Easy Herb & Vegetable Stuffing

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This easy Herb & Vegetable Stuffing recipe features crusty bread cubes, sautéed vegetables, and fresh herbs all baked to perfection. It’s a delicious and colorful addition to your holiday table. Serve it with roast turkey breast, cornstarch gravy, and cheesy mashed potatoes to complete your Thanksgiving meal.

This herb & vegetable stuffing combines toasted bread, savory vegetables, and fresh herbs into a hearty and comforting Thanksgiving side dish, but it is deceptively easay to make so you can enjoy it year-round.

Unlike our sausage stuffing, this recipe has no meat so it’s perfect for holiday gatherings where you might have vegetarians attending.

Why I love this recipe

• The combination of fresh herbs and sautéed vegetables brings incredible warmth and depth.
• Toasted bread cubes create a crunchy exterior while staying moist on the inside.
• Easy to adjust the herbs and veggies to suit your taste.
• Perfect for preparing in advance, saving time on busy days.

Ingredients

• crusty bread
• unsalted butter
• vegetables: onions, celery, carrots, mushrooms, garlic
• fresh herbs: parsley, rosemary
• vegetable broth
• large eggs
• parmesan cheese
• salt and black pepper

Step by step

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Spread the bread cubes on a baking sheet and toast in the oven until golden brown, about 15 minutes. Remove and let it cool.
3. In a large skillet, melt the butter over medium heat. Add the onions, celery, and carrots, cooking until softened, about 10 minutes.

1. Then, add the garlic and mushrooms, cooking for another 5 minutes.
2. In a large bowl, combine the toasted bread cubes, sautéed vegetables, fresh parsley, and rosemary.
3. Pour the vegetable broth over the mixture, stirring until the bread is evenly moistened.
4. Stir in the beaten eggs and Parmesan cheese. Season with salt and freshly ground black pepper to taste.

1. Transfer the stuffing mixture to a greased 9×13-inch baking dish.
2. Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
3. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.
4. Remove from the oven and let sit for 10 minutes before serving.

Variations

• You can change up this herb & vegetable stuffing by adding dried cranberries, raisins, or chopped apples for a touch of sweetness.
• Play with the herbs to make it your own: fresh thyme or sage would be great herbs to add in.
• For a heartier version, add some cooked sausage or bacon. To make it vegan, skip the eggs and Parmesan cheese, and use a vegan butter substitute.

Serving Suggestions

• serve alongside your holiday roast turkey along with brussels sprouts, green bean casserole, and sweet potato casserole for a classic pairing
• this recipe complements roasted pork tenderloin or glazed ham wonderfully for Easter or special occasions
• drizzle with turkey gravy for extra flavor and moisture

Storage

Store leftover stuffing in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave. You can also use leftover stuffing to make our stuffins (stuffing muffins) or stuffing stuffed mushrooms as well.

To reheat, simply place it in a covered baking dish and warm it in a 350°F oven until heated through, about 20 minutes. For a crispy top, uncover the dish during the last 5 minutes of reheating.

If you try this recipe please comment and rate it below, I love hearing from you!

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