Stuffing with herbs is a classic side dish that brings warmth, aroma, and tradition to the table. It is especially loved during holidays, but its comforting flavors make it just as welcome alongside a simple roasted chicken or a cozy Sunday dinner. With crisp edges, a soft center, and layers of herbal fragrance, this dish feels both familiar and deeply satisfying.
The foundation of a good herb stuffing is bread. Slightly stale bread works best because it absorbs the flavors without becoming mushy. Cubes of white bread, sourdough, or a mix of rustic loaves create great texture. As the bread toasts lightly in the oven, it develops a gentle crunch on the outside while staying tender inside, soaking up all the savory goodness.
Fresh herbs are the heart of this stuffing. Parsley adds brightness, thyme brings earthiness, and rosemary gives a pine like depth that instantly feels festive. Sage is often the star, delivering that unmistakable holiday aroma. Using fresh herbs gives the best flavor, but dried herbs can work well too when used carefully and in smaller amounts.
Onions and celery form the aromatic base, slowly cooked in butter until soft and fragrant. This step builds flavor and ensures the vegetables melt into the stuffing rather than standing out. Warm broth is then added gradually, allowing the bread to absorb moisture evenly. The goal is a mixture that is moist but not soggy, rich but not heavy.
Stuffing with herbs can be baked on its own or used to stuff poultry, depending on preference. When baked separately, it develops beautifully crisp edges and a golden top. A final drizzle of melted butter before baking adds extra richness and helps achieve that perfect texture.
This herb stuffing pairs wonderfully with roasted turkey, gravy, and classic side dishes. It also shines on its own, making it a favorite even beyond the holidays. Simple, aromatic, and deeply comforting, stuffing with herbs is a timeless recipe that brings everyone back for seconds.
Ingredients
- 1 loaf bread cut into cubes and slightly toasted
- 2 tablespoons olive oil extra virgin
- 1 cup onion finely chopped
- 1 cup celery finely chopped
- 2 tablespoons fresh parsley chopped
- 1 teaspoon thyme fresh or dried
- 1 teaspoon sage fresh or dried
- 2 cups vegetable broth low sodium
- to taste salt and pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the onion and celery, and sauté until softened, about 5 minutes.
- In a large bowl, combine the toasted bread cubes, sautéed onion and celery, parsley, thyme, and sage.
- Gradually add the vegetable broth to the bread mixture, stirring gently to combine. The mixture should be moist but not soggy. Season with salt and pepper.
- Transfer the stuffing into a greased baking dish and cover with foil.
- Bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and crisp.
- Remove from the oven and let it cool slightly before serving.
Nutrition
