Better-Than-Basic Parsley, Sage, Rosemary and Thyme Stuffing
Easy and delicious, this stuffing recipe smells amazing, too!
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Category: Side dish
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 11 ounce package of prepared, seasoned bread cubes
- ½ teaspoon fresh thyme, stems removed, rough chopped
- 1½ teaspoon fresh sage, stems removed, finely chopped
- ⅓ teaspoon fresh rosemary, stems removed, finely chopped
- 12 sprigs fresh flat-leaf parsley, stems removed, rough chopped
- 2 small (or one large) Granny Smith apple, chopped
- 1 green pepper, seeded and chopped
- 3 stalks celery, cleaned and chopped
- 1 yellow onion, peeled and chopped
- 1 tablespoon canola oil
- 1 stick (4 ounces) melted butter
- 1½ cups chicken stock
Instructions
- Preheat oven to 350 degrees.
- Chop the green pepper, onion, celery and apples.
- Heat 1 tablespoon canola oil in small skillet.
- Add green pepper, onion and celery and sauté over medium heat until onion and celery are translucent, stirring occasionally (about 5 minutes).
- Remove and set aside.
- Prepare fresh herbs by removing stems and chopping.
- Place bread cubes in a large mixing bowl.
- Add fresh herbs and toss to combine.
- Add apples and cooked vegetables and mix to combine.
- Melt butter in microwave in a microwave-safe dish.
- Add butter to bread cubes and toss to combine thoroughly.
- Add chicken stock and mix well.
- Spray a 9″ x 13″ baking dish with cooking spray.
- Add prepared stuffing to baking dish.
- Cover with foil and place in preheated oven; bake for 30 minutes.
- Carefully remove foil (I use tongs) and return to oven.
- Bake another 15 minutes for a crispy top.
Keywords: Stuffing, Parsley Sage Rosemary and Thyme Stuffing
