The BEST Herb Stuffing Recipe
Thanksgiving and Christmas Dinner just isn’t complete without a perfect Herb Stuffing on your holiday table. This recipe is the last stuffing recipe you will try….it is simply the BEST!
I grew up eating stuffing that was cooked inside the turkey. Then when I grew up, I made the boxed stuff. But I wanted something in the middle that was more homemade but didn’t involve putting it inside the turkey (because we don’t always eat turkey for the holidays).
This recipe is my happy medium!
The recipe is SO simple and SO delicious. You can put it together ahead of time and bake it while your turkey is cooking. Or bake it ahead of time and reheat for the big day.
And not only is it super simple, but there are so many different ways to change it up and create different variations to please everyone at your holiday table.
So, what are you waiting for?
Try my Simple Hot Mulled Cider, 15 Non-Traditional Thanksgiving Side Dishes, or Ultra Easy Pumpkin Pie Squares if you want more tasty holiday recipes.
Ingredients Needed For Herb Stuffing Recipe
- French Bread, Italian Bread or Country Bread
- White Onion – strong, sharp flavor not as sweet as yellow or red
- Celery
- Minced Garlic – pre-minced or
- Fresh Thyme Leaves – contains a variety of minerals and vitamins that promote good health
- Fresh Rosemary – has a flavor that can be described as piney, woodsy, lemony or peppery
- Salt
- Black Pepper
- Chicken or Vegetable Broth
- Eggs – serves as a binding agent and adds moisture
- Butter – unsalted help you control the salt content in the stuffing
How to Make Herb Stuffing
Step 1
Bake the diced bread on a baking sheet lined with parchment paper for 20 minutes at 200 degrees.
Step 2
Prepare a baking dish with butter or cooking spray and pre-heat the oven to 350 degrees.
Step 3
Over medium heat, in a large skillet, add onion and celery and cook until soft and fragrant.
Step 4
Stir in the garlic, thyme, and rosemary, cook for about 1 more minute until fragrant, then season with salt and pepper.
Step 5
In a large bowl, put the bread in and add the skillet mixture to the bread, tossing to combine.
Step 6
Now, whisk together chicken broth and beaten eggs in a medium-size bowl. Pour over the bread mixture and toss until coated thoroughly.
Step 7
In the prepared baking dish, add the entire bread mixture and cover it with aluminum foil.
Step 8
Bake for about 45 minutes or until cooked all the way through.
Step 9
Remove from oven and take the foil off. Place back in the oven for another 15 – 20 minutes until the bread is golden brown on the top.
Herb Stuffing Recipe Notes And Tips
- To make your stuffing gluten-free, use a gluten free bread in place of any other type of bread that you would be using.
- Make it the night before, cool completely, cover and put in the refrigerator until you are ready to bake it the next day.
Variations Of Herb Stuffing To Try
- Sliced mushrooms one of my favorite things to add to stuffing. I would suggest adding in the mushrooms before adding the broth since mushrooms tend to hold in a little moisture and you don’t want your stuffing to become too moist.
- Give your stuffing a little pop of color and extra flavor by adding in chopped smoked sausage and apple or red bell pepper.
- To give your stuffing that savory and sweet flavor, add in cranberries, diced apples and chopped, toasted pecans.
FAQs
How long will Herb Stuffing keep in the refrigerator?
If stored correctly, this herb stuffing will keep in the refrigerator for up to 3 – 4 days.
Can I freeze this Herb Stuffing?
Certainly!!! It can be kept frozen in a freezer-safe, air-tight container for up to 1 month.
Should stuffing be covered during the cooking process?
I like to cover mine while baking, but I like to take the foil off during the last 15 minutes to allow the top to brown up and give it a nice crispy top.
How do I keep my herb stuffing from getting too mushy?
The stuffing could be moist, not wet. If the stuffing is too wet, you have added too much liquid.
Add some more bread to help soak up the extra moisture. If the stuffing is still too dry and crumbly, add a little bit of liquid at a time until it starts to clump together from the moisture.
How can I fix over-seasoned stuffing?
If you feel that your herb stuffing is over-seasoned and a little too much, you can correct it by adding a tablespoon or two of sugar. The sweetness of the sugar will even out the power of the spices.
More Scrumptious Holiday Recipes To Try
- Easy and Festive Holiday Fruitcake Cookies
- Homemade Decadent Holiday Gingerbread Whoopie Pies
- Air Fryer Pumpkin Hand Pies
- Adorable Santa Gnome Cake Mix Cookies
- 3-Ingredient Grinch Punch Mocktail
Herb Stuffing
Thanksgiving and Christmas Dinner just isn't complete without a perfect Herb Stuffing on your holiday table. This recipe is the last stuffing recipe you will try....it is simply the BEST!
Ingredients
- 1/2 loaf of french bread, italian bread or country bread, diced
- 1/2 of a white onion, diced
- 2 stalks celery, thinly sliced
- 1 tbsp minced garlic
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary
- salt, to taste
- black pepper, to taste
- 2 cups chicken (or vegetable) broth
- 2 large eggs, beaten
- 1 tbsp butter
Instructions
- Place diced bread onto a baking sheet lined with parchment paper. Bake at 200 degrees for 20 minutes.
- Pre-heat oven to 350 degrees and butter a baking dish.
- In a skillet, over medium heat, add onion and celery. Cook until soft and fragrant, approximately 8 minutes.
- Stir in garlic, thyme and rosemary and cook until fragrant, approximately 1 minute longer. Season with salt and pepper.
- Place the bread in a large bowl. Add skillet mixture to the bread. Toss to combine.
- In a medium bowl, whisk together chicken broth and beaten eggs and pour over bread mixture. Toss until completely coated.
- Transfer mixture to prepared baking dish and cover with foil. Bake for about 45 minutes or until cooked through. Remove foil and cook until bread is golden brown, approximately 20 minutes more.
