Stuffing Recipe
This delicious, aromatic Stuffing Recipe is a must-have side dish for any holiday feast or special dinner!
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Stuffing has been a staple at holiday dinners and get-togethers for as long as I can remember. In fact, stuffing has been around for centuries, with its origins tracing back to the Roman Empire, where seasoned bread was used to stuff various meats. Crazy, right? I thought it was just a Thanksgiving thing, given you’ll find stuffing recipes in American cookbooks dating back to the 1700s! Well, no matter the origin, stuffing sure has changed over the years. It seems like every family has its own spin. For this stuffing recipe, FFF has gone the more traditional route, combining day-old bread with fresh herbs and vegetables. It’s a savory and fragrant dish that pairs well with a number of roasted meats.
Our classic herb stuffing ditches the dry herbs for fresh cuts of sage, rosemary, thyme, and parsley, infusing the bread with aromatic flavors. The use of sautéed onions, celery, and garlic adds a delightfully simple flavor that complements the herbs. You’ll love this recipe for its simplicity and the way it brings warmth and comfort to your table. If you’re looking for something less conventional, we’ve got other stuffing, like our paleo low-carb cauliflower stuffing and the more exotic Moroccan stuffing.
Is this stuffing Recipe healthy?
This stuffing recipe can be made healthier with a few thoughtful tweaks. While traditional stuffing recipes can be high in calories and fat due to the butter and bread, you can replace some of the butter with olive oil to reduce the saturated fat. If you’d prefer a more complex carb, go for whole-grain bread instead. What’s more, slice up some carrots and mushrooms for an extra serving of vegetables.
Choosing the Right Bread for Stuffing
The type of bread you use will affect your stuffing’s density and overall texture. Whatever bread you pick, be sure it’s at least a day old. The reason is that day-old bread soaks up the flavors without getting overly mushy. You can use a variety of bread types, anything from sourdough to whole wheat. Even cornbread works if you want to add a sweet twist. But again, make sure the bread is slightly stale. If it’s not, dry the bread out in the oven—this step ensures that the stuffing pieces maintain a balance of crispy and tender.
INGREDIENTS
- 1 pound day-old bread, cut into 1-inch cubes
- 3/4 cup unsalted butter
- 1 large onion, diced
- 3 stalks celery, diced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 2 large eggs, beaten
INSTRUCTIONS
Preheat
Prepare oven and baking dish.
Sauté
Cook vegetables and herbs in butter.
Combine
Mix bread cubes with vegetables, herbs, broth, and eggs.
Bake
Bake covered, then uncovered for a crispy top.
Devour!
FAQs & Tips
What’s great about this recipe is that you can prepare the stuffing up to a day in advance. Assemble the stuffing as the recipe says, but don’t bake it. Instead, cover and refrigerate it overnight. When you’re ready, bring the stuffing to room temperature and bake as directed. Leftover stuffing should be stored in an airtight container in the fridge for no more than three days.
Fresh is best, but it’s not always available or affordable. So if you only have dried herbs, that’s totally fine. However, only use one-third of the dried herbs because they’re more concentrated in flavor.
If your stuffing is dry, add a little more broth before baking. You could also cover it with foil. This may prevent the stuffing from drying out during baking.
Serving Suggestions
I love this stuffing recipe but it definitely needs a main dish to go with it. The obvious choice would be a roasted turkey, or if you’d like something quicker, this easy turkey meatloaf recipe is a great pick. This stuffing is also great with braised beef short ribs and slow-cooker beef brisket. If you’re craving seafood, try this poached fish or healthy baked salmon—they are delicious, too.
Stuffing Recipe
Ingredients
- 1 pound day-old bread cut into 1-inch cubes
- 3/4 cup unsalted butter
- 1 large onion diced
- 3 stalks celery diced
- 2 cloves garlic minced
- 1/4 cup fresh parsley chopped
- 1 tablespoon fresh sage chopped
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 2 large eggs beaten
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- In a large skillet, melt butter over medium heat. Sauté onion, celery, and garlic with salt and pepper until softened, about 5-7 minutes.
- Stir in the parsley, sage, rosemary, and thyme, and cook for another 2 minutes.
- In a large bowl, toss the bread cubes with the sautéed vegetable and herb mixture.
- Whisk together chicken broth and beaten eggs, then pour over the bread mixture, stirring until well combined.
- Transfer the stuffing to the prepared baking dish, cover with foil, and bake for 40 minutes.
- Remove the foil and bake for an additional 20 minutes or until the top is golden brown and crispy.
Nutrition
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