Homemade Buttery Herb Stuffing

By Cafe Delites · 60 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Spread the bread cubes on a large baking tray and bake for 15–20 minutes, tossing halfway, until lightly golden and dry. Leave to cool.
2. Melt the butter in a large skillet or Dutch oven over medium heat. Stir in the onions, celery and garlic with a big pinch of salt and pepper. Cook for 8–10 minutes, stirring occasionally, until softened.
3. Add the sage, parsley and rosemary and cook for 1 more minute, stirring to combine.
4. Pour in 1 cup (250 ml) of the chicken stock, stir to coat the vegetables, then remove from the heat.
5. Put the toasted bread cubes in a large bowl, pour the onion and celery mixture over them and toss gently until evenly coated.
6. Whisk the remaining 1½ cups (375 ml) of chicken stock with the eggs, pour over the bread mixture and toss gently until fully combined.
7. Transfer to a greased baking dish and bake uncovered for 45–50 minutes, until golden and crisp on top.
8. Sprinkle with the chopped fresh herbs before serving.

Summarized from Cafe Delites's video. Watch it for the details.

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