Name: Rustic Herb Stuffing
Cook time: 45 minutes
Total time: 1 hour 45 minutes
Yield: Makes 8 to 10 servings
Ingredients: 1 16-ounce loaf country-style French bread with crust, cut into 1-inch cubes (about 11 cups); 10 tablespoons (1 1/4 sticks) butter; 2 bunches green onions, thinly sliced; 2 cups finely chopped celery; 3/4 cup chopped fresh Italian parsley; 1 tablespoon chopped fresh oregano; 1 tablespoon chopped fresh sage; 1 tablespoon chopped fresh thyme; 1 large garlic clove, minced; 1 teaspoon coarse kosher salt; 1 teaspoon freshly ground black pepper; 1 large bunch Swiss chard, stems cut from leaves and discarded, leaves coarsely chopped (about 12 cups); 3 large eggs; 3/4 cup (or more) low-salt chicken broth; 3 ounces coarsely grated Parmesan cheese (optional)

The technique: Convenience and concerns about undercooking have made baking the stuffing in a pan the default for many cooks.
The payoff: Crispy topping and more stuffing (you can fit more in a pan than in the bird).

Recipe notes

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