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.
The prep was intensive for me, but it turned out great! My family absolutely loved it. I made it the day before and just reheated it before serving.
Making this recipe with the slight modification of adding mushrooms. I can’t estimate what a large baking dish size is!
Can this be made in a crockpot?
Can you add ground sausage and carrots to this ?
sure
Hi Gaby! Is the French bread basically just a standard baguette?
yes!
Could this be put together the day before and then baked or what would be the best way to bring it to a house ready to bake?
in the FAQs of this blog post, it will tell you how to best prep ahead
Made this for Friendsgiving this weekend. Not gonna lie, it was the star of the show! Recipe is perfect as is!
I made this stuffing today and it is so darn good!!!
I found this stuffing a few years ago and it is truly incredible! I am making it for friendsgiving this week and also for family Thanksgiving the next week. Have you ever prepped it a week ahead and frozen it before/after baking or will that mess with the texture? Thanks!