Side Dishes > Stuffing & Dressing (Side) > Bread-Based Stuffing/Dressing > Herb Stuffing Recipe

Classic Herb Stuffing

This classic herb stuffing is a Thanksgiving staple, but it's delicious any time of year! Made with toasted bread, aromatic herbs, and savory vegetables, it's the perfect complement to roasted chicken, turkey, or even pork.

Prep Time
20 minutes
Cook Time
35 minutes
Servings
8
Ingredients
  • 1 loaf Day-old bread (such as sourdough or French)
  • 1/2 cup Unsalted butter
  • 1 medium, chopped Yellow onion
  • 2 , chopped Celery stalks
  • 2 tablespoons, chopped Fresh sage
  • 2 tablespoons, chopped Fresh thyme
  • 1 tablespoon, chopped Fresh rosemary
  • 2 cups Chicken broth
  • 2 , lightly beaten Eggs
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper

Prepare the Bread

Preheat oven to 300°F (150°C). Cut the bread into 1-inch cubes and spread them in a single layer on a baking sheet. Bake for 15-20 minutes, or until the bread is lightly toasted and dried out. This helps the stuffing maintain its texture.

Sauté the Vegetables

Melt the butter in a large skillet over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes. Be careful not to brown them.

Combine Ingredients

In a large bowl, combine the toasted bread cubes, sautéed vegetables, sage, thyme, rosemary, salt, and pepper. Pour the chicken broth over the mixture and toss gently to moisten. Add the beaten eggs and mix well.

Bake the Stuffing

Grease a 9x13 inch baking dish. Pour the stuffing mixture into the prepared dish and spread evenly. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the top is golden brown and the stuffing is heated through. An internal temperature of 165°F (74°C) is recommended.

Alternative: Stuffing a Bird

If you're stuffing a bird, loosely pack the stuffing into the cavity just before roasting. Remember to adjust the roasting time of the bird to account for the stuffing. Always use a meat thermometer to ensure the bird and stuffing are cooked to a safe internal temperature.

Nutrition Facts Estimated per 100g of product

(Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.)

  • Calories: Approximately 250 kcal
  • Protein: Approximately 7g
  • Fat: Approximately 12g
  • Carbohydrates: Approximately 28g
  • Fiber: Approximately 2g

Other Considerations for Nutrition

For a lighter version, use whole wheat bread, reduce the amount of butter, or use low-sodium chicken broth. You can also add vegetables like mushrooms or cranberries for added nutrients and flavor.

← Classic Bread Stuffing Classic Sausage Stuffing Recipe →

FAQ

  • Can I make this stuffing ahead of time?

    Yes, you can prepare the stuffing up to 24 hours in advance. Assemble the stuffing mixture, but don't bake it. Cover and refrigerate. Before baking, let it sit at room temperature for 30 minutes, then bake as directed.
  • Can I use dried herbs instead of fresh?

    Yes, but use less. A general rule of thumb is to use 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs. So, for this recipe, you would use 2 teaspoons each of dried sage and thyme, and 1/2 teaspoon of dried rosemary.
  • What kind of bread works best for stuffing?

    Sturdy breads like sourdough, French bread, or Italian bread work well. Avoid using soft breads like sandwich bread, as they can become mushy.