Let me tell you something.... this is the honest to god best stuffing recipe in the entire world. Rustic Herb Stuffing for everyone (and a side of Mascarpone mashed potatoes!
Table of Contents
Why I Love This Recipe
I kid you not. I could and would eat this Rustic Herb Stuffing every single day for an entire month if given the chance. The flavors will rock your world.
Years ago, when I first made this stuffing, I made it not once, not twice, but three times before actual Thanksgiving. And each and every time I made it since, it has been 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. And, if you've already made this and want a change, try the kale and mushroom bread pudding!!
Ingredients & Substitutions
- Country-style French bread with crust cut into 1-inch cubes
- Butter
- Shallots finely sliced
- Celery finely chopped
- Green Onions thinly sliced
- Italian Parsley chopped
- Fresh Oregano chopped
- Fresh Sage chopped
- Fresh Thyme chopped
- Garlic Cloves minced
- Coarse Kosher Salt
- Black Pepper freshly ground
- Eggs
- Chicken Broth
- Parmesan Cheese coarsely grated
*For a full list of ingredients and instructions please see recipe card below.
How to Make Rustic Herb Stuffing
Step 1: Preheat oven to 375°F. Spread bread on baking sheet. Bake until bread is dry, about 15 minutes. Cool.
Step 2: Melt 10 tablespoons butter in heavy large skillet over medium heat. Add shallot and celery and saute for 5-6 minutes.
Step 3: Whisk eggs and ¾ cup broth in medium bowl.
Step 4: Add green onions, all the herbs, garlic, salt and pepper and sauté until celery is tender, 6 to 8 minutes more.
Step 5: Generously grease a large skillet or baking dish. Place bread cubes in very large bowl. Add warm vegetable mixture; toss to combine.
Step 6: Add egg mixture to stuffing and toss to coat. Mix in Parmesan.
Step 7: Add more broth (about ½ to ¾ cup) to stuffing if dry. Transfer to skillet or baking dish.
Step 8: Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.
How to Store Rustic Herb Stuffing
You can store this stuffing in the fridge once its cool. Transfer to a baker, or cover the baking dish tightly with foil. When its time to eat, pop it back in the oven or microwave until its warmed throughout.
How to Freeze Rustic Herb Stuffing
You sure can freeze this stuffing! Once you're done baking it, let it cool, and then transfer it into smaller glass containers and freeze. When it's time to eat it, just warm it up in a toaster oven, in the oven or in the microwave until it's warmed throughout.
Tips & Tricks
Make sure to toast the bread - it will give you the best final texture!
FAQs
Should I use fresh herbs?
Herbs are big part of this dish, and even though I'm open to substitutions and being flexible usually, the fresh herbs will really enhance the flavor in this dish.
How do the eggs help?
The eggs really help bind everything together! I prefer it, since it doesn't fall apart when you serve and it fills richer and custardy!
Can I prep this ahead of time?
Absolutely! I do all the time. I'll prep the bread and the herb mixture a day or so ahead of time so all I have to do on the day of the feast is mix everything together and bake. Easy.
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
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If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Rustic Herb Stuffing
Ingredients
- 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
- ¾ 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
Instructions
- 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 ¾ cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.
- Add more broth (about ½ to ¾ cup) to stuffing if dry. Transfer to a baking dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.
I make this with Trader Joes gluten free bread and it’s *chef’s kiss*. Gluten-eating guests had no clue.
Could this stuffing be made with GF bread and plant butter or margarine? (DF)
sure can
Would love to make this stuffing for a Friendsgiving! Can I substitute vegetable broth for the chicken broth to make this halal friendly?
absolutely yes
Stuffing if my most favorite thing about Thanksgiving!!!!
Can you add carrots to this too or will it mess it up?
SURE!
Hello,
I left a comment yesterday and it was removed.
Your recipe tips says to "Make sure to toast the bread - it will give you the best final texture! but the recipe states to "Bake until bread is dry". I looked online and there is a difference between toasting and drying, so which way is it.
Thanks
hey Pam - it wasn't removed! Just found both of your comments in the spam filter so approving this one! Toasting the bread until it's dry is the same as baking until dry! You basically are just looking to remove moisture from the bread before making it into the stuffing! xx
Gaby,
Thank you for your quick response! I re-read my post and I am so sorry for the way it sounded! I don't do much with posting any comments and this is why...communicating through writing can be difficult.
Thank you,
Pam
What size baking dish do you recommend?
roughly 9x13
Would this recipe work for the Stuffing Muffins recipe?
yes
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.
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 😉
2 ribs!
Hi Gaby,
I’d like to make this ahead. Can we put all together a day or two ahead and bake day of?
Yes - reference the prep schedule post linked within this page so how to prep ahead
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!
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!
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!
here's how I prep everything https://whatsgabycooking.com/thanksgiving-menu-2/
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.