Ingredients
Equipment
Method
- Preheat your oven to 200°F. Start by greasing a 9×13-inch baking pan with nonstick spray or melted butter. This will help prevent the stuffing from sticking during baking.
- Spread the 1 pound of crusty bread cubes evenly on an ungreased sheet pan. Bake for 20 minutes until they’re lightly toasted, enhancing their flavor and texture.
- As the bread cooks, melt ½ cup unsalted butter in a large sauté pan over medium heat. This step is crucial as it creates a flavorful base for the vegetables.
- Add in the diced onion and diced celery to the pan. Cook, stirring occasionally until softened but not browned, about 5 minutes. This is where the aromatic foundation is built!
- Next, stir in the minced garlic, kosher salt, and ground black pepper. Cook for another minute, stirring to combine all the flavors, then transfer the mixture to a large bowl.
- Once the bread is toasted, increase the oven temperature to 350°F. In the large bowl of sautéed vegetables, add the toasted bread cubes, chopped parsley, sage, thyme, rosemary, vegetable broth, and beaten eggs. Toss well until the bread is coated and has absorbed some of the liquid.
- Transfer the stuffing mixture to the prepared baking dish. Cover with foil and bake for 30 minutes, allowing the flavors to meld beautifully.
- After 30 minutes, remove the foil and bake for another 10 minutes. This will give the top a beautiful golden color and create a slight crispness.
- Garnish with more herbs if desired, and serve the stuffing warm. It’s now ready to be enjoyed!
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days, reheating in the oven for the best results.