Homemade Buttery Herb Stuffing Recipe

Instructions

1. Preheat oven to 350℉ (175℃). Spread the bread cubes on a large baking tray and bake for 15–20 minutes, tossing halfway, until lightly golden and dry like croutons. Set aside to cool.
2. Melt the butter in a large skillet or Dutch oven over medium heat. once melted, stir in the onions, celery, and garlic with a big pinch of salt and pepper. Cook for 8–10 minutes, stirring occasionally, until softened.
3. Add the sage, parsley, and rosemary. Cook for 1 more minute, stirring to combine.
4. Pour in 1 cup (250 ml) of the chicken stock. Stir to coat the vegetables, then remove from heat.
5. Place the toasted bread cubes into a large mixing bowl. Pour the onion–celery mixture over the bread and toss gently until evenly coated.
6. In a small bowl, whisk together the remaining 1 ½ cups (375 ml) chicken stock and the eggs. Pour this over the bread mixture and gently toss until fully combined.
7. Transfer to a greased baking dish and bake uncovered for 45–50 minutes, or until golden and crisp on top.
8. Sprinkle with the chopped fresh herbs before serving.