Recipe Details
Ingredients
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1(1 pound) loafsourdough bread, cubed
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¾cupbutter
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1 ½cupsdiced onion
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1 ½cupsdiced celery
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1 ½teaspoonskosher salt
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1 ½teaspoonspoultry seasoning
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1teaspoonground black pepper
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2cupschicken stock
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2largeeggs
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2 ½tablespoonsfinely chopped fresh parsley, divided
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2teaspoonschopped fresh rosemary
Cooking Directions
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Preheat the oven to 325 degrees F (165 degrees C).
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Place bread cubes in a single layer on a rimmed baking sheet.
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Bake in the preheated oven for 10 to 12 minutes, stirring halfway through.
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Remove from the oven and let cool. Increase oven temperature to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
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Melt butter in a large skillet over medium-high heat. Add onion and celery and cook, stirring often, until onion is translucent and beginning to brown, about 7 minutes. Stir in salt, poultry seasoning, and pepper and remove from the heat.
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Whisk together stock, eggs, parsley, and rosemary in a large bowl. Add cooled bread cubes and onion mixture; stir until very well combined. Pour mixture into the prepared baking dish and cover with foil.
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Bake for 45 minutes. Uncover and bake until golden brown and lightly toasted on top, 20 to 25 more minutes.
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Garnish with remaining parsley.
Cook’s Note
Be sure to use bread that is 1 to 2 days old — the dryer the bread, the better it will soak in the moisture and flavor. You can use white bread instead of sourdough if preferred.
To make ahead, complete the recipe through Step 6 and refrigerate for up to 2 days before cooking. When ready to prepare, allow the stuffing to sit at room temperature for 1 hour. Preheat oven to 350 degrees F (175 degrees C). Bake, covered, in the preheated oven for 1 hour. Uncover and bake until golden brown and toasted, 15 to 20 minutes longer.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories282 | |
| % Daily Value * | |
| Total Fat 16g |
20% |
| Saturated Fat 9g |
47% |
| Cholesterol 74mg |
25% |
| Sodium 845mg |
37% |
| Total Carbohydrate 29g |
10% |
| Dietary Fiber 2g |
7% |
| Protein 7g |
15% |
| Potassium 168mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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