Parsley Sage Rosemary and Thyme Stuffing
This oven baked stuffing (dressing) recipe can be made as a vegetarian side dish. Artisan bread is tossed with a tasty soffritto and a classic herb blend.
Servings 6
Calories 257kcal
Ingredients
- 6 cups artisan bread cut into small cubes
- 2 tbsp olive oil
- 2 tbsp butter
- ½ cup diced red pepper finely chopped
- 1 cup celery finely chopped
- 1 cup yellow onion finely chopped
- 1 tbsp garlic finely chopped (1 clove)
- ½ cup chopped parsley stems removed
- ½ tsp sage
- 1 tsp rosemary
- ½ tsp thyme
- ½ tsp salt
- ½ tsp pepper
- 1½ cups vegetable stock (or chicken stock for non-vegetarian)
- 1 large egg beaten
Instructions
- Preheat oven to 350°F.
- Sauté the celey, red pepper and onion on medium heat until tender (about 5 minutes).
- Mix ingredients and place in a greased 9" x 9" pan.
- Bake covered for 45 minutes.
- Remove from oven and let stand for 5 minutes before serving.
- In a large bowl, toss the bread pieces, sautéd vegetables, herbs and seasonings. Add the broth and toss until well coated. add the egg and toss again.
- Transfer the mixture to a greased baking dish. Store in the refrigerator until ready to bake. Bake covered for 45 minutes.
Notes
For drier, crustier stuffing remove the cover for the last 5-10 minutes of baking.