I think you will agree, making Herb Stuffing from scratch tastes better than Stove Top. No box can compete with the vibrant flavor of fresh herbs bursting in every bite!
The most wonderful thing about stuffing
Is stuffing’s a wonderful thing.
The top is crusty and golden
And the bottom will make you sing!
It’s fluffy, roughly rather puffy,
Fun, Fun, Fun, Fun
But the most wonderful thing about stuffing
Is that Stove Top’s not the only one!
Ok pardon my lame poem. But let’s be honest, you’ll be singing it later. You’re welcome.
For years, Stove Top stuffing has been my guilty pleasure. I pretty much require it at every holiday gathering. Yeah, I know it pretty much has the texture of wet paper mache, but there is just something I just love about herb stuffing!
Herb Stuffing from Scratch
Stuffing is one side dish I rarely liked people’s made from scratch version better. I’ve never cared much for many of the additions people put in it. As far as my tongue is concerned, a good stuffing should be bursting with herb flavor, seasonings and perhaps some salty Parmesan. So finally a few years ago I set out to see if I could create my own version of Stove Top stuffing and created this herb stuffing made from scratch.
Well, I am happy to report, I succeeded. It is better than Stove Top. Why is my homemade stuffing better? It is baked, so it holds its shape better, it utilizes fresh herbs for a more exciting burst of flavor, and it is coated with a crust of Parmesan! What's that you say? You don't see any Parmesan cheese in my photos? Well, to be honest, I forgot. Oooooops!!!
This Herb Stuffing from Scratch recipe is the perfect complement to your holiday meal. It also reheats nicely in the microwave if for some reason you have leftovers.
Herb Stuffing Ingredients
My stuffing is made with unseasoned stuffing croutons. Make sure you get the unseasoned ones or your stuffing will be rather salty once you add in additional seasonings. The croutons are softened with chicken or turkey broth, but homemade stock can be used as well.
The primary flavor of the herb stuffing comes from fresh vegetables and herbs. I do not recommend using dried herbs or your stuffing will have a noticeably more stale flavor.
Finally, I recommend shredded Parmesan cheese over grated. The longer strands of shredded Parmesan add better texture to the crust of your stuffing once baked. However, grated Parm can be used in a pinch.
What to Serve with Stuffing
Stuffing is traditionally served as part of holiday meals featuring entrees such as a Thanksgiving Turkey or Standing Rib Roast. Other common side dishes include fluffy mashed potatoes, green bean casserole, and brown sugar glazed carrots.
Herb Stuffing from Scratch
- 12 oz stuffing croutons unseasoned
- 2 cups chicken/turkey broth heated
- 1 stick butter divided
- 1 large onion chopped
- 2 cloves garlic minced
- 2 celery stalks chopped
- ½ cup parsley chopped
- 1 ½ tablespoon fresh thyme chopped
- 1 ½ tablespoon fresh sage chopped
- 1 ½ tablespoon fresh rosemary chopped
- ½ teaspoon fresh ground pepper
- ½ cup shredded parmesan cheese
- Salt as to taste
- Preheat oven to 350 degrees.
- Melt 2 tablespoon of butter in a skillet, and sauté onions and celery until soft, about 5 minutes
- Add garlic, remaining butter, herbs and ground pepper and cook for two more minutes.
- Add croutons to a large bowl and pour stock over, then add butter mixture, and combine thoroughly.
- Taste for salt and add as needed.
- Transfer to 3-quart, or larger, 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 Herb Stuffing recipe was originally published on FoxValleyFoodie.com December 5, 21015.
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This sounds delicious and so easy, Will definiatly use this for my turkey dinner next week. Thanks for all your great recipes!!
PS... My husband really really loved your 2nd best chili!! It was so good and will be my rotation chili always!!
This is very similar to my recipe with a few minor changes. I don't use nearly as much butter in the body of the recipe and I omit the thyme. I divide the recipe in two parts, with one I sauté giblets and chopped mushrooms with the veggies, the other, just mushrooms(This keeps the vegetarians in our family happy). When I bake it I do so in a buttered or greased baking dish.
For an interesting twist, I occasionally like to add finely cubed, and lemon water soaked, apple.