Ingredients
Equipment
Method
- Cut the bread into 1/4-1/2 inch cubes and leave out overnight to dry out. Preheat the oven to 450ºF (230ºC). Place the bread cubes on a baking sheet, drizzle with a little oil, and bake for a few minutes until golden. Set aside.
- Preheat oven to 350ºF (175ºC) and butter a 9x13 inch baking dish. In a large skillet over medium heat, melt 1/4 cup of butter. Add the minced shallot and celery and cook until soft and fragrant, about 6 minutes.
- Stir in the minced garlic, chopped parsley, chopped sage, minced thyme, minced savory, and chopped rosemary. Cook until fragrant, about 1 minute more. Season with salt and pepper to taste.
- Place the dried and toasted bread cubes in a large bowl. Add the cooked vegetable and herb mixture. Toss to combine.
- Gently stir in the chicken or vegetable broth. Season generously with salt and pepper and toss until the bread mixture is completely coated.
- Transfer the mixture to the buttered baking dish and cover tightly with foil. Bake until cooked through, about 45 minutes. Remove the foil and cook for an additional 15 to 20 minutes, or until the bread is golden brown.
- Serve with a fresh chop of parsley as a garnish.
Nutrition
Notes
Store leftover stuffing in a covered container in the refrigerator for 4-6 days. If making ahead, you can stop after covering the baking dish with foil and refrigerate it until ready to bake. Alternatively, bake the stuffing completely, let it cool, cover tightly with foil, and refrigerate. Reheat in the oven at 350 degrees until warmed through. Both methods yield similar results, depending on your schedule.