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Herb & Vegetable Stuffing Recipe

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5 from 127 reviews

This Herb & Vegetable Stuffing is a flavorful and hearty side dish featuring toasted crusty bread cubes combined with sautéed onions, celery, carrots, garlic, mushrooms, and fresh herbs like parsley and rosemary. Enhanced with vegetable broth, eggs, and Parmesan cheese, it bakes to a golden, crispy perfection, making it a perfect accompaniment for holiday meals or cozy family dinners.

Ingredients

Bread

  • 1 loaf of crusty bread, cut into 1-inch cubes (about 10 cups)

Vegetables and Herbs

  • 2 large onions, finely chopped
  • 3 celery stalks, finely chopped
  • 2 carrots, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh rosemary, chopped
  • 1 cup mushrooms, chopped

Other Ingredients

  • 1/2 cup unsalted butter
  • 3 cups vegetable broth
  • 2 large eggs, beaten
  • 1/2 cup grated Parmesan cheese
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat and Toast Bread: Preheat the oven to 350°F (175°C). Spread the bread cubes evenly on a baking sheet and toast them in the oven for about 15 minutes, or until they turn golden brown. Remove from the oven and let the bread cubes cool.
  2. Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the finely chopped onions, celery, and carrots, and cook for approximately 10 minutes until they soften and become fragrant. Next, add the minced garlic and chopped mushrooms, cooking for an additional 5 minutes.
  3. Combine Ingredients: In a large mixing bowl, combine the toasted bread cubes with the sautéed vegetables, fresh parsley, and rosemary. Stir to blend evenly.
  4. Add Liquids and Seasonings: Pour the vegetable broth over the bread and vegetable mixture, stirring well to ensure the bread is uniformly moistened. Then fold in the beaten eggs and grated Parmesan cheese. Season generously with salt and freshly ground black pepper according to taste.
  5. Prepare for Baking: Transfer the mixture into a greased 9×13-inch baking dish. Cover the dish tightly with aluminum foil to keep moisture in during baking.
  6. Bake Covered: Place the dish in the preheated oven and bake covered for 30 minutes, allowing the flavors to meld and the stuffing to cook through.
  7. Bake Uncovered: Remove the foil and continue baking for another 15 to 20 minutes until the top turns golden brown and crispy.
  8. Rest and Serve: Remove the stuffing from the oven and let it rest for 10 minutes before serving to allow it to set and enhance the flavors.

Notes

  • Use day-old or slightly stale bread for better texture as it soaks up the broth without becoming mushy.
  • For a vegan version, substitute butter with a plant-based alternative and omit the eggs and Parmesan or replace with vegan cheese.
  • Make sure to finely chop vegetables for even cooking and distribution throughout the stuffing.
  • Covering the dish while baking helps keep the stuffing moist; removing the cover at the end creates a crispy top.
  • Feel free to add other herbs like sage or thyme for additional flavor complexity.

Find it online: https://alinacooks.com/herb-and-vegetable-stuffing-recipe/