Herb and Vegetable Stuffing
This Herb and Vegetable Stuffing is a simple, flavorful side dish with fresh herbs and vegetables—great for Thanksgiving, Christmas, or holiday dinners.
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Ingredients
- 1 loaf of crusty bread cut into 1-inch cubes (about 10 cups)
- 1/2 cup unsalted butter
- 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
- 3 cups vegetable broth
- 2 large eggs beaten
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Spread the bread cubes on a baking sheet and toast them until golden brown, about 15 minutes. Let them cool.
- In a large skillet, melt the butter over medium heat. Add onions, celery, and carrots, cooking until softened, about 10 minutes.
- Add garlic and mushrooms and cook another 5 minutes.
- In a large bowl, mix the toasted bread cubes, sautéed vegetables, parsley, and rosemary.
- Pour the vegetable broth over the mixture and stir until the bread is evenly moistened.
- Stir in the beaten eggs and Parmesan cheese. Season with salt and pepper.
- Transfer the mixture to a greased 9x13-inch baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake another 15-20 minutes until the top is golden and crispy.
- Let it sit for 10 minutes before serving.
Servings: 12
Calories: 250kcal