Ingredients
Equipment
Method
- Prepare your bread cubes. You can toast them in the oven at 350 degrees F for about 15 minutes until they resemble croutons, or use stale bread cubes. You can also buy pre-toasted bread cubes from the store. Cut cubes to your desired size, small for a finer texture or larger for a rustic feel.
- Preheat your oven to 350 degrees F. Lightly grease a 9x13 inch baking dish or a larger roasting pan with butter, olive oil, or nonstick spray. Place the bread cubes in a large mixing bowl or directly in the baking dish.
- Melt the butter in a large skillet or Dutch oven over medium heat. Add the diced onion, celery, and minced garlic. Season with salt and pepper. Cook until the vegetables soften, about 8 to 10 minutes. Stir in the chopped sage, parsley, and rosemary, and cook for another minute. Pour in 1 cup of the stock and stir.
- Pour the vegetable and herb mixture over the bread cubes and toss to coat evenly.
- In a small bowl, whisk together the remaining 1 1/2 cups of stock and the 2 eggs.
- Pour the egg and stock mixture over the bread cubes. Stir and fold gently until all the bread cubes are thoroughly combined.
- Bake for 45 to 50 minutes, or until the internal temperature reaches 160 degrees F. If the top starts to brown too quickly, you can tent it loosely with foil.
- Allow the stuffing to rest for at least 60 minutes before reheating if made ahead. This recipe can be made a day in advance and reheated. You can also use this mixture to stuff a poultry bird.
Notes
To serve 4 people, cut the recipe in half and bake in an 8x8 or 9x9 inch dish for the same amount of time. To serve 12 to 18 people, double the recipe and bake in a large roasting pan or two 9x13 inch dishes, potentially increasing the baking time by about 15 minutes.