Ingredients:
- 18 to 24 ounces bread cubes, (1.5 loaves of bread, or about 12 to 14 cups) preferably toasted or stale
- 1 cup unsalted butter
- 3 cups diced sweet onion, roughly 2 large onions
- 2 cups diced celery
- 6 garlic cloves, minced
- kosher salt and pepper
- 3 tablespoons chopped fresh sage
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh rosemary
- 2 1/2 cups chicken or vegetable stock
- 2 large eggs
- a mixture of fresh herbs for sprinkling
Directions
- Preheat the oven to 350 degrees F.
- Brush a 9×13 baking dish (you can also use a larger baking dish or a larger foil roasting pan too!) with melted butter, olive oil or spray with nonstick spray.
- Place the bread in a large mixing bowl (or 2 if needed).
- Heat the butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper – at least ½ to 1 teaspoon each. Cook until the onions and celery soften, about 8 to 10 minutes.
- Stir in the sage, parsley and rosemary. Cook for another minute. Stir in 1 cup of stock.
- Pour the onion celery mixture over the bread crumbs and toss well to coat.
- In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs. Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined.
- Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If the stuffing is getting too browned, you can tent it with foil.