Bread & Herb Stuffing

Elaborate stuffing with nuts and sausage and such has its appeal, but I prefer a simpler stuffing. In fact, for Thanksgivings abroad (see post here), I admit that I have served boxes of good old Stove Top stuffing (boxes thrown away before guests arrived of course!).

This recipe for stuffing for four people is a little reminiscent of the boxed version flavor-wise, but dressed up with lots of fresh herbs and ingredients. Also, I don’t actually stuff my turkey with the stuffing – I find that doing so means the bird takes longer to cook and therefore dries out. This recipe can be made ahead and then reheated quickly in the oven so less last-minute preparation.

Bread & Herb Stuffing

Servings: 4

Prep Time: 20 minutes

Cooking Time: 35 minutes

2 tablespoons (28 g) unsalted butter

1 large shallot, diced

½ large yellow onion or 1 small white onion, roughly chopped

¼ teaspoon salt

1 teaspoon dried or fresh thyme

1 cup (240 ml) chicken or turkey stock

1 or 2 eggs

1/3 cup mix of chopped fresh herbs – I use parsley, chives, and celery leaves (I then cook the celery with the turkey or add it to the stuffing)

5 ½ cups (250 g) torn-up stale brioche or white bread

Preheat oven to 375° F (190° C). Lightly grease a shallow casserole or baking dish with a 4-5-cup capacity.

In a medium skillet, melt the butter over medium heat. Add the chopped shallots and onions with a ¼ teaspoon of salt. Cook about 4 minutes and add the thyme. Cook for another minute or until softened.

In a large bowl, whisk together the chicken stock and eggs. Stir in the chopped herbs. Fold in the torn-up bread and buttery shallots and onions. Gently fold until the bread has absorbed the liquid – it should be pretty moist, but add a little more stock if that is not the case.

Pour the mixture into the greased casserole or baking dish. You can scatter another tablespoon of cut up butter over the top if you prefer. Bake for about 30 minutes or until golden brown on top. Serve hot or warm. If you make it ahead, simply reheat the stuffing in the oven for 10 minutes.

And bon appétit!