Traditional Herb Stuffing

4.69 from 57 votes

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

Prep Time 20

Cook Time 50

Crumb Prep 50

Total Time 2

Servings cups

Arrange bread cubes on baking sheets. Bake at 250° F for about 60 minutes. Remove from oven and let cool.
12-13 dinner rolls (or 1 French loaf)

Preheat oven to 350° F and spray a 9x13 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.
¾ cup butter, 1 large onion, 4 stalks celery
In a large mixing bowl, toss sauteed vegetables with bread cubes. Add parsley, sage, rosemary, thyme, salt and pepper and toss again.
½ cup parsley, 2 Tablespoons fresh sage, 1 Tablespoon rosemary, 1 Tablespoon fresh thyme, 2 teaspoons salt, 1 teaspoon pepper
In a small bowl, whisk together chicken broth and eggs. Add to the bread cube mixture and toss until well combined.
1.5 cups chicken stock, 2 large eggs
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.

Egg: Acts as a binder to hold everything together—recommended for best texture.
Moisture: Stuffing should be moist, but not soggy. Too much liquid will make it wet, not enough will make it dry.
Liquid Amount: Use 1.5 cups of chicken or vegetable stock for perfect moisture.

Herbs for Stuffing: