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Small-batch stuffing without eggs with crisp golden bread cubes

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Small-Batch Stuffing Without Eggs

Recipe by Shannon

A six-serving bread stuffing with celery, red onion, garlic, broth, and herbs. It bakes uncovered for a loose, savory center and crisp golden edges.

  • Total Time1 hour 5 minutes
  • Yield6 servings 1x

Ingredients

Scale
  • 8 cups 1-inch cubes from firm white or country bread, about 12 ounces
  • 5 tablespoons unsalted butter, divided
  • 1 small red onion, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried rubbed sage
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 3/4 to 2 cups low-sodium chicken or vegetable broth, warmed
  • 1/4 cup chopped fresh parsley, plus more for serving

Instructions

  1. Dry the bread cubes uncovered overnight, or bake them at 300°F for 25 to 35 minutes until dry but barely colored. Cool.
  2. Heat the oven to 350°F. Grease a 2-quart casserole or 10-inch cast-iron skillet with 1 tablespoon butter. Put the bread in a large bowl.
  3. Melt the remaining 4 tablespoons butter in a large skillet over medium heat. Cook the onion and celery for 6 to 8 minutes until tender.
  4. Add the garlic and cook for 30 seconds. Stir in the sage, oregano, thyme, salt, pepper, and parsley.
  5. Add 1 3/4 cups warm broth and bring it to a gentle simmer. Remove the skillet from the heat.
  6. Pour the broth mixture over the bread and fold gently. Rest for 2 minutes, then add the remaining broth gradually only if the cubes are still dry inside.
  7. Spread the stuffing loosely in the prepared dish. Bake uncovered for 30 to 35 minutes, until golden and 165°F in the center.
  8. Rest for 5 to 10 minutes and garnish with extra parsley or thyme before serving.

Notes

  • The stuffing is intentionally looser than an egg-bound version.
  • Bread type and dryness determine whether the full 2 cups of broth are needed.
  • For a softer top, cover the dish for the first 15 minutes and finish uncovered.
  • Do not refrigerate fully assembled uncooked stuffing. Cook it immediately or freeze it immediately.
  • Refrigerate cooked leftovers within two hours and use them within three to four days.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes

Find it online: https://yuminest.com/stuffing-without-eggs/