Stuffing (or Dressing) Recipe

🥖 Classic Herb Stuffing (or Dressing) Recipe

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 8–10

🧂 Ingredients

• 1 loaf (about 1 lb) day-old bread, cut into 1-inch cubes (French or sourdough works best)

• 1 cup (2 sticks) unsalted butter

• 1 large onion, finely chopped

• 3 celery stalks, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)

• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)

• 1 tablespoon fresh parsley, chopped

• 1 teaspoon salt

• ½ teaspoon black pepper

• 2½ to 3 cups chicken or vegetable broth (as needed)

• 2 large eggs, lightly beaten
  

👩‍🍳 Directions

1. Prep the Bread: Preheat oven to 350°F (175°C). Spread bread cubes on a baking sheet and toast for 10–15 minutes until lightly crisp. Set aside to cool.

2. Sauté Aromatics: In a large skillet, melt butter over medium heat. Add onion, celery, and garlic; cook for about 8 minutes until softened and fragrant.

3. Season It Up: Stir in sage, thyme, parsley, salt, and pepper. Cook for another minute to release the herbs’ aroma.

4. Combine Bread & Mixture: In a large bowl, combine toasted bread cubes and sautéed vegetables. Pour in the broth gradually until the bread is moist but not soggy. Stir in beaten eggs.

5. Bake It: Transfer the mixture into a greased 9x13-inch baking dish. Cover with foil and bake for 30 minutes, then uncover and bake an additional 15 minutes until the top is golden and crisp.

6. Serve & Enjoy: Let rest for 5–10 minutes before serving warm alongside your turkey or main dish.
   

💡 Pro Tip:

Use day-old or slightly stale bread — it soaks up the buttery herb flavor without turning mushy. For an extra boost, mix different breads (like sourdough and cornbread) for amazing texture and taste.