Ingredients
- 3/4 cup unsalted butter
- 1 large onion diced
- 3 stalks celery diced
- 2 cloves garlic minced
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley chopped
- 1 tablespoon fresh sage chopped
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 1 pound day-old bread cut into 1-inch cubes
- 2 cups low-sodium chicken broth
- 2 large eggs beaten
Instructions
- Preheat the oven to 350°F and grease a 9- x 13-inch baking dish.
- In a large skillet, melt butter over medium heat. Sauté onion, celery, and garlic with salt and pepper until softened, about 5 to 7 minutes.
- Stir in the parsley, sage, rosemary, and thyme, and cook for another 2 minutes.
- In a large bowl, toss the bread cubes with the sautéed vegetable and herb mixture.
- Whisk together chicken broth and beaten eggs, then pour over the bread mixture, stirring until well combined and there is no liquid left at the bottom of the bowl.
- Transfer the stuffing to the prepared baking dish, cover with foil, and bake for 40 minutes.
- Remove the foil and bake for an additional 20 minutes or until the top is golden brown and crispy.
