Easy Herb Stuffing

By Lidey Heuck

Updated Nov. 14, 2024

Easy Herb Stuffing
Bobbi Lin for The New York Times. Food Stylist: Maggie Ruggiero.
Total Time
1 ¾ hours
Prep Time
15 minutes
Cook Time
1½ hours
Rating
5(558)
Comments
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This recipe makes a simple, versatile Thanksgiving stuffing, flavored with sautéed onions and celery, savory herbs and chicken broth. Almost any kind of bread will work, but choose a fluffy white bread, like a Pullman loaf or French bread, if you can. Even sliced sandwich bread works — and it provides a great shortcut for cubing the bread. Be sure to toast the bread cubes in the oven if you’re using a fresh loaf of bread; the cooked cubes should be dry and firm to the touch, like croutons. If you’re rationing oven space on Thanksgiving Day, you can assemble the stuffing and refrigerate it up to 12 hours before baking. The stuffing will be crisp on top and moist underneath. The longer you leave it in the oven without foil, the crispier the bread cubes on the top will be.

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Ingredients

Yield:8 to 10 servings
  • ½cup/1 stick plus 1 tablespoon unsalted butter 
  • 1(1-pound) day-old loaf white bread, cut into ½-inch cubes (about 12 cups); see Tip
  • 2cups finely chopped celery (5 to 7 ribs)
  • 2cups finely chopped yellow onion (1 large) 
  • 2tablespoons chopped fresh thyme, rosemary, sage or a combination
  • 1teaspoon kosher salt (such as Diamond Crystal)
  • ½teaspoon black pepper
  • ⅓cup chopped fresh parsley 
  • 1½ cups homemade or store-bought chicken (or vegetable) broth
  • 2large eggs
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

253 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 7 grams protein; 377 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 350 degrees and grease a 9-by-13-inch baking dish with 1 tablespoon of the butter. Place the bread cubes in a very large bowl.

  2. Step 2

    Melt the remaining ½ cup butter in a large (12-inch) skillet over medium heat. Add the celery and onion and cook, stirring occasionally, for 10 to 12 minutes, until the celery is crisp-tender. (Lower the heat slightly if the vegetables begin browning.) Add the thyme, salt and black pepper, and cook until the herbs are fragrant, about 1 minute.

  3. Step 3

    Transfer the vegetable mixture to the bowl with the bread cubes. Add the parsley and toss well. Combine the broth and eggs in a large glass measuring cup and whisk until smooth. Pour the broth mixture over the bread and toss until the liquid is absorbed.

  4. Step 4

    Transfer the mixture to the prepared baking dish and smooth into an even layer. Cover the pan with foil and bake for 40 minutes.

  5. Step 5

    Remove the foil and bake until the bread is crisp and browned on top, 30 to 35 more minutes. Set aside for 10 minutes to cool slightly, then serve.

Tip
  •  If your bread is fresh, spread the bread cubes on a sheet pan and bake at 350 degrees for 15 minutes, until dry to the touch but not browned.

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Ratings

5 out of 5
558 user ratings
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Comments

molly

To make ahead: make through Step 4 (the first bake), cool and refrigerate overnight, then continue with Step 5 (the second bake) the next day.

Sherri

This recipe is pretty much same as our family's traditional and beloved Thanksgiving stuffing. We don't use eggs or finely chop the onions or celery - bigger chunks give the stuffing heft and interest. Also use 1 to 2 TBSP each of rosemary, thyme,& sage. We also add a few dashes of nutmeg and a TBSP of majoram. Delicious - esp. after a couple of days, when the herbs really bloom in the stuffing. Perfect all by itself as a left over with a glug of gravy and cranberry sauce.

Reg

This is the best basic stuffing recipe. Recipe should state 2 TBS each of the spices (as written it's not clear if you want a total of 2 TBS or 6).

Susan in SC

Omit the butter & eggs. Sauté the vegetables in a couple tablespoons of olive oil. Proceed as written, with bread cubes, herbs, chicken stock, then spoon into prepared pan. Pampered chef pans are amazing with this. Lay strips of thick uncooked bacon over the dish. Bake uncovered until the fat renders and the bacon is done. The bread should be lightly brown. If the bread browns before the bacon is done (don’t let baccrispy) cover loosely with foil and cook a while longer. Remove from oven and let’s sit for 5 to 10 minutes .Break up the bacon and stir the whole shebang around. Serve. Prepare to be adored!!!

Susan in SC

Very similar to the stuffing I make that my family loves (they fight over the leftovers!). Here’s how to make magic happen, Sauté the vegetables in about a quarter cup of olive oil. Skip the eggs… never heard of that in stuffing. Skip butter too; bear with me here! Combine all ingredients, moistening with broth, and put in heavy roasting dish. I use Pampered Chef stoneware. Here’s the magic part! Cover top of stuffing with uncooked bacon strips. Thick bacon is best. Bake at 375 uncovered until the bacon is done and bread cubes are lightly browned. Remove from oven and let sit for 15 min. Then cut up the bacon in place and stir it into the stuffing. The fat from the bacon renders into the bread and vegies making it delicious. The dish is wonderful beside any meat. You will get rave reviews, I promise!

Rhondda

Just perfect! The only change I made was adding some dried sage from my sister's garden to the thyme.

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