Garlic Herb Stuffing

A dish of bread stuffing with celery and herbs is in a white baking tray, with a wooden spoon lifting a portion.

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.

Course Side Dishes

Cuisine American

Keyword easy stuffing recipe, garlic herb stuffing, turkey stuffing

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 149kcal

Author Lisa O'Driscoll

Equipment

1 skillet
1 Large Mixing Bowl
1 baking sheet if toasting bread
1 9x13 baking dish

Ingredients

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 9x13 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