Herb Stuffing

5 from 2 votes

This delicious herb stuffing is full of flavor, with fresh herbs, sautéed vegetables, and perfectly toasted bread cubes. It’s easy to make ahead, leaving you more time to focus on your main dishes.

Course Side Dish, side dishes, Sides

Cuisine American

Keyword herb stuffing recipe, make ahead stuffing, Make-Ahead Herb Stuffing

Prep Time 30

Cook Time 50

Total Time 1 20

Servings

Calories 671

Author Erren Hart

Ingredients

1½ lbs of rustic bread cut into 1-inch cubes (about 16 cups or 24oz of stuffing cubs)
14 tablespoons unsalted butter
2 large onions finely chopped
6 celery stalks finely chopped
4 cloves garlic minced
2 tablespoons fresh thyme chopped (or 2 teaspoons dried thyme)
2 tablespoons fresh sage chopped (or 2 teaspoon dried sage)
2 tablespoons fresh rosemary chopped (or 2 teaspoons dried rosemary)
2 tablespoons fresh parsley chopped
3 cups chicken stock or low-sodium chicken or vegetable broth
Salt and freshly ground black pepper to taste
2 large eggs or for egg-free option, 1 tablespoon ground flaxseed + 3 tablespoons water

Instructions

Preheat the oven to 350°F (175°C). Spread bread cubes evenly onto two large baking sheets and toast in the oven for 20-25 minutes, stirring occasionally, until dry and lightly golden. Remove from oven and let cool.
In a large skillet, melt the butter over medium heat. Add onions and celery, cooking for 8-10 minutes until softened and translucent. Add garlic, thyme, sage, rosemary, and parsley. Sauté for 2-3 minutes until fragrant, then remove from heat.
In a large mixing bowl, combine the toasted bread cubes and sautéed vegetable mixture. Gradually pour in 2½ cups of the stock, stirring to evenly moisten the bread. If it looks dry, add the rest of the stock as needed. Season with salt and pepper to taste.
In a small bowl, whisk the eggs and add them to the bread mixture, stirring until well combined. Transfer the stuffing mixture to a greased 9x13-inch baking dish, pressing down gently to level the top.
Cover the dish tightly with plastic wrap and foil. Refrigerate for up to 2 days.
When ready to bake, preheat the oven to 375°F (190°C). Remove the plastic wrap, keeping the foil on, and bake for 30 minutes. Remove foil and bake an additional 15-20 minutes, or until the top is golden and crisp. *See the notes section on how to stuff a bird using the stuffing.

Video

Notes

This recipe feeds 8 to 12 people, depending on serving size.

Bread & Stuffing Options

Pre-made Stuffing Cubes: Using fresh bread is not required. You're welcome to use store-bought for this recipe. A 24oz bag will work as written, but an 18oz bag will require 2½ cups of chicken stock instead of 3 cups.

For Cornbread Stuffing, simply substitute equal parts of store bought cornbread cubes or dressing mix. To use fresh cornbread, toast the cornbread cubes until dried, as they tend to be softer than traditional bread and can easily become mushy.

If you live outside the US and only have stuffing breadcrumbs available, and you don't want to cube your bread, you would need about 8 to 10 ounces (225 to 280 grams) of dried stuffing breadcrumbs. This is roughly half the volume of cubed bread because breadcrumbs are denser and will absorb liquid more quickly.

*How to Stuff a Turkey with Herb Stuffing

Stuffing a turkey is a great way to add even more flavor to both the stuffing and the turkey itself. Here’s a step-by-step guide on how to safely stuff a turkey with this delicious herb stuffing recipe:

Prepare the Herb Stuffing as Directed: Follow the instructions to prepare the herb stuffing up to the point where it’s ready to bake. Let it cool completely before stuffing the turkey. Make sure the stuffing is moist but not too wet, as dry stuffing can result in a turkey that cooks unevenly.
Check Turkey Temperature and Cleanliness: Ensure your turkey is thoroughly thawed and patted dry. Remove the giblets and neck from the cavity if they’re included.
Loosely Stuff the Turkey Cavity: Fill the main cavity of the turkey with the herb stuffing. Be careful not to pack it in too tightly, as stuffing expands as it cooks. Leave some space for air to circulate, which helps the stuffing cook evenly.
Stuff the Neck Cavity (Optional): For additional stuffing, you can fill the neck cavity as well. Gently pull the skin over the neck cavity opening and secure it by tucking it under or using skewers to hold it in place.
Truss the Turkey: If you’re stuffing the turkey, trussing (tying the legs together) helps keep the stuffing securely inside and allows for more even cooking.
Adjust Cooking Time: A stuffed turkey takes longer to cook than an unstuffed one. Plan to add about 20-30 extra minutes of roasting time per pound. The stuffing itself should reach an internal temperature of at least 165°F (74°C) for food safety.
Check Temperature Frequently: Use a meat thermometer to check the temperature of the stuffing as well as the turkey meat. Insert the thermometer into the center of the stuffing to ensure it has reached a safe temperature.
Remove Stuffing Before Serving: Once the turkey is fully cooked, carefully remove the stuffing from the cavity before carving. Transfer the stuffing to a serving dish to make it easier for guests to help themselves and to ensure even cooling.

Nutrition