Homemade Stovetop Stuffing
Ingredients
10 slices sourdough bread, diced into 1/2-inch cubes
1/4 cup unsalted butter, melted
3 cloves garlic, minced
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
Kosher salt and freshly ground black pepper, to taste
1 cup chicken stock, or more, to taste
2 tablespoons chopped fresh parsley leaves
Directions
Preheat oven to 400 degrees F.
Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 4-5 minutes; set aside.
Melt butter in a large skillet over medium high heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in sage, thyme and rosemary until fragrant, about 1 minute.
Stir in bread cubes and gently toss to combine. Stir in chicken stock and parsley; cover and remove from heat. Let sit for 10 minutes.
Serve immediately.
Nutrition
Calories 266.4 Calories from Fat 88.2
Saturated Fat 5.1g 26%
Trans Fat 0g
Cholesterol 21.5mg 7%
Sodium 437.2mg 18%
Total Carbohydrate 37.8g 13%
Dietary Fiber 3.1g 12%
Sugars 6.5g
Protein 8.6g