Ingredients
- Day-old bread or sourdough loaf
- Fresh rosemary
- Fresh thyme
- Fresh sage
- Diced onions
- Diced celery
- Vegetable or chicken broth
- Toasted pecans or walnuts
- Butter
- Eggs
Instructions
- Prepare the Bread: Cut bread into cubes and leave out overnight to stale or bake at 350°F (175°C) for 15 minutes.
- Sauté Aromatics: Melt butter in a skillet, add onions and celery; sauté until tender. Add minced garlic in the last minute.
- Mix in the Herbs and Nuts: Stir in herbs and toasted nuts, cooking briefly to release oils.
- Combine Ingredients: In a bowl, combine bread cubes, sautéed mixture, broth, and beaten eggs until well incorporated.
- Bake the Stuffing: Transfer to a greased baking dish and bake at 350°F (175°C) for 30-40 minutes until crispy and golden.
- Serving Tips: Serve hot, optionally drizzled with gravy or garnished with fresh parsley.
Notes
For gluten-free, use gluten-free bread or quinoa. Make sure to let the stuffing rest for 5-10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian