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Traditional Herb Stuffing is very easy to make and filled with fresh, flavorful herbs. It’ll be a hit on any Thanksgiving table!
Herb Stuffing Recipe
Thanksgiving is next week.
Let’s read that again & let it sink in because I just couldn’t believe the calendar.
Thanksgiving is next week.
I typically leave the stuffing to my husband, who usually makes a jazzed up version of the classic box recipe, but this year, we’re going from scratch.
If you want to try a new stuffing recipe for your Thanksgiving table, I’ve got just the recipe for you. This homemade Traditional Herb Stuffing is so good and really easy.
Your guests will be impressed and your bellies will be happy.
If you need more oven space, try my slow cooker stuffing.
Why you’ll love this best turkey stuffing
Easy Recipe – It’s a great way to use up stale bread.
Family Favorite – Once you try making stuffing from scratch, you won’t want the shortcut boxed version.
Perfect for holidays – Not just for Thanksgiving, this is a staple for Christmas, Easter, any holidays or special dinner.
Equipment you’ll need
- 9 x 13 baking dish – I love that this one has a lid for easily storing leftovers (if there are any!) or transporting to another house.
- A good set of knives – A good knife for chopping the bread & onion.
- Herb Stripping Comb – you use a lot of fresh herbs in this dish & an herb stripper will come in handy
What’s in stuffing?
Below is a list of the ingredients you’ll need to gather to make this recipe.Scroll all the way down for the full recipe card.
- Dinner Rolls – I like to use Rhodes frozen dinner rolls. You’ll have to bake them first. Any dried/stale bread will work, like my one hour dinner rolls.
- Butter – Use salted in this case.
- Onion – I like to use a yellow onion because it has a mild flavor.
- Celery
- Fresh Parsley
- Fresh Sage
- Fresh Rosemary
- Fresh Thyme
- Chicken or Vegetable Stock – You could easily make this dish vegetarian if you use vegetable stock.
- Eggs – Two large eggs will act as a binding agent.
What is stuffing made of?
To make this herb stuffing, you’ll need dried bread, butter, onion, celery, fresh herbs, eggs, and chicken or vegetable stock.
Herbs for Stuffing 🌿
If possible, use fresh herbs. Dried herbs are more potent than fresh so keep that in mind if using dried.
The herbs I like to include in my stuffing are:
- Parsley – fresh parsley has a clean, almost peppery taste.
- Sage – also slightly peppery, fresh sage has hints of lemon & mint.
- Rosemary – a little goes a long way with rosemary because it has a strong smell and taste. It also has peppery, minty, sage-like flavor.
- Thyme – thyme is a great balance between savory and sweet, floral and woodsy, minty and earthy.
How much liquid do you put in stuffing?
The bread crumbs in stuffing should be moist, but not dry, and not wet. In this herb stuffing recipe, we use 1.5 cups of either chicken or vegetable stock.
Is it ok to prepare stuffing the night before?
Thanksgiving is known for being a busy kitchen day so it helps to prep what you can the night before. Prepare and bake it the day before then just warm it up for the big meal.
Should you put egg in your stuffing?
The egg acts as a binder in this stuffing recipe to hold everything together. I’ve never tried to make it without egg.
Should stuffing be moist before baking?
Yes, your stuffing should be moist before baking, but not wet! Too much liquid and it will be soggy. Not enough and it will be dry. 1.5 cups of liquid works perfectly in this recipe.
Is stuffing unhealthy?
Stuffing isn’t exactly health food, but it’s also not the worst thing on the table. It’s carb loaded with the bread, but you need carbs for energy!
Can I use a loaf of bread?
Yes! If you want to use a loaf of bread instead of rolls, that will work as well. One French loaf should be about 10 cups of chopped cubes.
What to serve with it
Serve this Traditional Herb Stuffing for Thanksgiving along with Slow Cooker Turkey Breast, Cheesy Asparagus Puffs and Pretzel Turkeys.
Then, if you have leftovers, turn this stuffing into air fryer !
More favorite side dishes for your Thanksgiving table
- Mini Sweet Potato Pies
- Slow Cooker Green Bean Casserole (without canned soup!)
- Butterscotch Bundt Cake
- Roasted Zucchini
- Garlic Mashed Potatoes
- Homemade Brown Gravy
- Sweet Potato Casserole with Marshmallows
- Classic Cranberry Sauce
- – for the leftovers!
4.68 from 55 votes
Traditional Herb Stuffing
Created by Melissa Williams | Persnickety Plates
Servings: 12 cups
Prep Time: 20 minutes mins
Cook Time: 50 minutes mins
Crumb Prep 50 minutes mins
Total Time: 2 hours hrs
Traditional Herb Stuffing is very easy to make and filled with fresh, flavorful herbs. It’ll be a hit on any Thanksgiving table!
Ingredients
- 12-13 dinner rolls (or 1 French loaf) cut into 1" pieces – about 10 cups
- ¾ cup butter salted
- 1 large onion about 2.5 cups, chopped
- 4 stalks celery about 1.5 cups, chopped
- ½ cup parsley chopped
- 2 Tablespoons fresh sage chopped
- 1 Tablespoon rosemary chopped
- 1 Tablespoon fresh thyme chopped
- 2 teaspoons salt
- 1 teaspoon pepper
- 1.5 cups chicken stock or vegetable stock
- 2 large eggs
Instructions
To prepare the bread crumbs
Arrange bread cubes on baking sheets. Bake at 250° F for about 60 minutes. Remove from oven and let cool.
12-13 dinner rolls (or 1 French loaf)
To make the stuffing
Preheat oven to 350° F and spray a 9×13 baking dish with nonstick spray. Set aside.
¾ cup butter, 1 large onion, 4 stalks celery
In a large skillet over medium heat, melt the butter. Once melted, add the onions and celery and saute until soft, about 10 minutes.
½ cup parsley, 2 Tablespoons fresh sage, 1 Tablespoon rosemary, 1 Tablespoon fresh thyme, 2 teaspoons salt, 1 teaspoon pepper
In a large mixing bowl, toss sauteed vegetables with bread cubes. Add parsley, sage, rosemary, thyme, salt and pepper and toss again.
1.5 cups chicken stock, 2 large eggs
In a small bowl, whisk together chicken broth and eggs. Add to the bread cube mixture and toss until well combined.
Pour bread cube mixture into the prepared pan and cover with foil. Bake for 30 minutes, remove foil, and bake another 20 minutes or until crisp.
Video
Notes
I like to use Rhodes frozen dinner rolls, prepared. If you have a French loaf of bread, that will work as well, just cut into 1″ cubes and proceed.
It should end up being about 10 cups of dried bread cubes.
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Nutrition
Serving: 1g | Calories: 671kcal | Carbohydrates: 106g | Protein: 24g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 1733mg | Potassium: 356mg | Fiber: 5g | Sugar: 10g | Vitamin A: 705IU | Vitamin C: 6mg | Calcium: 135mg | Iron: 8mg
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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