Classic herb stuffing

Name: Classic herb stuffing
Total time: 2 h 7 min
Yield: 10
Cuisine: american
Ingredients: 450 g white sandwich bread (one 1-lb loaf, cut into ¾-inch cubes); 115 g unsalted butter (½ cup, plus more for the dish); 1 onion (large, chopped); 3 celery (stalks, chopped); 2 cloves garlic (minced); 2 tbsp fresh sage (chopped, or 2 tsp dried); 1 tbsp fresh thyme (leaves, or 1 tsp dried); 0.25 cup fresh parsley (chopped); 720 ml vegetable broth (3 cups); 2 eggs (large); 1 tsp kosher salt; 0.5 tsp black pepper

Buttery bread cubes, onion, celery and sage, baked in a dish until crisp on top and soft inside.

⏱ 2 h 7 min
🍽 Serves 10
📈 Medium

Vegetarian
Nut-free

Contains: egg, gluten, milk, wheat

AI can make mistakes: always check labels.

Ingredients

450 gwhite sandwich breadone 1-lb loaf, cut into ¾-inch cubes
115 gunsalted butter½ cup, plus more for the dish
1onionlarge, chopped
3celerystalks, chopped
2 clovesgarlicminced
2 tbspfresh sagechopped, or 2 tsp dried
1 tbspfresh thymeleaves, or 1 tsp dried
0.25 cupfresh parsleychopped
720 mlvegetable broth3 cups
2eggslarge
1 tspkosher salt
0.5 tspblack pepper

Steps

1
Prep: cut the bread into ¾-inch cubes, chop the onion, chop the celery, mince the garlic, chop the sage, pull the thyme leaves off the stems, chop the parsley.
2
Dry the bread: spread the cubes on two baking sheets and bake at 250°F (120°C) for 30 to 40 minutes, stirring once, until dry and crisp but not browned. (Or leave them out uncovered overnight.)
⏱ 40 min
💡 Dry bread soaks up broth without turning to mush.
3
Heat the oven to 375°F (190°C) and butter a 9x13-inch baking dish. Melt the butter in a large skillet over medium heat and cook the onion and celery until soft, about 10 minutes. Stir in the garlic, sage and thyme for 1 minute.
4
In a very large bowl, toss the bread cubes with the vegetables and butter from the skillet, the parsley, salt and pepper. Pour in 2 cups of the broth and toss well. Taste a bread cube (there's no egg in yet) and add more salt, pepper or sage if it needs it.
5
Whisk the eggs with the remaining 1 cup broth, pour over the bread and toss until evenly moist. Spread in the dish without packing it down.
6
Cover with foil and bake for 25 minutes. Uncover and bake 20 to 25 minutes more, until golden and crisp on top.
⏱ 50 min
7
Check the center with an instant-read thermometer: it must reach 165°F (74°C). If not, bake 5 to 10 minutes more. Let it sit 5 minutes before serving.
⏱ 5 min
💡 The thermometer is the reliable check; a browned top is only a rough guide. Reheat leftovers to 165°F (74°C) too.

Make it easier

Store-bought cube stuffing

Use a 12-oz bag of dried stuffing cubes instead of drying your own bread.
Start at the skillet step; bake as written.

Dietary versions

Swaps checked for this recipe. In the app, Jude makes them for you once he knows your diet and allergies.

AI can make mistakes: always check labels.

Wheat allergy: Instead of white sandwich bread: gluten-free sandwich bread, cubed and dried
Gluten-free: Instead of white sandwich bread: gluten-free sandwich bread, cubed and dried
Milk allergy: Instead of unsalted butter: olive oil or plant butterFor vegan, also replace the eggs.
Dairy-free: Instead of unsalted butter: olive oil or plant butterFor vegan, also replace the eggs.
Vegan: Instead of unsalted butter: olive oil or plant butterFor vegan, also replace the eggs.; Instead of eggs: leave them out and add ½ cup more brothThe stuffing is a little looser but still holds together.
Egg allergy: Instead of eggs: leave them out and add ½ cup more brothThe stuffing is a little looser but still holds together.