DIY, Fall Season, Food, Holiday

Simon & Garfunkel Stuffing

Makes: 8 servings

Prep: 30 mins

Bake: 1 hr 10 mins



  • 1 1 pound loaf  country white bread, torn into 3/4-inch pieces (about 10 cups)
  • 1 stick (4 oz.) butter
  • 2 onions, chopped
  • 4 ribs celery, chopped
  • Salt and pepper
  • 2 cups low-sodium chicken broth
  • 2 eggs
  • 1/3 cup chopped flat-leaf parsley
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme


  1. Place racks in the upper and lower thirds of the oven; preheat to 300 degrees . Divide the bread between 2 rimmed baking sheets. Bake, stirring bread and switching sheets halfway through baking, until bread is toasted, about 20 minutes. Let cool; transfer to a large bowl. Increase the oven temperature to 375 degrees .
  2. In a skillet, melt the butter over medium-high heat. Add the onions, celery, 1 1/2 tsp. salt and 1 tsp. pepper. Cook, stirring, until the vegetables are soft, about 8 minutes.
  3. In a large bowl, whisk together the broth and the eggs. Pour over the bread. Add the vegetables and herbs; toss to combine.
  4. Transfer the stuffing to a greased shallow 3-qt. baking dish. Bake until the top is browned, about 45 minutes.