Traditional Herb Stuffing
Traditional Herb Stuffing is very easy to make and filled with fresh, flavorful herbs. It'll be a hit on any Thanksgiving table!
Servings 12 cups
Ingredients
- 12-13 dinner rolls (or 1 French loaf) cut into 1" pieces - about 10 cups
- ¾ cup butter salted
- 1 large onion about 2.5 cups, chopped
- 4 stalks celery about 1.5 cups, chopped
- ½ cup parsley chopped
- 2 Tablespoons fresh sage chopped
- 1 Tablespoon rosemary chopped
- 1 Tablespoon fresh thyme chopped
- 2 teaspoons salt
- 1 teaspoon pepper
- 1.5 cups chicken stock or vegetable stock
- 2 large eggs
Instructions
To prepare the bread crumbs
- Arrange bread cubes on baking sheets. Bake at 250° F for about 60 minutes. Remove from oven and let cool.
To make the stuffing
- Preheat oven to 350° F and spray a 9x13 baking dish with nonstick spray. Set aside.
- In a large skillet over medium heat, melt the butter. Once melted, add the onions and celery and saute until soft, about 10 minutes.
- In a large mixing bowl, toss sauteed vegetables with bread cubes. Add parsley, sage, rosemary, thyme, salt and pepper and toss again.
- In a small bowl, whisk together chicken broth and eggs. Add to the bread cube mixture and toss until well combined.
- Pour bread cube mixture into the prepared pan and cover with foil. Bake for 30 minutes, remove foil, and bake another 20 minutes or until crisp.
Video
Notes
I like to use Rhodes frozen dinner rolls, prepared. If you have a French loaf of bread, that will work as well, just cut into 1" cubes and proceed.
It should end up being about 10 cups of dried bread cubes.
Nutrition
Serving: 1g | Calories: 671kcal | Carbohydrates: 106g | Protein: 24g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 1733mg | Potassium: 356mg | Fiber: 5g | Sugar: 10g | Vitamin A: 705IU | Vitamin C: 6mg | Calcium: 135mg | Iron: 8mg