Herb and Vegetable Stuffing
This Herb and Vegetable Stuffing recipe is a simple and flavorful side dish made with fresh herbs, hearty vegetables, and a touch of Parmesan cheese. It’s ideal for family gatherings or holiday dinners.
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Stuffing is one of those dishes that instantly feels like home. I love making it with fresh vegetables and herbs—it’s light, flavorful, and pairs beautifully with roasted turkey or baked chicken.
Serve them with my Brown Sugar Pineapple Ham and Crockpot Slow Cooker Rump Roast for a hearty and delicious holiday meal.
How to Make Herb and Vegetable Stuffing
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat your oven to 350°F (175°C). Spread the bread cubes on a baking sheet and toast them until golden brown, about 15 minutes. Let them cool.
2. In a large skillet, melt the butter over medium heat. Add onions, celery, and carrots, cooking until softened, about 10 minutes.
3. Add garlic and mushrooms and cook another 5 minutes.
4. In a large bowl, mix the toasted bread cubes, sautéed vegetables, parsley, and rosemary.
5. Pour the vegetable broth over the mixture and stir until the bread is evenly moistened.
6. Stir in the beaten eggs and Parmesan cheese. Season with salt and pepper.
7. Transfer the mixture to a greased 9×13-inch baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake another 15-20 minutes until the top is golden and crispy.
8. Let it sit for 10 minutes before serving.
Serve and Enjoy!
Important Recipe Notes
- Use a crusty loaf of bread, such as sourdough, French, or Italian, for the best texture. Day-old bread works perfectly.
- Toasting the bread cubes helps them hold their shape and prevents sogginess. Don’t skip this step.
- Finely chop all vegetables so they cook evenly and blend well with the bread.
- You can prepare the stuffing mixture a day ahead and store it covered in the fridge. Bake when ready.
- If your stuffing seems dry, add a little extra vegetable broth to moisten it. If it’s too wet, add a few more bread cubes.
- You can change or add herbs like thyme or sage to suit your taste.
- Use a 9×13-inch baking dish for even cooking. Cover with foil for the first part of baking to keep it moist.
- Let the stuffing rest 10 minutes after baking before serving for the best texture.
Herb and Vegetable Stuffing
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
- Preheat your oven to 350°F (175°C). Spread the bread cubes on a baking sheet and toast them until golden brown, about 15 minutes. Let them cool.
- In a large skillet, melt the butter over medium heat. Add onions, celery, and carrots, cooking until softened, about 10 minutes.
- Add garlic and mushrooms and cook another 5 minutes.
- In a large bowl, mix the toasted bread cubes, sautéed vegetables, parsley, and rosemary.
- Pour the vegetable broth over the mixture and stir until the bread is evenly moistened.
- Stir in the beaten eggs and Parmesan cheese. Season with salt and pepper.
- Transfer the mixture to a greased 9×13-inch baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake another 15-20 minutes until the top is golden and crispy.
- Let it sit for 10 minutes before serving.
Check Out More Side Dish Recipe Ideas!
Grilled Vegetables with Balsamic Vinegar & Herbs
Creamy Brussels Sprouts with Pancetta
