Introduction

Classic Herb Stuffing is a comforting and flavorful side dish perfect for holiday meals or any special occasion. Made with fresh herbs, tender vegetables, and crispy toasted bread, this recipe brings traditional flavors to life with a moist, satisfying texture.

The image shows a white plate filled with one single layer of stuffing, made of torn pieces of toasted bread in shades of golden brown. Among the bread pieces, there are finely chopped cooked onions and celery in light translucent white and pale green colors, mixed with finely chopped herbs that add specks of dark green throughout. The texture appears soft with some crunchy edges on the bread pieces, and the stuffing looks moist but not soggy. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

18-24 oz cubed bread (about 12-14 cups, toasted or stale, 1/2-inch pieces)
3 tbsp chopped fresh sage (or 1 tbsp dried sage)
Black pepper (freshly ground preferred)
3 tbsp chopped fresh parsley
3 tbsp chopped fresh rosemary (or 1 tbsp dried rosemary)
Kosher salt (to taste)
2 1/2 cups chicken or vegetable broth (preferably low-sodium)
1 cup unsalted butter
2 large eggs (room temperature)
6 garlic cloves, minced (freshly minced for best aroma)
3 cups chopped sweet onion (about 2 large, 1/2-inch dice)
2 cups diced celery (about 1/2-inch pieces)
Fresh herbs for sprinkling (sage, parsley, or rosemary)

Instructions

Step 1: Cut the bread into 1/2-inch cubes and spread them on a baking sheet. If the bread is fresh, toast at 350°F for about 15 minutes, stirring halfway through, until dry and lightly golden. Let cool, then transfer to a large mixing bowl.
Step 2: Melt butter in a large skillet over medium heat. Add diced onions, celery, and a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until vegetables are soft and onions lightly caramelize. Add minced garlic and cook for 1 more minute.
Step 3: Stir in fresh sage, parsley, and rosemary, cooking for 1 minute while stirring constantly to release flavors. Add 1 cup broth, scrape up any bits from the pan, and simmer for another minute.
Step 4: Pour the hot vegetable and herb mixture over the bread cubes. Toss gently but thoroughly to coat every piece. The heat will soften the bread slightly.
Step 5: Whisk together remaining 1 1/2 cups broth and room-temperature eggs in a separate bowl until smooth. This will bind the stuffing with a moist, custard-like texture.
Step 6: Pour the broth-egg mixture over the bread and vegetables. Stir gently to distribute evenly. Transfer to a buttered baking dish, spreading in an even layer. Bake at 350°F for 45-50 minutes until golden brown and a knife inserted in the center comes out clean. Cover with foil for the first 30 minutes if the top browns too fast, then uncover for the last 15-20 minutes.
Step 7: Remove from oven and let rest 10 minutes. Sprinkle with fresh herbs before serving for a burst of color and flavor.

Tips & Variations

Use stale or toasted bread for best texture to avoid soggy stuffing.
Substitute vegetable broth to make this recipe vegetarian.
Add sautéed mushrooms or cooked sausage for extra flavor and texture.
Cover the baking dish with foil during baking to prevent over-browning.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F until warmed through to maintain crispiness. This stuffing can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a white round plate filled with a rustic bread stuffing made of roughly torn golden-brown toasted bread pieces mixed with small, translucent diced onions and finely chopped green herbs scattered evenly throughout. The stuffing has a slightly crispy texture on the edges, with soft, moist areas in the middle. The plate sits on a white marbled surface, adding a clean, bright background to the warm tones of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried herbs instead of fresh?

Yes, dried herbs work well; use about one-third the amount of fresh herbs since they are more concentrated in flavor.

What type of bread works best for stuffing?

Day-old or slightly stale bread with a sturdy crumb, such as French, sourdough, or country white bread, works best because it absorbs the broth without becoming mushy.