Name: Classic Herb Stuffing
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 18–24 oz cubed bread (about 12–14 cups, toasted or stale, ½-inch pieces); 3 tbsp chopped fresh sage (or 1 tbsp dried sage); 3 tbsp chopped fresh parsley; 3 tbsp chopped fresh rosemary (or 1 tbsp dried rosemary); Black pepper (freshly ground, to taste); Kosher salt (to taste); 2½ cups chicken or vegetable broth (low-sodium preferred); 1 cup unsalted butter (Kerrygold recommended); 2 large eggs (room temperature); 6 garlic cloves, minced; 3 cups chopped sweet onion (about 2 large, ½-inch dice); 2 cups diced celery (about ½-inch pieces); Fresh herbs for sprinkling (sage, parsley, or rosemary)

Classic Herb Stuffing

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This classic herb stuffing is packed with savory flavor from fresh herbs, buttery vegetables, and golden bread cubes. A must-have holiday side dish!

Author: Sarah
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yield: 10 servings
Category: Side Dish, Holiday Recipes
Method: Baking, Oven
Cuisine: American
Diet: Vegetarian

Ingredients

Bread mixture:

18–24 oz cubed bread (about 12–14 cups, toasted or stale, ½-inch pieces)

3 tbsp chopped fresh sage (or 1 tbsp dried sage)

3 tbsp chopped fresh parsley

3 tbsp chopped fresh rosemary (or 1 tbsp dried rosemary)

Black pepper (freshly ground, to taste)

Kosher salt (to taste)

2½ cups chicken or vegetable broth (low-sodium preferred)

1 cup unsalted butter (Kerrygold recommended)

2 large eggs (room temperature)

6 garlic cloves, minced

3 cups chopped sweet onion (about 2 large, ½-inch dice)

2 cups diced celery (about ½-inch pieces)

For topping:

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

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Instructions

Toast the Bread: If using fresh bread, cut into ½-inch cubes and toast at 350°F for 15 minutes, stirring halfway. Let cool and transfer to a large mixing bowl.

Sauté Vegetables: In a skillet, melt butter over medium heat. Add onions, celery, and a pinch of salt. Cook for 8–10 minutes until softened and slightly caramelized. Add garlic; cook 1 minute more.

Add Herbs & Broth: Stir in sage, parsley, and rosemary. Cook 1 minute. Add 1 cup broth and simmer, scraping the skillet bottom.

Combine with Bread: Pour the hot herb mixture over the toasted bread and toss gently to coat.

Make Egg Mixture: In a separate bowl, whisk remaining 1½ cups broth with the eggs. Pour over bread mixture and gently stir to combine.

Bake: Transfer to a buttered baking dish and spread evenly. Bake at 350°F for 45–50 minutes. Cover with foil for the first 30 minutes if needed, then uncover to brown the top.

Rest & Serve: Let rest 10 minutes before serving. Top with fresh herbs before serving for added color and flavor.

Notes

Use room-temperature eggs for better integration into the stuffing.

Toasting the bread ensures it absorbs the broth evenly without becoming soggy.

Low-sodium broth allows you to control salt levels more precisely.

Fresh herbs offer the best aroma and flavor, but dried versions work in a pinch.

Cover with foil if the top browns too quickly during baking.

Find it online: https://allrecipesmade.com/classic-herb-stuffing/