Herb Bread Stuffing

5.0(27)

by Molly O'Neill·published 1994-11-13

Stuffing And Dressing, Side Dish

Servings

Ten cups

Total time

45 min

Calories / serving

217 kcal

Ingredients (11)

serves

2 tablespoons unsalted butterbutter
1 medium onion, peeled and choppedonion
1 cup chopped celery, including leavescelery
1 cup chopped Italian parsleyparsley
1 tablespoon saltsalt
1 1/2 teaspoons freshly ground pepperpepper
2 teaspoons dried thymethyme
1 teaspoon dried rosemaryrosemary
1 teaspoon dried sagesage
10 cups stale bread, cut into 1/2-inch cubes, lightly toastedbread
3/4 cup chicken broth, homemade or low-sodium canned, plus more if neededchicken-broth

Instructions (2 steps)

01Melt butter in a large skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add celery, parsley, salt, pepper and herbs and cook for 5 minutes. Place in a large bowl, add bread and broth and toss to combine. Let cool.
02Fill the bird loosely with stuffing; place any remaining stuffing in a casserole and moisten with additional chicken broth. Roast the bird. Bake the extra stuffing, covered, for about 30 minutes, before serving.

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Rich recipe — supports nutrition-aware planning.