Best Stuffing Recipe

1 loaf of day-old bread (white, whole wheat, or a mixture), cut into 1/2-inch cubes 1/2 cup unsalted butter 1 large onion, diced 2-3 stalks celery, diced 2-3 cloves garlic, minced 2 teaspoons dried sage 1 teaspoon dried thyme 1 teaspoon dried rosemary 1 teaspoon dried parsley Salt and pepper to taste 2-3 cups low-sodium chicken or vegetable broth 2 large eggs, beaten


Preheat your oven to 350°F (175°C). Grease a large baking dish or casserole dish.

In a large skillet, melt the butter over medium heat. Add the diced onion and celery, and sauté until they are soft and translucent, about 5-7 minutes.

Add the minced garlic and cook for another minute.

Stir in the dried sage, thyme, rosemary, parsley, salt, and pepper. Cook for another minute to allow the flavors to meld together.

In a large mixing bowl, combine the bread cubes and the sautéed onion mixture. Toss until the bread cubes are evenly coated with the herb mixture.

Gradually pour in the chicken or vegetable broth, starting with 2 cups, and gently toss until the bread cubes are moistened but not soggy. Add more broth if needed.

Once the bread cubes are evenly moistened, stir in the beaten eggs until everything is well combined.

Transfer the stuffing mixture to the prepared baking dish, spreading it out into an even layer.