Savory Herb and Nut Stuffing

Name: Savory Herb and Nut Stuffing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 8 cups cubed sourdough bread; 1 cup chopped walnuts; 1/2 cup chopped pecans; 1/4 cup olive oil; 1 cup diced onions; 1 cup diced celery; 3 cloves garlic, minced; 1/4 cup chopped fresh parsley; 1 tbsp chopped fresh sage; 1 tbsp chopped fresh rosemary; 1 tbsp chopped fresh thyme; 2 cups vegetable broth; Salt and pepper to taste

🕒 Prep: 20 min

🔥 Cook: 30 min

🍽 Serves: 8

★★★★★

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This Savory Herb and Nut Stuffing is a game-changer for your holiday table. It combines the hearty texture of sourdough bread with the earthy crunch of walnuts and pecans, all brought together by a medley of fresh herbs. It's an ideal choice for anyone looking to elevate their stuffing game.

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Ingredients for Savory Herb and Nut Stuffing

Sourdough bread forms the base, providing a robust texture and tangy flavor. Walnuts and pecans add a crunchy, nutty dimension. Olive oil helps to sauté the vegetables, offering a rich foundation. The combination of onions, celery, and garlic creates a classic flavor trio. Fresh herbs like parsley, sage, rosemary, and thyme infuse the stuffing with aromatic depth. Vegetable broth moistens the mix, tying all elements together.

Tips & Tricks

Toast the bread just enough to dry it out, not to brown it completely.
If the stuffing seems too dry before baking, add a bit more broth.
For a richer flavor, try using half vegetable broth and half chicken broth.

Serving Suggestions

This stuffing pairs beautifully with roasted vegetables or as a side to a hearty main dish like roasted chicken or turkey. Try serving it alongside a light salad with a citrus vinaigrette to balance the flavors.

Frequently Asked Questions

Can I make this stuffing ahead of time?: Yes, you can prepare the stuffing a day in advance and store it in the refrigerator. Just bake it right before serving.
Can I freeze the leftovers?: Absolutely. Store in an airtight container and freeze for up to one month. Reheat in the oven for best results.

Savory Herb and Nut Stuffing Recipe Walkthrough

First, preheat your oven to 350°F (175°C). This ensures the bread toasts evenly. Spread the cubed sourdough bread on a baking sheet and pop it in the oven for about 10 minutes. You want the bread slightly golden and crisp — this helps it absorb all the wonderful flavors without turning mushy.

While the bread is toasting, grab a large skillet and heat the olive oil over medium heat. Add in the onions, celery, and garlic. Sauté them for about 5 minutes until they soften and their aroma fills your kitchen.

Toss in the walnuts and pecans. Stir them around for another 3 minutes until they are lightly toasted; this step enhances their flavor and adds a satisfying crunch.

Now, stir in the fresh parsley, sage, rosemary, thyme, plus a pinch of salt and pepper. Mix everything well so the herbs release their fragrant oils into the mixture.

In a large bowl, combine the toasted bread cubes with your skillet mixture. Gradually pour in the vegetable broth, stirring gently to ensure the bread absorbs the liquid evenly. Aim for a moist but not soggy consistency.

Transfer the stuffing into a greased baking dish. Bake it for 30 minutes at 350°F (175°C) until the top is crispy and golden. Serve warm and enjoy!

Why You'll Love This Recipe

Packed with fresh herbs for a fragrant aroma.
Perfectly crispy top with a soft, flavorful interior.
Nutty crunch from walnuts and pecans for added texture.
Vegetarian-friendly, making it a crowd-pleaser for all diets.

Ingredients

8 cups cubed sourdough bread

1 cup chopped walnuts

1/2 cup chopped pecans

1/4 cup olive oil

1 cup diced onions

1 cup diced celery

3 cloves garlic, minced

1/4 cup chopped fresh parsley

1 tbsp chopped fresh sage

1 tbsp chopped fresh rosemary

1 tbsp chopped fresh thyme

2 cups vegetable broth

Salt and pepper to taste

Step-by-step Instructions

1. Preheat oven to 350°F (175°C).

2. Spread the cubed sourdough bread on a baking sheet and toast in the oven for 10 minutes or until slightly golden.

3. In a large skillet, heat olive oil over medium heat. Add onions, celery, and garlic, and sauté until softened, about 5 minutes.

4. Stir in walnuts and pecans, cooking for another 3 minutes until nuts are lightly toasted.

5. Add parsley, sage, rosemary, thyme, salt, and pepper, and mix well.

6. Combine the toasted bread cubes with the skillet mixture in a large bowl.

7. Gradually add vegetable broth, stirring gently until the mixture is moist but not soggy.

8. Transfer the stuffing to a greased baking dish and bake for 30 minutes at 350°F (175°C), until the top is crispy and golden.

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