Ingredients
Equipment
Method
- Arrange a rack in the center of the oven and preheat to 350°F (175°C). Spread the bread pieces between two baking sheets.
- Bake the bread, tossing halfway through, until it is crispy, feels dry, and the edges are just starting to turn golden, about 15 to 20 minutes.
- Meanwhile, melt 3 tablespoons of butter in a medium skillet over medium heat. Cook the onion and leeks, stirring occasionally, until softened, about 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Season with salt and black pepper. Let the mixture cool slightly.
- In a medium bowl or large glass measuring cup, whisk together the eggs, chicken broth, milk, fresh herbs, and red pepper flakes. Season generously with salt and black pepper.
- Increase the oven temperature to 375°F (190°C). Grease a 13" x 9" baking dish with a thin layer of butter.
- Transfer the toasted bread to a very large bowl. Add the cooked onion mixture and the egg mixture. Toss everything together to combine. Let the mixture sit for at least 10 minutes or up to 1 hour.
- Transfer the bread mixture to the prepared baking dish and spread it in an even layer, ensuring all the liquid is in the dish. Cut the remaining 3 tablespoons of butter into small pieces and dot them over the top. Cover the dish with foil.
- Bake the stuffing for 20 minutes. Remove the foil and continue to bake until the top is golden brown and crisp, about 25 to 30 minutes more. Serve warm or at room temperature.
Notes
This stuffing recipe is designed to be straightforward and forgiving, making it ideal for any home cook. The resting time allows the bread to absorb the liquid, creating a perfect texture.