Ingredients
Equipment
Method
- Cut the bread into 1/4-1/2 inch cubes. Leave the bread cubes out overnight to dry out. 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. You can optionally drizzle a little oil over the bread. Bake for a few minutes until the bread is 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. 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.
- Place the toasted bread cubes in a large bowl. Add the cooked vegetable and herb mixture. Toss gently to combine.
- Gently stir in the chicken or vegetable broth. Season generously with salt and pepper. Toss everything until the bread cubes are 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 top of the stuffing is golden brown.
- Serve hot, garnished with a fresh chop of parsley if desired.
Nutrition
Notes
Store leftover stuffing in a covered container in the refrigerator for 4-6 days. If making ahead, you can stop after covering the baking dish with foil and refrigerate it until ready to bake. Alternatively, bake the stuffing completely, let it cool, cover tightly, and refrigerate. Reheat in the oven at 350°F until warmed through. Both make-ahead methods yield similar results.