Herb Bread Stuffing
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What is your absolute must have holiday side? We all have favorites. There’s always that one dish you look forward to all year long. Herb Bread Stuffing is sure to become not just a new favorite but also a tradition.
This Herb Bread Stuffing gives you all of the flavors of a holiday classic and must have while being accessible to everyone. Packed with a garden of fresh herbs and it has the sweet flavor of onions and bright note of celery in every bite.
Why You’ll Love Herb Bread Stuffing
- Fresh and flavorful: The herbs really brighten up this classic stuffing recipe.
- Easy to make: With simple ingredients and easy-to-follow steps, it’s a breeze to prepare.
- Customizable: Add your favorite herbs and spices to make it your own.
- Perfect for any occasion: This stuffing is a crowd-pleaser for holidays or weeknight dinners.
- Gluten-free friendly: Easily swap out the bread for a gluten-free option.
Ingredients Needed To Make Herb Bread Stuffing
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Gluten-free bread
- Eggs
- Egg yolks
- Chicken stock
- Onions
- Celery
- Kosher salt
- Pepper
- Sage
- Thyme
- Parsley
- Garlic powder
- Butter
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Herb Bread Stuffing
- Depending on what type of bread you use, you will need two loaves of bread. Cut one loaf into large cubes, approximately 2″. Cut the second loaf into smaller pieces. 1″.
- To get that irresistible texture that makes dressing so good you want the bread to dry out. Spread it out onto baking sheets and allow it to sit out for a few hours.
- Heat a large skillet over medium heat and melt your Dairy Free butter. Add your onions and celery to the pan and sauté until the onions are translucent. Set aside and allow them to cool.
- In a large bowl add your eggs, herbs, 4 cups of chicken stock (or vegetable stock if you want to make this vegetarian) salt and pepper, and the cooled onions and celery. Add the bread in batches, gently folding them in to evenly distribute the aromatics and to absorb the stock. Because not all Gluten Free bread is created equal if you find your stuffing to be a little dry add more stock.
- Pour into a 9×13 casserole dish. Cover your Gluten and Dairy Free Herb Bread Stuffing with foil and bake at 400 degrees for 25 minutes. Remove the foil and bake for an additional 30 minutes.
Variations & Substitutions
- If you don’t have chicken stock, you can sub the same amount of vegetable stock.
- If you don’t have fresh herbs, you can use dry herbs instead using a ratio of 1 to 3. For example, if the recipe calls for 3 teaspoons of fresh herbs, use 1 teaspoon of dried herbs.
Commonly Asked Questions
Can I use fresh bread instead of dried bread?
Absolutely! You can use fresh bread for this recipe, but it will result in a softer stuffing. If you choose to use fresh bread, squeeze out as much moisture as possible before adding it to the mixture.
How long can I store leftover stuffing?
Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3 days.
Can I make this stuffing ahead of time?
Yes, you can make the stuffing ahead of time. Cover the dish tightly with plastic wrap and refrigerate for up to 2 days. When ready to eat, reheat using the instructions below.
How do I reheat leftover herb bread stuffing?
To reheat, bake in a preheated oven at 350°F for about 15-20 minutes.
Can I freeze this stuffing?
Yes, you can freeze leftover stuffing for up to 3 months. To freeze, let the stuffing cool completely, then transfer it to an airtight freezer-safe container. When ready to enjoy, thaw overnight in the refrigerator before reheating.
Herb Bread Stuffing
Ingredients
- 2 lbs GF bread
- 3 eggs
- 2 egg yolks
- 4 1/2-5 cups chicken stock* See note
- 3 onions, diced
- 4 celery ribs, diced
- 2 tsp kosher salt
- 1 tsp pepper
- 2 tbsp fresh sage, chopped
- 2 tbsp fresh thyme, chopped
- ½ cup fresh parsley, chopped
- ½ tbsp fresh marjoram, chopped
- ½ tsp garlic powder
- 4 tbsp Dairy Free butter
Instructions
- For 2 lbs of bread you will most likely have 2 loaves of bread. Cut one loaf into larger pieces, approximately 2" cubes. Cut the second loaf into smaller cubes, 1".
- Spread the cubes of bread out onto baking sheets and allow them to sit out and dry out a few hours.
- Spray a 9×13 casserole dish with nonstick baking spray. Preheat the oven to 400 degrees.
- Heat a large skillet over medium heat and melt your butter. Add the onions and celery to the pan and sauté until the onions are translucent.
- Set the onions and celery aside and allow to cool completely.
- Add your eggs, seasonings, herbs, and 4 cups of chicken stock to a large bowl and mix to combine. Working in batches add in the dried out bread cubes, folding them in to distribute and absorb the stock. If the mixture seems dry add additional stock.
- Pour into the prepared casserole dish. Cover with foil. To prevent the foil from sticking spray with nonstick baking spray.
- Bake for 25 minutes. Uncover and bake for an additional 30 minutes.
- Enjoy!
Notes
Nutrition
I’m obsessed with this sausage stuffing recipe! It’s so easy to make, and the result is a flavorful and comforting dish that’s perfect for any occasion. The breadcrumb texture is spot on, and the sausage adds just the right amount of richness.
