Doc Bear's Herb Stuffing

A traditional herb stuffing with fresh sage, parsley, rosemary, and thyme. This aromatic stuffing uses various bread options for texture and includes detailed instructions for proper preparation and baking.

Ingredients

  • 14 Cups bread cubes
  • 1 Cup butter
  • 3 Cups onion, diced
  • 2 Cups Celery, diced
  • 8 garlic cloves, minced
  • 3 Tbsp fresh sage, minced
  • 3 Tbsp fresh parsley, minced
  • 3 Tbsp fresh rosemary, minced
  • 3 Tbsp fresh thyme, minced
  • 2.5 cup chicken or veggie stock
  • 2 large eggs
  • 1 a mixture of fresh herbs for sprinkling
  • 1 Salt and pepper to taste

Instructions

  1. Stale or crouton toasted bread works best.
  2. Option 1: cut 1 ½ pounds of bread into cubes, place in a large baking dish, loosely covered with foil and let it sit overnight.
  3. Option 2: Take the cubes and place them in oven at 350°F until they are firm like croutons, approximately 15 minutes.
  4. Option 3: Buy toasted bread cubes from the store.
  5. The size of the cubes will help determine how rustic your dressing appears.
  6. Different kinds of bread like a sourdough and Italian or French, provides an added texture.
  7. Preheat the oven to 350°F and coat a large baking dish with butter, olive oil or nonstick spray.
  8. Place the bread cubes in a large mixing bowl.
  9. Heat the butter in a large skillet over medium heat.
  10. Stir in the onion, celery, and garlic.
  11. Sweat the onions and celery for about 8 to 10 minutes.
  12. Stir in the sage, parsley, thyme, and rosemary.
  13. Cook for another minute.
  14. Stir in 1 Cup of the stock.
  15. Pour the onion celery mixture over the breadcrumbs and toss to coat.
  16. In a medium bowl, whisk together the remaining 1 ½ Cups stock and 2 eggs. Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined.
  17. Move the combined cubes into the prepared baking dish.
  18. Cover loosely with foil and bake at 350°F for approximately 45 to 50 minutes.
  19. The internal temperature should register 165°F on a thermometer.
  20. Remove foil and allow dressing to brown on the top, approximately 20 more minutes.