Curtis Stone's herb-parmesan stuffing

Looking for a tasty festive side? This herb and parmesan stuffing is as easy as it is delicious. It will complete any Christmas menu.



Note: + cooling time

1h 30m


  • 900g (3 loaves) Coles Bakery Stone Baked Ciabatta*, cut into 2cm cubes
  • 275g butter
  • 2 bunches spring onions, thinly sliced (about 3 cups)
  • 5 celery sticks, cut into small pieces (about 2 cups)
  • 1 cup chopped flat-leaf parsley
  • 1 1/2 tbs each chopped oregano, sage and thyme
  • 1 large garlic clove, finely chopped
  • 3 extra-large Coles Australian Free Range Eggs, lightly whisked
  • 2 cups (500ml) salt-reduced chicken stock
  • 1 cup (80g) coarsely grated parmesan



Preheat oven to 180°C (160°C fan-forced). Spread bread on 2 large rimmed baking trays. Bake for 20 mins or until dry. Set aside to cool.


In a large heavy frying pan over medium heat, melt butter. Add spring onions, celery, parsley, oregano, sage, thyme and garlic and sauté for 6 mins or until celery is tender.


Toss bread cubes and vegetable mixture in a very large bowl. Fold in eggs and stock. Mix in parmesan.


Transfer stuffing to a greased 23cm x 33cm baking dish. Cover with greased foil. Bake for 30 mins. Uncover and bake for a further 30 mins or until golden and crisp.


Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.