I love stuffing on Thanksgiving! There’s something about that warm, savory mix of herbs, buttery veggies, and golden toasted bread that just completes the holiday meal. Every bite brings a cozy, comforting flavor that pairs perfectly with turkey, gravy, and all the trimmings. With a growing number of vegetarians in my family, this herb stuffing recipe has become a staple in my holiday lineup, not only because it’s easy to make but because it’s the kind of dish that feels like home. Whether you’re hosting a big family dinner or just want something extra special, this stuffing will bring warmth and flavor to your table.
Step By Step Instructions
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below. Unsalted ButterBest Choice: Unsalted butter helps you control the saltiness.Substitutions: Salted butter can be used, but reduce the added salt in the recipe. Eggs Best Choice: Large eggs work best to bind everything together.Substitutions: For a vegan version, try a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water). Onions and CeleryBest Choice: Fresh, medium-sized yellow onions and crisp, light-colored celery stalks are perfect for this recipe.Substitutions: White onions work if you prefer a milder flavor.Herbs (Sage, Thyme, Rosemary, Parsley)Best Choice: Fresh herbs give the best flavor, but dried herbs are a good backup.Substitutions: Use 2 teaspoons of dried herbs for each tablespoon of fresh, except parsley. I think dried parsley lacks flavor, so I would just omit it. StockBest Choice: Homemade Chicken stock (or turkey stock) will always bring the best flavor, but low-sodium chicken broth can be used for a savory but balanced flavor.Substitutions: Vegetable broth works well if making a vegetarian version.Where to Find: Soup aisle or near packaged soups. For Cornbread Stuffing, simply substitute equal parts of store bought cornbread cubes or dressing mix. To use fresh cornbread, toast the cornbread cubes until dried, as they tend to be softer than traditional bread and can easily become mushy.If you live outside the US and only have stuffing breadcrumbs available, and you don’t want to cube your bread, you would need about 8 to 10 ounces (225 to 280 grams) of dried stuffing breadcrumbs. This is roughly half the volume of cubed bread because breadcrumbs are denser and will absorb liquid more quickly. Equipment Recommendations: A 9×13-inch baking dish and a large mixing bowl are essential. A sharp knife for chopping and a large skillet for sautéing make preparation easier. Preheat and Toast Bread: Preheat oven to 350°F (175°C). Spread the bread cubes evenly on two large baking sheets. Toast for 20-25 minutes, stirring occasionally until they’re dry and lightly golden. Set aside to cool. Sauté Vegetables: In a large skillet, melt 14 Tablespoons of butter over medium heat. Add the onions (2 large, finely chopped) and celery (6 stalks, finely chopped) and cook for 8-10 minutes, until softened and translucent. Add 4 minced garlic cloves and the fresh herbs (thyme, sage, rosemary, and parsley), and sauté for an additional 2-3 minutes until fragrant. Remove from heat. Combine Ingredients: In a large mixing bowl, combine the toasted bread cubes and sautéed vegetable mixture. Gradually pour in 2½ cups of chicken or vegetable broth, stirring to moisten the bread evenly. Once absorbed, if it looks dry, add the rest of the stock until it reaches your desired consistency. Season with salt and pepper to taste. Add Eggs and Mix: In a small bowl, whisk 2 large eggs and add them to the bread mixture, stirring until everything is well combined.Assemble and Chill: Transfer the mixture to a greased 9×13-inch baking dish, pressing down gently to level the top. Cover with plastic wrap and foil. Refrigerate for up to 2 days if prepping ahead. Bake: When ready to bake, preheat the oven to 375°F (190°C). Remove the plastic wrap, keeping the foil on, and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes, or until the top is golden and crisp.
Freezing: You can freeze unbaked stuffing for up to a month. Just wrap it tightly in plastic wrap and foil. Thaw overnight in the fridge before baking. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
