Easy Herb Stuffing
- PREP 15min
- COOK 50min
- TOTAL 1hrs 5min
We love this classic stuffing recipe made with bread! It is especially good served with chicken and turkey. This is an excellent Thanksgiving stuffing recipe.
For the best stuffing, use our homemade herb and garlic croutons. They are easy to make. If you do not wish to use croutons, tips are provided below the recipe for using plain bread.
When buying bread for the croutons and stuffing, choose a sturdy loaf. Some options include rustic French bread, Sourdough bread, or our preferred choice, a good-quality day-old white bread from a nearby bakery.
You Will Need
4 tablespoon butter
1 ½ cups finely chopped onion, 1 medium
1 ½ cups finely chopped celery, 3 stalks
2 cloves minced garlic, 2 teaspoons
1 ¾ cups chicken broth or veggie broth
5 cups herb and garlic croutons or good-quality day-old white bread, see below
1 teaspoon chopped thyme
1 teaspoon chopped sage
2 ½ tablespoons chopped parsley
6 twists pepper
1/4 teaspoon to 1/2 teaspoon salt
Directions
Heat the oven to 350° Fahrenheit (176° C).
Melt the butter in a wide skillet with a lid over medium heat.
Stir in the onion, celery, and garlic. Cover and cook until translucent, about 5 minutes.
Pour in the broth and bring to a simmer.
Toss in the croutons, stirring around the pan to combine. Cook for 5 minutes.
Stir in the thyme, sage, parsley, and pepper. Taste, and then season with salt — depending on the broth you have used, you may need to add 1/4 teaspoon to 1/2 teaspoon.
Bake the stuffing, uncovered, for 40 minutes, or until the middle sets and the top turns golden brown and crisp. Rotate the stuffing halfway through baking.
Let stand on the counter for 5 to 10 minutes before serving.
Adam and Joanne's Tips
- Plain bread cubes: If you prefer to use plain bread cubes. We recommend tossing them onto a baking sheet and bake for 10 to 20 minutes in a 350° F oven. This short time in the oven will dry the bread, making it stand up better in the stuffing mixture. Remember, though, you will lose a bit of herb flavor when not using the croutons.
- Croutons can be made up to 2 weeks in advance.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.