Proper Herb Stuffing

Ingredients

• 16 slices Whole grain bread, torn into 1-inch pieces, dried overnight
• 3 tbsp Extra-virgin olive oil
• 2 tbsp Unsalted butter
• 2 Yellow onion, diced
• 4 stalks Celery, diced
• 4 cloves Garlic, minced
• 3 tbsp Fresh sage, chopped
• 2 tbsp Fresh thyme
• ½ cup Flat-leaf parsley, chopped
• 3 ½ cups Low-sodium vegetable broth
• 2 Eggs (large), beaten
• 1 tsp Kosher salt
• 1 tsp Black pepper

Method

1. Dry the bread: torn pieces on a sheet pan overnight on the counter, or 25 minutes at 275°F. Fresh bread makes paste, not stuffing.
2. Cook the onion and celery in the oil and butter over medium for 12 minutes until completely soft and sweet. Add garlic, sage and thyme for 2 minutes.
3. Whisk the broth with the eggs, salt and pepper.
4. Toss bread, vegetables and parsley in a big bowl, pour the custard over, and fold until every piece is damp but not collapsing. Let it sit 10 minutes and check — add another half cup of broth if the bottom of the bowl is dry.
5. Press into an oiled 9x13, cover with foil, and bake at 375°F for 30 minutes. Uncover and bake 25 more until the top is deeply browned and crisp.
6. Rest 10 minutes. The contrast between the crust and the soft middle is the entire dish, so do not stir it.

Notes

✨ The restaurant touch

A full teaspoon of black pepper. Stuffing is traditionally underseasoned and it is why it needs gravy to be interesting.

🧒 For the kids

This is usually the dish kids like best. No changes needed.

🌿 From the garden

Sage, thyme and parsley — the three herbs that survive an Ohio autumn and taste like the holiday.

🥡 Leftovers

4 days. Cut a square, fry it in a little oil until crisp, top with a fried egg. Better than the original.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.