This Savory Herb Stuffing is packed with flavor and perfect for any meal. Made with fresh herbs, bread cubes, and just the right amount of seasoning, it’s a crowd-pleaser!
I love how it fills the kitchen with amazing smells while it’s baking. Honestly, it’s hard to resist snacking on it before it hits the table! 😋
This stuffing is my go-to for cozy family dinners. It’s super easy to make and pairs wonderfully with roasted meats, or you can just eat it on its own—yummy!
Key Ingredients & Substitutions
Day-Old Bread: The base of this stuffing! Day-old bread, whether white, sourdough, or a mix, is perfect for absorbing flavors. If you’re out of bread, you can use store-bought stuffing mix—just adjust the broth accordingly.
Butter: Unsalted butter adds richness. If you prefer a lighter option, olive oil works well too. You might also use vegan butter or margarine for a dairy-free version.
Onions and Celery: These provide a classic flavor base. You can swap them with shallots or leeks for something different. Carrots can also add a bit of sweetness.
Herbs: Fresh herbs like sage, thyme, and rosemary bring amazing flavor. If fresh isn’t available, dried herbs work just fine—just use less (about a third of the amount). Basil or oregano can be good substitutes too!
Broth: I prefer low-sodium chicken or vegetable broth. For a vegetarian option, stick with vegetable broth, or if you want a richer taste, mushroom broth adds a nice touch.
Eggs: Eggs help bind everything together. If you’re avoiding eggs, try using a flaxseed mixture (1 tbsp flaxseed meal + 2.5 tbsp water) as a substitute.
How Do I Ensure the Perfect Texture with the Bread?
The texture of your stuffing depends on how you treat the bread. Make sure it’s dried out properly to absorb flavors without becoming mushy. Here’s how:
- Spread bread cubes on baking sheets and leave them out overnight to dry naturally.
- If you’re in a hurry, toast the bread lightly in a 300°F oven for 15-20 minutes, turning halfway through to ensure even drying. Keep an eye on it, so it doesn’t brown too much.
Once dried, the bread will soak up the broth perfectly, resulting in a deliciously moist stuffing!
Savory Herb Stuffing
Ingredients You’ll Need:
- 10 cups cubed day-old bread (white, sourdough, or a mix)
- 1 cup unsalted butter (2 sticks)
- 2 cups yellow onion, finely chopped (about 2 medium onions)
- 1 ½ cups celery, finely chopped (about 3 stalks)
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh thyme, chopped (or 2 tsp dried thyme)
- 2 tablespoons fresh rosemary, chopped (or 2 tsp dried rosemary)
- 2 teaspoons salt (adjust to taste)
- 1 teaspoon black pepper
- 2 to 2 ½ cups low-sodium chicken broth or vegetable broth
- 2 large eggs, beaten
How Much Time Will You Need?
This savory herb stuffing takes about 20 minutes to prepare and 55 minutes to cook, totaling around 1 hour and 15 minutes. It’s a wonderful dish to prepare for special occasions or cozy family dinners!
Step-by-Step Instructions:
1. Prepare the Bread:
First, spread the bread cubes in a single layer on baking sheets. Let them dry out overnight or, if you’re short on time, toast them lightly in a 300°F (150°C) oven for about 15-20 minutes until they’re dry but not too brown. Once done, set aside to cool.
2. Cook the Vegetables:
In a large skillet, melt the butter over medium heat. Add the finely chopped onions and celery. Sauté them for about 8-10 minutes until they’re softened. Then, throw in the minced garlic and cook for another 1-2 minutes until you can smell the delicious aroma.
3. Add the Herbs:
Now, stir in the chopped parsley, sage, thyme, rosemary, salt, and pepper. Cook for another minute to let those flavors blend beautifully together, and then remove the skillet from heat.
4. Combine:
In a large mixing bowl, combine the cubed bread with the cooked vegetable and herb mixture. Toss everything gently to ensure the bread is evenly coated.
5. Add Eggs and Broth:
Pour the beaten eggs over the bread mixture. Then, add 2 cups of broth gradually while stirring gently. The stuffing should be moist but not soggy—add more broth if you feel it needs it to reach your desired consistency!
6. Transfer to Baking Dish:
Grease a 9×13-inch baking dish (or a similar-sized casserole dish). Next, transfer your stuffing mixture evenly into this dish.
7. Bake:
Cover the dish with foil and bake in a preheated 350°F (175°C) oven for 30 minutes. After this, remove the foil and bake for an additional 15-20 minutes until the top is golden and crispy. Your kitchen will smell heavenly!
8. Serve:
Once done, take the stuffing out and let it rest for about 5 minutes before serving. Feel free to garnish with extra fresh herbs for a lovely presentation if you like!
This savory herb stuffing is aromatic and full of fresh flavors from sage, thyme, and rosemary. The tender celery and onion add a wonderful texture. Serve it as a delightful side dish for poultry or any festive meal!
Can I Use Fresh Bread Instead of Day-Old Bread?
It’s best to use day-old bread to get the right texture! However, if you’re using fresh bread, you can dry it out by cutting it into cubes and toasting them lightly in a 300°F (150°C) oven for about 15-20 minutes to avoid a soggy stuffing.
Can I Make This Stuffing Ahead of Time?
Yes, you can prepare the stuffing mixture a day in advance. Simply combine everything as directed, then cover and refrigerate. On the day of serving, just transfer it to the baking dish and bake as instructed, adding a little extra broth if it’s dry.
What Are Some Good Substitute Options for Herbs?
If you don’t have fresh herbs, dried herbs can be used in smaller amounts (about one-third of the fresh quantity). Additionally, you can experiment with other herbs like basil or oregano if you want to switch it up!
How Do I Store Leftover Stuffing?
Store any leftover stuffing in an airtight container in the refrigerator for up to 3 days. To reheat, place it in an oven-safe dish, cover with foil, and warm it up at 350°F (175°C) until heated through. You can add a splash of broth for moisture if it feels dry.
