Buttery Herb Stuffing

 Thanksgiving is tomorrow, so it's a great time to add a stuffing recipe.  This one is basic, but delicious.  It also serves as a great base for whatever additions you want to add.  In the latest batch I've added mushrooms (included below) and crush fried leek greens (not added because it's such an odd ingredient, but delicious nonetheless).   I've also made this with dried herbs instead of fresh and it was just fine.

Buttery Herb Stuffing

Ingredients

18 to 24 ounces bread cubes, (1.5 loaves of bread, or about 12 to 14 cups) preferably toasted or stale
1 cup unsalted butter
3 cups diced sweet onion, roughly 2 large onions
2 cups diced celery
6 garlic cloves, minced
kosher salt and pepper
3 tablespoons chopped fresh sage
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh rosemary
2 1/2 cups chicken or vegetable stock
2 large eggs
a mixture of fresh herbs for sprinkling

Directions

If starting with fresh bread, cube it and toast it by put the cubes in oven, toasting them at 350 degrees F until they are like croutons, about 15 minutes or so.

Preheat the oven to 350 degrees F.

Heat the butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion, celery , mushrooms, and garlic with a big pinch of salt and pepper - at least ½ to 1 teaspoon each. Cook until the vegetables are soft, about 8 to 10 minutes. Stir in the sage, parsley and rosemary. Cook for another minute. Stir in 1 cup of stock.

Pour the onion celery mixture over the bread crumbs and toss well to coat.In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.

Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined. 

Bake the stuffing in a 9x13 pan for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If the stuffing is getting too browned, you can tent it with foil.

Can be made a day ahead. Remove dish from fridge 60 mins before reheating.

Original link: https://www.howsweeteats.com/2020/11/best-stuffing-recipe/