Ingredients
Equipment
Method
- Cut the bread into 1/4 to 1/2 inch cubes. Leave the cubes out overnight to dry.
- Preheat the oven to 450 degrees F. Place the bread cubes on a baking sheet, drizzle with oil, and bake for a few minutes until golden. Set the toasted bread aside.
- Preheat the oven to 350 degrees F and butter a 9x13 inch baking dish.
- In a large skillet over medium heat, melt the butter. Add the minced shallots and celery and cook until soft and fragrant, about 6 minutes.
- Stir in the garlic, parsley, sage, thyme, savory, and rosemary. Cook until fragrant, about 1 more minute. Season with salt and pepper to taste.
- Place the dried bread cubes in a large bowl along with the cooked vegetable and herb mixture. Toss to combine.
- Gently stir in the chicken or vegetable broth. Season generously with additional salt and pepper if needed, and toss until the bread is completely coated.
- Transfer the stuffing mixture to the buttered baking dish and cover it tightly with foil. Bake until cooked through, about 45 minutes. Remove the foil and cook until the top bread is golden, about 15 to 20 minutes more.
- Serve the stuffing garnished with fresh chopped parsley.
Nutrition
Notes
Store leftover stuffing in a covered container in the refrigerator for 4 to 6 days. If you prepare this stuffing ahead of time, stop after you wrap the baking dish in foil and refrigerate it until you are ready to bake. You can also bake the stuffing completely, let it cool, cover it tightly, and refrigerate. Reheat the fully baked stuffing in the oven at 350 degrees F until warmed through.