EASY GARLIC AND HERB STUFFING

Easy Garlic and Herb Stuffing image

Provided by @MakeItYours

Number Of Ingredients 13

1 pound French bread torn into bite-sized pieces
8 tablespoons unsalted butter, (divided use)
1 large onion, (diced)
4 celery stalks. (diced)
4 garlic cloves, (minced)
2 tablespoons fresh parsley, (finely chopped)
1 tablespoon fresh rosemary, (fine chopped (leaves not stalk))
1 tablespoon fresh thyme, (finely chopped)
2 teaspoons fresh sage, (finely chopped)
2 ½ cups chicken stock
2 large eggs
1 ½ teaspoon kosher salt
1 teaspoon black pepper

Steps:

Leave the bread pieces out on a sheet tray on the counter overnight to dry completely. Or, you can dry it in the oven by preheating the oven to 250°F.
Layout the bread pieces on a couple of sheet trays in a single layer. Bake in 15-minute intervals, tossing in between until completely dried out, up to 1 hour. Let cool completely.
Preheat the oven to 350°F. Grease a 9x13-inch baking dish well with cooking spray, set aside. In a large skillet over medium-low heat add 4 tablespoons of the butter and let melt.
Add the onion and celery to the pan, cook until softened, stirring occasionally about 5-8 minutes. Add in the garlic and cook for 30 seconds until fragrant, take off the heat and let cool.
In a large bowl whisk the eggs with the chicken stock until well combined.
Add the dried bread, parsley, rosemary, thyme, sage, salt, pepper, and the sauteed veggies. Toss until everything is coated.
Pour into the baking dish. Slice the remaining butter into thin slices and add the slices to the top of the dressing all over.
Cover with foil. Bake for 40 minutes, take off the foil, and bake an additional 40 minutes until golden brown.