Herbed Stuffing

Easy herbed stuffing, perfect for Thanksgiving gatherings or dinner regularly. Made with toasted sourdough bread and filled with vegetables and flavor.

One of my favorite things to eat during Thanksgiving is stuffing. I love warm, soft inside but crunchy on top stuffing, especially next to a generous dollop of mashed potatoes and gravy.

This stuffing recipe is simple to put together and fills your kitchen with the fragrance of fresh herbs. There are quite a few different vegetables in the stuffing, giving it layers of texture when you bite in.

The best part is you can eat this even when it’s not Thanksgiving. After making this stuffing, I had enough left for an entire week. It’s a great way to give bread some extra flavor and to cook ahead when you anticipate a busy week.

Nutritionally, this stuffing does not have cholesterol and is high in Vitamin B6, Vitamin A, and thiamine. It also has quite a bit of sodium (in the broth and seasoning) so beware of that if you are on a low-salt diet. To reduce the salt, you can try using a low sodium broth.

I’ll be making this again on Thanksgiving day, and look forward to filling the kitchen with the smell of herbs and sourdough bread. This + mashed potatoes + pie = Thanksgiving dinner bliss. What do you like to cook for Thanksgiving?

Herbed Stuffing

Savoring Spoon

Herbed stuffing bursting in flavor, ready for your Thanksgiving dinner. Want to eat this outside of Thanksgiving? It makes a great make-ahead dish that lasts for days.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Side Dish

Cuisine American

Servings 12

Ingredients

  

• 1/2 cup vegan margarine or butter
• 4 large celery stalks whites cut off and chopped
• 1 yellow onion chopped
• 2 carrots chopped
• 4 oz mushrooms chopped
• 9 cups sourdough bread cubes toasted (about 1 cut loaf)
• 2-4 cups broth Chicken, Vegetable both ok *

Seasoning

• 1/2 teaspoon thyme
• 1/2 teaspoon sage
• 1/2 teaspoon rosemary
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon tumeric

Instructions

 

• Cut bread into cubes and toast in oven at 325F for 20 minutes, stirring frequently. Goal is the crisp and dry out the bread. Alternative is to leave bread open to air for 1-2 days to dry.
• Melt butter in a pan on medium heat. Once melted, cook chopped vegetables in butter about 8 minutes, till vegetables are fully cooked. Stir in seasonings.
• Add mixture in pan to the toasted bread cubes, and toss in a large bowl. Coat all cubes.
• Add broth (*2 cups for medium softness stuffing, 4 cups for very soft, no broth for very crispy)
• Bake at 325F in a greased 9x13 casserole dish for 45 minutes, with foil covering for the first 25 minutes to prevent excess browning.

Want some Thanksgiving meal ideas? Pair the stuffing with this!

Garlic Mashed Potatoes

Cranberry Pear Pie

Pecan Pie