Classic Stuffing

• servings: 10 servings
• total time: 1 hour 45 minutes

Ingredients

2 lb. crusty country bread (about 2 loaves), preferably sourdough, cut into 1 1/2" pieces

6 tbsp. unsalted butter, divided, plus more for dish

1 large yellow onion, chopped

2 medium leeks, tough outer layer removed, thinly sliced into half-moons

4 cloves garlic, finely chopped

Kosher salt

Freshly ground black pepper

2 large eggs

2 1/2 c. low-sodium chicken broth

1 1/2 c. whole milk

2 tbsp. mixed chopped fresh herbs, such as sage, rosemary, and/or thyme

Pinch of crushed red pepper flakes

Directions

Preheat oven to 350°. Spread bread between 2 baking sheets. Bake bread, tossing halfway through, until crispy and feels dry and the edges are just starting to turn golden, 15 to 20 minutes.

Meanwhile, in a medium skillet over medium heat, melt 3 tablespoons butter. Cook onion and leeks, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more; season with salt and black pepper. Let cool slightly.

In a medium bowl or large glass measuring cup, whisk eggs, broth, milk, herbs, and red pepper; generously season with salt and black pepper.

Increase oven temperature to 375°. Grease a 13" x 9" baking dish with a thin layer of butter.

Transfer bread to a very large bowl. Add onion mixture and egg mixture and toss to combine. Let sit at least 10 minutes or up to 1 hour.

Transfer bread mixture to prepared dish and spread in an even layer, making sure all liquid makes it into dish. Cut remaining 3 tablespoons butter into small pieces and dot over top. Cover with foil.

Bake stuffing 20 minutes. Uncover and continue to bake until top is golden brown and crisp, 25 to 30 minutes more. Serve warm or at room temperature.

Nutrition

• Calories: 245
• Total Fat: 12 g
• Saturated Fat: 6 g
• Trans Fat: 0 g
• Cholesterol: 62 mg
• Sodium: 521 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 7 g