Ingredients
Equipment
Method
- Cut the bread into 1/4-1/2 inch cubes and leave them out overnight to dry out. Preheat your oven to 450°F (230°C). Place the dried bread cubes on a baking sheet, drizzle with a little oil, and bake for a few minutes until golden brown. Set aside.
- Preheat your oven to 350°F (175°C) and butter a 9x13 inch baking dish. In a large skillet over medium heat, melt the 1/4 cup of butter. Add the minced shallots and celery and cook until they are soft and fragrant, about 6 minutes. Stir in the minced garlic, chopped parsley, sage, thyme, savory, and rosemary. Cook for 1 minute more until fragrant. Season with salt and pepper to your taste.
- Place the toasted bread cubes in a large bowl. Add the cooked vegetable and herb mixture. Toss everything together. Gently stir in the chicken broth. Season generously with salt and pepper, and toss until the bread cubes are completely coated.
- Transfer the stuffing mixture to the buttered baking dish. Cover the dish tightly with foil. Bake until the stuffing is cooked through, about 45 minutes. Remove the foil and continue to bake until the top is golden brown, about 15 to 20 minutes more.
- Serve the stuffing 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, and refrigerate. Reheat in the oven at 350°F (175°C) until warmed through. Both methods yield similar results, choose what fits your schedule best.