Description
This pull-apart stuffing bread is a savory, shareable side dish made with bread cubes, vegetables, and herbs. Each piece is soft and flavorful, perfect for Thanksgiving or any gathering.
Ingredients
Scale
- 1 loaf (16 oz) day-old bread, cut into 1-inch cubes
- 1/2 cup unsalted butter, melted
- 1 cup diced onion
- 1 cup diced celery
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups vegetable broth
- 2 large eggs, lightly beaten
- 1/2 cup chopped fresh parsley
Instructions
- Preheat your oven to 375°F (190°C). Grease a 10-inch bundt pan or a 9×13-inch baking dish.
- In a large skillet, melt butter over medium heat. Add onion and celery, cook until softened, about 5 minutes. Add garlic, sage, thyme, salt, and pepper, and cook 1 more minute.
- In a large bowl, combine bread cubes, the cooked vegetable mixture, and parsley. Stir gently to mix.
- In a small bowl, whisk together vegetable broth and eggs. Pour over bread mixture and toss until evenly moistened.
- Transfer mixture to the prepared pan. Press down gently to compact.
- Bake for 35-40 minutes, until golden brown and set in the center. Let cool for 5 minutes, then invert onto a serving plate to release. Pull apart and serve warm.
Notes
- Use day-old bread for best texture; it absorbs moisture without turning mushy.
- You can add mushrooms or dried cranberries for extra flavor.
- For a nonstick release, grease the pan thoroughly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (1/12 of recipe)
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg