Traditional Herb Stuffing is very easy to make and filled with fresh, flavorful herbs. It’ll be a hit on any Thanksgiving table!
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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.
Serve this Traditional Herb Stuffing for Thanksgiving along with Cheesy Asparagus Puffs and Pretzel Turkeys. Then, if you have leftovers, turn this stuffing into air fryer turkey & stuffing egg rolls!
TRADITIONAL HERB STUFFING
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.
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.
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.
- Celery
- 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.
WHAT IS STUFFING MADE OF?
To make this herb stuffing, you’ll need dried bread, butter, onion, celery, fresh herbs, eggs, and chicken or vegetable stock.
HOW MUCH LIQUID DO YOU PUT IN STUFFING?
The bread crumbs in stuffing should be moist, but not dry, and not wet. In this herb stuffing recipe, we use 1.5 cups of either chicken or vegetable stock.
IS IT OK TO PREPARE STUFFING THE NIGHT BEFORE?
Thanksgiving is known for being a busy kitchen day so it helps to prep what you can the night before. Prepare and bake it the day before then just warm it up for the big meal.
SHOULD YOU PUT EGG IN YOUR STUFFING?
The egg acts as a binder in this stuffing recipe to hold everything together. I’ve never tried to make it without egg 🙂
SHOULD STUFFING BE MOIST BEFORE BAKING?
Yes, your stuffing should be moist before baking, but not wet! Too much liquid and it will be soggy. Not enough and it will be dry. 1.5 cups of liquid works perfectly in this recipe.
IS STUFFING UNHEALTHY?
Stuffing isn’t exactly health food, but it’s also not the worst thing on the table. It’s carb loaded with the bread, but you need carbs for energy!
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
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Traditional Herb Stuffing
Ingredients
- 12-13 dinner rolls cut into 1" pieces
- 3/4 cup butter salted
- 1 large onion about 2.5 cups, chopped
- 4 stalks celery about 1.5 cups, chopped
- 1/2 cup parsley chopped
- 2 Tablespoons fresh sage chopped
- 1 Tablespoon rosemary chopped
- 1 Tablespoon fresh thyme chopped
- 2 teaspoons salt
- 1 teaspoon pepper
- 1.5 cups chicken stock or vegetable stock
- 2 eggs
Instructions
- 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 sauteed 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.
The combination of spices and vegetables in this was delicious! The one thing I changed though is I swapped the dinner rolls out for a loaf of sourdough bread just to give it that extra punch. It was fantastic and will definitely become a yearly Thanksgiving staple for my family!!
Oooh, great idea with the sourdough – I’ll have to try that.