Buttery Herb Dressing

 Serves: 8-12    |     Prep: 45 min     |     Cook: 50 min     |     Ready: 1 hr 35 min


1824 oz. bread cubes* (1.5 loaves of bread, or about 12 to 14 cups) toasted
1 c. unsalted butter
3 c. diced onion (about 2 med. onions)
2 c. diced celery (4-5 stalks with some
6 garlic cloves, minced
kosher salt and pepper
1/2 – 3/4 tsp. Bell’s seasoning
2  1/2 c. homemade turkey stock
2 large eggs
a mixture of fresh herbs for sprinkling


*Best breads to use are Brioche, French, Ciabatta or Sourdough.


Preheat the oven to 350°. Brush a 9×13 baking dish or 2 smaller pans with melted butter, olive oil or spray with nonstick spray.

Place the toasted bread cubes in a large mixing bowl.

Heat the butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper – at least ½ to 1 teaspoon each.

Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the Bell’s seasoning. Cook for another minute. Stir in 1 cup of stock. Pour the onion celery mixture over the bread crumbs and toss well to coat.

Whisk together the remaining 1 ½ cups stock and 2 eggs. Pour that mixture into the bread cubes and stir and fold the bread cubes until combined.

Bake the stuffing for 45 to 50 minutes. If the stuffing is getting too browned, you can tent it with foil.

If made the day ahead of time, on the day of remove from refrigerator 1 hour before reheating.
To toast bread: cut bread into cubes and put them in oven, toasting them at 350 degrees F until they are like croutons, about 15 minutes.