Homemade Herb Stuffing
Learn how to make delicious homemade herb stuffing with fresh herbs, bread cubes, and vegetables. Perfect traditional Thanksgiving side dish with savory flavors.
Equipment
- oven
- baking sheet
- large skillet or Dutch oven
- large mixing bowl
- knife
- cutting board
- measuring cups
- measuring spoons
- 9x13-inch baking dish
- foil
Ingredients
Bread Base
- 1 loaf rustic white bread, cut into 1/2-inch cubes about 12 cups
Vegetable and Herb Mixture
- 1/2 cup unsalted butter
- 2 cups yellow onion, finely chopped
- 1 1/2 cups celery, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 2 teaspoons fresh thyme leaves
- 1 teaspoon fresh rosemary, finely chopped
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
Wet Ingredients
- 2 1/2 cups chicken broth plus more if needed
- 2 large eggs, lightly beaten
Instructions
- Preheat your oven to 250°F. Spread the bread cubes in a single layer on two large baking sheets and bake for 45-50 minutes to dry them out, stirring occasionally, until they are crisp and feel hard to the touch.
- Melt the butter in a large skillet or Dutch oven over medium heat. Add the chopped onion and celery and cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
- In a very large mixing bowl, combine the dried bread cubes, cooked vegetable mixture, parsley, sage, thyme, rosemary, salt, and pepper. Gently toss until everything is evenly distributed.
- Pour the chicken broth and beaten eggs over the bread mixture. Using a large spoon or your hands, gently toss until all of the bread cubes are moistened. The mixture should hold together when pressed; if it seems dry, add more broth 1/4 cup at a time.
- Increase the oven temperature to 350°F. Transfer the stuffing mixture to a greased 9x13-inch baking dish, cover tightly with foil, and bake for 30 minutes.
- Remove the foil and continue baking for another 20-30 minutes, until the top is golden brown and crisp.
Notes
If the mixture seems dry after adding the broth and eggs, add more broth 1/4 cup at a time until it holds together when pressed.