillet, heat butter and oil over medium heat. Add onion and celery and cook for 5–6 minutes until softened. Add garlic and cook 1 more minute.
- Stir in sage, thyme, rosemary, salt, and pepper. Cook 1 minute until fragrant.
- In a large bowl, combine toasted bread cubes and sautéed vegetables. Pour in stock and toss gently.
- Stir in beaten eggs until the mixture is evenly moistened.
- Transfer to prepared baking dish, cover with foil, and bake for 25 minutes. Uncover and bake an additional 10–15 minutes until golden brown.
- Let sit for 5 minutes before serving.
Notes
- Customize with sausage, nuts, apples, or cranberries for extra flavor.
- Use gluten-free bread to make it gluten-free.
- Can be prepared a day in advance and baked before serving.
- Leftovers reheat well in the oven or microwave.