For a classic, buttery, herb-filled stuffing that’s perfect for Thanksgiving or any special meal, this recipe is a must-try! Using fresh herbs like sage, parsley, and rosemary, this dish combines delicious flavors with a fluffy, crispy texture. The CUBE Freeze Dryer makes it easy to prepare this stuffing in advance, freeze-drying the mixture so you can rehydrate and serve a homemade side dish in minutes—perfect for holiday prep or an easy meal addition anytime.
Ingredients
- 18 to 24 ounces bread cubes (about 1.5 loaves, or 12-14 cups), preferably toasted or stale
- 1 cup unsalted butter
- 3 cups diced sweet onion (roughly 2 large onions)
- 2 cups diced celery
- 1 1/2 cups freeze dried cranberries
- 6 garlic cloves, minced
- Kosher salt and pepper
- 1 1/2 tablespoons freeze dried sage
- 1 1/2 tablespoons freeze dried parsley
- 1 1/2 tablespoons freeze dried rosemary
- 2 1/2 cups chicken or vegetable stock
- 2 large eggs
- A mixture of freeze dried herbs for sprinkling
Instructions
Prepping the Bread Cubes
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Bread Prep Options:
- Option 1: Cut 1 ½ pounds of bread into cubes and let it sit overnight in a loosely tented baking dish to make it stale.
- Option 2: For quicker results, cut the cubes and toast them in the oven at 350°F until they're crisp, around 15 minutes.
- Option 3: Buy pre-toasted bread cubes from the store.
Note: Mixing different types of bread like sourdough and Italian adds a variety of textures and flavors.
Preparing the Stuffing
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Prepare Baking Dish: Preheat your oven to 350°F. Grease a 9x13 baking dish (or two dishes if needed) with melted butter, olive oil, or nonstick spray.
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Cook Aromatics: In a large skillet, melt the butter over medium heat. Add the onion, celery, cranberries, and garlic with a pinch of salt and pepper (½ to 1 teaspoon each). Cook until softened, about 8-10 minutes. Add in sage, parsley, and rosemary, and cook for another minute.
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Combine Ingredients: Add 1 cup of stock to the skillet and pour the mixture over the bread cubes, tossing well to coat.
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Prepare the Egg Mixture: In a bowl, whisk together the remaining 1½ cups of stock and 2 eggs. Pour this over the bread cubes and stir until well combined.
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Bake: Transfer to the baking dish and bake for 45-50 minutes, until the stuffing reaches an internal temperature of 160°F. If it browns too quickly, tent with foil.
Freeze Drying Instructions for the CUBE
- Freeze Dry: After baking, allow the stuffing to cool completely. Spread evenly on CUBE trays.
- Weigh the Trays with food on them.
- Run a Cycle: Freeze-dry according to your CUBE's instructions.
- Weigh the trays with dried food on them. The difference from step 2 is the amount of water required to rehydrate.
- Storage: Once freeze-dried, store in Mylar bags with an oxygen absorber for long-term storage.
Rehydrating
To rehydrate, add 1.75 oz water for each gram of your freeze-dried stuffing and let sit in a covered container until absorbed. Place in the oven at 350 for 10-15 minutes to heat for serving.
Serving Tips
- Make-Ahead: This stuffing can be made a day ahead and reheated. Just bring to room temperature before reheating.
- Double or Halve Recipe: Easily double the recipe for larger gatherings or halve it for smaller groups, adjusting bake time as needed.
Enjoy a stress-free Thanksgiving with The CUBE, making holiday preparation and storage simple!
