Herb Stuffing Ring

Name: Herb Stuffing Ring
Total time: 1 h 10 min
Yield: 6 - 8 serving(s)
Ingredients: 2 tbsp. unsalted butter, plus melted butter for pan; 1 small loaf (about 12 ounces) country-style bread, cut into 1/2-inch pieces (about 8 cups); 2 1/4 c. low-sodium chicken broth; 1 large onion, chopped; Kosher salt and pepper; 1 stalk celery, chopped; 6 large sage leaves, chopped; 2 tsp. fresh thyme leaves, plus more for serving; 3/4 c. flat-leaf parsley, chopped, plus more for serving; 1 large egg, beaten

This will stand out on your holiday table

By Kate MerkerPublished: Dec 13, 2021

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herb stuffing ring with a serving spatula

Mike Garten

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Yields:

6 - 8 serving(s)

Total Time:

1 hr 10 mins

Cal/Serv:

225

Achieve a crisp crust and tender filling with this easy Herb Stuffing Ring, full of classic Thanksgiving flavors but made in a Bundt pan for an extra-special presentation.

Try it in the lightweight and easy-to-grease Good Housekeeping Cast Aluminum Fluted Pan. Bonus: It’s dishwasher-safe!

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Ingredients

2 Tbsp. unsalted butter, plus melted butter for pan
1 small loaf (about 12 ounces) country-style bread, cut into 1/2-inch pieces (about 8 cups)
2 1/4 cups low-sodium chicken broth
1 large onion, chopped
Kosher salt and pepper
1 stalk celery, chopped
6 large sage leaves, chopped
2 tsp. fresh thyme leaves, plus more for serving
3/4 cup flat-leaf parsley, chopped, plus more for serving
1 large egg, beaten

Directions

1. Step 1Heat oven to 375°F. Butter 12-cup cast-aluminum fluted pan. Place bread on rimmed baking sheet and toast until golden brown, 15 to 20 minutes; transfer to large bowl and toss with broth.
2. Step 2Meanwhile, heat butter in 12-inch skillet on medium. Add onion and 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, until very tender and beginning to turn golden, 6 to 8 minutes.
3. Step 3Add celery and cook, stirring occasionally, until tender, 6 to 7 minutes. Stir in sage and thyme and cook 1 minute. Remove from heat and stir in parsley.
4. Step 4Toss bread to make sure all broth has been absorbed, then fold in egg. Add vegetable mixture and toss to combine. Transfer to buttered pan, cover with foil and bake 15 minutes. Remove foil and bake until golden brown, 15 to 20 minutes. Serve topped with additional thyme and chopped parsley if desired.