Homemade Buttery Herb Stuffing Recipe
You know that smell when butter hits the pan and everything suddenly feels like home? That’s what this Classic Buttery Herb Stuffing is all about. It’s golden on top, soft inside, soaked with herbs, and honestly , it tastes like every holiday memory rolled into one bite. Simple, a little nostalgi...
Foto: Cafe Delites
Bahan-bahan
- 24 oz bread cubes
- 1 cup unsalted butter
- 2 large onions (diced)
- 2 cups celery
- 6 g arlic cloves (minced)
- Salt and pepper (to taste)
- 3 tbsp fresh sage (chopped)
- 3 tbsp fresh parsley
- 3 tbsp fresh rosemary
- 2½ cups chicken stock (divided)
- 2 large eggs (lightly beaten)
- ⅓ cup fresh herbs (chopped)
Langkah-langkah
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Preheat oven to 350℉ (175℃). Spread the bread cubes on a large baking tray and bake for 15–20 minutes, tossing halfway, until lightly golden and dry like croutons. Set aside to cool.
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Melt the butter in a large skillet or Dutch oven over medium heat. once melted, stir in the onions, celery, and garlic with a big pinch of salt and pepper. Cook for 8–10 minutes, stirring occasionally, until softened.
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Add the sage, parsley, and rosemary. Cook for 1 more minute, stirring to combine.
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Pour in 1 cup (250 ml) of the chicken stock. Stir to coat the vegetables, then remove from heat.
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Place the toasted bread cubes into a large mixing bowl. Pour the onion–celery mixture over the bread and toss gently until evenly coated.
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In a small bowl, whisk together the remaining 1 ½ cups (375 ml) chicken stock and the eggs. Pour this over the bread mixture and gently toss until fully combined.
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Transfer to a greased baking dish and bake uncovered for 45–50 minutes, or until golden and crisp on top.
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Sprinkle with the chopped fresh herbs before serving.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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