Herb Stuffing

Place settingFrancois Dischinger
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Serves 6-8| Hands-On Time: 25m | Total Time: 1hr 00m

Ingredients

  • 2 tablespoons olive oil or unsalted butter
  • medium yellow onions, diced
  • medium carrots, diced
  • stalks celery, diced
  • kosher salt and pepper
  • 3/4 cup fresh flat-leaf parsley, finely chopped
  • 2 teaspoons fresh thyme
  • day-old baguette, cut into 1/2-inch pieces (about 8 cups)
  • 3 cups 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.
By Kate Merker,  November 2007

Nutritional Information

  • Per Serving
  • Calories 226
  • Fat  5g
  • Sat Fat  1g
  • Cholesterol  0mg
  • Sodium  875mg
  • Protein  9g
  • Carbohydrate  37.5g
  • Sugar  4g
  • Fiber  4g
  • Iron  3mg
  • Calcium  43mg
What does this mean? See Nutrition 101.

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Quick Tip

Kitchen timer
You can prepare the stuffing for baking up to 1 day in advance.

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