Savory Herb Bread Stuffing (Print version)

Fragrant herb-infused bread side with vegetables and butter, perfect for holiday meals or alongside roasted dishes.

# What you'll need:

→ Bread

01 - 10 cups (about 16 oz) day-old bread, cut into 1-inch cubes (white, sourdough, or whole wheat)

→ Vegetables

02 - 1 ½ cups (7 oz) yellow onion, finely chopped
03 - 1 ½ cups (6.3 oz) celery, finely chopped
04 - 2 cloves garlic, minced

→ Dairy & Fats

05 - ½ cup (4 oz) unsalted butter

→ Liquids

06 - 2 ½ cups (20 fl oz) vegetable broth (or chicken broth for non-vegetarian)
07 - 2 large eggs

→ Herbs & Seasonings

08 - 2 tbsp fresh parsley, chopped
09 - 1 tbsp fresh sage, chopped (or 1 tsp dried)
10 - 1 tbsp fresh thyme, chopped (or 1 tsp dried)
11 - 1 tsp salt
12 - ½ tsp black pepper

# How to make it:

01 - Preheat the oven to 350°F. Grease a 9x13 inch baking dish with butter or nonstick spray.
02 - Spread bread cubes evenly on a baking sheet and toast in the oven for 10 to 15 minutes until lightly crisp. Transfer to a large mixing bowl.
03 - Melt butter in a large skillet over medium heat. Add onions and celery; cook, stirring frequently, until softened, about 8 minutes. Add garlic and sauté for 1 more minute.
04 - Stir in parsley, sage, thyme, salt, and pepper. Remove from heat and pour the mixture over the toasted bread cubes.
05 - In a separate bowl, whisk together vegetable broth and eggs. Pour this liquid over the bread and vegetable mixture. Toss gently until the bread is evenly moistened but not soggy.
06 - Transfer the mixture to the prepared baking dish. Cover with foil and bake for 25 minutes.
07 - Remove the foil and continue baking for another 15 minutes until the top is golden and crisp.
08 - Allow the stuffing to rest for 5 minutes before serving.

# Expert suggestions:

01 -
  • It's foolproof and comes together in about an hour, leaving you time for the main event
  • The golden, crispy top contrasts beautifully with the tender, herb-infused interior
  • It pairs with roasted chicken, turkey, or pork, but it's also wonderful as a vegetarian main course
02 -
  • Day-old bread is essential—fresh bread will turn to mush no matter how careful you are. If you only have fresh bread, cube it and leave it out overnight, or toast it longer to dry it out.
  • Don't oversoak the mixture. The bread should be moist and tender, not falling apart. You're aiming for a gentle bind, not a soup.
  • Taste the herb mixture before adding it to the bread—if it tastes good on its own, it will be incredible in the final dish.
03 -
  • Use a combination of bread types—white and whole wheat together create more complex flavor and interesting texture
  • Save your vegetable scraps (onion skins, celery leaves, garlic ends) in the freezer to make homemade broth, which elevates this dish to something truly special

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