Herb Bread Stuffing
Updated Nov. 11, 2022
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter
- 1medium onion, peeled and chopped
- 1cup chopped celery, including leaves
- 1cup chopped Italian parsley
- 1tablespoon salt
- 1½teaspoons freshly ground pepper
- 2teaspoons dried thyme
- 1teaspoon dried rosemary
- 1teaspoon dried sage
- 10cups stale bread, cut into ½-inch cubes, lightly toasted
- Âľcup chicken broth, homemade or low-sodium canned, plus more if needed
Nutritional analysis per serving (6 servings)
217 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 7 grams protein; 349 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt butter in a large skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add celery, parsley, salt, pepper and herbs and cook for 5 minutes. Place in a large bowl, add bread and broth and toss to combine. Let cool.
- Step 2
Fill the bird loosely with stuffing; place any remaining stuffing in a casserole and moisten with additional chicken broth. Roast the bird. Bake the extra stuffing, covered, for about 30 minutes, before serving.
Private Notes
Comments
I've been cooking this since 1994! My nieces now use this recipe. Only adjustments? One egg and fresh herbs. Always a hit whether roasted in the bird or baked as a casserole. Thank you, Molly O'Neill.