Herb and Onion Stuffing

Photo by Florence M.
Adapted from bonappetit.com

PREP TIME

15

minutes

TOTAL TIME

80

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

80

minutes

SERVINGS

--

servings

Adapted from bonappetit.com

Ingredients

  • 1/2

    cup (1 stick) unsalted butter

  • 3

    cups chopped onions (about 1 pound)

  • 2

    cups chopped celery (4 to 5 stalks)

  • 1/4

    cup chopped fresh Italian parsley

  • 2

    tablespoons chopped fresh sage

  • 2

    tablespoon chopped fresh marjoram

  • 12

    cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)

  • 2

    large eggs

  • 1 1/2

    teaspoons fine sea salt

  • 1

    teaspoon coarsely ground black pepper

  • 1

    cup (or more) low-salt chicken broth

Directions

Melt butter in heavy large skillet over medium heat. Add onions and celery. Sauté until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. DO AHEAD Can be made 1 day ahead. Transfer to bowl, cover, and chill. Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool. Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish. Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.

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