Traditional Herb Stuffing is very easy to make and filled with fresh, flavorful herbs. It’ll be a hit on any Thanksgiving table!
Thanksgiving is next week. Let’s read that again & let it sink in because I just couldn’t believe the calendar. THANKSGIVING IS NEXT WEEK.
TRADITIONAL HERB STUFFING
I can’t believe how fast November is flying by. I’ve been pretty quiet around here lately, despite my plans to bring you a bunch of new Thanksgiving recipes. Strep throat snuck up on me last week and took me out for almost a full week…but I’m back!
I’ve got a few Thanksgiving recipes coming your way this week so hopefully you have room in your menu for some additions.
If you want to try a new stuffing recipe for your Thanksgiving table, I’ve got just the recipe for you. This homemade Traditional Herb Stuffing is so good and really easy.
Your guests will be impressed and your bellies will be happy.
I typically leave the stuffing to my husband, who usually makes a jazzed up version of the classic box recipe, but this year, we’re going from scratch.
TRADITIONAL HERB STUFFING INGREDIENTS
- Dinner Rolls – I like to use Rhodes frozen dinner rolls. You’ll have to bake them first.
- Butter – Use salted in this case.
- Onion – I like to use a yellow onion because it has a mild flavor.
- Fresh Parsley
- Fresh Sage
- Fresh Rosemary
- Fresh Thyme
- Chicken or Vegetable Stock – You could easily make this dish vegetarian if you use vegetable stock.
- Eggs – Two large eggs will act as a binding agent.
TOOLS TO HELP YOU MAKE TRADITIONAL HERB STUFFING
- 9 x 13 baking dish – I love that this one has a lid for easily storing leftovers (if there are any!)
- A good set of knives – I’ve had this set for years & really like it.
- Herb Stripping Comb – you use a lot of fresh herbs in this dish & an herb stripper will come in handy
Traditional Herb Stuffing
- 12-13 Rhodes dinner rolls baked & cut into 1" pieces
- 3/4 cup salted butter
- 1 large onion about 2.5 cups, chopped
- 4 stalks celery about 1.5 cups, chopped
- 1/2 cup chopped parsley
- 2 Tablespoons fresh sage chopped
- 1 Tablespoon rosemary chopped
- 1 Tablespoon fresh thyme chopped
- 2 teaspoons salt
- 1 teaspoon pepper
- 1.5 cups chicken or vegetable stock
- 2 eggs
Arrange bread cubes on baking sheets. Bake at 250 degrees F about 60 minutes. Remove from oven and let cool.
Melt butter in skillet and add onions and celery and saute until soft, about 10 minutes. In a large bowl, toss sauted vegetables with bread cubes. Add parsley, sage, rosemary, thyme, salt and pepper and toss again.
In a small bowl, whisk together chicken broth and eggs. Add to the bread cube mixture and toss until well combined. Place in a sprayed 9×13 inch baking pan and cover with foil. Bake at 350 degrees F 30 minutes. Remove foil and bake another 20 minutes or until crispy on top.
Thank you to Rhodes for sponsoring this post!