Lunch: Basic Herb Stuffing

Kick that boxed stuff to the curb—the real deal is worth a little bit of extra effort. Although it's 20 minutes of prep time, the work is basic: cutting, sautéing and mixing. If you like a moist stuffing, keep the batch covered in foil while you cook (dis

Ingredients

3 tbsp. olive oil
1 small loaf country bread
2 medium onions
kosher salt
Pepper
2 large carrots
2 stalk celery
3 c. low-sodium chicken broth
1 c. fresh flat-leaf parsley
2 tsp. fresh thyme leaves
2 large eggs

Instructions

Heat oven to 375 °F. Oil a 3-quart casserole dish. Place the bread on a rimmed baking sheet and toast until golden brown, 15 to 20 minutes; transfer to a large bowl.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onions, 1 teaspoon salt and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until very tender and beginning to turn golden, 6 to 8 minutes.
Add the carrots and celery and cook, stirring occasionally, until tender, 6 to 7 minutes. Add the broth and bring to a boil. Stir in the parsley and thyme.
Transfer the vegetable mixture to the bowl and toss with the bread. Fold in the beaten eggs. Transfer to the prepared baking dish, cover with foil and bake for 10 minutes. Remove the foil and bake until golden brown, 15 to 20 minutes more.

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