Our Favorite Buttery Herb Stuffing

Ingredients

• 18 to 24 oz bread cubes (1.5 loaves of bread, or about 12 to 14 cups), preferably toasted or stale
• 1 cup unsalted butter
• 3 cups diced sweet onion (roughly 2 large onions)
• 2 cups diced celery
• 6 garlic cloves, minced
• Kosher salt and pepper
• 3 tbsp chopped fresh sage
• 3 tbsp chopped fresh parsley
• 3 tbsp chopped fresh rosemary
• 2 1/2 cups chicken or vegetable stock
• 2 large eggs
• Fresh herbs for sprinkling

Instructions

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. 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. 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. Stir in the sage, parsley, and rosemary. Cook for another minute. Stir in 1 cup of stock.
5. Pour the onion celery mixture over the bread cubes and toss well to coat.
6. In a small bowl or measuring cup, whisk together the remaining 1 1/2 cups stock and 2 eggs.
7. Pour that mixture into the bread cubes and stir and fold until thoroughly combined.
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. Sprinkle with fresh herbs before serving.