Herb and Vegetable Stuffing Recipe
Tina BevkThis Herb and Vegetable Stuffing is my favorite side dish for Thanksgiving! It’s a tried-and-true recipe that never disappoints, with perfectly seasoned vegetables, fresh herbs, and a golden, crispy top.
And if you have any leftover sourdough bread, it’s the perfect way to use it up! I often use my speedy sourdough loaf—sometimes my family doesn’t finish it all, and it’s just right for stuffing.
Printable Recipe
Herb and Vegetable Stuffing
A hearty and flavorful stuffing, perfect for Thanksgiving or any special occasion. This recipe combines toasted bread cubes with a medley of sautéed vegetables, fresh herbs, and Parmesan cheese, all bathed in a rich vegetable broth. It's a classic comfort food that's easy to make and always a crowd-pleaser.
Ingredients
- 1 loaf of crusty bread, cut into 1-inch cubes (about 10 cups)
- 1/2 cup unsalted butter
- 2 large onions, finely chopped
- 3 celery stalks, finely chopped
- 2 carrots, finely chopped
- 3 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh rosemary, chopped
- 1 cup mushrooms, chopped
- 3 cups vegetable broth
- 2 large eggs, beaten
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Spread bread cubes on a baking sheet and toast until golden brown, about 15 minutes. Let cool.
- Melt butter in a large skillet over medium heat. Add onions, celery, and carrots; cook until softened, about 10 minutes. Stir in garlic and mushrooms; cook 5 more minutes.
- In a large bowl, combine toasted bread cubes, sautéed vegetables, parsley, and rosemary. Pour vegetable broth over the mixture, stirring until the bread is moistened. Stir in beaten eggs and Parmesan cheese. Season with salt and pepper.
- Transfer the stuffing to a greased 9x13-inch baking dish. Cover with foil and bake in preheated oven for 30 minutes. Remove foil and bake for an additional 15-20 minutes, or until golden brown and crispy.
- Let rest for 10 minutes before serving.
Nutrition Information:
Yield: 14Amount Per Serving: Calories: 220Total Fat: 10gSaturated Fat: 5gCholesterol: 50mgSodium: 450mgCarbohydrates: 24gFiber: 3gSugar: 4gProtein: 8g
Ingredients
- Crusty bread, cubed: Sourdough works beautifully here, adding a bit of tang and texture to the stuffing.
- Unsalted butter: Gives the stuffing a rich, buttery flavor that makes it so satisfying.
- Onions, celery, and carrots: Classic aromatics that bring depth and sweetness.
- Garlic: Adds a subtle savory note that complements the fresh herbs.
- Fresh parsley and rosemary: Bring bright, earthy flavors to balance the richness.
- Mushrooms: Add a bit of umami and extra heartiness.
- Vegetable broth: Moistens the bread without making it soggy, binding the flavors together.
- Eggs: Help bind the stuffing, giving it structure.
- Parmesan cheese: Adds a touch of saltiness and a golden finish to the top.
- Salt and black pepper: Essential seasonings to bring out all the flavors.
See recipe card for quantities.
How to Make Herb and Vegetable Stuffing
Preheat oven to 350°F (175°C). Spread bread cubes on a baking sheet and toast until golden brown, about 15 minutes. Let cool.
Melt butter in a large skillet over medium heat. Add onions, celery, and carrots; cook until softened, about 10 minutes. Stir in garlic and mushrooms; cook 5 more minutes.
In a large bowl, combine toasted bread cubes, sautéed vegetables, parsley, and rosemary. Pour vegetable broth over the mixture, stirring until the bread is moistened. Stir in beaten eggs and Parmesan cheese. Season with salt and pepper.
Transfer the stuffing to a greased 9×13-inch baking dish. Cover with foil and bake in preheated oven for 30 minutes. Remove foil and bake for an additional 15-20 minutes, or until golden brown and crispy.
Let rest for 10 minutes before serving.
Hint: if you’re using sourdough, let it sit out for a day or two to become slightly stale. This helps it soak up the broth without becoming mushy, keeping the texture just right!
Substitutions & Variations
- Add nuts: Toasted pecans or walnuts can add crunch and extra flavor.
- Make it sourdough: Use your sourdough if you have it! It’s my favorite way to do this stuffing with sourdough.
- Try different herbs: Swap rosemary for thyme or sage, or add them all for an extra-herby flavor.
💭Crucial Success Tips
Letting the stuffing rest for 10 minutes after baking keeps it from falling apart when served. This also allows all the flavors to blend beautifully, making it taste even better!
FAQ
Yes! You can assemble the stuffing a day in advance. Just cover and refrigerate, then bake when you’re ready to serve.
Any crusty bread works, but sourdough adds a nice tang. Baguette or ciabatta are also great options.
Absolutely! Cooked crumbled sausage adds a savory kick and pairs well with the herbs and veggies.
More From My Kitchen
How To Store Herb and Vegetable Stuffing Recipe
Store leftover stuffing in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results, or enjoy it cold (it’s delicious either way!).
Author: Tina Bevk
Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
