Sweet Onion and Herb Stuffing

Recipe Summary

  • Preparation: Easy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Yield: 8 – 10 servings


  • ½ cup unsalted butter
  • 3 cups Mayan Sweet Onion, chopped
  • 2 cups celery, chopped
  • ¼ cup fresh Italian parsley, chopped
  • 2 Tbsp fresh sage, chopped
  • 2 Tbsp fresh marjoram, chopped
  • 12 cups (generous) 1 inch cubes day-old ciabatta bread with crust
  • 2 large eggs
  • 1½ tsp fine sea salt
  • 1 tsp coarsely ground black pepper
  • 1 cup (or more) low-salt chicken broth


  • Melt butter in heavy large skillet over medium heat. Add sweet onions and celery. Sauté until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute loner.

Note: Can be made 1 day ahead. Transfer to bowl, cover, and chill.

  • Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
  • Butter 13 x 9 x 2 inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by ¼ cupfuls if dry. Transfer stuffing to prepared dish.
  • Bake stuffing uncovered until cooked though and brown and crusty on top, 50-60 minutes. Let stand 10 minutes.

Source:  Bon Appétit Magazine, November 2008 issue