Servings: 6–8
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Ingredients
- 1 loaf (about 1 lb) of day-old bread, cut into 1-inch cubes (French, Italian, or sourdough works best)
- 1 medium onion, finely chopped
- 3 celery stalks, finely chopped
- 4 tbsp unsalted butter (because butter makes everything better)
- 2–3 cloves garlic, minced
- 2 cups chicken or vegetable broth (low sodium)
- 2 large eggs, beaten (to bind the stuffing)
- 2 tsp dried sage (or 1 tbsp fresh, chopped)
- 1 tsp dried thyme (or 2 tsp fresh, chopped)
- 1 tsp dried rosemary (or 2 tsp fresh, finely chopped)
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- Optional: ½ cup chopped parsley for garnish
