Of all of the homemade stuffing recipes, this Herb Stuffing Wreath is the best! It will be the star of your Thanksgiving dinner!Of all of the homemade stuffing recipes, this Herb Stuffing Wreath is the best! It will be the star of your Thanksgiving dinner!
Preheat oven to 250 degrees. Lay bread cubes in a single layer on the baking sheet and toast for 30 minutes. Remove and set aside.
Increase oven temperature to 350 degrees.
In a medium skillet, melt butter and add onion and celery. Sauté for about 10 minutes until vegetables or soft. Remove and set aside.
Combine bread cubes, sautéed onions and celery, all the melted butter, sage, thyme, rosemary, parsley, Kosher salt, black pepper and granulated garlic in a very large mixing bowl. Toss to combine.
Pour ½ cup white wine and 1 ½ cups chicken broth over mixture.
Whisk remaining chicken broth with two beat eggs, add to bread mix. Toss well to combine.
Allow to sit for 15-20 minutes, absorbing the liquids into the bread. Toss every 5 minutes to get the stuff off the bottom.
Spray a Bundt pan with cooking spray. Transfer mixture to Bundt pan, lightly pressing down to fill out the form.
Bake for 45 minutes or until internal temperature reads 140 degrees.
Remove and allow to sit for 10 minutes.
Invert onto a serving dish and lightly tap the top of the bundt pan to loosen your stuffing. It should easily fall out.
Garnish and serve.
Notes
Use chicken broth or water as a substitute for white wine, if desired.