Classic Stuffing Recipe (Baked Separately)

  • Preparation 15 min
  • Cooking 1 h 30 min
  • Servings 8
  • Freezing Absolutely

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Ingrédients

  • 1 lb (450 g) day-old white baguette, cut into ½-inch (1 cm) cubes
  • ¾ cup (180 ml) unsalted butter, divided
  • ¼ cup (60 ml) olive oil
  • 1 large yellow onion, finely diced
  • 1 ½ cups (375 ml) celery, finely diced
  • ⅔ cup (160 ml) flat-leaf parsley, finely chopped
  • ¼ cup (60 ml) fresh sage, finely chopped
  • 3 tbsp (45 ml) fresh rosemary, finely chopped
  • 2 tbsp (30 ml) fresh thyme, finely chopped
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) pepper
  • 2 ½ cups (625 ml) low-sodium chicken broth
  • 2 large eggs

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Preparation

  • Preheat the oven to 250°F (120°C). Spread the bread cubes on a baking sheet and dry them for 45 minutes, stirring now and then. The bread should be very dry.
  • Put the dried bread in a very large bowl. Raise the oven to 350°F (180°C) and grease a 9 x 13-inch (23 x 33 cm) baking dish.
  • In a large skillet over medium-high heat, melt ½ cup (125 ml) of the butter with the olive oil. Add the onion and celery and cook for about 10 minutes, stirring, until tender and barely golden. Pour over the bread.
  • Add the parsley, sage, rosemary, thyme, salt and pepper. Mix.
  • In a bowl, whisk the eggs with all of the broth. Pour over the bread and mix well.
  • Transfer to the baking dish. Cut the remaining butter (¼ cup, 60 ml) into about forty small cubes and scatter them over the top.
  • Cover with aluminum foil and bake for 40 minutes.
  • Remove the foil and bake for another 45 minutes. Finish under the broiler for 2 to 3 minutes, until the top is nicely golden.
  • Let rest for 10 minutes before serving.