Buttery Herb Stuffing
Source: www.howsweeteats.com
Added by MarbleScientist
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Ingredients
×
- bread cubes 21 oz
- butter 2 cups
- celery, diced 2 cups
- chicken stock 2.5 cupsor vegetable broth 2.5 cups
- chopped fresh sage 3 tbsp
- diced sweet onion 3 cups
- fresh herbs for sprinkling
- garlic, chopped 6
- large eggs 2
- parsley, chopped 3 tbsp
- pepper
- rosemary, fresh, chopped 3 tbsp
- salt, kosher
preheat
🌡️ 177°C
Pour and fold
Pour mixture into bread and stir and fold until thoroughly combined
bake
Bake for 45 to 50 minutes until internal temperature registers 160°F. Tent with foil if browning too quickly.
🌡️ 177°C ⏱️ 48 min
Stir in and cook
Cook until onions and celery soften, about 8 to 10 minutes
⏱️ 9 min
stir in
Cook for another minute
⏱️ 1 min
stir in
Stir in 1 cup of stock
Pour and toss
Pour the onion celery mixture over the bread and toss well to coat
Whisk together
Whisk together the remaining stock and eggs in a small bowl or measuring cup
chicken stock
1 cup
vegetable broth
1 cup
large eggs
2
fresh herbs for sprinkling
Preheated Oven
Cooked Vegetables
Vegetables With Herbs
Vegetable Mixture
Coated Bread
Stock Egg Mixture
Bread Stuffing Mixture
Finished Buttery Herb Stuffing
chicken stock
1.5 cups
vegetable broth
1.5 cups
butter
1 cup
brush
Brush a 9x13 baking dish with melted butter, olive oil or nonstick spray
butter
1 cup
heat
Heat in a large skillet or dutch oven over medium heat
bread cubes
21 oz
Place
Place bread in a large mixing bowl or baking dish
diced sweet onion
3 cups
celery, diced
2 cups
garlic, chopped
6
salt, kosher
pepper
chopped fresh sage
3 tbsp
parsley, chopped
3 tbsp
rosemary, fresh, chopped
3 tbsp
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