Herb Bread Stuffing
Herb Bread Stuffing is a classic Thanksgiving side made with dried bread cubes, sautéed onions and celery, chicken stock, and plenty of fresh herbs. It bakes up golden on top while staying soft and savory underneath, with sage, thyme, parsley, and marjoram giving every bite that classic stuffing flavor.
This is the stuffing I want next to turkey, mashed potatoes, cranberry sauce, and a LOT of gravy. I use two different sizes of bread cubes so you get plenty of texture, then bake everything covered before removing the foil to let the top get golden. You can make it with regular or gluten-free bread, so use whichever works for your table.
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THIS IS THE STUFFING I WANT ON MY THANKSGIVING PLATE.
I’m definitely a stuffing person. Give me a plate with turkey, mashed potatoes, gravy, cranberry sauce, and a BIG scoop of stuffing and I’m happy.
And when it comes to stuffing, I want it pretty classic. Lots of buttery bread, onion and celery, and enough fresh herbs that you can actually taste them.
For me, the best stuffing has:
those golden, slightly crispy pieces of bread on top
a soft, savory center
plenty of onion and celery
LOTS of fresh herbs
and enough chicken stock to bring everything together without turning it into mush
One thing I do a little differently is cut the bread into two different sizes. Some pieces are larger and some are smaller, which gives you more texture once everything bakes together. This is the kind of Thanksgiving side I’ll keep going back for, especially once there’s gravy involved. Because really, stuffing + gravy might be one of the best parts of the entire meal.
Hope you guys love this one as much as I do.
WHY YOU’LL LOVE THIS HERB BREAD STUFFING
- Classic Thanksgiving flavor: Fresh sage, thyme, parsley, and marjoram give this stuffing that savory herb flavor you want with turkey and gravy.
- The best texture: Using two different sizes of bread cubes gives you a mix of soft pieces throughout and golden pieces on top.
- Loaded with onion and celery: Sautéed onions and celery add plenty of flavor throughout the bread stuffing.
- Regular or gluten-free bread: I’ve made this with gluten-free bread, but regular bread works too, so use whichever you prefer.
- Great for the holidays: This is a classic side for Thanksgiving and Christmas and pairs perfectly with the rest of your holiday dinner.
INGREDIENTS NEEDED
- Bread: You’ll need about 2 pounds. Regular or gluten-free bread both work.
- Eggs and egg yolks: Help hold the stuffing together and give the center its texture.
- Chicken stock: Adds moisture and savory flavor. Start with the amount called for and add more if your bread needs it.
- Onions: Three diced onions add lots of savory flavor and a little sweetness as they cook.
- Celery: A classic stuffing ingredient that adds flavor and texture.
- Fresh sage: One of the main herbs that gives this stuffing its classic Thanksgiving flavor.
- Fresh thyme: Adds another layer of savory, earthy flavor.
- Fresh parsley: Freshens up all of the richer flavors.
- Fresh marjoram: Adds another subtle herb flavor to the stuffing.
- Garlic powder: A little extra savory flavor without overpowering the fresh herbs.
- Kosher salt and pepper: Season everything and bring all of those flavors together.
- Butter: Used to sauté the onions and celery before they’re mixed with the bread.
WHAT KIND OF BREAD IS BEST FOR STUFFING?
- The important part isn’t necessarily the type of bread you choose. For this recipe, I let the cubed bread sit out for a few hours to dry before mixing it with the chicken stock, eggs, herbs, and vegetables.
- I use about 2 pounds of bread and cut it into two different sizes, with some pieces around 2 inches and the rest around 1 inch. Regular bread works here, and you can also use the same amount of gluten-free bread.
FRESH HERBS VS. DRIED HERBS
Fresh herbs are my preference for this Herb Bread Stuffing because you’re using quite a bit of sage, thyme, parsley, and marjoram throughout the dish. If you need to use dried herbs instead, use about one-third of the amount of fresh herbs called for. For example, 3 teaspoons of fresh herbs would be replaced with about 1 teaspoon dried.
HOW TO DRY BREAD FOR STUFFING
- Cut the bread into cubes and spread them out on baking sheets. Let the bread sit out for a few hours so it has time to dry before you assemble the stuffing.
- You don’t want to skip this part. The dried bread is what soaks up the chicken stock and all of those herbs and seasonings as everything bakes.
HOW TO MAKE HERB BREAD STUFFING
- Dry the bread: Cut half of the bread into larger, roughly 2-inch cubes and the other half into smaller, roughly 1-inch cubes. Spread the bread onto baking sheets and let it sit out for a few hours to dry.
- Cook the onions and celery: Melt the butter in a large skillet over medium heat. Add the diced onions and celery and sauté until the onions are translucent, then set aside to cool completely.
- Mix everything together: Add the eggs, egg yolks, herbs, seasonings, and 4 cups of chicken stock to a large bowl. Mix to combine, then add the dried bread cubes in batches, gently folding so the bread absorbs the liquid and everything is evenly distributed.
- Add more stock if needed: If the mixture seems dry, add additional chicken stock. Your recipe calls for 4 1/2 to 5 cups total, with 4 cups added initially.
- Bake the stuffing: Transfer to a greased 9×13-inch casserole dish and cover with foil. Bake at 400°F for 25 minutes, then remove the foil and bake for another 30 minutes
TIPS FOR THE BEST HERB BREAD STUFFING
- Give the bread time to dry: Let the cubed bread sit out for a few hours before making the stuffing. This helps it absorb the stock and all of the flavors in the mixture.
- Use two sizes of bread cubes: Cutting some of the bread into larger pieces and some into smaller pieces gives the finished stuffing more texture.
- Let the vegetables cool: After sautéing the onions and celery, let them cool completely before adding them to the egg mixture.
- Add the bread in batches: Gently fold the dried bread into the stock mixture a little at a time so it can absorb the liquid and the herbs and vegetables are evenly distributed.
- Adjust the stock as needed: Start with 4 cups of chicken stock. If the mixture seems dry, add more as needed. The recipe allows for 4 1/2 to 5 cups total.
- Bake covered, then uncovered: Keep the stuffing covered for the first 25 minutes, then remove the foil for the final 30 minutes of baking.
Variations & Substitutions
- Vegetable stock: You can use the same amount of vegetable stock in place of the chicken stock.
- Dried herbs: If you don’t have fresh herbs, use one-third of the amount called for. For example, use 1 teaspoon of dried herbs for every 3 teaspoons of fresh herbs.
- Regular or gluten-free bread: Either works for this recipe. Use the same amount of bread whichever option you choose.
MAKE AHEAD, STORAGE & REHEATING
- Make ahead: You can prepare the stuffing ahead of time. Cover the casserole dish tightly and refrigerate for up to 2 days, then bake when you’re ready.
- Storage: Store leftover Herb Bread Stuffing in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat leftover stuffing in a 350°F oven for about 15 to 20 minutes.
- Freezing: Let leftover stuffing cool completely, then transfer it to an airtight freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
WHAT TO SERVE WITH HERB BREAD STUFFING
Herb Bread Stuffing belongs on a holiday plate with all the classics. Serve it alongside roasted turkey, mashed potatoes, cranberry sauce, and plenty of turkey gravy. It works just as well for Christmas dinner or anytime you’re making a classic roast dinner.
Herb Bread Stuffing
Equipment
- 9×13-inch casserole dish
- Knife
Ingredients
- 2 lbs bread, regular or gluten-free
- 3 large eggs
- 2 large egg yolks
- 4 1/2-5 cups chicken stock, divided See note
- 3 onions, diced
- 4 celery ribs, diced
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp fresh sage, chopped
- 2 tbsp fresh thyme, chopped
- 1/2 cup fresh parsley, chopped
- 1/2 tbsp fresh marjoram, chopped
- 1/2 tsp garlic powder
- 4 tbsp butter
Instructions
- Cut half of the bread into approximately 2-inch cubes and the remaining half into approximately 1-inch cubes. Spread the bread cubes onto baking sheets and let them sit out for a few hours to dry.
- Preheat the oven to 350°F. Spray a 9×13-inch casserole dish with nonstick baking spray.
- Melt the butter in a large skillet over medium heat. Add the diced onions and celery and sauté until the onions are translucent. Remove from the heat and allow the mixture to cool completely.
- Add the eggs, egg yolks, salt, pepper, sage, thyme, parsley, marjoram, garlic powder, and 4 cups of chicken stock to a large mixing bowl. Mix until combined.
- Add the cooled onion and celery mixture. Add the dried bread cubes in batches, gently folding after each addition so the bread absorbs the liquid and the herbs and vegetables are evenly distributed.
- If the stuffing mixture seems dry, add additional chicken stock as needed. The recipe uses 4 1/2 to 5 cups total.
- Transfer the stuffing mixture to the prepared casserole dish and spread it evenly.
- Spray the underside of a piece of aluminum foil with nonstick baking spray and cover the casserole dish.
- Bake covered for 45 minutes. Remove the foil and bake uncovered for an additional 5–10 minutes, until the top is lightly golden.
- Serve warm and enjoy.
Notes
- Halving the recipe: This recipe can easily be cut in half. Use half of each ingredient and bake the stuffing in a 9×9-inch baking dish. Begin checking it toward the end of the baking time since the smaller batch may cook a little faster.
- Doubling the recipe: Feeding a larger crowd? Double all of the ingredients and divide the stuffing evenly between two 9×13-inch baking dishes. Bake both at 350°F until heated through and lightly golden on top.
- Gluten-free option: Use your favorite gluten-free bread in the same amount. I’ve made this recipe with gluten-free bread and it works great.
- Dairy-free option: Use your favorite dairy-free butter in the same amount. Regular butter works just as well, so use whichever works for you.
- Chicken stock: Vegetable stock can be substituted for the chicken stock using the same amount.
- Fresh vs. dried herbs: Dried herbs can be used in place of fresh herbs at a 1:3 ratio. For every 3 teaspoons of fresh herbs, use 1 teaspoon dried.
- Stock: Start with 4 cups when mixing the stuffing, then add more as needed, up to 4 1/2 to 5 cups total.
- Make ahead: Prepare the stuffing ahead of time, cover the dish tightly, and refrigerate for up to 2 days.
- Storage: Store leftover stuffing in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 350°F oven for 15–20 minutes.
- Freezing: Cool leftover stuffing completely and transfer to an airtight freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
Nutrition
Frequently Asked Questions
Start with bread that has had time to dry out. For this recipe, I cut the bread into cubes and let it sit out for a few hours before mixing the stuffing. I also start with 4 cups of chicken stock and only add more if the bread mixture seems dry, rather than adding all 5 cups at once.
Different breads can absorb different amounts of liquid, which is why this recipe gives you a range of 4 1/2 to 5 cups of chicken stock. Start with 4 cups, gently fold in the bread, and add additional stock if the mixture seems dry.
For this Herb Bread Stuffing, it’s both. Cover the casserole dish with foil and bake at 350°F for 45 minutes. Remove the foil and continue baking uncovered for another 5–10 minutes, until the top is lightly golden.
Drying the bread gives it time to lose some of its moisture before you add the stock, eggs, vegetables, and herbs. I spread the cubed bread onto baking sheets and let it sit out for a few hours before assembling the stuffing.
This recipe uses fresh sage, thyme, parsley, and marjoram, along with a little garlic powder, salt, and pepper. That combination gives the bread stuffing its savory herb flavor without needing a packaged stuffing seasoning.
This recipe uses three whole eggs plus two egg yolks. They’re mixed with the stock, herbs, and seasonings before the dried bread is folded in, helping bring the stuffing mixture together as it bakes.
Yes. You can easily cut the recipe in half and bake it in a 9×9-inch baking dish. Use half of each ingredient and begin checking the stuffing toward the end of the baking time since a smaller batch may cook a little faster.
