Thanksgiving Stuffed Bread Herbs (Printable Version)

Savory toasted bread combined with onions, celery, and fresh herbs, baked until golden and crispy.

# Ingredients Required:

→ Bread

01 - 454 grams mixed bread (white, ciabatta, Italian, baguette), cut into 2.5-5 cm pieces

→ Dairy

02 - 227 grams unsalted butter (divided: 198 grams for sautéing, 28 grams for greasing)

→ Vegetables

03 - 280 grams chopped onion (approximately 1 large)
04 - 150 grams celery, diced in 0.6 cm pieces

→ Herbs and Seasonings

05 - 15 grams fresh parsley, chopped
06 - 7 grams fresh sage, chopped
07 - 1 tablespoon fresh rosemary, chopped
08 - 1 tablespoon fresh thyme leaves
09 - 2 teaspoons kosher salt
10 - 1 teaspoon freshly ground black pepper

→ Liquids and Eggs

11 - 480 milliliters chicken or turkey broth
12 - 2 large eggs

# Guide to Cooking:

01 - Preheat oven to 120°C. Spread bread pieces evenly on a baking sheet and toast for 60 minutes, stirring occasionally, until dry but not browned.
02 - Chop onions and dice celery into 0.6 cm pieces.
03 - Melt 198 grams of butter in a large skillet over medium heat. Add onions and celery, cooking gently for 7–10 minutes until softened but not browned.
04 - Chop fresh parsley, sage, and rosemary; prepare fresh thyme leaves.
05 - In a large bowl, combine toasted bread, sautéed vegetables, and chopped herbs. Season with kosher salt and black pepper, stirring to distribute evenly.
06 - In a separate bowl, whisk broth with eggs. Pour over bread mixture, gently pressing to moisten without saturating. Add up to 120 milliliters extra broth if mixture is too dry.
07 - Grease a 23x33 cm baking pan with the remaining softened butter.
08 - Transfer the stuffing into the prepared pan, spreading uniformly. Cover with foil and bake at 175°C for 40 minutes. Remove foil and continue baking for an additional 25–35 minutes until golden brown and crispy on top.
09 - Allow to cool before refrigerating leftovers. Reheat baked portions or freeze for extended storage.

# Extra Suggestions:

01 - Using a mix of bread types improves texture and flavor complexity.
02 - Stuffing can be assembled and refrigerated overnight prior to baking.
03 - Adjust broth quantity based on dryness of bread to avoid sogginess.

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