This Herb and Vegetable Poultry Stuffing is more than just a side dish; it’s a holiday staple you can adapt to suit your preferences and dietary needs. Whether you stick to the homemade stuffing recipe or experiment with variations, this stuffing is sure to be a hit at your holiday table. Enjoy every flavorful, herb-filled bite of this comfort food!

This versatile stuffing recipe is perfect for the holidays and pairs well with this oven-roasted turkey with butter and herbs.

Ingredients

• Crusty Bread: The foundation of stuffing, crusty bread absorbs the flavors of broth, vegetables, and herbs while maintaining a satisfying texture. Toasting the bread ensures it doesn’t become soggy during baking. A sourdough or French loaf works wonderfully for added tang and structure. For even better results, use day-old bread—its dryness helps it soak up liquids without falling apart.
• Unsalted Butter: Butter provides richness and helps to sauté the vegetables to perfection. Using unsalted butter allows you to control the saltiness of the dish. For added depth of flavor, consider browning the butter before sautéing the vegetables.
• Onions, Celery, and Carrots: This classic mirepoix trio forms the flavor backbone, delivering sweetness, crunch, and depth. Finely chopping them ensures even distribution and a cohesive texture. For a slightly sweeter twist, consider adding a small parsnip or fennel bulb. Have extras? Save them for making soup later!
• Garlic: A hint of garlic brings warmth and complements the earthiness of the mushrooms and herbs. Freshly minced garlic is ideal, but garlic powder can be used in a pinch.
• Fresh Parsley and Rosemary: These herbs provide a burst of freshness and a woodsy aroma. Rosemary’s pine-like flavor pairs beautifully with poultry dishes, while parsley lightens the overall profile. For an extra aromatic layer, add a few sprigs of thyme or sage.
• Mushrooms: Mushrooms add umami richness and a slightly meaty texture, making this dish appealing to vegetarians and carnivores alike. Cremini or button mushrooms work well, but shiitake or wild mushrooms can elevate the flavor profile.
• Vegetable Broth: Broth moistens the bread, infusing it with savory flavors. Opt for low-sodium broth to avoid oversalting. Homemade stock can add a more robust and customizable flavor.
• Eggs: Beaten eggs act as a binder, holding the stuffing together while adding a tender, custard-like consistency. For a vegan alternative, use a flaxseed or chia seed slurry.
• Parmesan Cheese: Parmesan lends a nutty, salty depth to the stuffing. It’s the secret ingredient that enhances every bite. Grating it fresh ensures the best flavor. For a vegetarian version, use a Parmesan-style cheese without animal rennet.
• Salt and Pepper: These essential seasonings bring out the natural flavors of the ingredients. Adjust to taste based on your broth and cheese. For an extra kick, consider adding a pinch of cayenne or smoked paprika.

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.

Tips for Success:

• Prep Ahead: Toast the bread cubes and chop the vegetables a day in advance to save time.
• Broth Control: Add the broth gradually; the bread should be moist but not overly wet. Reserve extra broth in case the stuffing appears dry before baking.
• Texture Balance: If you prefer extra-crispy stuffing, spread it thinner in the baking dish or bake it in two smaller dishes. For softer stuffing, bake covered for a longer duration.
• Presentation: Garnish with a sprinkle of fresh parsley or shaved Parmesan for a polished look. Adding a drizzle of truffle oil or a handful of toasted nuts will give your vegetable stuffing an upscale twist.

Substitutions and Variations

• Bread Options: Substitute crusty bread with cornbread, rye, or gluten-free bread for different textures and flavors.
• Herb Alternatives: Replace rosemary with thyme, sage, or tarragon to customize the herbal profile. A mix of dried Italian herbs can also work in a pinch.
• Add Protein: Incorporate cooked sausage, pancetta, or shredded chicken for a heartier stuffing.
• Vegetable Swap: Try adding bell peppers, leeks, or zucchini for extra color and variety. Sundried tomatoes or artichoke hearts can add a Mediterranean twist.
• Dairy-Free: Swap the butter for olive oil and omit the Parmesan, or use a plant-based cheese. Nutritional yeast can be a great alternative for cheesy flavor.

Storage

Storage:

• Transfer leftovers to an airtight container and refrigerate them within two hours of cooking.
• Herb stuffing keeps well in the refrigerator for up to three days.

Freezing:

• Cool the stuffing with vegetables and herbs completely, then wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. It can be frozen for up to three months. Be sure to label and date your frozen stuffing for easy identification.

Reheating:

• Reheat in a casserole dish in a 350°F oven until warmed through (about 20 minutes). Cover with foil to prevent it from drying out, removing it in the last 5 minutes for a crispy top.
• For smaller portions, use the microwave on medium heat, stirring occasionally. To restore crispiness, finish with a few minutes in a toaster oven or under the broiler.

FAQ

Thanksgiving Side Dishes You’ll Love

• Bruschetta Salad
• Instant Pot Garlic Parmesan Baby Potatoes
• Instant Pot Herbed Carrots
• Instant Pot Carrots
• Instant Pot Beets