Herb & Vegetable Stuffing

There’s something about homemade stuffing that makes a roast dinner feel that little bit more special. This one is packed with herbs and veggies, with plenty of that classic savory flavor that goes so well with chicken, turkey, gravy, and all the usual sides. It’s perfect for Thanksgiving, but definitely not one I’d save just for the holidays.

It’s really easy to put together too, and there’s nothing complicated or fancy involved. You get those lovely crispy bits on top while the middle stays soft and full of flavor, which is exactly how I like my stuffing. It’s a really handy side dish to have up your sleeve whenever you’re cooking a big family dinner.

Why You’ll Love This Recipe

• It’s really easy to make with simple, everyday ingredients.
• You get those lovely crispy bits on top while the middle stays soft and full of flavor.
• It’s packed with herbs and veggies, so there’s plenty of flavor without needing anything fancy.
• You can get it ready ahead of time, which is always handy when you’re cooking a big Thanksgiving dinner.
• It goes perfectly with turkey, gravy, mashed potatoes, and all your other favorite holiday sides.
• The leftovers are really good too, if you’re lucky enough to have any!

What You’ll Need

• Crusty bread – You’ll need around 10 cups once it’s cut into cubes. A nice crusty loaf gives the stuffing plenty of texture.
• Butter – For cooking all those veggies and adding plenty of flavor.
• Onions, celery, and carrots – The base of the stuffing and a really easy way to get lots of veggies in there too.
• Garlic – Three cloves give it a nice bit of extra flavor without being too much.
• Mushrooms – These work really well with the herbs and make the stuffing feel a little more substantial.
• Fresh parsley and rosemary – I love using fresh herbs here. They make such a difference to the finished stuffing.
• Vegetable broth – This adds moisture to the bread and brings everything together.
• Eggs – These help bind the stuffing so it holds together once it’s baked.
• Parmesan cheese – A little extra addition that gives the stuffing a lovely savory, cheesy flavor.
• Salt and black pepper – Add these to taste right before the stuffing goes into the baking dish.

How to Make Herb & Vegetable Stuffing

1. Preheat the oven. Set your oven to 350°F (175°C).

2. Toast the bread. Spread the bread cubes out on a large baking sheet and pop them into the oven for around 15 minutes, until they’re lightly golden and toasted. Remove from the oven and leave them to cool slightly.

3. Cook the vegetables. Melt the butter in a large skillet over medium heat. Add the chopped onions, celery, and carrots and cook for around 10 minutes, stirring occasionally, until they’ve softened.

4. Add the garlic and mushrooms. Stir in the minced garlic and chopped mushrooms and cook for another 5 minutes.

5. Mix everything together. Add the toasted bread cubes to a large mixing bowl, followed by the cooked vegetables, parsley, and rosemary. Give everything a good mix.

6. Add the broth. Gradually pour in the vegetable broth, gently stirring as you go so the bread is evenly moistened.

7. Finish the stuffing mixture. Stir in the beaten eggs and grated Parmesan, then season with salt and freshly ground black pepper to taste.

8. Transfer to the baking dish. Lightly grease a 9 x 13-inch baking dish and spoon the stuffing mixture into it, spreading it out evenly.

9. Bake. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and return it to the oven for another 15 to 20 minutes, until the top is golden and nicely crisp.

10. Let it rest. Leave the stuffing to sit for around 10 minutes after it comes out of the oven, then serve while warm.

My Tips for Getting It Right

• Don’t skip toasting the bread. It only takes a few extra minutes and helps stop the stuffing from turning too soft and soggy once you add the broth.
• Cut the veggies fairly small. You want a little bit of everything in each spoonful rather than big chunks of carrot or celery.
• Add the broth gradually. Give the bread a chance to soak it up as you go. You want it nicely moistened, but not swimming in liquid.
• Use fresh herbs if you can. They add so much flavor here, especially the rosemary and parsley.
• Don’t forget to take the foil off. Those last 15 to 20 minutes uncovered are what give you that lovely golden, crispy top.
• Give it a few minutes before serving. I know it’s tempting to dig straight in, but letting the stuffing sit for 10 minutes helps everything settle a little.

Easy Swaps and Variations

• Change up the bread. Sourdough, French bread, or any good crusty loaf will work well, so use whatever you have.
• Add some extra veggies. Bell peppers, leeks, or even a little spinach would be easy additions if you want to use up what’s in the fridge.
• Switch the herbs around. Sage and thyme are both lovely in stuffing and work really well alongside, or instead of, the rosemary.
• Leave out the mushrooms. If you’re not a mushroom fan, just skip them. There are plenty of other flavors going on, so you won’t really miss them.
• Try a different cheese. Parmesan works really well, but you could swap it for another hard cheese you already have.
• Add a little sweetness. Chopped apple or a handful of dried cranberries would be really nice if you like that sweet and savory combination.
• Add some crunch. Chopped pecans or walnuts would be an easy addition, especially if you’re making this for Thanksgiving or another holiday dinner.

What to Serve With Herb & Vegetable Stuffing

This stuffing goes with pretty much anything you’d normally serve as part of a roast or holiday dinner. I’d definitely want plenty of gravy with mine, and then it’s really just a case of piling the plate up with all your favorite sides.

• Roast turkey – The obvious choice for Thanksgiving, and you really can’t go wrong with this combination.
• Roast chicken – Perfect if you want to make the stuffing for a regular Sunday or family dinner.
• Mashed potatoes – Especially good with plenty of gravy poured over everything.
• Roasted vegetables – Carrots, Brussels sprouts, green beans, or whatever vegetables you usually serve with a roast.
• Sweet potato casserole – A lovely option for Thanksgiving if you like a mixture of sweet and savory sides.
• Cranberry sauce – That little bit of sweetness works really well with all the savory herbs in the stuffing.
• Gravy – Definitely don’t forget the gravy! It brings the whole plate together for me.

Making It Ahead and Storing Leftovers

If you’re making this for Thanksgiving or another big dinner, anything you can get done ahead of time is always a bonus. You can chop the veggies and toast the bread the day before, then keep everything covered until you’re ready to put the stuffing together. I’d wait until you’re ready to bake before adding the broth and eggs, just so the bread doesn’t sit soaking up all that liquid for too long.

If you have leftovers, let the stuffing cool and then pop it into an airtight container in the fridge. It should keep well for around 3 to 4 days. You can reheat individual portions in the microwave, or put a larger amount back in the oven until it’s piping hot all the way through. If it seems a little dry after being in the fridge, adding a small splash of vegetable broth before reheating can help.

Herb & Vegetable Stuffing FAQs

Can you make herb and vegetable stuffing ahead of time?

Yes. You can toast the bread and prepare the vegetables a day ahead, then store them separately until you’re ready to make the stuffing. I prefer to add the broth and eggs just before baking so the bread doesn’t become too soggy.

What is the best bread for homemade stuffing?

A sturdy, crusty bread works really well for stuffing because it can soak up the broth without completely falling apart. Sourdough, French bread, or a crusty white loaf are all good options. Slightly stale bread is great too.

Is this herb and vegetable stuffing vegetarian?

Yes, this stuffing is vegetarian as long as you use vegetable broth and a vegetarian Parmesan-style cheese. Traditional Parmesan can contain animal rennet, so it’s worth checking the label if you’re cooking for a vegetarian.

How do you keep stuffing from getting soggy?

Toasting the bread first makes a big difference. It’s also a good idea to add the broth gradually rather than pouring everything in at once, as you want the bread moist but not completely soaked.

Can I use dried herbs instead of fresh herbs in stuffing?

You can if that’s what you have. Dried herbs are more concentrated than fresh ones, though, so you’ll need to use less. Sage, rosemary, thyme, and parsley all work really well in homemade stuffing.

Can you freeze homemade stuffing?

Yes, you can freeze cooked stuffing. Let it cool completely first, then transfer it to a freezer-safe container and freeze it for up to 3 months. Thaw it in the refrigerator overnight before reheating until piping hot.

What vegetables can you put in stuffing?

Onion and celery are classics, but there are plenty of other vegetables you can add. This recipe uses carrots and mushrooms too, but leeks, bell peppers, or spinach are easy ways to change it up.

Can I make this stuffing for Thanksgiving?

Definitely. This herb and vegetable stuffing makes a lovely Thanksgiving side dish, especially if you want a meat-free stuffing that can be served alongside turkey and all the usual Thanksgiving sides.