Rustic Herbed Stuffing
A note from Cristi-
Do you call it “stuffing” or “dressing” ? I seem to use the words interchangeably. Technically, this is a dressing since it is not stuffed into the turkey, but there really are no rules. One thing is certain: this may just be the best stuffing (or dressing) I’ve ever tried. The herb-infused, buttery mixture poured over the toasted baguette pieces creates a holiday side that’s rich in flavor, perfectly crisp on top, and tender on the inside. Made with fresh herbs like parsley, sage, rosemary, and thyme, it’s a comforting classic that will enhance any festive table. Easy to prepare ahead and sure to be a crowd-pleaser, this stuffing delivers the ideal blend of savory, buttery goodness that everyone will reach for seconds of.
INGREDIENTS
3 small baguettes (about 24 oz total) or sourdough, or any other rustic bread
2 1/2 cups chopped onions
5 garlic cloves, chopped fine
1 heaping cup celery, chopped
2 1/2 cups chicken stock or broth
1 1/4 cups butter, divided
1 cup fresh parsley, chopped
1/4 cup fresh sage, chopped
2 tbsp fresh thyme
3 tbsp fresh rosemary, chopped
2 large eggs
1 tsp salt
1 tsp black pepper
INSTRUCTIONS
01.
Preheat your oven to 250°F (120°C). Cut tor tear the baguettes into 1 inch cubes and spread them in an even layer on a baking sheet. Bake for about 45 minutes, or until the bread is completely dried out. Stir halfway through for even drying. Remove from the oven and set aside to cool.
02.
In a large skillet, melt 1 cup of butter over medium-high heat. Add the chopped onions and celery, and cook, stirring frequently, until the vegetables are softened and lightly browned, about 10 minutes.
03.
Stir in the chopped garlic, parsley, sage, rosemary, thyme, salt, and pepper. Pour in 1 cup of chicken broth and cook for another 4-5 minutes to allow the flavors to meld together. Remove from heat.
04.
Pour the vegetable and herb mixture over the toasted bread cubes on the baking sheet and toss well to evenly coat all the cubes. Transfer the coated bread back into your cast iron skillet.
05.
In a small bowl, whisk together the remaining 1 1/2 cups of chicken broth and the 2 eggs. Pour this mixture over the bread and vegetable mixture, tossing gently to combine until the bread is evenly moistened.
06.
Drizzle the remaining 1/4 cup melted butter over the top of the stuffing mixture. Do not stir—this will help the top crisp up while baking.
07.
Cover with aluminum foil and bake at 350°F (175°C) for 40 minutes. After 40 minutes, remove the foil and bake for another 10-15 minutes to allow the top to become golden and crispy.
08.
Once the stuffing is baked, let it cool for a few minutes before serving. Enjoy!
Tips:
Make Ahead: Toast the bread cubes the day before and let it sit uncovered overnight to dry out, making the stuffing prep faster when you're ready.
Don’t skip the foil: Cover the stuffing with foil for the first 40 minutes of baking to keep it moist, then uncover for the last 10 minutes to crisp up the top.
Use an iron skillet for full effect and to enhance the rustic presentation.
