This tried-and-true old fashioned stuffing with herbs has stood the test of time and is still a family tradition at many holiday gatherings.
Making stuffing from scratch will always taste better than Stove Top box stuffing. No box can compete with the vastly better texture of freshly baked stuffing or the vibrant flavor of fresh herbs bursting in every bite! The best stuffing will always use fresh ingredients.
What is it?
This classic stuffing recipe with herbs is set apart by only using fresh herbs and vegetables, which gives it an incredible pop of flavor that dried herbs will never replicate. Chicken broth and butter infuse the bread mixture with a wonderfully savory flavor, while parmesan cheese adds a subtle salty crunch to the top of this wonderful baked stuffing.
This straightforward old fashioned stuffing recipe will be a hit on any Thanksgiving menu so you may want to consider making a double batch. It is also perfect to use as a traditional turkey stuffing inside the bird as it roasts.
Ingredients & Substitutions
- Unseasoned stuffing croutons - You can substitute stale bread torn into small pieces or any other dry bread cubes. Using dry white sandwich bread or sourdough bread is recommended. The best way to make your own dried bread cubes is to let fresh bread sit out overnight, then chop it into smaller pieces.
- Chicken stock or broth - Turkey stock from the roast turkey is an incredible substitution when available.
- Butter - You can substitute olive oil, but I strongly recommend butter.
- Yellow onion - A sweet onion is also great.
- Fresh garlic cloves
- Fresh flat leaf parsley
- Fresh thyme
- Fresh sage
- Fresh rosemary
- Fresh ground black pepper
- Shredded parmesan cheese - Grated parmesan is also fine to use, but I think shredded cheese gives this dish the best texture.
How to make it
Begin making this old fashioned bread stuffing by first preheating your oven to 350 degrees. While the oven preheats, melt 2 tablespoons of butter in a large saute pan set over medium heat, then add the chopped onion and celery. Saute onions and celery until tender.
Add the rest of the butter to the pan, along with the garlic, fresh herbs, and black pepper. Let the mixture cook for two minutes or until the garlic is fragrant.
Place the dry bread cubes in a large bowl and add the chicken broth along with the butter mixture. Gently stir the stuffing with a rubber spatula to evenly coat all of the bread with the melted butter.
Place this simple stuffing in a casserole dish, top with parmesan cheese, and bake for 25 minutes. Bake uncovered for a crisp texture and golden brown crust, or covered in aluminum foil for a softer texture.
Storing and Reheating Leftover Stuffing
Any leftover bread stuffing should be stored in an airtight container or covered in plastic wrap and placed in the refrigerator for up to one week. You can reheat leftovers in the microwave until warmed though, or place them in a baking dish covered with aluminum foil then bring them back up to temperature in a 350-degree oven.
Old fashioned stuffing with herbs
- Large skillet
- Baking dish
- 12 ounces stuffing croutons unseasoned
- 2 cups chicken broth heated
- 1 stick butter divided
- 1 large yellow onion chopped
- 2 cloves garlic minced
- 2 ribs celery chopped
- ½ cup fresh parsley chopped
- 1 ½ tablespoons fresh thyme chopped
- 1 ½ tablespoons fresh sage chopped
- 1 ½ tablespoons fresh rosemary chopped
- ½ teaspoon fresh ground black pepper
- ½ cup shredded parmesan cheese
- Salt as to taste
- Preheat oven to 350 degrees.
- Melt 2 tablespoons of butter in a large skillet over medium heat, and sauté onions and celery until soft, about 5 minutes.
- Add garlic, remaining butter, herbs, and black pepper, then cook for two more minutes.
- Add croutons to a large bowl and pour chicken broth over, then add butter mixture, and combine thoroughly.
- Taste for salt and add as needed.
- Transfer to 3-quart, or larger, prepared baking dish and top with parmesan cheese and place in oven for 25 minutes. Cover the dish with aluminum foil for softer stuffing or leave uncovered for a crispy crust.
This recipe was originally published on FoxValleyFoodie.com on December 5, 2015.
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