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Buttery Herb Stuffing Recipe
A classic, savory Buttery Herb Stuffing recipe that's simple to make from scratch. This dish features a soft, moist center and a delightfully crispy top, making it an essential side for any holiday meal.
👥 12 Servings⏱️ Prep & Cook: 1h 55m⏳ Prep: 15 min🔥 Cook: 1h 40m👤 James Carter📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- skillet
- oven
- casserole dish
- bowl
- mixing bowl
- whisk
- pan
📝 Preparation Steps
1
Toast the bread cubes on a large baking sheet at 210°F for about ⏱️ 90 minutes, flipping every ⏱️ 30 minutes until evenly dried. This can be done a couple of days in advance.
2
Preheat your oven to 350°F. Lightly spray a 9x13 inch casserole dish. Melt butter in a medium skillet over medium heat, then sauté the onion and celery until soft. Add the garlic and cook for one more minute until aromatic.
butter6 tablespoonsgarlic, minced2 cloves
3
In a very large mixing bowl, combine the toasted bread cubes, the buttery vegetable mixture, chopped fresh herbs, salt, and pepper. Pour in one cup of the stock and mix gently to coat the bread.
salt1 teaspoon
4
In a separate bowl, whisk the beaten eggs with the remaining one cup of stock. Gradually pour this mixture over the bread, mixing gently until all the bread is moist but not mushy.
large eggs, beaten2
5
Transfer the stuffing to the prepared baking pan. Cover tightly with foil and bake for 35 to ⏱️ 45 minutes, or until an instant-read thermometer reads 160°F in the center.
6
To get a crispy top, remove the foil and bake for an additional 5 to ⏱️ 10 minutes, until golden brown. Serve warm and enjoy!
Nutrition Facts
calories
245 calories
fat Content
10g fat
serving Size
1 serving
fiber Content
2g fiber
sugar Content
4g sugar
sodium Content
550mg sodium
protein Content
7g protein
carbohydrate Content
31g carbs
saturated Fat Content
5g saturated fat
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