Classic Herb Stuffing

Here is my go-to herb stuffing recipe, with fresh herbs, savory seasonings, and perfectly seasoned bread that soaks up all the flavors to create the perfect side dish for any holiday meal.

This herb stuffing is what my family asks for every Thanksgiving and Christmas. I always make extra because it disappears so quickly, and honestly, leftover stuffing makes a great snack the next day.

What Kind of Bread Should I Use?

The type of bread you choose really makes a difference in your stuffing’s texture and flavor. Day-old or stale bread works best because it holds up better when you add the liquid, preventing your stuffing from turning mushy. White sandwich bread, sourdough, or even a rustic country loaf all work great – just avoid anything too dense or heavy like pumpernickel. If your bread is fresh, you can cube it and let it sit out overnight, or toast the cubes in a low oven for about 15 minutes until they’re dried out. The key is making sure your bread cubes can absorb all that good broth and butter without falling apart.

Options for Substitutions

This stuffing recipe is pretty forgiving when it comes to swaps, so here’s what you can change up:

• Bread cubes: Any sturdy bread works great here – white, whole wheat, sourdough, or even cornbread for a Southern twist. Just make sure it’s day-old or toasted so it doesn’t get mushy. You can also mix different types of bread together.
• Fresh herbs: Don’t have fresh herbs? Use dried ones instead, but cut the amounts by about two-thirds (so 1 tablespoon dried for every 3 tablespoons fresh). You can also swap rosemary for thyme or add some dried oregano.
• Butter: You can replace half the butter with olive oil if you want to lighten it up, or use all olive oil for a dairy-free version. The texture will be slightly different but still tasty.
• Sweet onion: Regular yellow onions work just fine if that’s what you have. You might get a slightly sharper flavor, but it’ll still be delicious.
• Chicken stock: Vegetable stock is an easy swap for vegetarians, or you can use turkey stock if you have it. In a pinch, chicken or vegetable bouillon mixed with water works too.
• Eggs: For a vegan version, skip the eggs entirely and add an extra ½ cup of stock to keep everything moist and bound together.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with stuffing is adding too much liquid at once, which can turn your perfectly seasoned bread mixture into a mushy disaster – add the stock gradually, about half a cup at a time, until the mixture feels moist but not soggy.

Another common error is not cooking the vegetables long enough before mixing them with the bread, so make sure your onions and celery are completely softened and translucent, which usually takes about 8-10 minutes of sautéing.

Don’t skip the step of letting your bread cubes get properly stale or toasted, as fresh bread will break down too much and create a gummy texture instead of the fluffy, cohesive stuffing you want.

Finally, resist the urge to pack the stuffing too tightly into your baking dish – it needs room to expand and develop that perfect golden-brown top while staying tender inside.

What to Serve With Herb Stuffing?

This herb stuffing is perfect alongside your Thanksgiving turkey, but it’s honestly good enough to be the star of the show on its own! I love serving it with roasted chicken, pork tenderloin, or even as a side for a simple weeknight dinner with some sautéed green beans and mashed potatoes. The fresh herbs make it pair beautifully with cranberry sauce, and it’s amazing for soaking up gravy too. You can also turn leftovers into a hearty breakfast by frying up some slices in a pan and topping them with a fried egg – trust me on this one!

Storage Instructions

Refrigerate: Leftover herb stuffing keeps really well in the fridge for up to 4 days in a covered container. I actually think it tastes even better the next day when all those herb flavors have had time to meld together. It’s perfect for making sandwiches with your leftover turkey!

Freeze: You can freeze this stuffing for up to 3 months in a freezer-safe dish or container. I like to portion it out into smaller containers so I can thaw just what I need. It’s great to have on hand for quick weeknight dinners when you want that cozy holiday feeling.

Reheat: To warm up your stuffing, cover it with foil and bake at 350°F for about 20-25 minutes until heated through. If it seems a bit dry, just drizzle a little extra stock or broth over the top before reheating. You can also microwave individual portions, but the oven gives you that nice crispy top again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4300
• Protein: 70-85 g
• Fat: 185-210 g
• Carbohydrates: 450-510 g

Ingredients

For the bread mixture:

• 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 (I prefer low-sodium)
• 1 cup unsalted butter (I use Kerrygold for best flavor)
• 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)

For topping:

• Fresh herbs for sprinkling (sage, parsley, or rosemary)

Step 1: Prepare the Bread Base

• 18-24 oz cubed bread

Cut the bread into 1/2-inch cubes and spread them on a baking sheet.

If your bread is already stale, you can skip this step, but if it’s fresh, toast the cubes at 350°F for about 15 minutes, stirring halfway through, until they’re dry and lightly golden.

This ensures the bread will absorb the broth evenly without becoming mushy.

Let the toasted bread cool slightly, then transfer to a large mixing bowl.

Step 2: Build the Aromatic Base

• 1 cup unsalted butter
• 3 cups chopped sweet onion
• 2 cups diced celery
• 6 garlic cloves, minced
• Kosher salt

Melt the butter in a large skillet over medium heat.

Once melted and foaming, add the diced onions, celery, and a pinch of salt.

Cook for 8-10 minutes, stirring occasionally, until the vegetables are soft and translucent and the onions begin to caramelize slightly—this develops the foundation of flavor for your stuffing.

Add the minced garlic and cook for another minute until fragrant.

I prefer using freshly minced garlic over jarred because it releases so much more aroma and flavor into the butter.

Step 3: Infuse the Herbs

• 3 tbsp chopped fresh sage
• 3 tbsp chopped fresh parsley
• 3 tbsp chopped fresh rosemary
• 1 cup chicken or vegetable broth
• Black pepper

Stir in the fresh sage, parsley, and rosemary (or their dried equivalents) and cook for 1 minute, stirring constantly.

This brief cooking step releases the essential oils from the herbs and distributes their flavor throughout the butter and vegetables.

The aroma should be incredible at this point.

Then add 1 cup of the broth, scraping up any flavorful bits stuck to the bottom of the pan, and simmer for another minute.

Step 4: Combine Bread with Vegetable Mixture

• toasted bread cubes from Step 1
• aromatic vegetable mixture from Step 2
• herb-infused broth from Step 3

Pour the hot vegetable and herb mixture (including all the butter) over the bread cubes in your large mixing bowl.

Toss everything together gently but thoroughly, making sure every piece of bread gets coated with the flavorful butter and vegetables.

The hot mixture will begin to soften the bread slightly, and that’s exactly what you want.

Step 5: Create the Binding Liquid

• 1 1/2 cups chicken or vegetable broth
• 2 large eggs

In a separate bowl, whisk together the remaining 1 1/2 cups of broth with the room-temperature eggs until well combined.

Room temperature eggs incorporate more smoothly and create a more even custard-like binding.

This mixture will soak into the bread and create a moist, cohesive stuffing rather than a dry, crumbly one.

Step 6: Final Assembly and Baking

• broth-egg mixture from Step 5
• bread and vegetable mixture from Step 4

Pour the broth-egg mixture over the bread and vegetable mixture, stirring gently to distribute it evenly throughout.

Transfer everything to a buttered baking dish, spreading it in an even layer.

Bake at 350°F for 45-50 minutes until the top is golden brown and a knife inserted in the center comes out clean.

I like to cover the dish with foil for the first 30 minutes if the top is browning too quickly, then uncover it for the final 15-20 minutes to get that beautiful golden crust.

Step 7: Rest and Serve

• Fresh herbs for sprinkling

Remove the stuffing from the oven and let it rest for 10 minutes before serving.

This allows the structure to set slightly and makes it easier to portion.

Just before serving, sprinkle the top generously with fresh herbs like sage, parsley, or rosemary for a burst of color and fresh flavor.

Classic Herb Stuffing

Delicious Classic Herb Stuffing recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 10 servings

Calories 4050 kcal

Ingredients

  

Bread mixture

• 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 (I prefer low-sodium)
• 1 cup unsalted butter (I use Kerrygold for best flavor)
• 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)

For topping

• Fresh herbs for sprinkling (sage, parsley, or rosemary)

Instructions

 

• Cut the bread into 1/2-inch cubes and spread them on a baking sheet. If your bread is already stale, you can skip this step, but if it’s fresh, toast the cubes at 350°F for about 15 minutes, stirring halfway through, until they’re dry and lightly golden. This ensures the bread will absorb the broth evenly without becoming mushy. Let the toasted bread cool slightly, then transfer to a large mixing bowl.
• Melt the butter in a large skillet over medium heat. Once melted and foaming, add the diced onions, celery, and a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until the vegetables are soft and translucent and the onions begin to caramelize slightly—this develops the foundation of flavor for your stuffing. Add the minced garlic and cook for another minute until fragrant. I prefer using freshly minced garlic over jarred because it releases so much more aroma and flavor into the butter.
• Stir in the fresh sage, parsley, and rosemary (or their dried equivalents) and cook for 1 minute, stirring constantly. This brief cooking step releases the essential oils from the herbs and distributes their flavor throughout the butter and vegetables. The aroma should be incredible at this point. Then add 1 cup of the broth, scraping up any flavorful bits stuck to the bottom of the pan, and simmer for another minute.
• Pour the hot vegetable and herb mixture (including all the butter) over the bread cubes in your large mixing bowl. Toss everything together gently but thoroughly, making sure every piece of bread gets coated with the flavorful butter and vegetables. The hot mixture will begin to soften the bread slightly, and that’s exactly what you want.
• In a separate bowl, whisk together the remaining 1 1/2 cups of broth with the room-temperature eggs until well combined. Room temperature eggs incorporate more smoothly and create a more even custard-like binding. This mixture will soak into the bread and create a moist, cohesive stuffing rather than a dry, crumbly one.
• Pour the broth-egg mixture over the bread and vegetable mixture, stirring gently to distribute it evenly throughout. Transfer everything to a buttered baking dish, spreading it in an even layer. Bake at 350°F for 45-50 minutes until the top is golden brown and a knife inserted in the center comes out clean. I like to cover the dish with foil for the first 30 minutes if the top is browning too quickly, then uncover it for the final 15-20 minutes to get that beautiful golden crust.
• Remove the stuffing from the oven and let it rest for 10 minutes before serving. This allows the structure to set slightly and makes it easier to portion. Just before serving, sprinkle the top generously with fresh herbs like sage, parsley, or rosemary for a burst of color and fresh flavor.