Garlic Herb Stuffing

This Garlic Herb Stuffing is a holiday classic that never disappoints! Loaded with fresh herbs, a hint of garlic, and just the right amount of buttery richness, it bakes up golden on the outside with a soft, savory center. Pure comfort food, it’s the kind of side dish that guarantees everyone will be coming back for seconds!

Garlic Herb Stuffing Recipe

In my family, stuffing isn’t just a side dish, it’s a must-have for our holiday table. If I ever tried to skip it, I’m pretty sure there’d be a full-on family riot at the dinner table (and honestly, I wouldn’t blame them…it’s my favorite too).

That’s why this Garlic Herb Stuffing is always my go-to. It’s rich and buttery, loaded with fresh herbs and garlic, and baked to golden perfection with crispy edges and a soft, savory center. Best of all, it’s easy to make and pairs perfectly with turkey, ham, chicken, or even a perfectly grilled steak.

It’s simple, packed with flavor, and guaranteed to disappear faster than my sweet potato slices (and that’s saying a lot…they disappear fast too!). Made with just a few ingredients but tons of flavor, it’s the kind of timeless recipe that has everyone coming back for seconds.

Ingredients

• Dried loaves of bread, cut into 1-inch cubes
• Unsalted butter, divided
• Large onion, diced
• Celery ribs, diced
• Garlic cloves, minced
• Fresh thyme, minced (or 1/2 teaspoon dried)
• Fresh rosemary, minced (or 1/2 teaspoon dried)
• Fresh sage, minced (or 1/2 teaspoon dried)
• Salt and pepper, to taste
• Chicken broth (or vegetable broth)
• Fresh chopped parsley or other herbs, for garnish (optional)

The first step is to prep the bread. For the best stuffing, the bread should be dried, toasted, or stale before you add the other ingredients.

• For air drying the bread, cut it into 1-inch cubes and let dry out on the counter overnight or a few days before continuing.
• If toasting them, cut the bread into cubes, place on a baking sheet in an even layer (working in batches if needed), and bake at 275° for 20-30 minutes. Stir them about halfway through cooking, until toasted and dried. Allow the bread cubes to cool completely before transferring it to a large mixing bowl.

Making The Stuffing

Step 1. Preheat the oven to 375°. Grease a 9×13 baking dish with butter or cooking spray and set aside.

Step 2. Melt 3/4 cup (1 ½ sticks) butter in a large skillet over medium heat. Add the onions and celery and sauté for 5-8 minutes, or until tender and the onions are translucent.

Step 3. Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant. Remove from the heat and allow to cool for 5 minutes.

Step 4. Once the bread and sautéed veggies are cool, add them to a large mixing bowl.

Step 5. Add the fresh minced herbs, salt, and pepper and mix to combine.

Step 6. Gradually pour in half of the chicken broth, slowly drizzling it over the bread. Use a wooden spoon, spatula or your hands to toss the bread until the herbs and seasoning are evenly distributed.

Step 7. Gradually add more chicken broth, a little at a time, tossing the bread gently until all pieces are evenly moistened. The amount of broth needed will vary based on the type and quantity of bread. Use just enough to moisten the bread, too much will make the stuffing soggy.

Step 8. Transfer the stuffing into the prepared baking pan and spread out into an even layer. Cover with aluminum foil and bake for 30 minutes.

Step 9. After 30 minutes, remove the foil. Lightly brush the tops of the bread with the remaining melted butter. Return to the oven and bake uncovered for about 10-15 minutes, or until the top starts to get crisp and becomes golden brown.

Step 10. Garnish with fresh chopped parsley or herbs if desired.

How To Store Leftover Stuffing

Allow leftovers to cool before storing. Then store them in an airtight container in the refrigerator for 3-4 days.

You can also freeze your baked stuffing. Transfer it to a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating in the oven.

Tips and Tricks

• Type of bread: Stale bread works best for this herb stuffing recipe. I recommend using crusty bakery-style sourdough bread, Italian bread, or French baguettes. You can use whole loaves or pre-sliced. Use one type of bread or a mixture of two breads.
• Measuring: I suggest measuring the bread after it has dried, because it tends to shrink in volume. Start with around 15 cups of fresh bread, which reduces to about 13 cups once dried.
• Fresh vs. dried herbs: I prefer to use fresh herbs because they have a more vibrant flavor, but dried herbs work in a pinch. Use about 1/3 the amount of dried if substituting.
• Prep ahead: Save time by prepping the bread and celery mixture a day ahead. Then all you have to do is assemble and bake the stuffing the next day.
• Adjust the texture: Add broth gradually and toss the stuffing mixture gently to moisten without soaking the bread. The stuffing should be soft, not soggy.

Variations and Add-ins

• Add sausage: For sausage stuffing, brown crumbled sausage in a skillet and mix it into the stuffing for extra savory flavor. It pairs perfectly with the fresh herbs and buttery bread cubes.
• Make it cheesy: Stir shredded parmesan or gruyere into the stuffing before baking for a rich, melty addition. The golden brown top with a cheesy crust is hard to resist.
• Mushrooms: Sauté sliced mushrooms with the onion and celery for an earthy twist. They add depth to this already perfect stuffing recipe.
• Cranberries: Toss in a handful of dried cranberries for a pop of sweetness that balances the savory flavors in classic stuffing.
• Chopped nuts: Chopped pecans or walnuts add crunch and complement the soft, tender center of your delicious stuffing.
• Eggs: For a fluffier texture, whisk two beaten eggs into the chicken broth before pouring the mixture over the bread cubes. You may need to add 10-20 minutes baking time. Use a thermometer to gauge and cook to an internal temperature of 165 F.

FAQS

More Tasty Holiday Side Dishes

Need more delicious sides for your holiday table? You can’t go wrong with any of these favorites!

• Sweet Potato Casserole with Marshmallows
• Easy Cranberry Fluff
• Broccoli Salad with Craisins
• Maple Glazed Carrots
• Garlic Rosemary Mashed Potatoes

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Garlic Herb Stuffing

Course Side Dishes

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12

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This Garlic Herb Stuffing is a holiday classic that never disappoints! Loaded with fresh herbs, a hint of garlic, and just the right amount of buttery richness, it's perfectly golden on the outside with a soft, savory center.

Equipment

• 1 skillet
• 1 Large Mixing Bowl
• 1 baking sheet if toasting bread
• 1 9×13 baking dish

Ingredients

 

1x2x3x

• ▢ 1 1/2 dried loaves of bread cut into 1-inch cubes (should make 13 cups dried)
• ▢ 1 cup unsalted butter divided
• ▢ 1 large onion diced
• ▢ 5 ribs celery diced
• ▢ 6-8 garlic cloves minced
• ▢ 2 tablespoon fresh thyme minced (or 1/2 teaspoon dried)
• ▢ 2 tablespoon fresh rosemary minced (or 1/2 teaspoon dried)
• ▢ 2 tablespoon fresh sage minced (or 1/2 teaspoon dried)
• ▢ Salt and pepper to taste
• ▢ 3 cups chicken broth or vegetable broth, more as needed
• ▢ Fresh chopped parsley or herbs for garnish (optional)

Instructions

• The first step is to prep the bread. For the best stuffing, the bread should be dried, toasted, or stale before you add the other ingredients. See nots below for tips on preparing the bread cubes.
  1 1/2 dried loaves of bread
• Preheat the oven to 375°. Grease a 9×13 baking dish with butter or cooking spray and set aside.
• Melt 3/4 cup (1 ½ sticks) butter in a large skillet over medium heat. Add the onions and celery and sauté for 5-8 minutes, or until tender and the onions are translucent.
  1 cup unsalted butter, 1 large onion, 5 ribs celery
• Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant. Remove from the heat and allow to cool for 5 minutes.
  6-8 garlic cloves
• Once the bread and sautéed veggies are cool, add them to a large mixing bowl.
• Add the fresh minced thyme, rosemary and sage. Then add the salt and pepper and mix to combine.
  2 tablespoon fresh thyme, 2 tablespoon fresh rosemary, 2 tablespoon fresh sage, Salt and pepper
• Gradually pour in half of the chicken broth, slowly drizzling it over the bread. Use a wooden spoon, spatula or your hands to toss the bread until the herbs and seasoning are evenly distributed.
  3 cups chicken broth
• Gradually add more chicken broth, a little at a time, tossing the bread gently until all pieces are evenly moistened. The amount of broth needed will vary based on the type and quantity of bread. Use just enough to moisten the bread, too much will make the stuffing soggy.
• Transfer the stuffing into the prepared baking pan and spread out into an even layer. Cover with aluminum foil and bake for 30 minutes.
• After 30 minutes, remove the foil. Lightly brush the tops of the bread with the remaining melted butter. Return to the oven and bake uncovered for about 10-15 minutes, or until the top starts to get crisp and becomes golden brown.
• Garnish with fresh chopped parsley or herbs if desired.
  Fresh chopped parsley or herbs

Notes

• For air drying the bread, cut it into 1-inch cubes and let dry out on the counter overnight or a few days before continuing.
• If toasting the bread, cut it into cubes, place on a baking sheet in an even layer (working in batches if needed), and bake at 275° for 20-30 minutes. Stir about halfway through cooking, until toasted and dried. Allow the bread cubes to cool completely before transferring them to a large mixing bowl.

Nutrition

Serving: 1g | Calories: 149kcal | Carbohydrates: 2g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 223mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 547IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 0.4mg

The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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About Lisa O’Driscoll

Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s run since 2014. She’s the author of the children’s cookbook Roll It, Slice It, Mash It, Dice It, designed to get kids excited about cooking. With multiple TV appearances under her belt, she loves sharing her expertise on family-friendly recipes, creative DIYs, and party planning and is always on a mission to inspire and entertain!

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