Ingredients
Scale
- 1 loaf (1 pound) sourdough bread, cut into 1-inch cubes, dried overnight
- 1 cup (2 sticks) unsalted butter
- 1 large yellow onion, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh sage
- 1/4 cup chopped fresh thyme
- 2 teaspoons poultry seasoning
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, lightly beaten
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large skillet, melt butter over medium heat. Add onion and celery and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- Stir in parsley, sage, thyme, and poultry seasoning. Season with salt and pepper.
- In a large bowl, combine dried bread cubes and the butter mixture. Toss to coat.
- In a separate bowl, whisk together chicken broth and eggs. Pour over the bread mixture and toss gently to combine. Ensure all bread is moistened.
- Transfer the stuffing to the prepared baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake for another 5-10 minutes, or until golden brown and crispy.
- Let stand for 10 minutes before serving.
Notes
For a richer flavor, use day-old challah or brioche bread. You can also add cooked sausage or mushrooms for extra flavor. Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. For gluten-free stuffing, use gluten-free bread. For extra crispy top, broil for the last minute or two, watching carefully to avoid burning.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 100mg