Herb Stuffing

This herb stuffing has been a staple at my holiday table as long as I can remember! The aroma in the house while it's cooking is sure to make your mouth water!

Fare Thee Well Herb Stuffing

I've tried making additions like diced apple &/or bacon to this recipe and I always end up coming back to the old classic version. It's just the freaking best!


I don't typically stuff my turkeys so this recipe is made in a baking dish. It turns out perfectly moist with a crispy top.



The herb measurements in this recipes don't have to be exact, I usually just eye ball them!



Want to make this recipe ahead of time? 👇👇👇

This recipe reheats perfectly! So you can totally prepare it ahead of time, just make sure to completely cool it before covering & putting it in the fridge. Remove from the fridge at least 1 hr before reheating in the oven. I suggest reheating it covered.


Herb Stuffing

Serves 8-10 people


What you'll need:


Approx. 12 cups stale bread cubes (I cube about 2 loaves of bread & leave it on a baking sheet on the counter overnight to dry it out. Alternatively, you can toast the bread cubes on a baking tray in the oven at 350F for 10-15 mins)

1 cup unsalted butter

3 medium onions, diced

5 celery ribs, diced

6 garlic cloves, minced

1/4 cup chopped fresh parsley

3 tbsp chopped fresh sage leaves

3 tbsp chopped fresh rosemary

2 tbsp fresh thyme leaves

salt & pepper to taste

2 large eggs

1 1/2 cups chicken stock

1 cup milk



Steps:


Preheat the oven to 350F.


Melt butter in a large skillet over medium heat. Add 3 medium diced onions & 5 diced celery ribs to the skillet & cook until softened but the celery still has a slight bite about 7-10 mins. Add in the 6 cloves of minced garlic, 1/4 cup chopped parsley, 3 tbsp chopped sage leaves, 3 tbsp chopped rosemary, 2 tbsp fresh thyme leaves and season liberally with salt & pepper. Cook for 4-6 minutes and turn off the heat.


Grease a large baking dish (I like to use a large casserole dish but a roasting pan will work too) and set aside.


In a medium bowl whisk together 2 eggs, 1 1/2 cups chicken stock & 1 cup milk and set aside.


Add 12 cups cubed stale bread to a large bowl. Add the celery, onion & herb mixture to the bowl along with the egg mixture and mix well to coat. Transfer the mixture to the greased baking dish.


Bake uncovered for 45 minutes.



Happy Holiday!!

Chef Jill's Signature







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