BUTTERY HERB STUFFING

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Ingredients

• 18–24 oz bread cubes (about 12–14 cups, stale or toasted)
• 1 cup unsalted butter
• 3 cups diced sweet onion (~2 onions)
• 2 cups diced celery
• 6 garlic cloves, minced
• Kosher salt & pepper
• 3 tbsp chopped fresh sage
• 3 tbsp chopped fresh parsley
• 3 tbsp chopped fresh rosemary
• 2½ cups chicken or veggie stock
• 2 large eggs
• Extra herbs for topping

Instructions

• 01
  Bread prep: Use stale/toasted bread. Let cubes sit overnight or toast at 350°F for 15 mins. Store-bought cubes work too.
• 02
  Bread tip: Mix fresh + stale bread. Use a combo of sourdough, Italian, etc. for better texture.
• 03
  Preheat oven to 350°F. Grease a 9x13 baking dish. Place bread cubes in a large bowl or directly in the dish.
• 04
  Sauté veggies: In a skillet, melt butter. Add onion, celery, garlic + salt & pepper. Cook 8–10 mins. Stir in herbs, cook 1 min more. Add 1 cup stock and stir.
• 05
  Mix: Pour veggie mixture over bread. Toss to coat.
• 06
  Whisk: In another bowl, whisk 1½ cups stock + eggs.
• 07
  Combine & bake: Add egg-stock mix to bread. Mix well. Bake 45–50 mins, until temp hits 160°F. Tent with foil if browning too much.
• 08
  Make-ahead: Can prep 1 day in advance. Reheat after resting at room temp for 1 hr. Can also use to stuff the bird.
• 09
  Serving for 4? Halve recipe, use 8x8 or 9x9 dish. Bake same time.
• 10
  Serving for 12–18? Double recipe. Use large roasting pan or two 9x13s. Add 15 mins to bake time if needed.