This delicious and aromatic Stuffing Recipe is a must-have side dish for any holiday feast or roast dinner!
Stuffing has been a staple at holiday dinners and get-togethers for as long as I can remember. In fact, stuffing has been around for centuries, with its origins tracing back as far as the Roman Empire, where seasoned bread was used to stuff various meats. Crazy, right?
I thought it was just a Thanksgiving thing, but those stuffing recipes in American cookbooks dating back to the 1700s were not the first! No matter the origin, stuffing sure has changed over the years, and it seems like every family has their own spin that they defend with their lives.
This stuffing recipe has gone the more traditional route, combining day-old bread with fresh herbs and vegetables. It’s a savory and fragrant dish that pairs well with a number of roasted meats, and the leftovers are perfect for attacking with just a spoon.
This classic herb stuffing ditches the dry herbs for fresh sage, rosemary, thyme, and parsley, which infuse the bread with aromatic flavors. You’ll love this recipe for its simplicity and the way it brings warmth and comfort to your table.
Is This Stuffing Recipe Healthy?
This stuffing recipe is just like other stuffing recipes, so should be enjoyed in moderation with a balanced diet. However, this stuffing can be made healthier with a few thoughtful tweaks.
While traditional stuffing recipes can be high in calories and fat due to the butter and bread, you can replace some of the butter with olive oil to reduce the saturated fat, and if you’d prefer a more complex carb, opt for whole-grain bread instead. You can also use dairy-free butter and vegetable stock to make the recipe vegan-friendly, or swap the bread for your favorite gluten-free brand for gluten-free diets.
Choosing The Right Bread For Stuffing
The type of bread you use will affect your stuffing’s density and overall texture. Whatever bread you pick, make sure it’s at least a day old, as the firmer and drier texture is perfect for soaking up all the flavors of the stuffing.
You can use a variety of bread types, and anything from sourdough to white bread will work. Even cornbread works if you want to add a sweet twist! My favorite types of bread to use are sourdough, French baguettes, or ciabatta.
But again, make sure the bread is slightly stale, because if it’s not, you’ll need to dry the bread out in the oven for ten minutes at a low temperature. This step ensures that the stuffing pieces maintain a balance of crispy and tender, and there isn’t too much moisture in the stuffing.
How To Make Ahead And Store
What’s great about this recipe is that you can prepare the stuffing up to a day in advance. Assemble the stuffing as the recipe says, but don’t bake it. Instead, cover and refrigerate it overnight. When you’re ready, bring the stuffing to room temperature and bake as directed. Leftover stuffing should be stored in an airtight container in the fridge for no more than 3 days.
Serving Suggestions
I love this stuffing recipe, but it definitely needs a main dish to go with it! The obvious choice would be a roasted turkey, or if you’d like something quicker, this Turkey Meatloaf Recipe is a great pick.
This stuffing is also great with Braised Beef Short Ribs or Slow-Cooker Beef Brisket. If you’re craving seafood, try this Poached Fish or Baked Salmon with a hearty portion of stuffing and plenty of veg on the side.
Ingredients
- 3/4 cup unsalted butter
- 1 large onion diced
- 3 stalks celery diced
- 2 cloves garlic minced
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley chopped
- 1 tablespoon fresh sage chopped
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 1 pound day-old bread cut into 1-inch cubes
- 2 cups low-sodium chicken broth
- 2 large eggs beaten
Instructions
- Preheat the oven to 350°F and grease a 9- x 13-inch baking dish.
- In a large skillet, melt butter over medium heat. Sauté onion, celery, and garlic with salt and pepper until softened, about 5 to 7 minutes.
- Stir in the parsley, sage, rosemary, and thyme, and cook for another 2 minutes.
- In a large bowl, toss the bread cubes with the sautéed vegetable and herb mixture.
- Whisk together chicken broth and beaten eggs, then pour over the bread mixture, stirring until well combined and there is no liquid left at the bottom of the bowl.
- Transfer the stuffing to the prepared baking dish, cover with foil, and bake for 40 minutes.
- Remove the foil and bake for an additional 20 minutes or until the top is golden brown and crispy.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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