Name: Herb Stuffing Recipe
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 18 to 24 ounces bread cubes (about 1.5 loaves or 12 to 14 cups), preferably toasted or stale; 3 cups diced sweet onion (about 2 large onions); 2 cups diced celery; 6 garlic cloves, minced; 1 cup unsalted butter; Kosher salt and pepper to taste (at least ½ to 1 teaspoon each); 3 tablespoons chopped fresh sage; 3 tablespoons chopped fresh parsley; 3 tablespoons chopped fresh rosemary; 2 ½ cups chicken or vegetable stock; 2 large eggs; A mixture of fresh herbs for sprinkling

There’s something about the rich, buttery smell of this classic Herb Stuffing Recipe baking in the oven that instantly feels like home. It’s the kind of dish that fills your kitchen with warmth and invites everyone to gather around the table — trust me, it’s absolutely worth making for those cozy moments.

A close-up view of a baked stuffing dish in a white ceramic Staub baking dish, showing a single textured layer made of golden brown toasted bread pieces mixed with finely chopped celery and herbs. The bread chunks have crispy edges with a soft, crumbly inside, and the celery bits add a light green color scattered evenly throughout. The surface looks slightly uneven with a crunchy, browned texture contrasting the moist interior. The baking dish sits on a white marbled texture background with a few green leaves partially visible. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Herb Stuffing Recipe
Top Tip
How to Serve Herb Stuffing Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Herb Stuffing Recipe

Why You'll Love This Recipe

I’ve made this herb stuffing more times than I can count, especially for family gatherings, and each time it delivers that perfect balance of buttery, fresh herbs and soft, satisfying bread. It’s simple but elevated in a way that your taste buds will thank you for.

Perfect Texture: The mix of toasted and slightly stale bread cubes creates a tender yet slightly crisp bite.
Fresh Herb Flavor: Using fresh sage, rosemary, and parsley fills this stuffing with vibrant aroma and taste.
Flexible Preparation: You can make it ahead or stuff your bird with it — plus, it scales easily for any crowd size.
Family Favorite: Generations of cooks swear by this recipe, giving it that cherished home-cooked feel.

The image shows a close-up of a white bowl filled with chunks of golden brown bread stuffing mixed with small pieces of green celery. The stuffing has a rough, crispy texture with some darker toasted spots and is seasoned with visible specks of black pepper. On top of the stuffing, there are fresh, green sprigs of rosemary and thyme, adding a touch of green contrast. The bowl is placed on a white marbled surface, and the photo captures the warm, inviting colors and textures of the dish very closely. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Herb Stuffing Recipe plays an essential part to create that classic, comforting flavor. The combination of buttery richness, fragrant fresh herbs, and perfectly softened veggies brings everything together beautifully.

Flat lay of a generous pile of rustic sourdough and Italian bread cubes, a small white ceramic bowl filled with golden unsalted butter, a white ceramic bowl overflowing with diced sweet onions, a white bowl containing bright green diced celery, a small white bowl with minced garlic cloves, three neat piles of freshly chopped sage, parsley, and rosemary leaves, a small white bowl holding light golden chicken stock, and two whole brown eggs with clean shells, a few sprigs of mixed fresh herbs scattered nearby, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bread Cubes: I like mixing sourdough with Italian bread for a mix of textures and flavors — stale or toasted works best to soak up all those lovely juices without turning mushy.
Unsalted Butter: It adds richness and helps soften the veggies without overpowering the herbs’ natural flavors.
Sweet Onion: Provides sweetness and a tender base that blends seamlessly with the celery.
Celery: Offers subtle crunch and freshness that balances the buttery softness.
Garlic: Just enough to add savory depth without stealing the spotlight.
Fresh Sage, Parsley, Rosemary: These are the stars of the stuffing, giving it that unmistakable herbaceous aroma and flavor.
Stock (Chicken or Vegetable): Moistens the bread cubes and helps everything meld together — you can choose based on your preference or dietary needs.
Eggs: They bind the stuffing gently so it holds together while baking, but stays tender.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve played around with this Herb Stuffing Recipe quite a bit and love that you can easily customize it to suit your tastes or dietary needs. Whether it’s swapping the herbs, using gluten-free bread, or making it meat-free with veggie stock, there’s room to make it truly yours.

Variation: I once added toasted walnuts and dried cranberries for a holiday twist — it was a delightful mix of sweet and crunchy with all those herbs.
Herb Substitution: Don’t have fresh rosemary? Thyme works beautifully, too, and changes the flavor profile just enough to feel special.
Gluten-Free Version: Using gluten-free bread cubes works well; just be sure the bread is firm enough to hold up when soaked.
Make It Veggie-Friendly: Opt for vegetable stock and skip the eggs for a lighter but still flavorful stuffing experience.

Step-by-Step: How I Make Herb Stuffing Recipe

Step 1: Prepare Your Bread Cubes Just Right

Choosing your bread is step one! I usually slice about 1½ loaves into cubes and let them sit out overnight covered loosely with foil to dry out. If I'm in a hurry, I toast them in a 350°F oven for around 15 minutes until they’re crisp and golden. Mixing different breads like sourdough and Italian gives the best texture — some pieces will soak up the stock and soften, others stay a bit crisp for contrast. Trust me, the bread texture is everything here.

Step 2: Sauté Your Aromatics

Next up, melt about a cup of butter in a large skillet over medium heat and add your diced onions, celery, and minced garlic, plus a generous pinch of kosher salt and pepper. Cook this mixture gently for 8 to 10 minutes until the vegetables are soft and fragrant. The butter carries the herbs beautifully, so stir in your chopped sage, parsley, and rosemary and cook for just another minute to release their oils.

Step 3: Combine All Ingredients

Pour the onion and herb mixture over your bread cubes in a big bowl (or directly in the baking dish, if you like). Then tack on one cup of your stock to get things nice and moist. In a separate bowl, whisk together the eggs and the remaining stock, then stir this into the bread mixture. Fold everything gently but thoroughly so each bread cube is coated well.

Step 4: Bake Until Golden and Delicious

Transfer the mixture into a buttered 9x13 baking dish and pop it into your 350°F oven. Bake for about 45 to 50 minutes until the stuffing is golden on top and reaches an internal temperature of 160°F. If it’s browning too fast near the end, just loosely tent it with foil. I find this keeps the top from drying out while the center finishes baking.

Top Tip

From my many attempts at this recipe, a few things helped me get consistent results and keep the stuffing moist without it becoming soggy.

Bread Preparation: Drying or toasting your bread cubes overnight is the secret to achieving that perfect texture — freshly baked bread just won’t hold up as well.
Don’t Overmix: Gently folding the wet ingredients through the bread preserves the air pockets, preventing it from turning mushy when baked.
Herb Freshness: Using fresh herbs instead of dried makes all the difference — their oils brighten up every bite.
Check Temperature: Using a thermometer ensures the stuffing is fully cooked but still moist — don’t skip this step!

How to Serve Herb Stuffing Recipe

Garnishes

I like sprinkling a mixture of fresh parsley and rosemary on top right before serving — it adds a fresh pop of color and aroma that makes the dish look and smell irresistible. Sometimes, a few toasted pecans or walnuts on top give it a nice crunch, especially around the holidays.

Side Dishes

This herb stuffing pairs beautifully with roasted turkey or chicken, roasted Brussels sprouts, and a classic cranberry sauce. For vegetarian meals, I’ve served it alongside a hearty mushroom gravy and green bean casserole for a comforting, balanced feast.

Creative Ways to Present

For special occasions, I’ve baked this stuffing in individual ramekins to make personal portions look extra fancy. Another fun idea is using hollowed-out mini pumpkins or squash as edible bowls — it’s a showstopper that guests love!

Make Ahead and Storage

Storing Leftovers

Any leftovers can be stored in an airtight container in the fridge for up to 3 days. I recommend letting it cool completely before refrigerating to keep textures perfect.

Freezing

This Herb Stuffing Recipe freezes surprisingly well. Just let it cool, portion it into freezer-safe containers or bags, and freeze up to 3 months. It’s a lifesaver for preparing ahead during busy holidays.

Reheating

When reheating, I like to cover the stuffing with foil and warm it in a 350°F oven until heated through — usually about 20-25 minutes. Adding a splash of stock or butter before reheating helps restore moisture beautifully.

Frequently Asked Questions:

Can I use dried herbs instead of fresh in this herb stuffing recipe?

While fresh herbs bring the best flavor, you can substitute dried herbs if needed. Use about one-third the amount of dried herbs (since they’re more concentrated) and add them earlier during cooking to help release their flavors.

What’s the best bread to use for herb stuffing?

I love combining breads like sourdough and Italian, but really any sturdy bread that’s slightly stale or toasted works. Avoid soft sandwich bread as it can get too mushy when mixed with stock and butter.

Can I make this herb stuffing recipe ahead of time?

Absolutely! You can prepare the stuffing mixture a day ahead, refrigerate it covered, then bake when ready. Just allow it to sit at room temperature for about an hour before baking for even cooking.

Is this herb stuffing recipe suitable for stuffing a turkey?

Yes, you can stuff your bird with this mixture safely as long as you ensure the stuffing reaches an internal temperature of 160°F. Alternatively, baking it separately gives more control over texture.

Final Thoughts

This buttery, fragrant Herb Stuffing Recipe has been a staple in my home for years, and every time I make it, I’m reminded of family dinners filled with laughter and good food. I hope it brings as much comfort and joy to your table as it has to mine. Give it a try — you won’t regret filling your kitchen with those amazing herbal aromas!