Ingredients
Equipment
Method
- Cut the bread into 1/4-1/2 inch cubes. Leave the bread cubes out overnight to dry out. This step is crucial for the stuffing's texture.
- Preheat your oven to 450°F (230°C). Place the dried bread cubes on a baking sheet. Drizzle with a little oil and bake for a few minutes until golden brown. Set aside.
- Preheat your oven to 350°F (175°C). Butter a 9x13 inch baking dish.
- In a large skillet over medium heat, melt the butter. Add the minced shallot and celery and cook until softened and fragrant, about 6 minutes.
- Stir in the minced garlic, chopped parsley, sage, thyme, savory, and rosemary. Cook for 1 minute more until fragrant.
- Season the vegetable and herb mixture with salt and pepper to your taste.
- Place the toasted bread cubes in a large bowl. Add the cooked vegetable and herb mixture. Toss gently to combine.
- Gently stir in the chicken or vegetable broth. Season generously with salt and pepper again, and toss until the bread is completely coated.
- Transfer the stuffing mixture to the buttered baking dish. Cover tightly with foil.
- Bake for 45 minutes. Remove the foil and continue to bake for another 15 to 20 minutes, or until the bread is golden brown and crisp on top.
- Serve hot, garnished with fresh chopped parsley.
Nutrition
Notes
Store leftover stuffing in a covered container in the refrigerator for 4-6 days. If making ahead, you can stop after covering the baking dish with foil and refrigerate it. Bake as instructed when ready. Alternatively, bake the stuffing completely, let it cool, cover tightly with foil, and refrigerate. Reheat in a 350°F oven until warmed through. Both methods yield similar results, choose based on your schedule.