good-quality white bread, cut into 3/4-inch cubes
unsalted butter, plus more for the pan
fresh parsley, chopped
fresh thyme leaves
fresh sage, chopped
fresh rosemary, chopped
freshly ground black pepper
low-sodium chicken stock
This is the super-traditional, buttery, herb-y bread stuffing we all know and love. If it’s your job to bring stuffing to the annual family Thanksgiving gathering, bring this. It’s easy, feeds an army, and is so much better than the packaged stuffing you can buy.
- Preheat the oven to 325°F. Spread the bread cubes in a single layer on 2 large baking sheets. Place them in the middle of the oven (on two racks, if necessary, switching them halfway through the cooking time) and bake until dry, about 25 minutes. Remove the pans from the oven and set it aside. Raise the oven temperature to 350°.
- Meanwhile, in a large, heavy pot, melt the butter over medium-low heat. Add the next 6 ingredients (onions through rosemary) and cook, stirring often, until the celery is tender, about 10 minutes. Remove from the heat, and stir in the salt and pepper.
- Add the bread cubes to the onion mixture, and toss to combine. Gradually add the chicken stock and toss gently until all of the bread is moistened.
- Spread the stuffing in a buttered 13-by-9-inch baking dish. Cover with buttered foil, and bake at 350° for 30 minutes, then uncover and bake about 10 minutes more to brown the top.
Recipe by Tara Tuckwiller