Easy Stuffing Recipe

This classic herb stuffing recipe is incredibly easy to make and packed with flavor. It’s the perfect side dish for any holiday feast or Sunday roast. With just a few simple ingredients and easy-to-follow instructions, you’ll have a moist and delicious stuffing that everyone will love. For more beginner-friendly recipes, check out our recipe section.
Easy Herb Stuffing (Easy & Flavorful)
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Easy Herb Stuffing (Easy & Flavorful)

Course: Side DishCuisine: American, Comfort Food
Servings

8-10

servings
Prep time

15

minutes
Cooking time

30-40

minutes
Calories

250-350

kcal

Ingredients

  • 1 large loaf (about 1 pound / 450g) day-old white bread, sourdough, or challah, cut into 1/2-inch cubes (approx. 10-12 cups)

  • 1/2 cup (113g) unsalted butter, plus more for greasing the dish

  • 2 cups (approx. 2 medium) yellow onions, finely chopped

  • 2 cups (approx. 4 stalks) celery, finely chopped

  • 1 teaspoon dried sage

  • 1 teaspoon dried thyme

  • 1/2 teaspoon dried rosemary, crushed

  • 1/2 teaspoon salt, or to taste

  • 1/4 teaspoon black pepper, or to taste

  • 2 cups (480ml) low-sodium chicken or vegetable broth (warm)

  • 2 large eggs, lightly beaten

  • 1/4 cup fresh parsley, chopped (optional, for garnish or added freshness)

Directions

  • Prepare Bread: If your bread isn't already stale, spread the bread cubes in a single layer on a large baking sheet. Bake in a preheated oven at 300°F (150°C) for 10-15 minutes, or until lightly toasted and dry. This helps prevent soggy stuffing. Let cool completely.

  • Sauté Aromatics: In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onions and celery. Cook, stirring occasionally, until softened and translucent, about 8-10 minutes.

  • Add Herbs & Seasonings: Stir in the dried sage, dried thyme, crushed dried rosemary, salt, and black pepper. Cook for another 1-2 minutes until fragrant. Remove from heat.

  • Combine Ingredients: In a very large mixing bowl, combine the toasted bread cubes and the sautéed onion-celery-herb mixture. Toss gently to combine.

  • Add Wet Ingredients: In a separate bowl, whisk together the warm broth and lightly beaten eggs. Pour this mixture over the bread and vegetable mixture. Gently fold with a large spoon or your hands until all the bread is moistened. Be careful not to mash the bread.

  • Transfer to Baking Dish: Lightly grease a 9x13 inch baking dish with butter. Transfer the stuffing mixture to the prepared dish, spreading it evenly but without compacting it too much. For a moister stuffing, you can cover it loosely with foil; for crispier top, leave uncovered.

  • Bake: Bake in the preheated oven at 375°F (190°C) for 30-40 minutes, or until the top is golden brown and crispy. If covered, remove the foil for the last 10-15 minutes of baking to allow the top to crisp up.

  • Serve: Remove from oven and let stand for 5-10 minutes before serving. Garnish with fresh chopped parsley if desired. Enjoy alongside your favorite roasted meats or holiday dishes!

Notes:

  • Bread Choice: While white bread is classic, sourdough or challah add wonderful flavor. Avoid fresh, soft bread as it can become gummy.
  • Moisture Level: Adjust the amount of broth based on your bread's absorbency and your preference. If it seems too dry, add a little more broth, a tablespoon at a time. If too wet, add a few more dry bread cubes.
  • Make Ahead: The vegetable and herb mixture can be sautéed a day in advance and stored in the refrigerator. The entire stuffing can be assembled the day before and baked just before serving.
  • Baking Crispy vs. Moist: For a softer, moister stuffing, bake covered for the entire time. For a crispier top, bake uncovered or uncover for the last 15 minutes.
  • Variations: For added flavor, you can sauté 1 cup of sliced mushrooms with the onions and celery. For a richer flavor, you can replace 1/2 cup of the broth with dry white wine or apple cider.