Ingredients
Equipment
Method
- Cut the bread into 1/4-1/2 inch cubes and leave them out overnight to dry. This step is crucial for the stuffing's texture.
- Preheat your oven to 450°F (230°C). Place the dried bread cubes on a baking sheet, drizzle with a little oil, and bake for a few minutes until lightly golden. Set aside.
- Preheat your oven to 350°F (175°C). Butter a 9x13 inch baking dish. In a large skillet over medium heat, melt the 1/4 cup of butter. Add the minced shallots and celery, and cook until they are soft and fragrant, about 6 minutes.
- Stir in the minced garlic, chopped parsley, sage, thyme, savory, and rosemary. Cook for 1 minute more until fragrant. Season with salt and pepper to your taste.
- Place the toasted bread cubes in a large bowl. Add the cooked vegetable and herb mixture. Toss everything together gently. Stir in the chicken or vegetable broth. Season generously with salt and pepper, tossing until the bread is completely coated.
- Transfer the stuffing mixture to the buttered baking dish. Cover the dish tightly with foil. Bake for 45 minutes. Remove the foil and continue to bake for another 15 to 20 minutes, or until the bread is golden brown and crisp on top.
- Serve warm, garnished with a fresh chop of parsley if desired.
Nutrition
Notes
Store any leftover stuffing in a covered container in the refrigerator for 4-6 days. If you are making this stuffing ahead, you can stop after covering the baking dish with foil and store it in the refrigerator. Bake as instructed when ready. Alternatively, you can bake the stuffing completely, let it cool, cover tightly with foil, and store it in the refrigerator. Reheat in the oven at 350°F (175°C) until warmed through. Both make-ahead methods yield similar results, choose the one that best fits your schedule.