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Herb and Vegetable Stuffing

3.50 from 2 votes
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Ingredients
  

  • 1 loaf of crusty bread cut into 1-inch cubes (about 10 cups)
  • 1/2 cup unsalted butter
  • 2 large onions finely chopped
  • 3 celery stalks finely chopped
  • 2 carrots finely chopped
  • 3 cloves garlic minced
  • 1/2 cup fresh parsley chopped
  • 1/4 cup fresh rosemary chopped
  • 1 cup mushrooms chopped
  • 3 cups vegetable broth
  • 2 large eggs beaten
  • 1/2 cup grated Parmesan cheese
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Instructions: Preheat the oven to 350 degrees F (175 degrees C). Spread the bread cubes on a baking sheet and toast in the oven until golden brown, about 15 minutes. Remove and let cool. In a large skillet, melt the butter over medium heat. Add the onions, celery, and carrots, cooking until softened, about 10 minutes. Add the garlic and mushrooms, cooking for another 5 minutes. In a large bowl, combine the toasted bread cubes, sautéed vegetables, fresh parsley, and rosemary. Pour the vegetable broth over the mixture, stirring until the bread is evenly moistened. Stir in the beaten eggs and Parmesan cheese. Season with salt and freshly ground black pepper to taste. Transfer the stuffing mixture to a greased 9x13-inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy. Remove from the oven and let sit for 10 minutes before serving.