Recipes
Herbs & Garlic Stuffing
Author:
Ren Rossini
Servings
8-10
Prep Time
15 minutes
Cook Time
45-55 minutes
Ingredients
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10 cups cubed rustic bread (day-old works best)
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6 Tbsp butter
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1 medium onion, finely chopped
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2 celery stalks, finely chopped
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2–3 tsp Herbs & Garlic
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¼-½ cup dried cranberries
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2 cups vegetable or chicken broth
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1 egg, lightly beaten
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Freshly ground black pepper to taste
Directions
Preheat oven to 350°F. Spread bread cubes on a sheet pan and toast 10–15 minutes until lightly crisp.
In a large skillet, melt butter over medium heat. Sauté onion and celery until soft, about 5 minutes. Stir in Herbs & Garlic blend and cook 1 minute more.
In a large bowl, toss toasted bread with the aromatic mixture. Add broth and beaten egg, mixing until evenly moistened. Season with black pepper.
Transfer to a buttered baking dish and bake uncovered for 30–35 minutes, until golden and fragrant.