42min 4 ppl
Herb Bread Stuffing
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 6 steps
Medium: 31–60 min or 7–12 steps
280 kcalper person
Protein 7g
Carbs 32g
Fats 13g
About this dish
Cubed bread tossed with softened onion, celery and fresh herbs, bound with vegetable stock and egg, then baked until golden and crisp on top.
Allergy Info
Dairy, Gluten, Eggs, Celery
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Oniondiced1
- Celery stalksdiced3 stalks
- Fresh thymeleaves picked4 sprigs
- Flat-leaf parsleychopped15 g
Dairy & Eggs
- Unsalted butter100 g
- Eggs2
Dried Goods
- White breadcubed and dried500 g
Spices & Seasonings
- Salt1 tsp
- Freshly ground black pepperto taste
Oils & Condiments
- Vegetable stock350 ml
Utensils
- Baking tray
- Mixing bowl
- Frying pan
- Baking dish
Method
1
Spread the bread cubes over a baking tray and dry out in a low oven, then tip into a large mixing bowl.
Approx. 12 minutes
2
Melt the butter in a frying pan over medium heat and cook the onion and celery until softened.
Approx. 8 minutes
3
Stir the softened onion and celery, thyme leaves and parsley into the dried bread cubes.
Approx. 3 minutes
4
Whisk the vegetable stock and eggs together, then pour over the bread mixture and toss until evenly moistened.
Approx. 4 minutes
5
Season with salt and pepper, then spoon into a baking dish.
Approx. 3 minutes
6
Bake at 180°C until the top is golden and crisp.
Approx. 30 minutes
