Ingredients
Equipment
Method
- Prepare your bread cubes. You can toast them in the oven at 350 degrees F for about 15 minutes until crouton-like, or use stale bread cubes. You can also buy pre-toasted cubes from the store. Cut cubes to your desired size, small or rustic.
- Preheat your oven to 350 degrees F. Prepare a 9x13 inch baking dish by brushing it with butter or spraying it with 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 diced onion, celery, and minced garlic. Season with salt and pepper. Cook until the vegetables soften, about 8 to 10 minutes. Stir in the fresh sage, parsley, and rosemary, and cook for another minute. Pour in 1 cup of the stock and stir.
- Pour the vegetable and herb mixture over the bread cubes and toss to coat evenly.
- In a 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 until all the bread cubes are thoroughly combined.
- Bake for 45 to 50 minutes, or until the internal temperature reaches 160 degrees F. If the stuffing begins to brown too quickly, you can tent it loosely with foil.
- Let the stuffing rest for about 60 minutes before reheating if made ahead. This recipe can also be used to stuff a poultry bird.
Notes
To serve 4 people, cut the recipe in half and bake in an 8x8 or 9x9 inch dish for the same amount of time. To serve 12 to 18 people, double the recipe and bake in a larger pan or two 9x13 inch dishes, potentially adding about 15 minutes to the baking time.