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Stuffing with Parsley, Sage, Rosemary, and Thyme
Recipes
Stuffing with Parsley, Sage, Rosemary, and Thyme
9 servings
45 minutes total (Active 15 minutes)

Ingredients

  • Cooking spray
  • ½ bunch fresh Italian parsley
  • 2 tablespoons fresh sage
  • 1 teaspoon fresh rosemary
  • 2 teaspoons fresh thyme
  • ¼ cup unsalted butter
  • 1 cup diced fresh yellow onions
  • 1 cup diced fresh celery
  • 1 (12 oz) bag cubed stuffing mix
  • 2 ½ cups chicken broth (or stock)
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • Aluminum foil

Steps

    1. Preheat oven to 350°F. Coat 9-inch baking dish with spray. Chop parsley (½ cup), sage, rosemary, and thyme finely.
    2. Melt butter in large sauté pan on medium-high. Add onions and celery; cook 4–5 minutes, stirring occasionally, until vegetables begin to soften. Remove pan from heat and place vegetables in large bowl.
    3. Add stuffing mix, herbs, salt, and pepper to vegetable mixture, then pour in broth (in batches), stirring to combine, until moist but not soggy (may not need all broth).
    4. Spread stuffing mixture evenly in baking dish. Cover with foil and bake 20 minutes. Remove foil and bake 10–15 more minutes until center is hot and top is lightly golden. Serve.

Amount per ⅑ recipe serving: Calories 190, Total Fat 7g, Sat Fat 3g, Trans Fat 0g, Chol 15mg, Sodium 900mg, Total Carb 29g, Fiber 2g, Total Sugar 4g, (Incl. 3g Added Sugars), Protein 5g, Vitamin D 0%, Calc 64%, Iron 6%, Potassium 2%