Traditional Herb Stuffing

🕒 Prep: 20 min
🔥 Cook: 45 min
🍽 Serves: 8
★★★★★
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If there's one dish that screams "comfort food" during the holiday season, it's stuffing. This Traditional Herb Stuffing is a perfect blend of rustic bread, aromatic herbs, and rich flavors that will make your meal memorable. Let's dive into what makes this dish special!

Ingredients for Traditional Herb Stuffing

The star of this recipe is the rustic country bread. Its dense texture is perfect for absorbing all those delicious flavors without turning mushy. Unsalted butter brings richness, allowing you to control the salt levels. Yellow onions and celery form the aromatic base, offering sweetness and crunch. Fresh herbs like sage and thyme infuse the stuffing with their earthy aromas. A touch of kosher salt and ground black pepper enhances those flavors. Chicken stock moistens the bread while adding depth, and eggs bind everything together. Lastly, a sprinkle of fresh parsley adds a pop of color and freshness at the end.

Tips & Tricks

  • Use day-old bread for the best texture. Fresh bread can be too soft and may turn mushy.
  • Customize the herbs to match your taste — rosemary or marjoram can be great additions.
  • For a vegetarian version, substitute chicken stock with vegetable broth.

Serving Suggestions

This stuffing pairs wonderfully with roasted turkey or chicken, making it a perfect side for Thanksgiving or Christmas. It also complements a pork roast beautifully. For a cozy family dinner, serve it alongside a hearty salad and a glass of your favorite wine.

Frequently Asked Questions

Can I make this stuffing ahead of time?
Yes, you can prepare the stuffing up to the point of baking, cover it, and refrigerate for up to 24 hours. Bake it just before serving for the best texture.
Can I freeze leftover stuffing?
Absolutely! Store it in an airtight container and freeze for up to 3 months. Reheat in the oven for best results.
What if I don't have fresh herbs?
You can use dried herbs instead, but remember to use about one-third of the quantity since dried herbs are more concentrated.

Traditional Herb Stuffing Recipe Walkthrough

First, preheat your oven to 350°F (175°C). This ensures that when you bake the stuffing, it cooks evenly. Spread the cubed bread on a baking sheet and toast it in the oven for about 15 minutes. You want it dry and slightly golden — this gives the stuffing its fantastic texture.

While your bread is toasting, melt the butter in a large skillet over medium heat. Add the chopped onions and celery, and let them sauté for about 10 minutes until they've softened. Stir in the sage, thyme, salt, and pepper. The herbs will become fragrant, and the veggies will be coated with those beautiful flavors. Give it another couple of minutes, then remove from heat.

In a large mixing bowl, combine the toasted bread cubes with the sautéed vegetable mixture. Pour the chicken stock and beaten eggs over everything and toss gently to ensure even distribution. You want all the bread cubes to soak up the liquid without turning into mush.

Transfer this mixture into a greased baking dish. Cover it with foil to keep the moisture in, and bake for 30 minutes. Then, remove the foil and let it bake for an additional 15 minutes to get that lovely golden-brown top. Just before serving, sprinkle some fresh parsley on top for a fresh finish.

Why You'll Love This Recipe

  • Classic holiday flavors with a modern twist.
  • Simple ingredients that pack a punch of flavor.
  • Perfectly crispy on top and soft inside — the ideal texture balance.
  • Great make-ahead dish for easy entertaining.

Ingredients

1 loaf of rustic country bread (about 1 lb), cubed
1 cup unsalted butter
2 cups chopped yellow onions
1 cup chopped celery
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 1/2 cups chicken stock
2 large eggs, beaten
1 teaspoon chopped fresh parsley

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C).
2. Spread cubed bread on a baking sheet and toast in the oven for 15 minutes until dry and golden brown.
3. In a large skillet, melt butter over medium heat. Add onions and celery, sauté until softened, about 10 minutes.
4. Stir in sage, thyme, salt, and pepper, cooking for another 2 minutes.
5. In a large bowl, combine toasted bread cubes and sautéed vegetables.
6. Pour chicken stock and beaten eggs over the mixture, and toss to combine evenly.
7. Transfer to a greased baking dish, cover with foil, and bake for 30 minutes.
8. Remove foil and bake an additional 15 minutes until the top is golden brown.
9. Garnish with fresh parsley before serving.

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