Ingredients
Bread
- 1 loaf day-old sourdough or white bread, cut into ½-inch cubes, dried (bread cubes should sit out in open air for at least 1 hour beforehand)
Vegetables & Aromatics
- 4 stalks celery, chopped
- 1 white or yellow onion, diced
- 1 teaspoon minced garlic
Dairy & Seasoning
- 6 tablespoons butter
- 3 teaspoons Italian blend seasoning (see note for substitution)
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
Additional Ingredients
- 2-3 cups chicken broth (use 2 cups for drier stuffing)
- 2 large eggs
Instructions
- Prepare the Bread Cubes: Arrange the cut and dried bread cubes in a single layer on a large rimmed baking sheet. Preheat your oven to 350°F (175°C). Once fully preheated, place the baking sheet in the oven briefly to slightly toast the bread cubes, then remove and transfer them to a large bowl. Set aside.
- Sauté Vegetables: In a large skillet over medium-high heat, melt the butter. Add chopped celery and diced onion and cook for 2-3 minutes until celery is tender and onions become translucent. Stir in minced garlic and cook for an additional minute until fragrant.
- Combine Ingredients: Pour the sautéed vegetable mixture into the bowl with the bread cubes. In a separate bowl, whisk together the eggs, Italian seasoning, chicken broth, salt, and pepper. Pour half of this liquid mixture over the bread and gently toss to coat evenly. Repeat with the remaining liquid and toss again to ensure the bread is fully moistened.
- Transfer to Cooking Vessel: Return the bread mixture to the skillet if it’s oven-safe and large enough, or transfer to a greased 9×13 inch baking pan.
- Bake Covered: Cover the skillet or baking dish with foil and bake in the preheated oven for 40 minutes. This allows the stuffing to cook through and absorb flavors while keeping moisture.
- Bake Uncovered: Remove the foil and continue baking for another 20-30 minutes, or until the top of the stuffing is golden brown and slightly crispy.
- Serve or Store: Serve the stuffing fresh for the best texture and flavor. Alternatively, let it cool completely, cover tightly, and refrigerate for up to 5 days.
Notes
- For an Italian blend seasoning substitution, use a mix of dried basil, oregano, rosemary, thyme, and marjoram.
- You can adjust the amount of chicken broth to control the moisture level of the stuffing; use less broth for drier stuffing.
- If you prefer vegetarian stuffing, substitute vegetable broth for chicken broth.
- Day-old bread is critical to avoid soggy stuffing, as it absorbs the liquids better.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
