Ingredients
- Bread (sourdough or French): 10 cups cubed
- Onion: 1 large, finely diced
- Celery: 2 cups, finely chopped (about 3-4 stalks)
- Fresh herbs: 2 tbsp sage, 2 tbsp thyme, 1 tbsp rosemary (all finely chopped)
- Low-sodium broth: 4 cups (chicken or vegetable)
- Unsalted butter: ½ cup (1 stick), melted
- Salt and pepper: To taste
Instructions
- Preheat oven to 350°F (175°C). Cube the bread and allow it to dry overnight or toast it lightly. Finely chop the onion, celery, and fresh herbs.
- Melt butter in a large skillet over medium heat. Add the onion and celery, cooking until tender (5-7 minutes). Season lightly with salt and pepper.
- Place bread cubes in a large mixing bowl. Pour the sautéed vegetable mixture over them. Add chopped herbs, then season with additional salt and pepper. Gradually stir in warm broth until the mixture is evenly moistened.
- Transfer the stuffing to a greased baking dish. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes, or until the top is golden brown and crisp.
Notes
- Let the bread dry overnight for best texture.
- Adjust broth amount based on desired moisture.
- Use fresh herbs for best flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg