Ingredients
Equipment
Method
- Prepare your bread cubes. You can use stale or toasted bread. To toast, cut bread into cubes, place in a baking dish, tent with foil, and let sit overnight. Alternatively, toast cubes in the oven at 350 degrees F for about 15 minutes until crouton-like. Store-bought toasted cubes also work. You can choose small or larger cubes for a rustic texture.
- Preheat your oven to 350 degrees F. Prepare a 9x13 baking dish (or a larger dish/foil roasting pan) by brushing it with melted butter, olive oil, or nonstick spray. Place the bread cubes in a large mixing bowl or the prepared 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 (at least 1/2 to 1 teaspoon each). Cook until the vegetables soften, about 8 to 10 minutes. Stir in the chopped sage, parsley, and rosemary, and cook for another minute. Add 1 cup of stock and stir.
- Pour the vegetable and stock mixture over the bread cubes and toss to coat evenly.
- In a small bowl or measuring cup, 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 until the bread cubes are thoroughly combined.
- Bake the stuffing for 45 to 50 minutes, or until the internal temperature reaches 160 degrees F. If the stuffing begins to brown too quickly, you can tent it with foil.
- This stuffing can be made a day ahead and reheated. Remove the pan from the refrigerator 60 minutes before reheating. You can also use this mixture to stuff a bird.
Notes
To serve 4, 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, double the recipe and bake in a large 10x15 roasting pan or two 9x13 baking dishes for about 15 minutes longer than the original recipe.