Homemade Buttery Herb Stuffing
A pan of buttery herb stuffing made with cubed homemade bread, eggs, and broth, baked until crisp on top and soft in the center.
Equipment
- Serrated knife
- Large mixing bowl
- 9x13-inch baking pan
- Instant read thermometer
Ingredients
Main Ingredients
- 1 loaf homemade sandwich bread sliced 1/2 inch thick, then cubed (day old works well)
- ¼ cup unsalted butter melted
- 2 ½ cup low sodium chicken broth
- 2 large eggs
- ¼ cup dried parsley
- 1 ¼ tsp onion powder
- 1 ¼ tsp poultry seasoning
- 1 tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Heat and prep. Heat the oven to 400 degrees F and butter a 9x13 inch pan. Cube the bread. Slice the loaf 1/2 inch thick, cut the slices into cubes, and place them in a large bowl.
- Season. Sprinkle the parsley, onion powder, poultry seasoning, salt, and pepper over the cubes.
- Mix the liquid. Whisk the broth and eggs together in a measuring cup.
- Coat. Pour the broth mixture and melted butter over the bread. Toss gently until every cube is damp.
- Bake. Spread in the pan and bake uncovered for 45 to 50 minutes, until deep golden and 160 degrees F in the center.
- Rest. Let stand for 5 minutes, then scoop and serve.
Notes
Substitutions: Use turkey or vegetable broth. Fold in 1 cup sauteed onion and celery for a classic version.
Tips: Day old bread soaks up the liquid without turning mushy. Tent with foil if the top browns too fast.
Storage: Refrigerate in an airtight container for 3 to 4 days. Freeze for up to 3 months. Reheat to 165 degrees F.