Rustic Herb Stuffing

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I may be obsessed with a lot of things. Guacamole, risotto, different pasta dishes etc. But let me tell you something…. this is the honest to god best stuffing recipe in the entire world. Rustic Herb Skillet Stuffing for everyone!

Rustin Herb Stuffing from (@whatsgabycookin)

I kid you not. I could and would eat this every single day for an entire month if given the chance. The flavors will rock your world.

Last year was my first year with this stuffing. I made it not once, not twice, but three times before actual Thanksgiving. And each and every time I made it, it was devoured. All of the herbs and seasonings work perfectly together to create an out of this world stuffing. The toasted bread cubes and nice and golden brown and then soaked with the buttery herb mixture and then baked until perfection.  I’ve made a few tweaks this year and it brings a smile to my face every time I take a bite! I wish Thanksgiving was once a month so I had an excuse to make stuffing more frequently. In fact, I don’t know why I don’t make stuffing more frequently, especially this once, because it’s life changing. Cross my heart. Make it. You’ll thank me later.

PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!
And if you need more Thanksgiving Ideas check out this roundup of 80+ Thanksgiving Recipes and Ideas
Rustin Herb Stuffing from (@whatsgabycookin)

Rustic Herb Stuffing

5 from 8 votes
If you're looking for the best stuffing ever (no nuts, no sausage, no shrooms) THIS IS IT!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Side Dish
Cuisine American
Servings 8 people


  • 1 loaf country-style French bread with crust cut into 1-inch cubes (roughly 8 cups)
  • 10 tablespoons butter
  • 2 shallots, finely sliced
  • 2 stalks celery, finely chopped
  • 2 bunches green onions, thinly sliced
  • 3/4 cup chopped fresh Italian parsley
  • 2 tablespoon chopped fresh oregano
  • 2 tablespoon chopped fresh sage
  • 2 tablespoon chopped fresh thyme
  • 3 large garlic cloves, minced
  • 2 teaspoon coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 large eggs
  • 2 cups chicken broth
  • 4 ounces coarsely grated Parmesan cheese


  • Preheat oven to 375°F. Spread bread on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Cool.
  • Melt 10 tablespoons butter in heavy large skillet over medium heat. Add shallot and celery and saute for 5-6 minutes. Add green onions, all the herbs, garlic, salt and pepper and sauté until celery is tender, 6 to 8 minutes more.
  • Preheat oven to 375°F. Generously grease a large skillet or baking dish. Place bread cubes in very large bowl. Add warm vegetable mixture; toss to combine.
  • Whisk eggs and 3/4 cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.
  • Add more broth (about 1/2 to 3/4 cup) to stuffing if dry. Transfer to skillet or baking dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.


Make sure to toast the bread – it will give you the best final texture!

Nutrition Information

Calories: 368kcal | Carbohydrates: 32g | Protein: 13g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1498mg | Potassium: 257mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1335IU | Vitamin C: 13mg | Calcium: 226mg | Iron: 4mg


  1. What a roundup! I’m looking forward to checking out all of those links. This stuffing sounds wonderful. It’s by far my favorite part of the Thanksgiving meal. This sounds so hearty and delicious!

  2. We never have stuffing on Thanksgiving (ours is usually only a 5-person party and we STILL have too many leftovers), but I think this recipe indicates a time to change that! Maybe stuffing every week from here on out! wonderful ingredients–it sounds SOO good!

  3. Sounds delish! I bet this stuffing is tasty!!! I just made a Tres Leches Pumpkin Flan and it made me really eager for Thanksgiving and now seeing this great roundup of Thanksgiving dishes from other food bloggers is so exciting.

  4. This sounds sooooo delicious! Love the different mushrooms used, beautiful! It was fun cooking with you at the Communal Table with Food Network! Take care, Terra

  5. Hi Gaby, I love this recipe, pinned it straight away! I make my traditional cornbread sage dressing in a skillet sometimes when making a smaller batch and I love that method. Can’t wait to try this, mushrooms are my favorite ingredient!

  6. Hi Gaby – I want to make this for Thursday – 7 adults and 2 kids (kids probably won’t eat it) – and would like to get the ingredients for this tonight, but need to know approx how many servings you can get from the recipe as you’ve written it above. Could you please email me with the answer? Thanks!!

  7. This looks and sounds seriously delicious, Gaby!

    Glad we were at Food Network’s Communal Table together!

    Best regards, Scott
    (Facebook: Jones Is Hungry; Twitter: @JonesIsHungry)

  8. Could this be something I make early in the day ahead of time, or is it something that needs to be fresh from the oven?

    Thanks 🙂

    1. it’s best fresh from the oven! But you could make it early in the AM – and then re-heat it right before serving if you’re trying to save oven room!

  9. What a great recipe. I give it 5 stars. I intended to use the test kitchen recipe but that site insisted I log in, and I was not in the mood. I found this recipe and it is off the charts delicious. I have this sneaking suspicion that if the Test Kitchen could get their hands on it they would love it. as I do…. well done

  10. 5 stars
    HOLY COW – this is the best stuffing I’ve ever made or eaten! Everyone had second helpings and said it was their favorite thanksgiving side dish this year! Can’t wait to make this every year!

  11. 5 stars
    Made this for yesterday’s Thanksgiving dinner and it was AMAZING! The cheese that got to the bottom was perfectly crisp and the herbs were out of this world delicious!

  12. I have been making this recipe for a few years. It is my favorite stuffing recipe and always gets rave reviews. I shopped for it off of memory this year and was surprised to find once I got home that it no longer included mushrooms. In my opinion, they are the best part. I added them anyway and it was delicious as usual but when did they get removed and why? It kind of had me questioning my sanity. We’re they ever there to begin with? Did I only dream it?

    1. 5 stars
      This recipe has everything I crave in stuffing, crispy and chewy on the outside soft and flavourful yummy ness in the inside, the fresh herbs knock it out of the park!

  13. I am in charge of bringing stuffing converted into an appetizer. I LOVE this stuffing and was wondering if you or any of the readers have cooked this into muffin tins and what cooking times be (maybe cut in half). Any feedback you have would be amazing. Again — love this delicious recipe.

  14. Hi Gaby,

    Im setting my 21 thanksgiving schedule. May I bake the stuffing the day before and warm up with the turkey? I have 1 oven and my turkey will be slow cooking for ~10 hrs that day leading to dinner time. Would love to just throw it in with the turkey for however long to warm it up!

  15. 5 stars
    The best stuffing I’ve ever made. I’ve never been a huge stuffing person and this one converted me. Such a hit at our family Thanksgiving with its delicious flavors. Thanks Gaby!

  16. 5 stars
    This is literally the best stuffing I’ve ever had, so incredibly savory and delicious. Thank you for this recipe! Everyone at Thanksgiving loved it!

  17. When you say 2 celery stalks, do you mean 2 ribs or two bunches of celery? The internet is divided on the term! I assumed ribs 😉

  18. 5 stars
    So so good! Everyone in my family agreed that this stuffing will be on the menu every Thanksgiving from now on. The herbs and Parmesan make for a very flavorful stuffing. I used salted butter and salted chicken stock, so I used less kosher salt. The Parmesan is salty too so it was just perfect.

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