Herb and Onion Stuffing
A savory bread stuffing made with crusty artisan bread, aromatic herbs, and sautéed vegetables. This classic side dish features a perfect blend of fresh sage, marjoram, and parsley mixed with tender onions and celery.
Ingredients
- •½ cup unsalted butter
- •3 cups chopped onions
- •2 cups chopped celery
- •¼ cup fresh Italian parsley
- •2 tablespoons fresh sage
- •2 tablespoons fresh marjoram
- •12 cups day-old pain rustique or ciabatta bread
- •2 whole large eggs
- •1½ teaspoons fine sea salt
- •1 teaspoon coarsely ground black pepper
- •1 cup low-salt chicken broth
Cooking Instructions
- 1.
Melt butter in heavy large skillet over medium heat. Add onions and celery. Sauté until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. DO AHEAD: Can be made 1 day ahead. Transfer to bowl, cover, and chill.
13 min
- 2.
Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
12 min
- 3.
Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
10 min
- 4.
Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.
60 min
