Ingredients
Scale
- 1 loaf of day-old crusty bread, cut into 1-inch cubes (about 8 cups)
- 1/2 cup unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1/2 cup fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
For a twist, consider substituting part of the bread with cornbread or adding a handful of toasted nuts for a bit of crunch. The beauty of stuffing lies in its flexibility — feel free to make it your own!
Instructions
- Preheat your oven to 350°F (175°C). Spread the bread cubes on a baking sheet and toast in the oven for about 10 minutes until they’re just crisp.
- In a large skillet, melt the butter over medium heat. Add the onions and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute.
- Transfer the toasted bread cubes into a large mixing bowl. Pour the onion and garlic mixture over the bread.
- In a separate bowl, whisk together the broth, parsley, thyme, rosemary, salt, pepper, and eggs. Pour this over the bread mixture and gently toss until evenly coated.
- Spread the mixture into a greased baking dish, pressing down gently to ensure it’s packed well. Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes until the top is golden and crisp. Let cool slightly before serving.
This recipe is a labor of love, and like any good story, it takes time and care to unfold. Trust me, the aroma wafting through your home will be worth every step.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
