Herb and Vegetable Stuffing Recipe for Thanksgiving

Introduction: Background & Inspiration

No Thanksgiving table is complete without a hearty, flavorful stuffing, and this herb and vegetable stuffing is a personal favorite! This recipe balances the warmth of crusty bread with savory vegetables and aromatic herbs, creating a comforting side that’s packed with flavor. A great stuffing is all about the ingredients, and this one includes fresh herbs and colorful veggies to elevate any holiday spread.

Ingredients Needed for Herb and Vegetable Stuffing

To make this delicious herb and vegetable stuffing, you’ll need:

• Crusty bread (about 10 cups, cubed): For best results, choose a hearty loaf, like sourdough or French bread, and toast it to avoid a soggy stuffing.
• Unsalted butter: Adds richness without overpowering the herbs.
• Onions, celery, and carrots: These classic stuffing veggies bring sweetness and texture.
• Garlic and mushrooms: For an earthy depth of flavor.
• Fresh parsley and rosemary: These herbs add fragrance and freshness.
• Vegetable broth: For moisture and depth.
• Eggs and Parmesan cheese: To bind the stuffing and add a savory richness.
• Salt and pepper: Season to taste!

This combination of ingredients makes for a stuffing that’s both flavorful and moist, with a crispy golden top.

Step-by-Step Instructions for Herb and Vegetable Stuffing

1. Preheat the Oven: Set your oven to 350°F (175°C).
2. Toast the Bread Cubes: Spread the cubed bread on a baking sheet, and toast in the oven for about 15 minutes until golden brown. This step prevents the bread from becoming too soft when combined with the broth. Let cool.
3. Prepare the Vegetables: Melt the butter in a large skillet over medium heat. Add onions, celery, and carrots, cooking until softened, about 10 minutes. Add the garlic and mushrooms and cook for another 5 minutes.
4. Combine Ingredients: In a large bowl, mix the toasted bread cubes, sautéed vegetables, fresh parsley, and rosemary. Pour the vegetable broth over the mixture and stir well to coat the bread evenly.
5. Add Eggs and Cheese: Stir in the beaten eggs and grated Parmesan cheese for added flavor and binding. Season with salt and freshly ground black pepper to taste.
6. Bake: Transfer the stuffing mixture to a greased 9×13-inch baking dish. Cover with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, until the top is golden brown and slightly crispy.
7. Serve: Let the stuffing sit for 10 minutes before serving to allow the flavors to meld.

Why Herb and Vegetable Stuffing is the Perfect Recipe for Thanksgiving

This herb and vegetable stuffing is perfect for Thanksgiving because it combines all the traditional flavors with a modern, veggie-packed twist. With its aromatic herbs, hearty bread, and savory veggies, this stuffing complements roast turkey and other Thanksgiving favorites. It’s also a fantastic option for those who prefer a meat-free dish that doesn’t compromise on taste or texture. Serving a group? This recipe serves 12-14, so it’s great for feeding a crowd!

Serving Suggestions

This herb and vegetable stuffing is delicious alongside roast turkey, mashed potatoes, green beans, or any other classic Thanksgiving side. Serve it straight from the baking dish for a rustic look, or transfer it to a serving bowl and garnish with extra parsley for a beautiful presentation.

Closing Tips & Storage Instructions

• Make-Ahead Option: You can toast the bread and prepare the vegetable mixture the day before to save time.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: To reheat, cover with foil and bake in a 350°F oven until warm.
• Repurposing: Use leftovers in a breakfast casserole or add to sandwiches for a delicious twist!

Experiment with variations by adding different herbs or swapping in other vegetables to make this stuffing your own. Let us know in the comments if you try this recipe and how it turns out!

Herb and Vegetable Stuffing

5 from 1 vote

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Ingredients

  

• 1 loaf of crusty bread cut into 1-inch cubes (about 10 cups)
• 1/2 cup unsalted butter
• 2 large onions finely chopped
• 3 celery stalks finely chopped
• 2 carrots finely chopped
• 3 cloves garlic minced
• 1/2 cup fresh parsley chopped
• 1/4 cup fresh rosemary chopped
• 1 cup mushrooms chopped
• 3 cups vegetable broth
• 2 large eggs beaten
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste

Instructions

 

• Instructions: Preheat the oven to 350 degrees F (175 degrees C). Spread the bread cubes on a baking sheet and toast in the oven until golden brown, about 15 minutes. Remove and let cool. In a large skillet, melt the butter over medium heat. Add the onions, celery, and carrots, cooking until softened, about 10 minutes. Add the garlic and mushrooms, cooking for another 5 minutes. In a large bowl, combine the toasted bread cubes, sautéed vegetables, fresh parsley, and rosemary. Pour the vegetable broth over the mixture, stirring until the bread is evenly moistened. Stir in the beaten eggs and Parmesan cheese. Season with salt and freshly ground black pepper to taste. Transfer the stuffing mixture to a greased 9×13-inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy. Remove from the oven and let sit for 10 minutes before serving.