I’ve said it in the past, and I’ll say it again. I have never made homemade stuffing before this Thanksgiving. I don’t know what it is but that Stouffer’s Stove Top stuffing kicks ass and I crave it every year for Thanksgiving and Christmas. This year though, that is all changing. I have officially celebrated Thanksgiving twice before the actual holiday, and both times I made this stuffing. I kid you not, it was a total crowd pleaser. All the herbs and flavors that go into this stuffing really highlight all the other dishes served at the meal. It’s kinda a big deal. And you should totally make it. For real!
Rustic Herb Stuffing
- 1 loaf country-style French bread with crust cut into 1-inch cubes
- 10 tablespoons butter
- 10 oz Cremini Mushrooms
- 2 cups Leeks
- 2 bunches green onions thinly sliced
- 2 cups finely chopped celery
- 3/4 cup chopped fresh Italian parsley
- 2 tablespoon chopped fresh oregano
- 2 tablespoon chopped fresh sage
- 2 tablespoon chopped fresh thyme
- 3 large garlic clove minced
- 2 teaspoon coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 3 large eggs
- 1 1/4 cup chicken broth
- 3 ounces coarsely grated Parmesan cheese
- Preheat oven to 375°F. Spread bread on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Cool.
- Melt 10 tablespoons butter in heavy large skillet over medium heat. Add mushrooms and leeks and saute for 6 minutes. Add green onions, celery, all the herbs, garlic, salt and pepper and sauté until celery is tender, 6 to 8 minutes.
- Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Place bread cubes in very large bowl. Add warm vegetable mixture; toss to combine.
- Whisk eggs and 3/4 cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.
- Add more broth (about 1/2 to 3/4 cup) to stuffing if dry. Transfer to dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.