Traditional Herb Stuffing | Swanky Recipes (2024)

Traditional Herb Stuffing | Swanky Recipes (1)

This traditional herb stuffing comes together quickly with dried bread soaked in chicken broth, diced celery, onions, and garlic with fresh sage, rosemary, salt, and pepper. An egg is added to bind the bread together before baking in the oven.

Thanksgiving is a memorable time of year. It marks the end of the autumn harvest season just before winter starts. Friends and family gather around the table to spend time with each other and share a meal together. Often, this meal includes in season produce. Stuffing is a common seasonal side dish to share on Thanksgiving Day. Thanksgiving typically features a roast turkey as the star, but most people really look forward to the stuffing served at the table on this special day.

If you’ve never made homemade stuffing before and this is your first time, rest assured, it is not a difficult recipe to make at home. While drying out the bread may seem like a lot of work, start it a few days ahead of time and let it sit out piece by piece on the countertop. If you’re in a rush, drying it out in the oven works just as well. Once the bread is dried, the dish comes together pretty quickly. Making stuffing from scratch is so much better than any store bought stovetop stuffing I have tried before.

Did you know that stuffing can very per region here in the United States?

  • In the North: Bread stuffing has an earthy stick to your ribs kind of vibe with onions, and tasty herbs.
  • Carolinas: The traditional stuffing is rather a rice dressing.
  • Deep South: Cornbread dressing is commonly made. It can include smoked andouille sausage, bacon, or diced ham. Another common variation in the south is oyster dressing made with fresh oysters in their juice.
  • Midwest and Chicago: Because of the diversity of this region the difference in bread types really plays a part in how the stuffing is made. This recipe is a typical Midwest version which has become the normal.
  • California: Sourdough is a popular choice for bread and a tasty variation.
  • Southwest: Corn based tamale stuffing made with pork, hot chilies and sweet raisins.
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How to Make Traditional Herb Stuffing

  1. Cut bread into cubes and bake until dried.
  2. Melt butter and oil in a stockpot.
  3. Sauté diced onions, and celery in hot oil and melted butter.
  4. Stir in garlic, chopped sage, rosemary, pepper, and salt.
  5. Remove from heat and cool for 10 minutes.
  6. Add bread pieces and toss together.
  7. Pour in chicken broth and mix together.
  8. Whisk egg and stir it into the bread mixture.
  9. Spread wet stuffing into a baking dish.
  10. Bake in 350°F oven for 30 minutes.
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Herb Stuffing Ingredients

Bread: A standard white bread works. From sandwich bread, French bread, Italian bread, or brioche bread. It is important that the bread is stale and dried out. To achieve this, simple cut the desired bread into 1-inch cubes and let it sit out overnight uncovered or simply heat it in the oven to dry out the bread. It’s important to not use moist, just bought bread as once the broth is added, it will become too soggy.

Herbs: Use fresh herbs whenever possible for maximum flavor and fragrance. Fresh parsley and sage are readily available in the produce aisle. Since rosemary may be harder to find fresh, I use dried rosemary. In addition to herbs, I like to use lots of freshly minced garlic. Even if you are not a garlic fan, I highly recommend using it.

Vegetables: Diced onions, celery, and garlic. Finely dice the vegetables into small bite size pieces so they cook down quicker and blend into the stuffing. Sauté the vegetables in butter and oil prior to adding the rest of the ingredients. For a twist, single out your onion and caramelize it separately before adding the celery in to cook down.

Broth: If you have a fresh homemade chicken broth in your refrigerator, use that. Otherwise, store bought chicken broth or chicken stock works well. If you’d like to make this vegetarian, use vegetable broth in place of chicken broth. The broth or liquid, works to moisten the dried bread crumbs evenly while adding delicious flavor to this classic side dish recipe.

Butter: I like to use unsalted butter so that the rest of the flavors come through. If using salted butter, adjust the salt to your liking. The butter is used in combination with oil to sauté the vegetables. In addition, it is the first thing to initially moisten the bread which you’ll be able to taste the butter right away.

Egg: Adding an egg to the stuffing adds richness and helps to bind or hold the stuffing together. It also adds additional moisture.

Traditional Herb Stuffing | Swanky Recipes (4)

Variations for Oven Stuffing

This recipe is for classic herb stuffing. For an Italian-inspired flavor look for herb flavored or texturized Italian breads such as ciabatta or focaccia and pair it with diced pancetta. If you prefer a Mediterranean twist, use sun dried tomatoes, lemon, and artichokes.

Fruit: Fruit such as dried cranberries, dried cherries, dried apricots, raisins, and fresh figs can add quiet the punch to your stuffing. Freshly cut up apples such as Fuji apples, or diced pears also made for a tasty addition. Cut any fresh fruit into small ½-inch pieces.

Meat: Adding a bit of cooked and crumbled sausage can become a fast tradition. Instead of using the regular pork or turkey sausage get creative and add some flavored sausage like apple sausage. If using sausage, add the 1 tablespoon of oil to the pot and cook it on medium heat to sauté it first. Next melt the butter and sauté the vegetables and continue with the recipe. Other meats can include cooked bacon pieces, chorizo, or pancetta to your stuffing.

Nuts: Dress up the stuffing a notch with the texture and crunch of nuts. Walnuts, pecans, or pistachios add great texture and flavor to the stuffing.

Vegetables: Celery and onions are traditional vegetables to use in stuffing. Alternatively, white onions or shallots may be used for a more subtle, sweeter taste. For an earthy flavor, add diced mushrooms. For added spiciness, diced jalapenos will add some heat to your herb stuffing.

Spices: Add a bit of Lawry’s or for a bit of heat add some cayenne or Cajun seasoning. Another spice I sometimes add is poultry seasoning.

Cheese: Who doesn’t love cheese? For some sharpness, try shredded cheddar cheese or grated parmesan cheese. For a unique flavor, add gouda,

Reader Questions and Tips

How long is the stuffing good for? Stuffing should always be separated from meat such as turkey and stored separately in the refrigerator in an airtight container for up to 4 days.

My store has dried bread out for Thanksgiving. Can I use it and how much should I use? Yes, I have resorted to this many times during the holiday season. Stores will often put out bags of dried bread, but be sure that it is unseasoned and just dried bread cubes. Use about 16 ounces of dried bread cubes.

Can I make stuffing in advance? Definitely. This savory side dish can be prepared and baked a day or two ahead of time. To reheat, place the casserole dish in a 350°F oven for about 20 minutes. Add a little broth or melted butter to the mixture so it doesn’t dry out. If you use the stuffing in a turkey, you should warm it up prior to placing it in the bird.

Is it better to stuff the bird or to cook the stuffing separate? The United States Department of Agriculture (USDA) states that bacteria can survive in stuffing if it has not reached 165°F, possibly resulting in a foodborne illness. For this reason, a lot of households now days chose to cook their stuffing or dressing in a separate baking dish.

Can this be made gluten-free? Yes. The best way to make it gluten free is to use cornbread.

How much stuffing do I make for Thanksgiving? A good rule of thumb is to make ¾ cup to 1 cup of stuffing per pound of turkey.

Thanksgiving Day Recipes You’ll Love

Traditionally, stuffing is served on Thanksgiving Day and is part of dinner during the winter and fall months. Stuffing is often served as a side dish with another vegetable and a main meat. We eat it with roasted turkey, ham, or prime rib roast, and roasted vegetables like carrots, brussels sprouts, or broccoli. If you are planning to make a classic Thanksgiving Day dinner spread and want recipe ideas, try these below.

  • Classic Cranberry Sauce
  • Roast Turkey
  • Cranberry Fluff Salad
  • Roasted Broccoli
  • Savory Carrots
  • Crack Brussels Sprouts
  • Cornbread Dressing
  • Slow Cooker Herb Turkey Breast
  • Creamed Spinach
  • Classic Cornbread
  • Crock Pot Brown Sugar Pineapple Ham
  • Sweet Potato Casserole

Traditional Herb Stuffing | Swanky Recipes (5)

Traditional Herb Stuffing

Favorite Recipe

A Traditional Herb Stuffingrecipe with pieces of dried white bread, savory spices and herbs, freshly chopped celery, onion, and garlic moistened in a buttery chicken broth and baked in a casserole dish. A must make side dish recipe for Thanksgiving Day dinner with classic stuffing flavors. A holiday tradition with exceptional taste and texture.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 10 servings

Calories 217 kcal

Ingredients

  • 16 oz bread cut into 1-inch pieces
  • 1 tbsp oil
  • cup unsalted butter
  • 1 large yellow onion
  • cups celery finely chopped
  • 7 large garlic cloves, minced about 2 tbsp
  • ½ cup chopped flat leaf parsley
  • tbsp chopped fresh sage
  • 2 tsp dried rosemary
  • ½ tsp ground black pepper
  • ¾ tsp salt
  • cup chicken broth or vegetable broth
  • 1 large egg

Instructions

  • Preheat oven to 350°F.

  • Cut bread into 1-inch pieces. Place bread cubes in a single layer on a sheet pan and bake for 7-10 minutes, or until dried and toasted.

  • In a large stockpot, melt butter and oil on medium heat.

  • Sauté onions and celery for 10 minutes.

  • Stir in minced garlic, chopped parsley, sage, rosemary, salt, and pepper. Cook for 1 minute.

  • Remove from heat. Allow to cool; about 10 minutes.

  • Stir in bread cubes. Toss together.

  • Pour in broth. Whisk egg and add to pot. Toss together until combined.

  • Evenly spread wet bread stuffing into a 9×12-inch baking dish.

  • Bake in oven for 30 minutes until hot in the center and brown on top.

Nutrition

Calories: 217kcalCarbohydrates: 25gProtein: 7gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 36mgSodium: 695mgPotassium: 178mgFiber: 3gSugar: 4gVitamin A: 541IUVitamin C: 6mgCalcium: 89mgIron: 2mg

Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.

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Traditional Herb Stuffing | Swanky Recipes (2024)

FAQs

What is traditional stuffing made of? ›

Classic stuffing made with bread cubes, seasonings, and held together with chicken stock and eggs. A holiday staple!

What can I add to stuffing for more flavor? ›

Fruit, especially dried fruit like raisins, cranberries, figs and apricots can seriously improve a dreary box of stuffing. That bit of sweetness plays beautifully with other flavors on the table. I've found that fresh fruits like apples and pears are stellar as well.

In what did recipes did people originally use stuffing? ›

So how far back can we find stuffing used in cooking? Some time between the 2nd century BC and the 1st century AD, a chef by the name of Apicius created a cookbook entitled, “Apicius de re Coquinaria.” In its pages are recipes for stuffed chicken, rabbit, pig, and even dormouse.

Should I put egg in my stuffing? ›

The most important ingredient of stuffing may be the binder, which keeps all the other elements in place. For a fluffy texture, use eggs. Stock is the most-used binder. Less conventional possibilities include fruit juice (such as apple or orange) and alcohol (wine or liqueur).

What is British stuffing made of? ›

Stuffing consists of a mixture of savoury ingredients such as breadcrumbs, herbs, fruit, nuts, sausagemeat and onion which are bound together with egg or liquid to form a semi-solid mixture. It is usually cooked with roast meat such as chicken, pork or lamb and is served as an accompaniment to the sliced, cooked meat.

What is traditional stuffing made of turkey? ›

Stuffing most often uses dried bread, herbs, and vegetables that are reconstituted with liquid, stuffed into the turkey cavity, and baked until it is firm and finished cooking. In addition, stuffing can also be cooked separately in a casserole dish in the oven, which would then be considered dressing.

Is stock or broth better for stuffing? ›

Homemade stock is the best, but if you don't have homemade, a good store bought stock will work as well. If you use a store bought stock, try to buy one with no/low sodium. I personally have started using bone broth in my stuffing and LOVE it.

What makes stuffing unhealthy? ›

Stuffing is not strictly a healthy food, because it is typically high in calories, fat, sodium, and refined carbohydrates. 1 But that doesn't mean you can't enjoy it, All foods can fit into a healthy diet in moderation.

Should you stir stuffing? ›

The bread in the stuffing absorbs moisture, but if it's dry (as it should be, see above), it takes some time for the liquid to settle in. I suggest adding a little at a time, say 1 cup of broth for every 4 cups of dry mix. Give it a good stir, then let it sit for a minute. The stuffing should be moist but not wet.

What is Christmas stuffing made of? ›

There are many different types of stuffing and thousands of different stuffing recipes, with the most popular being pork, sage and onion - which is made with sausagemeat. Chestnut stuffing (made with chopped chestnuts and herbs and spices) is also very popular, as is apple stuffing, and even oyster stuffing.

What is sage and onion stuffing made of? ›

In a food processor, blitz the bread, sage and parsley to a coarse breadcrumb. In a large bowl, mix together the cooled onion mixture with the breadcrumbs and season with the salt and pepper. Mix in the eggs and yolk until you have an even mixture.

Why is it called dressing in the South? ›

But for the Thanksgiving side dish in the South, the term dressing was adopted in place of stuffing, which was viewed as a crude term, during the Victorian era. Although dressing and stuffing are interchangeable terms, the signature ingredient of this Thanksgiving side dish in the South is cornbread.

Can you mess up stuffing? ›

Using too much (or not enough) liquid.

The key to a good stuffing is using just the right amount of liquid so you get a good contrast of soft and firm pieces. Add too much stock and you'll find yourself with soggy stuffing. Don't add enough stock, and you have an overly dry stuffing on your hands.

Is it better to make stuffing the night before? ›

Absolutely. Most Thanksgiving stuffing recipes can be made at least partially in advance since: A) They're easily assembled a day or two ahead of Thanksgiving Day; and B) They're often baked using a two-step process (once covered with foil to cook through, then uncovered to achieve a crispy top).

Is it better to make stuffing the day before? ›

The short answer to whether you can making stuffing ahead of time is yes. "Making stuffing ahead saves time, allows stove and oven space for other things, and making it ahead gives time for the flavor to fully develop," Chef David Tiner, Director at Louisiana Culinary Institute in Baton Rouge, tells Southern Living.

What is the difference between Thanksgiving dressing and stuffing? ›

"Stuffing is cooked in the cavity of the turkey, so the juices soak into the ingredients, making it more flavorful. Dressing gets cooked on its own and needs extra liquid to make it flavorful." So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish.

What is stove top stuffing made of? ›

Stuffing is made with stale white bread, perhaps studded with bits of sausage or plump oysters, and stuffed inside a turkey. Dressing is made with cornbread, and is baked in a pan instead of inside the bird.

What is the origin of stuffing dressing? ›

The term dressing, per the History Channel, originated around the 1850s, when the Victorians deemed stuffing too crude for the dish to be named. This happened around the same time that the term “dark meat” began to refer to chicken legs and thighs.

What is the difference between stuffing filling and dressing? ›

To understand the difference between the two, all you have to do is look at the cooking method. Stuffing is stuffed (literally) inside the cavity of the turkey, while dressing is roasted in a separate casserole dish.

References

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