Meet your new holiday MVP. Classic Herb Bread Stuffing is buttery, herby, and crisp on top with a soft, custardy center. It bakes up golden in a 9×13 pan and pairs with turkey, chicken, or a simple roast veggie platter. We tested this twice; best texture came from drying the bread and using 2¼ cups broth with a 20-minute covered bake, then 15–20 minutes uncovered.
At a Glance
- Ready in: ~1 hour 10 minutes
- Makes: 8 servings
- Method: Sauté + baked (one pan to mix, one pan to bake)
- Make ahead: Yes—24 hours
Classic Herb Bread Stuffing Ingredients
- 12 cups (about 1 lb / 450 g) day-old bread, cut in ¾-inch cubes (French, country, or sourdough)
- 8 Tbsp (1 stick / 113 g) unsalted butter, divided (see dairy-free swap)
- 1 large yellow onion, diced (about 1½ cups / 150 g)
- 3 celery ribs, diced (about 1½ cups / 150 g)
- 3 garlic cloves, minced
- ¼ cup (15 g) fresh parsley, chopped
- 1 Tbsp fresh sage, chopped (or 1 tsp dried)
- 1 Tbsp fresh thyme leaves (or 1 tsp dried)
- 1 tsp fresh rosemary, chopped (or ½ tsp dried)
- 1½ tsp kosher salt, plus more to taste
- ½ tsp black pepper
- 2 large eggs
- 2 to 2½ cups (480–600 ml) low-sodium chicken or vegetable broth, warmed
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | ½ cup olive oil or vegan butter for the sauté | Brush top with extra oil for browning. |
| Gluten-free | Use sturdy GF sandwich bread | Dry it well (see Step 1) to prevent gumminess. |
| No alcohol/pork | This recipe uses no wine or pork | For smoky depth, add ½ tsp smoked paprika or sauté 4 oz mushrooms. |
| Pantry substitutes | 1 tsp Italian seasoning for fresh herbs | Add ¼ tsp extra rosemary if you like it woodsy. |
Step-By-Step Instructions
- Dry the bread: Spread cubes on two sheets. Bake at 300°F (150°C) for 12–15 minutes, until dry but not browned. Cool. Grease a 9×13-inch baking dish.
- Sauté aromatics: In a large skillet over medium heat, melt 6 Tbsp butter. Cook onion and celery with ½ tsp salt until tender, 8–10 minutes. Stir in garlic and herbs for 1 minute.
- Mix & bake: In a large bowl, whisk eggs with 2 cups warm broth, remaining 2 Tbsp melted butter, salt, and pepper. Add dried bread and sautéed veggies; toss until evenly moistened. If any cubes look dry, splash in up to ½ cup more broth. Transfer to the dish. Cover with foil and bake at 350°F (175°C) for 20 minutes; uncover and bake 15–20 minutes more, until the top is crisp and the center reads 165°F (74°C).
Pro Tips & Variations
- Control moisture: Start with 2 cups broth; add more only until cubes look glossy but hold shape.
- Extra-crispy top: Drizzle 1–2 Tbsp melted butter over the surface before the uncovered bake.
- All fresh herbs: Use 3 Tbsp parsley, 1½ Tbsp sage, 1½ Tbsp thyme, 2 tsp rosemary.
- Add-ins (pork-free): 8 oz sautéed mushrooms, ½ cup toasted pecans, or ½ cup dried cranberries.
- Sheet-pan stuffing: Spread in a rimmed sheet pan for maximum crunch; reduce uncovered bake by ~5 minutes.
Serving Suggestions
- With roast turkey, chicken, or a glazed roasted cauliflower.
- Ladle warm gravy over the edges so the top stays crisp.
- Serve alongside green beans, mashed potatoes, or a simple arugula salad.
Storage & Reheating
- Refrigerate: Cool, cover, and store up to 4 days.
- Freeze: Wrap tightly; freeze up to 3 months. Thaw overnight in the fridge.
- Reheat: Cover and warm at 325°F (165°C) for 20–25 minutes (or until 165°F / 74°C in the center). Uncover 5 minutes to re-crisp.
- Food safety: Egg-based casseroles should hit 165°F (74°C) before serving.
Troubleshooting
- Too soggy → Spread into a larger pan and bake uncovered 5–10 minutes more.
- Too dry → Drizzle ¼–½ cup warm broth, cover with foil, and bake 10 minutes.
- Not browning → Move to top rack and finish under the broiler 1–2 minutes, watching closely.
FAQs
Q1: Can I make Classic Herb Bread Stuffing ahead?
A1: Yes. Assemble, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 5–10 minutes to the covered bake.
Q2: What’s the difference between stuffing and dressing?
A2: “Stuffing” often bakes inside the bird; “dressing” bakes in a pan. This Classic Herb Bread Stuffing is pan-baked for safer, even cooking.
Q3: Fresh vs. dried herbs—what should I use?
A3: Either works. Use 3x more fresh than dried (for example, 1 Tbsp fresh sage ≈ 1 tsp dried).
Nutrition (per serving)
Calories: ~300; Protein: ~6 g; Carbs: ~35 g; Fat: ~14 g