Name: Herb-Infused Savory Stuffing Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 10 cups dried bread cubes (425 g), plain/unseasoned; 10 tablespoons unsalted butter (140 g), plus additional for greasing pan; 2 cups small-chopped yellow onion (260 g), about 2 medium-sized onions; 2 cups small-chopped celery (240 g), about 5-6 celery ribs; 2 teaspoons minced garlic; ¼ cup finely chopped fresh parsley; 2 teaspoons dried thyme leaves or 2 tablespoons fresh thyme leaves; 2 teaspoons dried rubbed sage or 2 tablespoons chopped fresh sage; 1 teaspoon crushed rosemary or 1 tablespoon chopped fresh rosemary; ⅛ teaspoon ground nutmeg; ¾ teaspoon table salt; ½ teaspoon ground black pepper; 2-3 cups chicken broth (473-710 ml), divided (vegetable broth can be substituted for vegetarian); 2 large eggs

Nothing beats the comforting aroma and flavors of a classic, cozy side dish. This Herb-Infused Savory Stuffing Recipe is my go-to when I want a hearty, flavorful addition to holiday dinners or any day that calls for a little extra comfort food magic.

A white rectangular casserole dish filled with a mixed stuffing made of light brown toasted bread cubes, small pieces of light green celery, and bits of white onion. The stuffing is sprinkled with green herbs and looks fluffy and slightly crispy on top. A woman's hand is holding a vintage metal scoop with a carved brown wooden handle, digging into the stuffing, with the white marbled surface in the background and some fresh green herbs nearby. 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-Infused Savory Stuffing Recipe
Top Tip
How to Serve Herb-Infused Savory Stuffing Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Herb-Infused Savory Stuffing Recipe

Why You'll Love This Recipe

Every time I make this stuffing, the combination of fresh herbs and sautéed veggies fills my kitchen with a warm, inviting scent that’s just irresistible. Plus, it’s incredibly easy to pull together, even on a busy day.

Rich Flavor: The perfect blend of thyme, sage, and rosemary gives every bite a deliciously fragrant touch.
Fluffy and Crispy: The bread cubes soak up just the right amount of broth, creating a texture that’s soft inside with a slightly golden crust on top.
Made Ahead Friendly: Prep it up to two days in advance to save time without sacrificing taste.
Customizable: Easily swap chicken broth for vegetable broth for a vegetarian-friendly option.

Ingredients & Why They Work

For this recipe, I recommend using simple, fresh ingredients you can find easily at any grocery store. To get the best texture and flavor, choosing quality bread and fresh herbs really makes a noticeable difference.

Flat lay of a pile of golden dried bread cubes, a small mound of unsalted butter blocks, a heap of small-chopped yellow onions, a cluster of small-chopped celery ribs, a tiny white bowl of minced garlic, a small white bowl filled with finely chopped fresh parsley, a small white bowl with fresh thyme leaves, a small white bowl of chopped fresh sage, a small white bowl holding chopped fresh rosemary, a small white bowl with ground nutmeg, a small white bowl with table salt, a small white bowl with ground black pepper, two clean whole brown eggs, and a small white bowl filled with clear chicken broth placed symmetrically on a simple white ceramic surface, placed 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

Dried bread cubes: These soak up flavors beautifully; I usually bake my own sourdough to get that perfect chewy-yet-crispy texture.
Unsalted butter: Helps sauté the vegetables and adds a rich, indulgent base without overpowering the herbs.
Yellow onion: Offers sweetness and depth once softened, balancing the savory notes.
Celery: Adds a subtle crunch and a fresh, peppery tone.
Minced garlic: For that irresistible aromatic punch.
Fresh parsley: Brings a bright, herbal freshness that lightens the dish.
Dried or fresh thyme, sage, and rosemary: These herbs are the stars here, providing warmth and complexity typical of comfort stuffing.
Ground nutmeg: Just a tiny hint adds extra depth and a subtle warmth.
Salt and black pepper: Essential for seasoning and enhancing every flavor.
Chicken broth: Moistens the bread and vegetable mix, tying everything together; vegetable broth works just as well if you prefer.
Large eggs: Bind the mixture so it holds together perfectly after baking.

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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

One of the best things about this Herb-Infused Savory Stuffing Recipe is how easy it is to personalize. Whether you want to add your favorite nuts, swap in vegetarian broth, or bring in seasonal veggies, there’s plenty of room to make this classic your own delicious creation.

Vegetarian Version: I often substitute the chicken broth with vegetable broth to suit vegetarian friends, and it turns out just as flavorful and comforting.
Adding Sausage: For a heartier stuffing, cooked breakfast sausage stirred in with the sautéed onions and celery adds rich, savory depth that’s always a hit at gatherings.
Seasonal Twists: Toss in toasted pecans or dried cranberries for a festive touch during the holidays – the sweet and nutty notes play beautifully with the herbs.
Fresh vs. Dried Herbs: Whenever possible, I prefer fresh thyme, sage, and rosemary for brighter flavor, but dried herbs work wonderfully when fresh aren’t available.

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

A clear glass bowl filled with a mixture of small, toasted bread cubes that are light brown and cream in color, mixed with bits of chopped green celery and white onion pieces, along with flecks of green herbs evenly spread through the mixture; a purple spoon is placed inside the bowl on the right side. The bowl sits on a wooden table, with some green herb sprigs and sage leaves on the top right near the bowl, and a white cloth with black stripes is underneath the bowl on the bottom left. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep the Baking Dish

Start by preheating your oven to 350°F (175°C). Lightly grease a deep 11×7” or 13×9” baking dish with a little unsalted butter to prevent sticking and add a bit of buttery flavor to the crust. Having this ready early means you’ll be all set to bake as soon as the stuffing mixture is combined.

Step 2: Set Out the Dried Bread Cubes

Place your 10 cups (425 g) of dried bread cubes into a large mixing bowl. If you haven’t dried your bread yet, bake fresh ½-inch cubes on 300°F (150°C) for about 25 minutes until crisp and dry through. These cubes soak up the broth perfectly without turning mushy.

Step 3: Sauté the Vegetables

Melt the 10 tablespoons (140 g) of unsalted butter in a large skillet over medium heat. Once melted, add the 2 cups (260 g) of chopped yellow onions and 2 cups (240 g) of chopped celery. Cook for around 5 minutes until softened and fragrant, stirring occasionally to avoid browning. This creates the savory base that’s packed with comforting flavor.

Step 4: Bring on the Garlic and Herbs

Stir in 2 teaspoons of minced garlic and cook for about 30 seconds until you catch that delicious aroma. Then add ¼ cup finely chopped fresh parsley, 2 teaspoons dried thyme leaves (or 2 tablespoons fresh), 2 teaspoons dried rubbed sage (or fresh), 1 teaspoon crushed rosemary, ⅛ teaspoon ground nutmeg, ¾ teaspoon salt, and ½ teaspoon black pepper. Stir frequently and let everything mingle for 1 more minute on the heat—this step really brings all those herbaceous notes to life.

Step 5: Add the First Cup of Broth

While stirring the herb and vegetable mixture, slowly pour in 1 cup of your chicken broth. This adds moisture and starts to develop that classic stuffing texture. Once combined, remove the skillet from heat and set aside—it’s now time to prepare the egg and broth binder.

Step 6: Whisk Eggs and More Broth

In a large measuring cup, whisk together another 1 cup of chicken broth with 2 large eggs until the eggs are fully broken and the mixture is smooth. This will help bind everything together and give the final stuffing a lovely, fluffy texture after baking.

Step 7: Combine Everything Gently

Pour the vegetable and herb mixture evenly over the bread cubes in your bowl. Follow that by adding the egg and broth mixture on top. Use a spatula to gently fold everything together until the bread is completely moistened but not soggy. Depending on how dry your bread cubes are, you might need to add up to another cup of broth here—usually, I use nearly all 3 cups total. This is the perfect time to adjust for your preferred consistency.

Step 8: Transfer and Bake

Pour the stuffing mixture evenly into your greased baking dish and spread it out. Place it on the center rack of your preheated oven and bake at 350°F (175°C) for about 50 minutes. Keep an eye on it toward the end—if it starts browning too dark on top, loosely cover with foil. You know it’s done when the center reaches 165°F (74°C) on an instant-read thermometer and the top is golden and slightly crispy.

Step 9: Serve and Enjoy

Once baked, remove the stuffing from the oven and let it rest a couple of minutes. Serve warm alongside your main dish and get ready for plenty of compliments on this classic, herb-infused delight!

Top Tip

Getting the perfect texture and flavor in your herb-infused savory stuffing recipe is all about balancing moisture and seasoning. Here are some tried-and-true tips that helped me nail it every time.

Proper Bread Preparation: I always bake my own bread cubes at 300°F (150°C) for about 25 minutes to make sure they’re dried through without browning too much. This gives the stuffing its signature fluffy yet lightly crisp texture.
Herb Selection: Using fresh herbs when possible really elevates the dish, but if you only have dried, just remember to use about one-third the amount of fresh herbs called for. I learned this balance after some underwhelming first tries!
Moisture Control: Gently fold in the broth and egg mixture to moisten all the bread cubes, but avoid stirring vigorously. Too much mixing can make your stuffing soggy instead of tender and airy.
Watch Your Bake: During baking, keep an eye on the stuffing’s color. If the top starts to brown too fast, tent it loosely with foil to prevent burning while the inside finishes cooking through.

How to Serve Herb-Infused Savory Stuffing Recipe

A white rectangular baking dish filled with a single layer of golden brown baked stuffing made from small, uneven bread cubes mixed with bits of celery and onion, all seasoned with herbs like thyme and flecks of black pepper. The stuffing has a mix of light golden and slightly darker toasted bread pieces, creating a textured, rough surface. Two fresh herb sprigs, one sage leaf and one thyme branch, lay on the top left corner of the dish. The dish is placed on a white marbled surface with a white and black striped cloth beneath part of it, and blurred green herbs and wooden pepper mills are seen in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To brighten up the presentation and add a fresh bite, sprinkle chopped fresh parsley or thyme over the top just before serving. For a festive touch, a few dried cranberries or roasted chestnuts add a lovely contrast in texture and flavor.

Side Dishes

This herb-infused savory stuffing pairs beautifully with classic roasted turkey or chicken. Add mashed potatoes with gravy, green bean casserole, and roasted root vegetables for a warm and comforting holiday feast—or enjoy it alongside a simple pan-seared pork chop or grilled vegetables any time you crave that cozy, herb-laden flavor profile.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover stuffing to an airtight container and refrigerate. It will stay delicious for up to 3 days. Make sure to reheat thoroughly before serving to ensure safety and retain that delightful baked texture.

Freezing

You can freeze leftovers by placing cooled stuffing in a freezer-safe container or heavy-duty freezer bag. It will keep well for up to 2 months. To thaw, move it to the fridge overnight before reheating.

Reheating

Reheat stuffing in a 350°F (175°C) oven for about 20 minutes, covered with foil to retain moisture. Remove the foil in the last 5 minutes if you want to refresh the crispy top. You can also microwave individual portions, but the oven method gives the best texture.

Frequently Asked Questions:

Can I use gluten-free bread for this stuffing?

Absolutely! Use dried gluten-free bread cubes prepared the same way. The texture might be slightly different, but it will still absorb the broth and flavors nicely.

What if I don’t have fresh herbs on hand?

No worries—this recipe works wonderfully with dried herbs. Just use about one-third the quantity of fresh herbs the recipe calls for to avoid overpowering the dish.

Can I make this stuffing vegetarian?

Yes! Simply substitute the chicken broth with vegetable broth, and you'll have a flavorful vegetarian stuffing that everyone will enjoy.

How do I know when the stuffing is fully cooked?

The stuffing is done when it reaches an internal temperature of at least 165°F (74°C). It should be golden on top and hot throughout. Use an instant-read thermometer to be sure!

Final Thoughts

Making this herb-infused savory stuffing recipe has become one of my favorite kitchen rituals—it’s comforting, aromatic, and simply a joy to share with loved ones. With just a handful of quality ingredients and a little patience, you can create a side dish that brings warmth and nostalgia to any meal. I hope you enjoy making it as much as I do!