Herb and Onion Stuffing
Ingredients
- 1/2 cup (1 stick) unsalted butter ⓘ
- 3 cups chopped onions (about 1 pound)
- 2 cups chopped celery (4 to 5 stalks) ⓘ
- 1/4 cup chopped fresh Italian parsley ⓘ
- 2 tablespoons chopped fresh sage ⓘ
- 2 tablespoons chopped fresh marjoram ⓘ
- 12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds) ⓘ
- 2 large eggs ⓘ
- 1 1/2 teaspoons fine sea salt ⓘ
- 1 teaspoon coarsely ground black pepper
- 1 cup (or more) low-salt chicken broth ⓘ
Instructions
- Melt butter in heavy large skillet over medium heat.
- Add onions and celery.
- Saute until vegetables are tender, about 12 minutes.
- Add all herbs; saute 1 minute longer.
- DO AHEAD: Can be made 1 day ahead.
- Transfer to bowl, cover, and chill.
- Preheat oven to 350F.
- Divide bread between 2 rimmed baking sheets.
- Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total.
- Transfer to very large bowl and cool.
- Butter 13x9x2-inch baking dish.
- Stir vegetable mixture into bread.
- Whisk eggs, salt, and pepper in small bowl to blend; whisk in 1 cup broth.
- Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry.
- Transfer stuffing to prepared dish.
- Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes.
- Let stand 10 minutes.
Nutrition & Diet Analysis (per serving)
612
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).