Garlic and Herb Stuffing

This Easy Garlic and Herb Stuffing is a delicious holiday side dish that uses fresh ingredients for maximum flavor!

A FRESH AND HOMEMADE SIDE DISH

If you are looking for a go-to side dish for the upcoming holidays, look no further than this Garlic and Herb Stuffing recipe. Don’t get intimated by the number of ingredients. They are all basic ingredients to find and all that is required is a little chopping then all you got to do is throw it all together in a pan. I love making homemade stuffing, but I’ll be honest, the only time I usually make it homemade is for the holidays. Then I eat and enjoy it and wonder why I don’t do it more often! If you prefer a bread stuffing without meat, then this is the recipe for you. If you are looking for a delicious homemade stuffing recipe, then you have to try my Easy Garlic and Herb Stuffing.

Easy Garlic and Herb Stuffing on white plate.

FREQUENTLY ASKED QUESTIONS:

What is the difference between stuffing and dressing?

One is generally cooked inside a turkey and one is cooked in a separate dish. Stuffing was traditionally cooked inside the turkey as it cooked. We have since learned that this is not the best way to prepare stuffing as it can potentially cause salmonella poisoning. And some among us are much more susceptible to getting very ill due to salmonella cross contamination so better to be safe. Dressing is traditionally made with cornbread instead of bread. It’s a term you hear more in the American southeast.

What is stuffing usually made of?

Stuffing is generally made with dried bread cubes, poultry seasonings, celery, onion, eggs and broth. That is the base. Other ingredients can be added to taste.

Do you always put eggs in stuffing?

Yes. Most recipes will call for eggs. Eggs act as a binder for the stuffing. In general, homemade stuffing has a “loose” texture which is normal. The eggs just help bring together all those other ingredients to help bind it better to the bread.

What bread is best for this stuffing?

We love using French bread for this recipe. It is just the right amount and texture that we are going for. You can use an Italian loaf, other artisan breads, regular bread, buns and more. Just make sure it is the same weight as called for in the recipe.

How do I dry out the bread?

You can do this two ways. First you can tear your bread and put it on a baking sheet and let it sit out overnight. The second option is to bake in 15-minute intervals at 250 degrees F, tossing in between until completely dried out, up to 1 hour. Let cool completely. Basically we want stale bread cubes. They hold up better to the cooking process.

Can I substitute fresh herbs with dried?

Absolutely. While I love the fresh in this recipe, I do understand that they can be harder to find in some places. You can substitute 1 teaspoon dried herbs for every 1 Tablespoon fresh herbs in a recipe. Dried herbs have a more potent flavor than their fresh counterparts.

Can stuffing be made ahead?

Yes! Prepare all the way until the step where you have to take off the foil to brown the top. At this point, you can let the dish cool completely, cover with plastic wrap, and place in the refrigerator until ready to crisp the top. It may take an additional 10-15 minutes to become golden brown since it has to come up to temp.

Can stuffing be frozen?

Yes. Place any leftovers in a freezer-safe container and place in freezer where it will keep for up to 3 months. To reheat, let defrost in the refrigerator overnight and you can place in a baking dish and heat in oven at 350F for about 10-15 minutes or in the microwave until heated through.
If you don’t want to freeze leftovers, just store them in a lidded container and put in the refrigerator. It will keep for up to 3 days.

Pinterest image of Easy Garlic and Herb Stuffing Recipe on white plate with baking dish in background.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

french bread
unsalted butter
onion
celery
garlic
parsley
rosemary
thyme
sage
chicken stock
eggs
salt and pepper

Ingredients needed: french bread, unsalted butter, onion, celery, garlic, parsley, rosemary, thyme, sage, chicken stock, eggs, salt and pepper.

HOW TO MAKE GARLIC AND HERB STUFFING:

Leave the bread pieces out on a sheet tray on the counter overnight to dry completely. Or, you can dry it in the oven by preheating the oven to 250°F. Layout the bread pieces on a couple of sheet trays in a single layer. Bake in 15-minute intervals, tossing in between until completely dried out, up to 1 hour. Let cool completely.

Preheat the oven to 350°F. Grease a 9×13-inch baking dish well with cooking spray, set aside. In a large skillet over medium-low heat add 4 tablespoons of the butter and let melt. Add the onion and celery to the pan, cook until softened, stirring occasionally about 5-8 minutes. Add in the garlic and cook for 30 seconds until fragrant, take off the heat and let cool.

Butter, onion, celery and garlic in sautee pan.

In a large bowl whisk the eggs with the chicken stock until well combined.

Eggs and chicken stock whisked together in large bowl.

Add the dried bread, parsley, rosemary, thyme, sage, salt, pepper, and the sauteed veggies. Toss until everything is coated.

Stuffing ingredients added to bowl with stock.

Pour into the baking dish. Slice the remaining butter into thin slices and add the slices to the top of the dressing all over. Cover with foil. Bake for 40 minutes, take off the foil, and bake an additional 40 minutes until golden brown.