Traditional Herb Stuffing

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Traditional Herb Stuffing is very easy to make and filled with fresh, flavorful herbs. It’ll be a hit on any Thanksgiving table!

traditional herb stuffing in a casserole dish topped with rosemary

Herb Stuffing Recipe

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.

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.

If you need more oven space, try my slow cooker stuffing.

Why you’ll love this best turkey stuffing

Easy Recipe – It’s a great way to use up stale bread.

Family Favorite – Once you try making stuffing from scratch, you won’t want the shortcut boxed version.

Perfect for holidays – Not just for Thanksgiving, this is a staple for Christmas, Easter, any holidays or special dinner.

dried bread on baking sheet for herb stuffing

Equipment you’ll need

  • 9 x 13 baking dish – I love that this one has a lid for easily storing leftovers (if there are any!) or transporting to another house.
  • A good set of knives – A good knife for chopping the bread & onion.
  • Herb Stripping Comb – you use a lot of fresh herbs in this dish & an herb stripper will come in handy

What’s in stuffing?

Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.

  • Dinner Rolls – I like to use Rhodes frozen dinner rolls. You’ll have to bake them first. Any dried/stale bread will work, like my one hour dinner rolls.
  • 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.
herbs and bread in mixing bowl

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.

Herbs for Stuffing 🌿

If possible, use fresh herbs. Dried herbs are more potent than fresh so keep that in mind if using dried.

The herbs I like to include in my stuffing are:

  • Parsley – fresh parsley has a clean, almost peppery taste.
  • Sage – also slightly peppery, fresh sage has hints of lemon & mint.
  • Rosemary – a little goes a long way with rosemary because it has a strong smell and taste. It also has peppery, minty, sage-like flavor.
  • Thyme – thyme is a great balance between savory and sweet, floral and woodsy, minty and earthy.

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.

onions and celery in butter in pan

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!

Can I use a loaf of bread?

Yes! If you want to use a loaf of bread instead of rolls, that will work as well. One French loaf should be about 10 cups of chopped cubes.

overhead shot of herb stuffing in a baking dish topped with rosemary

What to serve with it

Serve this Traditional Herb Stuffing for Thanksgiving along with Slow Cooker Turkey Breast, Cheesy Asparagus Puffs and Pretzel Turkeys.

Then, if you have leftovers, turn this stuffing into air fryer turkey & stuffing egg rolls!

More favorite side dishes for your Thanksgiving table

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Traditional Herb Stuffing is very easy to make and filled with fresh, flavorful herbs. It'll be a hit on any Thanksgiving table! | www.persnicketyplates.com

Traditional Herb Stuffing

Melissa Williams | Persnickety Plates
Traditional Herb Stuffing is very easy to make and filled with fresh, flavorful herbs. It’ll be a hit on any Thanksgiving table!
4.68 from 55 votes
Prep Time 20 minutes
Cook Time 50 minutes
Crumb Prep 50 minutes
Total Time 2 hours
Course Snack
Cuisine American
Servings 12 cups
Calories 671 kcal


  • 12-13 dinner rolls (or 1 French loaf) cut into 1" pieces – about 10 cups
  • ¾ cup butter salted
  • 1 large onion about 2.5 cups, chopped
  • 4 stalks celery about 1.5 cups, chopped
  • ½ 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 large eggs


To prepare the bread crumbs

  • Arrange bread cubes on baking sheets. Bake at 250° F for about 60 minutes. Remove from oven and let cool.

To make the stuffing

  • Preheat oven to 350° F and spray a 9×13 baking dish with nonstick spray. Set aside.
  • In a large skillet over medium heat, melt the butter. Once melted, add the onions and celery and saute until soft, about 10 minutes.
  • In a large mixing 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.
  • Pour bread cube mixture into the prepared pan and cover with foil. Bake for 30 minutes, remove foil, and bake another 20 minutes or until crisp.



I like to use Rhodes frozen dinner rolls, prepared. If you have a French loaf of bread, that will work as well, just cut into 1″ cubes and proceed.
It should end up being about 10 cups of dried bread cubes.


Serving: 1gCalories: 671kcalCarbohydrates: 106gProtein: 24gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 62mgSodium: 1733mgPotassium: 356mgFiber: 5gSugar: 10gVitamin A: 705IUVitamin C: 6mgCalcium: 135mgIron: 8mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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  1. Erin says

    4 stars
    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!!

    • Melissa Williams says

      Oooh, great idea with the sourdough – I’ll have to try that.

  2. Nicole says

    How many servings does this recipe make?

    • Melissa Williams says

      Hi Nicole – it will depend on how generous your servings are, but it makes about 12 one cup servings.

  3. Lara says

    Hi can this be made ahead of time?

    • Melissa Williams says

      Hi 🙂 yes, I usually make it the day before. If you’re doing a few days before, I would freeze it.

  4. Jessica says

    5 stars
    I would like to swap out the rolls for a loaf of French bread, do you know how many cups of the bread you use? I want to have the correct liquid ratio

    • Melissa Williams says

      One loaf should be equal to 12-13 rolls….about 10 cups.

  5. Elizabeth says

    Hi! Just wondering how you go about reheating this if you pre-make it a day before to make it seem fresh from the oven?

    • Melissa Williams says

      I would put it in the oven on low (300ish°) to heat through.

  6. Gerald Hart says

    5 stars
    I make my stuffing as you do only I mix in mashed potatoes in to help keep it moist.this is common in Atlantic Canada. I also use salt and pepper and summer savoury .

    • Melissa Williams says

      I never heard of the mashed potatoes trick – thanks for sharing!

  7. Caitlyn says

    Hi! I got the Rhodes bread rolls. Your directions say to bake for 60 mins at 260° but the bag says to bake for 13 minutes at 350…

    Do I prepare them per the bag directions and then bake them for an additional hour?

    • Melissa Williams says

      Hi, yes, you take the prepared rolls & bake them for an hour (you’re essentially just drying them out).

  8. sometimesitri says

    Just wondering how you got 1h 10 min total time when there are 1h 50 min just in baking time for this recipe?

    • Melissa Williams says

      It was auto-calculated & didn’t include the drying out of the bread. I just updated it.

  9. Jennifer says

    5 stars
    This was yummy. I used stale / toasted white bread. I put 1/2 inside my bird and the rest in 8×8 pan. The herbs ratio was I needed most, this was spot on! I prefer them fresh and I will say, it makes it so much better. Thank you!

  10. Julie G says

    5 stars
    This was delicious using whatever breads I found cleaning out the freezer – some brioche, some roles and even some cornbread I had made a few nights before. I added about 6-7 oz. of chicken sausage to it. My caterer friend even commented on how good it was, claiming that she was a “stuffing snob” and she really loved it! It was just about gone at our multi-family Christmas dinner. Thanks!

  11. Elise says

    5 stars
    hi! i made this the other week for a friendsgiving and it turned out great! a friend who usually doesn’t like stuffing even said it was amazing and asked for the recipe! i wanna make it again this week but was wondering if it can be altered to be vegan for my sister and friends? i can substitute the butter with a vegan one, but was wondering what to do about the egg, can i just omit it?

    • Melissa Williams says

      Happy to hear that! I’d do vegan butter, vegetable broth, and probably aquafaba (chickpea juice) for the egg. It helps bind it all together. Let me know if you try!

  12. Jacky says

    Is it possible to make this in advance and freeze it until needed.

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