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Classic Herb Stuffing

Classic Herb Stuffing: A Delightful Addition to Your Holiday Feast

Are you ready to take your holiday feast to the next level? Look no further than classic herb stuffing. This timeless dish is a must-have on every Thanksgiving or Christmas table. The combination of aromatic herbs, toasted bread, and savory flavors is simply irresistible. In this article, we will explore the secrets to creating the perfect herb stuffing that will leave your guests begging for seconds.

The Art of Herb Stuffing

Herb stuffing is like a symphony of flavors, with each ingredient playing its part to create a harmonious melody on your taste buds. Just like a conductor, you need to carefully select the right herbs to achieve the perfect balance. Whether it’s the earthy warmth of sage, the refreshing aroma of thyme, or the delicate notes of parsley, each herb adds its unique touch to the stuffing.

Choosing the Bread

The bread is the foundation of your stuffing, so it’s essential to choose the right one. Opt for a dense bread like sourdough or French baguette, as it will hold up well during the cooking process. Stale bread works best for stuffing, as it soaks up the flavors without becoming mushy. If you only have fresh bread on hand, you can slice it and let it sit out overnight to dry.

Preparing the Herbs

When it comes to herbs, fresh is always best. The vibrant colors and fragrant aromas of fresh herbs can elevate your stuffing to new heights. Finely chop the herbs to ensure even distribution throughout the dish. Don’t be afraid to experiment with different herb combinations to find your personal favorite.

The Magic of Aromatics

Aromatics are the unsung heroes of herb stuffing. They provide a solid foundation of flavor that complements the herbs and bread. Onions and celery are the classic aromatics used in stuffing, but you can also add carrots, garlic, or even mushrooms for an extra burst of flavor.

Enhancing with Stock

Stock is the secret ingredient that brings everything together. It adds moisture and depth of flavor to the stuffing. Whether you prefer chicken, vegetable, or even mushroom stock, choose a high-quality one to enhance the overall taste. Pour the stock slowly over the stuffing mixture, allowing the bread to absorb it before baking.

Baking to Perfection

Once your stuffing is assembled, it’s time to bake it to golden perfection. The aroma wafting from the oven will fill your kitchen with anticipation. Bake the stuffing uncovered for the first half of the cooking time to achieve a crispy top. Then cover it with foil to keep it moist and prevent the top from burning. When the stuffing is golden brown and the flavors have melded together, it’s ready to be served.


Classic herb stuffing is a timeless dish that adds a touch of tradition and warmth to any holiday feast. The careful combination of aromatic herbs, toasted bread, and savory flavors creates a symphony of taste that will delight your guests. So, why not elevate your holiday spread with this delightful and comforting dish? Give it a try, and watch as your loved ones gather around the table, savoring every delicious bite.

Frequently Asked Questions About Classic Herb Stuffing

1. Can I use dried herbs instead of fresh?

While fresh herbs are preferred for their vibrant flavors, you can use dried herbs if fresh ones are not available. Just remember to adjust the quantities, as dried herbs are more concentrated.

2. Can I make the stuffing ahead of time?

Absolutely! You can prepare the stuffing a day in advance and store it in the refrigerator. Just remember to add the stock right before baking to prevent the bread from becoming soggy.

3. Can I make herb stuffing gluten-free?

Yes, you can use gluten-free bread to make herb stuffing. Look for gluten-free bread that has a similar texture to the bread called for in the recipe.

4. Can I add nuts or dried fruits to the stuffing?

Definitely! Nuts and dried fruits add a delightful texture and sweetness to the stuffing. Feel free to experiment with different combinations like pecans and cranberries or walnuts and apricots.

5. Can I use broth instead of stock?

Yes, you can use broth instead of stock. However, keep in mind that broth tends to be saltier than stock, so adjust the seasoning accordingly.

6. How do I prevent the stuffing from drying out?

If you find that your stuffing is drying out during baking, you can drizzle a little more stock over the top or cover it with foil to trap in the moisture.

7. Can I add meat to the stuffing?

Absolutely! Adding cooked sausage, bacon, or even diced roasted chicken can take your stuffing to the next level. Just make sure to cook the meat separately before adding it to the stuffing mixture.

8. How long can I store leftover stuffing?

Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat it in the oven or microwave before serving.

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Classic Herb Stuffing

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dishes
Cuisine American
Servings 18


  • 1 cup (2 sticks) of butter
  • 2 cups of celery , chopped
  • 1 cup of onion , chopped
  • 2 teaspoons of thyme leaves (McCormick® brand)
  • 1 1/2 teaspoons of poultry seasoning (McCormick® brand)
  • 1 teaspoon of seasoned salt
  • 1/2 teaspoon of ground black pepper (McCormick® brand)
  • 12 cups of dry unseasoned bread cubes
  • 4 cups of chicken broth


  • Preheat the oven to 375 degrees Fahrenheit. Heat the butter in a large skillet over medium heat. Cook and stir the celery and onion for 5 minutes. Mix in the thyme, poultry seasoning, seasoned salt, and pepper.
  • In a large bowl, place the bread cubes. Add the celery mixture and broth, gently tossing until well combined. Spoon the mixture into a lightly greased 13x9-inch baking dish.
  • Bake for 35 minutes or until heated through and lightly browned.
Keyword Celery, Holiday, Onion Recipes, Side Dish, Stuffing, Vegetable
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Hi, I am April & Welcome to my food blog!

Thank you for visiting my blog. We share delicious recipes to make your meals nourishing and fun. Experimenting in the kitchen and cooking is my joy!


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