Herb and Onion Stuffing

Name: Herb and Onion Stuffing
Ingredients: 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

11 ingredients

17 steps

Ingredients

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

Directions

1

Melt butter in heavy large skillet over medium heat.
2

Add onions and celery.
3

Saute until vegetables are tender, about 12 minutes.
4

Add all herbs; saute 1 minute longer.
5

DO AHEAD: Can be made 1 day ahead.
6

Transfer to bowl, cover, and chill.
7

Preheat oven to 350F.
8

Divide bread between 2 rimmed baking sheets.
9

Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total.
10

Transfer to very large bowl and cool.
11

Butter 13x9x2-inch baking dish.
12

Stir vegetable mixture into bread.
13

Whisk eggs, salt, and pepper in small bowl to blend; whisk in 1 cup broth.
14

Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry.
15

Transfer stuffing to prepared dish.
16

Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes.
17

Let stand 10 minutes.