Ingredients
Equipment
Method
- Dry your bread cubes. You can air-dry them by placing them in a large bowl, covered, on the counter for 1-2 days, stirring occasionally. Alternatively, toast them in a single layer on baking sheets at 250 degrees F for 45-60 minutes, stirring occasionally. Transfer dried cubes to a large bowl.
- Preheat your oven to 350 degrees F. Spray a 9x13 inch casserole dish with cooking spray.
- Melt butter in a skillet. Add chopped onion and celery and sauté until vegetables are soft. Pour this mixture into the bowl with the bread cubes. Add parsley, sage, rosemary, thyme, salt, and pepper. Stir to combine.
- In a medium bowl, whisk the eggs. Add the chicken broth and whisk together. Pour this liquid mixture over the dry bread cubes and mix well.
- Pour the stuffing mixture into the prepared baking dish. Cover with foil and bake for 35 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the center is set.
- Optional: Drizzle a little extra butter on top and sprinkle with salt before serving to enhance flavors.
Notes
This stuffing is designed to be comforting and flavorful, using fresh herbs and simple techniques. The drying of the bread is crucial for texture.