Description

A comforting, aromatic side dish that brings rich flavor and rustic charm to your table. The slow-cooked caramelized shallots add a natural sweetness that blends beautifully with fresh herbs and toasted bread, creating the perfect balance of savory and subtle sweetness. Whether you’re serving it for a cozy family dinner or a special gathering, this stuffing is a warm, homemade touch that everyone will love.

Ingredients

Scale

1 loaf of day-old French or sourdough bread, cut into 1-inch cubes (about 10 cups)
6 large shallots, thinly sliced
4 tablespoons unsalted butter
3 tablespoons olive oil
2 celery stalks, finely chopped
1 small yellow onion, diced
3 cloves garlic, minced
2 teaspoons fresh thyme leaves
1 tablespoon fresh sage, chopped
2 tablespoons fresh parsley, chopped
2 cups low-sodium chicken or vegetable broth
2 large eggs, lightly beaten
Salt and black pepper to taste
Optional: ½ teaspoon crushed red pepper flakes

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 300°F (150°C). Spread the bread cubes on a large baking sheet and bake for 15–20 minutes, until slightly dry and crisp. Remove and let cool.
In a large skillet, heat butter and olive oil over medium heat. Add sliced shallots and cook slowly for 15–20 minutes until golden and caramelized, stirring occasionally.
Add chopped celery and diced onion to the skillet and cook for 5–7 minutes until softened. Stir in minced garlic and cook for another minute.
Mix in thyme, sage, and parsley. Season with salt, black pepper, and optional crushed red pepper flakes.
In a large bowl, combine toasted bread cubes with the shallot and herb mixture. Toss until evenly coated.
Gradually pour in broth while stirring lightly until bread is evenly moistened but not soggy. Add the beaten eggs and mix gently to bind.
Increase oven temperature to 350°F (175°C). Lightly grease a 9×13-inch baking dish, spread stuffing evenly, and cover with foil.
Bake for 25 minutes, then uncover and bake another 20 minutes, until the top is golden brown and crisp.
Remove from oven and let rest for 5–10 minutes before serving warm.

Notes

Use day-old bread for the best texture; it soaks up broth without becoming mushy.
Replace chicken broth with vegetable broth for a vegetarian version.
For extra depth, mix in sautéed mushrooms or diced apples before baking.
Prepare a day in advance, refrigerate, and bake fresh before serving.
Bake uncovered a few extra minutes for an extra-crispy top layer.

Prep Time: 20 minutes
Cook Time: 45 minutes