Italian Bread Crumb Stuffing
- 15m Prep Time
- 35m Cook Time
- 50m Ready In
About 4 cups; 5 servings This may be used to stuff boneless chicken breasts, zucchini, or a roast chicken. If using as a stuffing, do not use the eggs. Please read About Bread Crumb Stuffings. If baking separately as a dressing, preheat the oven to 350°F and butter a 4-cup baking dish.
Ingredients
- 4 tablespoons (½ stick) butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 cups dry bread crumbs
- ½ cup grated Parmesan (2 ounces)
- ¼ cup finely chopped parsley
- ½ teaspoon dried rosemary, crumbled
- ½ teaspoon dried sage
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 to 1 ½ cups chicken stock or broth, or as needed
- (1 large egg, well beaten)
- ½ cup chicken stock or broth
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 tablespoons (½ stick) butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 cups dry bread crumbs
- ½ cup grated Parmesan (2 ounces)
- ¼ cup finely chopped parsley
- ½ teaspoon dried rosemary, crumbled
- ½ teaspoon dried sage
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 to 1 ½ cups chicken stock or broth, or as needed
- (1 large egg, well beaten)
- ½ cup chicken stock or broth
Let's Cook
-
Step 1.
Melt in a small skillet over medium-high heat until the foam begins to subside: 4 tablespoons (½ stick) butter
-
Step 2.
Add and cook, stirring, until tender but not browned, about 5 minutes: 1 medium onion, finely chopped
-
Step 3.
Stir in and cook for 30 seconds: 2 garlic cloves, minced
-
Step 4.
Transfer to a bowl and stir in: 2 cups dry bread crumbs; ½ cup grated Parmesan (2 ounces); ¼ cup finely chopped parsley; ½ teaspoon dried rosemary, crumbled; ½ teaspoon dried sage; ½ teaspoon salt; ½ teaspoon black pepper
-
Step 5.
Stir in, adding enough to make the stuffing just moist enough to hold together in a crumbly ball when squeezed firmly in your hand: 1 to 1 ½ cups chicken stock or broth, or as needed
-
Step 6.
If baking as a dressing, add: (1 large egg, well beaten)
-
Step 7.
Spoon the stuffing into the meat or vegetable case. For a dressing, transfer to the prepared baking dish and moisten with: ½ cup chicken stock or broth
-
Step 8.
Bake the dressing until browned, about 30 minutes, or, for stuffing inside a chicken, until the internal temperature reaches 165°F.