Our Favorite Buttery Herb Stuffing

Instructions

1. 1

   Prepare the bread cubes: You can cut 1.5 lbs of bread into cubes, place in a large baking dish, loosely tent with foil, and let sit overnight. Alternatively, cut the cubes and toast in the oven at 350°F until they are like croutons, about 15 minutes. You can also buy pre-toasted bread cubes from the store. Using a mixture of stale and fresh bread, or two different kinds of bread like sourdough and Italian, provides great texture.

2. 2

   Preheat the oven to 350°F. Brush a 9x13 baking dish with melted butter, olive oil, or spray with nonstick spray. Place the bread in a large mixing bowl or the baking dish you will bake it in.

3. 3

   Heat the butter in a large skillet or Dutch oven over medium heat. Once melted, stir in the onion, celery, and garlic with a big pinch of salt and pepper (at least 1/2 to 1 tsp each). Cook until the onions and celery soften, about 8 to 10 minutes.

4. 4

   Stir in the sage, parsley, and rosemary. Cook for another minute. Stir in 1 cup of stock.

5. 5

   Pour the onion celery mixture over the bread cubes and toss well to coat.

6. 6

   In a small bowl or measuring cup, whisk together the remaining 1 1/2 cups stock and 2 eggs.

7. 7

   Pour that mixture into the bread cubes and stir and fold until thoroughly combined.

8. 8

   Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160°F. If the stuffing is getting too browned, tent it with foil.

9. 9

   Sprinkle with fresh herbs before serving.