Herb and Vegetable Stuffing

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Ingredients

1 loaf of crusty bread, about 10 cups, cut into 1-inch cubes this gives you that classic, hearty texture.
½ cup unsalted butter for richness and flavor.
2 large onions, finely chopped the base of any good stuffing.
3 celery stalks, finely chopped adds crunch and a fresh bite.
2 carrots, finely chopped adds a touch of sweetness.
3 cloves garlic, minced because everything’s better with garlic.
1 cup mushrooms, chopped brings that deep, savory “umami” flavor.
½ cup fresh parsley and ¼ cup fresh rosemary, chopped for brightness and aroma.
3 cups vegetable broth to moisten and bring it all together.
2 large eggs, beaten helps bind the stuffing.
½ cup grated Parmesan cheese for a subtle cheesy finish.
Salt and black pepper to taste.

Instructions

Start by preheating your oven to 350°F (175°C).
Spread your bread cubes on a baking sheet and toast them until they’re golden and crisp about 15 minutes. This step makes a big difference; it helps the bread hold its shape and soak up all that buttery, herby goodness later on.
Once toasted, set them aside to cool while you work on the veggies.
In a large skillet, melt the butter over medium heat. Add the onions, celery, and carrots, and cook for about 10 minutes until they’re soft and fragrant.
Next, toss in the garlic and mushrooms and cook for another 5 minutes. The kitchen should be smelling amazing right about now that’s your cue you’re on the right track!
In a big mixing bowl, combine the toasted bread cubes, sautéed veggies, parsley, and rosemary. Give it a good stir to make sure everything’s evenly distributed.
Pour the vegetable broth over the mixture, a little at a time, stirring as you go until the bread is evenly moistened but not soggy. (Think damp sponge, not soup!)
Then add the beaten eggs and Parmesan cheese, mixing gently to combine. Season with salt and pepper to taste.
Transfer the stuffing mixture into a greased 9×13-inch baking dish. Cover it with foil and bake for 30 minutes.
After that, remove the foil and bake for another 15–20 minutes, until the top turns golden brown and a little crispy. That crusty top is pure magic don’t skip it!
Once it’s done, take the dish out and let it sit for about 10 minutes before serving. This lets everything settle and makes it easier to serve nice, even scoops.