Herb and Vegetable Stuffing
A hearty and flavorful stuffing, perfect for Thanksgiving or any special occasion. This recipe combines toasted bread cubes with a medley of sautéed vegetables, fresh herbs, and Parmesan cheese, all bathed in a rich vegetable broth. It's a classic comfort food that's easy to make and always a crowd-pleaser.
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Ingredients
- 1 loaf crusty bread cut into 1-inch cubes (about 10 cups)
- 113 grams unsalted butter ½ cup
- 2 large onions finely chopped
- 3 stalks celery finely chopped
- 2 carrots finely chopped
- 3 cloves garlic minced
- 15 grams fresh parsley chopped, ½ cup
- 31 grams fresh rosemary chopped, ¼ cup
- 70 grams mushrooms chopped, 1 cup
- 715 mL vegetable broth 3 cups
- 2 large eggs beaten
- 50 grams grated Parmesan cheese ½ cup
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Spread bread cubes on a baking sheet and toast until golden brown, about 15 minutes. Let cool.
- Melt butter in a large skillet over medium heat. Add onions, celery, and carrots; cook until softened, about 10 minutes. Stir in garlic and mushrooms; cook 5 more minutes.
- In a large bowl, combine toasted bread cubes, sautéed vegetables, parsley, and rosemary. Pour vegetable broth over the mixture, stirring until the bread is moistened. Stir in beaten eggs and Parmesan cheese. Season with salt and pepper.
- Transfer the stuffing to a greased 9x13-inch baking dish. Cover with foil and bake in preheated oven for 30 minutes. Remove foil and bake for an additional 15-20 minutes, or until golden brown and crispy.
- Let rest for 10 minutes before serving.
Notes
- If you’re using sourdough, let it sit out for a day or two to become slightly stale. This helps it soak up the broth without becoming mushy, keeping the texture just right!
- Letting the stuffing rest for 10 minutes after baking keeps it from falling apart when served. This also allows all the flavors to blend beautifully, making it taste even better!
- Cooked crumbled sausage adds a savory kick and pairs well with the herbs and veggies.
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Nutrition
Calories: 179kcal | Carbohydrates: 19g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 462mg | Potassium: 163mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2024IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 2mg
