Ingredients
- 4 tablespoons unsalted butter
- 1 large onion diced
- 3 stalks celery diced
- 2 large carrots peeled and diced
- 3 cloves garlic minced
- 1/4 cup fresh parsley chopped
- 2 teaspoons fresh sage chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 loaf day-old whole grain bread cut into 1-inch cubes
- 2 cups vegetable broth
- 2 large eggs beaten
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- In a large skillet over medium heat, melt the butter and sauté the onions, celery, and carrots until softened, about 5 minutes. Add the garlic, parsley, sage, thyme, rosemary, salt, and pepper, and cook for another 2 minutes.
- Place the bread cubes in a large bowl. Pour the sautéed vegetable mixture over the bread and toss to combine.
- Gradually add the vegetable broth and beaten eggs to the bread mixture, stirring gently until the bread is moistened.
- Transfer the stuffing mixture to the prepared baking dish, pressing down lightly to compact.
- Cover with foil and bake for 40 minutes. Uncover and bake for an additional 20 minutes, or until the top is golden brown and crispy.
