Ingredients
Equipment
Method
- Prepare your bread cubes. You can toast them in the oven at 350 degrees F for about 15 minutes until they resemble croutons, or use stale bread cubes. You can also buy pre-toasted bread 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 with nonstick spray. Place the bread cubes in a large mixing bowl or directly in 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 chopped sage, parsley, and rosemary, and cook for another minute. Add 1 cup of 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 gently 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 loosely tent it with foil.
- Allow the stuffing to rest for 60 minutes before reheating if made ahead. This stuffing can also be used to stuff a turkey.
Notes
For a smaller serving of 4 people, cut the recipe in half and bake in an 8x8 or 9x9 inch dish for the same amount of time. For a larger gathering of 12 to 18 people, double the recipe and bake in a larger pan or two 9x13 inch dishes, potentially increasing the baking time by about 15 minutes.