Herb Onion Stuffing

Another yummy Epicurious find!


1/2 cup (1 stick) unsalted butter
3 cups chopped onions (about 1 pound)
2 cups chopped celery (4 to 5 stalks)
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh marjoram
12 cups (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 1 1/4 pounds)
2 large eggs
1 1/2 teaspoons fine sea salt
1 teaspoon coarsely ground black pepper
1 cup (or more) low-salt chicken broth


Melt butter in heavy skillet
Add onions and celery
Saute 10-12 minutes until vegetables are tender
Add all herbs
Saute 1 minute longer
Transfer to bowl, cover, chill

Preheat oven to 350F
Divide bread between two cookie sheets
Bake 10-12 minutes total, rotating half way, to ensure all the bread gets nice and crispy!

Butter 13x9x2 baking dish
Stir vegetable/herb mixture into bread
Whisk eggs, salt, pepper and broth in bowl
Add egg/broth mixture to stuffing, tossing to coat
Add more broth if dry
Transfer stuffing to buttered dish

Bake uncovered until brown and crusty 50 – 60 minutes

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