Ingredients
Equipment
Method
- Prepare your bread cubes. You can cut 1.5 pounds of bread into cubes and let them sit loosely covered overnight, or toast them at 350 degrees F for about 15 minutes until they resemble croutons. You can also use store-bought toasted cubes.
- Preheat your oven to 350 degrees F. Lightly coat a 9x13 baking dish with melted butter, olive oil, or nonstick spray. Place the bread cubes in a large mixing bowl or the baking dish.
- Melt the butter in a large skillet or dutch oven over medium heat. Add the onion, celery, and garlic along with at least 1/2 to 1 teaspoon each of salt and pepper. Cook until the vegetables soften, about 8 to 10 minutes.
- Stir in the sage, parsley, and rosemary. Cook for one more minute. Add 1 cup of the stock and stir.
- Pour the cooked onion and celery mixture over the bread cubes and toss to coat them evenly.
- In a separate small bowl, whisk together the remaining 1 1/2 cups of stock and the 2 eggs.
- Pour the egg and stock mixture over the bread cubes. Stir and fold the ingredients until everything is combined thoroughly.
- Bake the stuffing for 45 to 50 minutes, or until the internal temperature reaches 160 degrees F. If the top browns too quickly, cover it loosely with foil.
- If you plan to reheat this later, remove the pan from the refrigerator 60 minutes before you plan to put it back in the oven. You can also use this mixture to stuff a bird if you choose.
Notes
For a different texture, try mixing two types of bread, such as sourdough and Italian bread cubes. If you are serving only 4 people, cut this recipe in half and bake it in an 8x8 or 9x9 inch dish for the same amount of time.