Try this Stuffing recipe, or contribute your own.

Still searching for what to cook ?

Name: Stuffing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter plus more for bakin; 1 pound good-quality day-old white bread torn into 1" pieces (about 10 cups); 2 1/2 cups chopped yellow onions; 1 1/2 cups 1/4" slices celery; 1/2 cup chopped flat-leaf parsley; 2 tablespoons chopped fresh sage; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh thyme; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 2 1/2 cups low-sodium chicken broth divided; 2 large eggs

Find the most delicious recipes here

INGREDIENTS

3/4 cup (1 1/2 sticks) unsalted butter plus more for bakin
1 pound good-quality day-old white bread ; torn into 1" pieces (about 10 cups)
2 1/2 cups chopped yellow onions
1 1/2 cups 1/4" slices celery
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 1/2 cups low-sodium chicken broth ; divided
2 large eggs

INSTRUCTIONS

Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.

Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.

Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

NOTES

Alert editor

Stuffing

3/4 cup (1 1/2 sticks) unsalted butter plus more for bakin
1 pound good-quality day-old white bread torn into 1" pieces (about 10 cups)
2 1/2 cups chopped yellow onions
1 1/2 cups 1/4" slices celery
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 1/2 cups low-sodium chicken broth divided
2 large eggs

Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.
Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (1299g)
Recipe Makes: 1

Calories: 349
Calories from Fat: 183 (52%)

Amt Per Serving		% DV

	Total Fat 20.3g	27 %
	Saturated Fat 6.3g	32 %
	Monounsaturated Fat 7.8g
	Polyunsanturated Fat 2.8g
Cholesterol 846mg		260 %
Sodium 4105.1mg		142 %
Potassium 1011.9mg		27 %
Total Carbohydrate 8g		2 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 5.9g
Protein 34.7g		50 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 349

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe