Herb Bread Stuffing with Celery and Onion

Amounts scale; cooking times do not.

• 8 cups ¾-inch plain bread cubes (about 350 g), not seasoned stuffing mix
• 4 tbsp unsalted butter (56 g), plus a little for the dish
• 1 large yellow onion, diced
• 3 celery stalks, diced
• 1 tsp dried rubbed sage
• ½ tsp dried thyme
• ½ tsp fine salt
• ¼ tsp black pepper
• 1¾ cups low-sodium vegetable broth (420 ml), plus up to ¼ cup if needed
• 1 large egg
• 2 tbsp chopped fresh parsley

Instructions

1. Heat the oven to 300°F (150°C). Spread bread cubes on a rimmed sheet pan and dry for 20–25 minutes, tossing once, until dry on the surface but not deeply browned. Increase the oven to 350°F (175°C). Butter a shallow 2-quart baking dish.
2. Meanwhile, melt butter in a skillet over medium heat. Cook onion and celery for 10–12 minutes, stirring, until tender. Stir in sage, thyme, salt, and pepper for 30 seconds. Let the mixture cool until warm rather than hot.
3. Whisk the egg with 1¾ cups broth in a large bowl. Add bread, cooked vegetables, and parsley; fold gently. Rest 5 minutes. The cubes should be evenly moist without a pool underneath. If dry spots remain, add reserved broth a tablespoon at a time.
4. Transfer loosely to the dish without packing down. Cover with foil and bake 25 minutes; uncover and bake about 15–20 minutes more. The center must reach 165°F (74°C). If it has not, cover and continue cooking. Rest 5 minutes and serve six side portions. This method is for a separate baking dish, not for stuffing inside poultry.

Notes

Estimated preparation: 15 minutes; drying and cooking: 60–70 minutes with overlapping tasks; soaking/resting: 10 minutes. This recipe has not been kitchen-tested. Contains wheat, eggs, and milk; check bread labels.