Description

This Rustic Herb Stuffing is a savory, homemade side dish featuring crusty country-style French bread cubes toasted to perfection and combined with a flavorful sauté of shallots, celery, green onions, and fresh herbs. Enhanced with garlic, Parmesan cheese, and rich butter, the stuffing is moistened with chicken broth and baked until golden and irresistibly aromatic, making it the perfect complement to any holiday feast or comforting dinner.

Ingredients

Scale

Bread and Butter

1 loaf country-style French bread with crust, cut into 1-inch cubes (roughly 8 cups)
10 tablespoons butter

Vegetables and Herbs

2 shallots, finely sliced
2 stalks celery, finely chopped
2 bunches green onions, thinly sliced
3/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
3 large garlic cloves, minced

Seasonings and Dairy

2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
3 large eggs
2 cups chicken broth (plus additional 1/2 to 3/4 cup as needed)
4 ounces coarsely grated Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Toast the bread: Preheat the oven to 375°F (190°C). Spread the bread cubes on a large rimmed baking sheet and bake until the bread cubes are dry and lightly toasted, about 15 minutes. Remove and let cool.
Sauté the aromatics and herbs: In a heavy, large skillet, melt the butter over medium heat. Add the sliced shallots and chopped celery, and sauté for 5 to 6 minutes until starting to soften. Stir in the green onions, chopped parsley, oregano, sage, thyme, minced garlic, coarse kosher salt, and freshly ground black pepper. Continue to sauté for 6 to 8 more minutes until the celery is tender and the mixture is fragrant.
Combine bread and vegetable mixture: Generously grease a large skillet or baking dish to prevent sticking. Place the toasted bread cubes into a very large bowl. Add the warm sautéed vegetable and herb mixture, tossing well to distribute evenly.
Prepare the egg and broth mixture: In a medium bowl, whisk together the eggs and 3/4 cup of the chicken broth until fully combined.
Mix stuffing ingredients: Pour the egg and broth mixture over the bread and vegetable mixture. Toss everything thoroughly to coat the bread cubes evenly. Stir in the coarsely grated Parmesan cheese. If the stuffing appears dry at this point, add additional chicken broth (about 1/2 to 3/4 cup) gradually until the mixture is moist but not soggy.
Bake the stuffing: Transfer the stuffing mixture to the prepared baking dish. Cover the dish with buttered foil to retain moisture and bake in the preheated oven at 375°F for 30 minutes.
Finish baking uncovered: After 30 minutes, remove the foil and continue baking the stuffing until the top is golden brown and crisp, about 30 more minutes. Remove from oven and let rest slightly before serving.

Notes

This stuffing recipe is perfectly flavorful without needing nuts, sausage, or mushrooms—ideal for those who prefer a classic herb-based side dish.
For a vegetarian version, substitute chicken broth with vegetable broth.
Ensure bread cubes are properly toasted to prevent sogginess in the final dish.
Feel free to adjust the herb quantities according to taste preference.
Make-ahead tip: Prepare the bread cubes and the sautéed vegetable mixture a day in advance; assemble and bake before serving.

Nutrition

Serving Size: 1 serving
Calories: 368 kcal
Sugar: 4 g
Sodium: 1498 mg
Fat: 21 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 1 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 13 g
Cholesterol: 113 mg