Herb Stuffing

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  • Serves 6-8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 226 calories
    • Fat 5 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 875 mg
    • Protein 9 g
    • Carbohydrate 37.5 g
    • Sugar 4 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 43 mg

Ingredients

  1. Check 2tablespoons olive oil or unsalted butter
  2. Check 2 medium yellow onions, diced
  3. Check 3 medium carrots, diced
  4. Check 2 stalks celery, diced
  5. Check kosher salt and pepper
  6. Check 3/4cup fresh flat-leaf parsley, finely chopped
  7. Check 2teaspoons fresh thyme
  8. Check 1 day-old baguette, cut into 1/2-inch pieces (about 8 cups)
  9. Check 3cups low-sodium chicken broth, warmed

Directions

  1. Heat oven to 400° F.
  2. Heat the oil in a large skillet over medium heat. Add the onions and cook until golden brown, about 8 minutes. Add the carrots and celery and cook until soft, about 6 minutes. Add 1 1/2 teaspoons salt, 3/4 teaspoon pepper, the parsley, and thyme and cook for 1 minute.
  3. In a large bowl, combine the bread, vegetables, and broth. Transfer to a baking dish. Bake for 20 minutes, until heated through.