Parmesan Herb Stuffing

Thanksgiving stuffing in a white baking dish.

5 from 1 vote

This parmesan herb stuffing puts a cheesy spin on the classic herb stuffing to make an even more delicious holiday side that the whole family will love.

Prep 10

Cook 1

Total 1 10

Fat 24

Carbs 38

Protein 13

Yield

Ingredients

1 cup unsalted butter ~2 sticks
3 cups celery diced
1 medium yellow onion diced
3 cloves garlic minced
½ teaspoon salt
½ teaspoon pepper
2 tablespoons fresh oregano minced
2 tablespoons fresh thyme minced
2 tablespoons fresh rosemary minced
2 tablespoons fresh parsley minced
2 tablespoons fresh sage minced
22 oz. day old French bread diced (~14 cups)
1 cup grated parmesan cheese ~5 oz.
2 large eggs whisked
2 cups chicken broth

Instructions

Preheat the oven to 350℉ and spray a 9x13-inch baking dish with cooking spray.
Heat the butter in a large skillet over medium heat. Add the onions and celery and cook until they soften about 5 minutes. Add the garlic and cook for an additional minute.
Add the seasoning and herbs and cook for 1 minute. Remove from heat and set aside.
Place the chunks of bread into a large bowl. Transfer the butter and veggies to the bread. Stir to combine and set aside allowing the bread and butter to cool a bit before adding the egg.
Pour the broth and whisked eggs over the bread and stir so all of the bread has some broth on it.
Transfer to the baking dish and bake uncovered for 45 minutes.
Allow the stuffing to rest for 5 minutes before serving.

Tips & Notes

If you don’t have day-old/stale bread to use for this recipe cut fresh bread into chunks and place on an ungreased baking sheet. Bake at 200℉ for 45-60 minutes.

Watch it

Nutrition Facts