Rosemary Herb Stuffing

Rosemary Herb Stuffing


Herb Foccacia 2 loaves
Celery 4 Stalks
Onion 1/2
Eggs 2
Vegetable Stock 2 Cups
Butter 1/2 Cup
Fresh Rosemary 1 Tablespoon
Fresh Parsley 1/2 Cup
Fresh Thyme 1 Tablespoon
Fresh Sage 1 Tablespoon
Salt & Pepper

_mg_0040_mg_0039_mg_0038Stuffing or dressing is such an easy side dish anytime of the year, don’t just save it for Thanksgiving because it can accompany a lot of meals!

I used a round Herb Loaf I found at Smiths,

  1. Pre Heat oven to 350 Degrees.
  2. Cube the Bread and add to a large pan in two batches and cook until browned on most sides (no need to be too fussy).
  3. Dice the Celery and Onion and add to a pan with melted butter cook while stirring for about 10 minutes. Let cool.
  4. Chop the fresh Herbs.
  5. Mix the Eggs and Vegetable stock together until blended add the herbs and mix in.  Season with Salt & Pepper.
  6. Spray a 9-inch springform pan and place a circle of parchment in the bottom.
  7. Fold the Bread and Vegetables into the Egg Herb mixture and spoon into the pan, pour the remaining mixture into the pan.
  8. Bake for about 40-45 minutes, if it starts to brown too quickly place some foil over the top.




10 min


40 min



Skill Level