Ingredients
- Bread (sourdough or French): 10 cups cubed
- Onion: 1 large, finely diced
- Celery: 2 cups, finely chopped (about 3-4 stalks)
- Fresh herbs: 2 tbsp sage, 2 tbsp thyme, 1 tbsp rosemary (all finely chopped)
- Low-sodium broth: 4 cups (chicken or vegetable)
- Unsalted butter: ½ cup (1 stick), melted
- Salt and pepper: To taste
Instructions
- Preheat oven to 350°F (175°C). Cube the bread and allow it to dry overnight or toast it lightly. Finely chop the onion, celery, and fresh herbs.
- Melt butter in a large skillet over medium heat. Add the onion and celery, cooking until tender (5-7 minutes). Season lightly with salt and pepper.
- Place bread cubes in a large mixing bowl. Pour the sautéed vegetable mixture over them. Add chopped herbs, then season with additional salt and pepper. Gradually stir in warm broth until the mixture is evenly moistened.
- Transfer the stuffing to a greased baking dish. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes, or until the top is golden brown and crisp.
Notes
- Store leftover stuffing in an airtight container in the refrigerator for up to 3 days.
- Avoid overmixing the stuffing to prevent it from becoming mushy.
- Use slightly stale bread for better texture.
- Keep the stuffing moist by covering it with foil during the first half of baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg