Herb Stuffing

This herb stuffing has been a staple at my holiday table as long as I can remember! The aroma in the house while it's cooking is sure to make your mouth water!

I've tried making additions like diced apple &/or bacon to this recipe and I always end up coming back to the old classic version. It's just the freaking best!

I don't typically stuff my turkeys so this recipe is made in a baking dish. It turns out perfectly moist with a crispy top.

The herb measurements in this recipes don't have to be exact, I usually just eye ball them!

Want to make this recipe ahead of time? 👇👇👇

This recipe reheats perfectly! So you can totally prepare it ahead of time, just make sure to completely cool it before covering & putting it in the fridge. Remove from the fridge at least 1 hr before reheating in the oven. I suggest reheating it covered.

Herb Stuffing

Serves 8-10 people

What you'll need:

Approx. 12 cups stale bread cubes (I cube about 2 loaves of bread & leave it on a baking sheet on the counter overnight to dry it out. Alternatively, you can toast the bread cubes on a baking tray in the oven at 350F for 10-15 mins)

1 cup unsalted butter

3 medium onions, diced

5 celery ribs, diced

6 garlic cloves, minced

1/4 cup chopped fresh parsley

3 tbsp chopped fresh sage leaves

3 tbsp chopped fresh rosemary

2 tbsp fresh thyme leaves

salt & pepper to taste

2 large eggs

1 1/2 cups chicken stock

1 cup milk

Steps:

Preheat the oven to 350F.

Melt butter in a large skillet over medium heat. Add 3 medium diced onions & 5 diced celery ribs to the skillet & cook until softened but the celery still has a slight bite about 7-10 mins. Add in the 6 cloves of minced garlic, 1/4 cup chopped parsley, 3 tbsp chopped sage leaves, 3 tbsp chopped rosemary, 2 tbsp fresh thyme leaves and season liberally with salt & pepper. Cook for 4-6 minutes and turn off the heat.

Grease a large baking dish (I like to use a large casserole dish but a roasting pan will work too) and set aside.

In a medium bowl whisk together 2 eggs, 1 1/2 cups chicken stock & 1 cup milk and set aside.

Add 12 cups cubed stale bread to a large bowl. Add the celery, onion & herb mixture to the bowl along with the egg mixture and mix well to coat. Transfer the mixture to the greased baking dish.

Bake uncovered for 45 minutes.

Happy Holiday!!