Rich, savory Classic Herb Stuffing is a holiday favorite for many, and for good reason. Loaded with fragrant sage and thyme folded into buttery toasted bread, it fills the kitchen with the coziest aroma as it bakes. Serve this side warm from the oven—it’s the nostalgic comfort food that makes any festive table complete.
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A Recipe That Feels Like Home
- Soothing Aromas – The scent of fresh herbs and warm bread baking will fill your kitchen with pure comfort.
- Effortlessly Adaptable – Easily tweak ingredients based on what you have or your family’s preferences.
- Crowd-Pleasing Flavor – This homemade herb stuffing is a guaranteed favorite at any holiday table.
- Make-Ahead Friendly – Prepare parts of this dish ahead to ease your holiday cooking rhythm.
What You’ll Need for Herb Stuffing
For the bread base
- Rustic white bread – Cut into cubes for that perfect texture. Fresh or slightly stale works, but make sure to dry it out for the best results.
For the vegetable mix
- Unsalted butter – A must for sautéing the veggies and adding rich flavor.
- Yellow onion – Finely chopped to give a sweet, savory base. Don’t skip this!
- Celery – Adds a subtle crunch and earthy flavor that’s essential for stuffing.
- Garlic – Minced for a punch of savory aroma—this is non-negotiable.
For the herbs
- Fresh parsley – Brightens everything up with its fresh, vibrant flavor.
- Fresh sage – A classic herb for stuffing that brings a warm, earthy note.
- Fresh thyme leaves – Delicate and fragrant, it ties all the flavors together.
- Fresh rosemary – Finely chopped for a hint of piney freshness.
For seasoning and moisture
- Kosher salt – Just the right amount to bring out all the flavors.
- Freshly ground black pepper – Adds a subtle kick to balance the dish.
- Chicken broth – Keeps the stuffing moist and flavorful—adjust as needed.
- Eggs – Lightly beaten to bind everything together perfectly.
A Little Time Warms the Heart
When I make this Herb Stuffing, I love how the kitchen fills with warmth and the gentle hum of the oven. It’s a slower pace, perfect for a relaxed Sunday or holiday gathering.
You’ll need about 30 minutes to get everything ready, then it bakes for just over an hour and a half. Altogether, in about two hours, you’ll have a fluffy herb and bread casserole ready to share with loved ones. While it bakes, you can put your feet up or work on another part of your meal—I often use this time to start preparing the turkey.
Herb Stuffing
Ingredients
- 1 loaf rustic white bread, cut into 1/2-inch cubes about 12 cups
- 1/2 cup unsalted butter
- 2 cups yellow onion, finely chopped
- 1 1/2 cups celery, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 2 teaspoons fresh thyme leaves
- 1 teaspoon fresh rosemary, finely chopped
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 1/2 cups chicken broth plus more if needed
- 2 large eggs, lightly beaten
Equipment
- baking sheet
- skillet or Dutch oven
- 9×13-inch baking dish
Method
- Preheat your oven to 250°F. Spread the bread cubes in a single layer on two large baking sheets and bake for 45-50 minutes to dry them out, stirring occasionally, until they are crisp and feel hard to the touch.
- Melt the butter in a large skillet or Dutch oven over medium heat. Add the chopped onion and celery and cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
- In a very large mixing bowl, combine the dried bread cubes, cooked vegetable mixture, parsley, sage, thyme, rosemary, salt, and pepper. Gently toss until everything is evenly distributed.
- Pour the chicken broth and beaten eggs over the bread mixture. Using a large spoon or your hands, gently toss until all of the bread cubes are moistened. The mixture should hold together when pressed; if it seems dry, add more broth 1/4 cup at a time.
- Increase the oven temperature to 350°F. Transfer the stuffing mixture to a greased 9×13-inch baking dish, cover tightly with foil, and bake for 30 minutes.
- Remove the foil and continue baking for another 20-30 minutes, until the top is golden brown and crisp.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Making This Stuffing Friendly for Everyone
Food is all about inclusion, and I believe everyone should be able to gather around the table. If you or someone you love is sugar conscious or looking for diabetic-friendly options, this recipe is wonderfully adaptable. Here are a few little tweaks I’ve picked up over the years.
For a lower glycemic version, you might consider using whole-grain or sourdough bread instead of white. Also, if you’re managing sodium, try using a low-sodium broth. For those avoiding animal products, a good vegetable broth and a flax egg can work beautifully here.
My Favorite Tips for Perfect Herb Stuffing
After decades of Thanksgiving mornings spent in my kitchen, I’ve learned a few things about making comforting, moist stuffing with celery and onion. The secret isn’t complicated—it’s all in the little details and using your senses.
- Dry Your Bread Thoroughly – This is the key to that perfect texture. If the bread isn’t dry enough, your stuffing can turn out soggy. Take the time to toast those cubes until they’re crisp!
- Fresh Herbs Make a Difference – While dried herbs work in a pinch, fresh sage, thyme, and rosemary truly elevate this roasted herb dressing with broth to something special.
- Don’t Skip the Eggs – They’re the hidden helper that binds everything together, giving you a stuffing that holds its shape when served.
- Make it Your Own – Like many of my Thanksgiving casseroles, this recipe is a canvas. Feel free to add sausage, nuts, or dried cranberries for a personalized touch.
The Simple Goodness in Every Bite
This classic herb stuffing isn’t just delicious; it’s made with simple, real ingredients that nourish the soul as much as the body. The onions and celery provide a gentle savory base, while the herbs offer their unique wellness qualities.
For instance, sage has been cherished for generations, and I love that I’m carrying on that tradition in my cooking. To explore more about the history of these beautiful dishes, you can read about Stuffing History and Traditions. If you’re looking for more ways to create a balanced holiday plate, my guide to healthy Thanksgiving sides is a great place to start.
A Lighter Take on a Classic Comfort
If you’re craving all the nostalgia of this baked bread stuffing but want a slightly lighter version, a few simple swaps can do the trick. I often make a version with whole-grain bread for extra fiber and a heartier texture.
You can also easily reduce the butter by a tablespoon or two without sacrificing flavor. For a vegetarian-friendly and lower-fat option, try using a rich vegetable broth. For more inspiration on adapting holiday classics, my Thanksgiving for two menu includes several scaled-down and health-conscious recipes.
Gathering Around the Table
This savory baked bread with herbs has always been the centerpiece of our family’s Thanksgiving table. I can still see my grandmother’s hands, dusted with flour, gently mixing the bread and herbs in her big yellow bowl. The aroma alone brings everyone wandering into the kitchen, eager for a taste.
It pairs beautifully with so many things. Of course, it’s the perfect partner for a golden herb-roasted turkey, but it’s also wonderful with a simple roasted chicken or even herb-roasted pork. For a true feast, serve it alongside other classic sides—it truly completes the meal.
Avoid These Common Herb Stuffing Mistakes
We’ve all had a kitchen mishap or two—it’s how we learn! Here are a few common stumbles I’ve seen (and made myself) with this chewy rustic bread and sage bake, and how to steer clear of them for a perfect dish every time.
- Using Bread That’s Too Soft – If your bread cubes aren’t dry enough, they’ll soak up too much broth and turn mushy. Take the time to toast them properly for the best texture.
- Over-mixing – Once you add the wet ingredients, fold gently. You want to coat the bread, not crush it into a paste.
- Not Tasting Before Baking – Give the mixture a quick taste before it goes in the oven. This is your chance to adjust the salt, pepper, or herbs. Remember, you can always add, but you can’t take away!
- Skipping the Covering Step – Baking covered first steams the stuffing and cooks it through evenly. If you skip this, the top can burn before the center is done. For more great tips from a pro, see how Ina Garten’s Sausage Stuffing handles this step.
Trust me, a little attention goes a long way. Before you know it, you’ll have a gorgeous, golden pan of stuffing ready to serve.
Keeping Your Stuffing Fresh and Delicious
If by some miracle you have leftovers, this Herb Stuffing stores beautifully. I often make a double batch just so we can enjoy it for days after. My husband loves it reheated with a fried egg on top for a cozy weekend breakfast.
Let the stuffing cool completely, then store it in an airtight container in the refrigerator. It will keep for up to 4 days. To reheat, I find the oven works best—about 15 minutes at 350°F brings back that wonderful crisp top. You can also use it to make incredible Thanksgiving sliders or even stuffed chicken breasts later in the week.
Your Turn to Create a New Tradition
I hope this recipe finds its way into your kitchen and becomes a part of your own family’s story. There’s something so grounding about taking simple ingredients—bread, herbs, vegetables—and turning them into a dish that truly connects generations.
This homemade herb stuffing is more than just a side dish; it’s a warm hug on a plate. It’s the conversation starter, the comfort food, and the taste of holiday joy. I can’t wait for you to try it and make your own memories around the table. For more inspiration, explore our other favorite cranberry turkey stuffing, hearty wild rice stuffing, or decadent mushroom croissant stuffing. If you’re planning a smaller gathering, our guides for a Thanksgiving for one or Thanksgiving 4 one are filled with perfectly portioned ideas.
More Cozy Holiday Sides You’ll Adore
If you loved this classic stuffing, your holiday table will feel complete with these other beloved recipes. Each one is packed with flavor and tradition.
- Classic Cornbread Dressing – A slightly sweet, Southern-inspired side that’s irresistibly moist and savory.
- Decadent Mushroom & Croissant Stuffing – Buttery croissants and earthy mushrooms make this an unforgettably rich dish.
- Tangy Cranberry Turkey Stuffing – The perfect sweet and savory combination with pops of tart cranberry in every bite.
- Hearty Wild Rice Stuffing – A nutty, wholesome alternative packed with texture and deep, earthy flavors.
Frequently Asked Questions
What herbs are best for stuffing?
The classic, comforting herbs for stuffing are sage, thyme, and rosemary. Sage is the star—it gives that warm, earthy flavor we all associate with holiday stuffing. Thyme adds a gentle, floral note, and rosemary brings a lovely piney freshness. I always recommend using fresh herbs for the brightest flavor, but dried work in a pinch; just use about one-third the amount.
What are the ingredients in herb seasoned stuffing?
A classic herb seasoned stuffing like this one starts with a base of dried bread cubes. From there, you build flavor with a sauté of onion and celery in butter, lots of fresh herbs, and then moisture from broth and eggs to bind it all together. For a look at a popular pre-made option, you can check out the Pepperidge Farm Herb Seasoned Stuffing mix, but making it from scratch is incredibly rewarding.
What is the secret ingredient for amazing stuffing?
For me, the secret isn’t one magical ingredient, but a technique: taking the time to properly dry out your bread cubes. This is the absolute key to achieving a stuffing that’s moist inside but never gummy or soggy. Beyond that, using high-quality, rich chicken broth and plenty of fresh herbs makes all the difference in the world.
What herbs are good in chicken stuffing?
If you’re making a stuffing to go with chicken, the same wonderful herbs work perfectly! Sage, thyme, and rosemary are a timeless combination. I also love adding a little extra parsley for a fresh, green note. These herbs complement the mild flavor of chicken beautifully without overpowering it, creating a truly harmonious dish.
