Classic Herb Stuffing Recipe

Introduction

This classic herb stuffing is a comforting and aromatic side dish perfect for holidays or family dinners. Made with fresh herbs, toasted bread, and a rich broth custard, it offers a flavorful and moist stuffing that everyone will enjoy.

Ingredients

• 18-24 oz cubed bread (about 12-14 cups, toasted or stale, 1/2-inch pieces)
• 3 tbsp chopped fresh sage (or 1 tbsp dried sage)
• Freshly ground black pepper, to taste
• 3 tbsp chopped fresh parsley
• 3 tbsp chopped fresh rosemary (or 1 tbsp dried rosemary)
• Kosher salt, to taste
• 2 1/2 cups chicken or vegetable broth (low-sodium preferred)
• 1 cup unsalted butter
• 2 large eggs (room temperature)
• 6 garlic cloves, minced
• 3 cups chopped sweet onion (about 2 large, 1/2-inch dice)
• 2 cups diced celery (about 1/2-inch pieces)
• Fresh herbs for sprinkling (sage, parsley, or rosemary)

Instructions

1. Step 1: Cut the bread into 1/2-inch cubes and spread them on a baking sheet. If the bread is fresh, toast it at 350°F for about 15 minutes, stirring halfway, until dry and lightly golden. Let cool, then transfer to a large mixing bowl.
2. Step 2: Melt the butter in a large skillet over medium heat. Add the diced onions, celery, and a pinch of salt. Cook for 8-10 minutes until the vegetables are soft and onions start to caramelize. Add the minced garlic and cook for 1 more minute.
3. Step 3: Stir in the sage, parsley, and rosemary and cook for 1 minute, stirring constantly. Add 1 cup broth, scrape up any browned bits, and simmer for 1 minute.
4. Step 4: Pour the hot vegetable and herb mixture over the bread cubes and toss gently to coat evenly.
5. Step 5: In a separate bowl, whisk together the remaining 1 1/2 cups broth with the room-temperature eggs until smooth. Pour this mixture over the bread and vegetables, stirring gently to distribute evenly.
6. Step 6: Transfer the mixture to a buttered baking dish, spreading it evenly. Bake at 350°F for 45-50 minutes until golden brown and a knife inserted comes out clean. Cover with foil for the first 30 minutes if browning too fast, then uncover for the last 15-20 minutes.
7. Step 7: Let the stuffing rest for 10 minutes before serving. Sprinkle fresh herbs on top for a burst of color and flavor.

Tips & Variations

• Use stale or toasted bread to prevent sogginess and ensure the stuffing holds its texture.
• Add cooked sausage or mushrooms for a heartier stuffing variation.
• Swap chicken broth for vegetable broth to make the recipe vegetarian.
• Fresh herbs give the best flavor, but dried herbs work well if fresh are unavailable; just use less.

Storage

Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through to maintain its texture. This stuffing freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stuffing ahead of time?

Yes, you can prepare the stuffing mixture a day in advance and refrigerate it. Bake it fresh before serving for the best texture and flavor.

What type of bread is best for stuffing?

A sturdy, slightly stale bread like French or sourdough works best because it holds up well without turning mushy when mixed with broth and baked.

Classic Herb Stuffing Recipe

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★★★★★

4.9 from 69 reviews

• Author: Rafael
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x

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Description

Classic Herb Stuffing is a comforting and flavorful side dish made with toasted bread cubes, fresh herbs like sage, rosemary, and parsley, sautéed onions, celery, and garlic, all combined with a savory broth and eggs for a perfectly moist and cohesive texture. This traditional recipe is baked to golden perfection, making it a festive favorite for holiday dinners and family gatherings.

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Ingredients

Scale 1x2x3x

Bread Mixture

• 18–24 oz cubed bread (about 12–14 cups, toasted or stale, 1/2-inch pieces)
• 3 tbsp chopped fresh sage (or 1 tbsp dried sage)
• Freshly ground black pepper to taste
• 3 tbsp chopped fresh parsley
• 3 tbsp chopped fresh rosemary (or 1 tbsp dried rosemary)
• Kosher salt to taste
• 2 1/2 cups chicken or vegetable broth (preferably low-sodium)
• 1 cup unsalted butter
• 2 large eggs (room temperature)
• 6 garlic cloves, minced
• 3 cups chopped sweet onion (about 2 large, 1/2-inch dice)
• 2 cups diced celery (about 1/2-inch pieces)

For Topping

• Fresh herbs for sprinkling (sage, parsley, or rosemary)

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Instructions

1. Prepare the bread: Cut the bread into 1/2-inch cubes and spread them on a baking sheet. If the bread is fresh, toast at 350°F for 15 minutes, stirring halfway through, until dry and lightly golden. Let cool slightly, then transfer to a large mixing bowl.
2. Sauté vegetables: Melt butter in a large skillet over medium heat. Add onions, celery, and a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until vegetables are soft, translucent, and onions begin to caramelize. Add minced garlic and cook for an additional minute until fragrant.
3. Add herbs and broth: Stir in fresh or dried sage, parsley, and rosemary, cooking for 1 minute while stirring. Add 1 cup of broth, scrape up any browned bits, and simmer for another minute.
4. Combine with bread: Pour the hot vegetable and herb mixture, including butter, over the bread cubes. Toss gently and thoroughly to coat every piece.
5. Prepare egg mixture: In a separate bowl, whisk together remaining 1 1/2 cups broth with room-temperature eggs until well combined.
6. Mix and transfer: Pour the broth-egg mixture over the bread and vegetable mixture, stirring gently to distribute evenly. Transfer to a buttered baking dish and spread in an even layer.
7. Bake the stuffing: Bake at 350°F for 45-50 minutes. If the top browns too quickly, cover with foil for the first 30 minutes, then remove foil to brown for the last 15-20 minutes. The top should be golden and a knife inserted in the center should come out clean.
8. Rest and garnish: Remove from oven and let rest for 10 minutes before serving. Sprinkle the top with fresh herbs for color and fresh flavor.

Notes

• Using stale or toasted bread prevents the stuffing from becoming mushy by allowing it to absorb broth evenly.
• Freshly minced garlic is preferred over jarred to enhance aroma and flavor.
• Room temperature eggs help create a smooth, custard-like binding for the stuffing.
• Cover the stuffing with foil during baking if the top browns too fast to prevent burning.
• Use low-sodium broth to control the salt content of the dish.
• This stuffing can be made vegetarian by using vegetable broth instead of chicken broth.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: classic stuffing, herb stuffing, holiday side dish, bread stuffing, savory stuffing