Description
This easy Herb & Vegetable Stuffing recipe features crusty bread cubes, sautéed vegetables, and fresh herbs all baked to perfection. It’s a delicious and colorful addition to your Thanksgiving table.
Ingredients
Scale
- 1 loaf of crusty bread, cut into 1-inch cubes, about 10 cups
- 1/2 cup unsalted butter
- 2 large onions, finely chopped
- 3 celery stalks, finely chopped
- 2 carrots, finely chopped
- 3 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh rosemary, chopped
- 1 cup mushrooms, chopped
- 3 cups vegetable broth
- 2 large eggs, beaten
- 1/2 cup Parmesan cheese, grated
- salt and black pepper, season to taste
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Spread the bread cubes on a baking sheet and toast in the oven until golden brown, about 15 minutes. Remove and let cool.
- In a large skillet, melt the butter over medium heat. Add the onions, celery, and carrots, cooking until softened, about 10 minutes.
- Add the garlic and mushrooms, cooking for another 5 minutes.
- In a large bowl, combine the toasted bread cubes, sautéed vegetables, fresh parsley, and rosemary.
- Pour the vegetable broth over the mixture, stirring until the bread is evenly moistened.
- Stir in the beaten eggs and Parmesan cheese. Season with salt and freshly ground black pepper to taste.
- Transfer the stuffing mixture to a greased 9×13-inch baking dish.
- Cover with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.
- Remove from the oven and let sit for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 503
- Sugar: 9.4 g
- Sodium: 1074.6 mg
- Fat: 13.1 g
- Carbohydrates: 79.3 g
- Fiber: 5 g
- Protein: 18.3 g
- Cholesterol: 53.7 mg