Nothing says “holiday comfort” like the warm aroma of herb and celery stuffing baking in the oven. This classic side dish combines tender bread cubes with savory vegetables, fresh herbs, and a touch of butter for a golden, crispy top. Perfect for Thanksgiving, Christmas, or any festive dinner, this recipe is simple, forgiving, and guaranteed to impress your family and guests.
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Ingredients
- 1 loaf of bread, cubed (about 8 cups) – day-old French or sourdough works best
- 1 cup celery, chopped (include leafy tops)
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1/2 cup butter
- 2 cups chicken or vegetable broth
- 2 eggs, beaten
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Optional additions:
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- 1/2 lb breakfast sausage, browned (for a meaty version)
- 1/2 cup dried cranberries or chopped apples (for a sweet-savory twist)
- 1/2 cup toasted pecans or walnuts
- 1 cup sliced mushrooms (for vegetarians)
Instructions
1. Prepare the Bread and Vegetables
- Preheat oven to 350°F (175°C).
- Spread bread cubes on a baking sheet and toast for 10 minutes until dry but not browned.
- In a skillet, melt butter over medium heat.
- Add celery and onion; sauté until soft (5 minutes).
- Stir in garlic for 30 seconds until fragrant.
2. Combine and Bake
- In a large bowl, combine toasted bread cubes with sautéed vegetables.
- Add fresh herbs, salt, pepper, and eggs. Mix gently.
- Slowly pour in broth while mixing – bread should be moist but not soggy.
- Transfer mixture to a greased 9×13-inch baking dish. Cover with foil.
- Bake for 30 minutes, remove foil, then bake another 15 minutes until golden and crispy.
- Let rest 5 minutes before serving.
Pro Tips
- Use stale bread: Ensures the stuffing absorbs broth without becoming mushy.
- Add broth gradually: Prevents overly wet stuffing; adjust moisture as needed.
- Fresh herbs are essential: If using dried, use 1 tsp dried per 1 tbsp fresh.
- Make-ahead: Assemble up to baking, refrigerate overnight, then add 5-10 minutes to bake time.
Why This Recipe Works
- Perfect balance of soft interior and crispy edges
- Versatile: easily customized with sausage, fruits, nuts, or mushrooms
- Simple ingredients but rich, savory flavor
- Quick 45-minute bake makes it ideal for busy holiday cooking
Substitutions & Variations
- Herbs: Try rosemary, marjoram, or lemon thyme for unique flavors
- Vegetarian: Replace chicken broth with vegetable broth and add mushrooms
- Sweet & Savory: Add dried cranberries, apples, or toasted nuts
- Meat-Lovers: Browned sausage adds extra richness
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Make-Ahead, Storage & Reheating Guide
- Refrigerating: Store cooled stuffing in an airtight container up to 3-4 days.
- Freezing: Freeze in portions for 1-2 months; thaw overnight before reheating.
- Reheating: Sprinkle broth over top, cover with foil, bake at 350°F until heated (20-30 minutes).
- Microwave: Use 50% power, stirring every 30 seconds for small portions.
Serving Ideas
- Serve alongside roast turkey, chicken, or duck.
- Top with rich gravy for ultimate comfort food.
- Pair with cranberry sauce for a sweet-tart contrast.
- Use leftovers in omelets, casseroles, or as sandwich stuffing.
Nutrition (Per Serving Estimate)
- Calories: 220
- Fat: 12g (Saturated 7g, Unsaturated 4g)
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Sodium: 450mg
- Sugar: 2g
Frequently Asked Questions
Q: Can I make stuffing ahead?
A: Yes! Assemble the night before, refrigerate, and add extra 5-10 minutes to baking.
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Q: Stuffing vs. dressing – what’s the difference?
A: Stuffing is cooked inside the bird; dressing is baked separately. Both taste amazing.
Q: Can I use dried herbs?
A: Yes, use 1 tsp dried per 1 tbsp fresh and rub between fingers to release flavor.
Q: Why is my stuffing soggy?
A: Usually too much liquid or under-toasted bread. Gradually add broth until just moist.
Q: Can I freeze leftovers?
A: Absolutely! Freeze in airtight containers for 1-2 months; reheat with a splash of broth.
This classic herb and celery stuffing is a holiday staple that’s quick, forgiving, and endlessly customizable. Its buttery, savory flavor with fresh herbs makes it a side dish everyone will ask for seconds of. With easy make-ahead options and versatile variations, it’s the perfect addition to your festive table.
Classic Herb & Celery Stuffing Recipe
Ingredients
- 1 loaf of bread, cubed (about 8 cups) – day-old French or sourdough works best
- 1 cup celery, chopped (include leafy tops)
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1/2 cup butter
- 2 cups chicken or vegetable broth
- 2 eggs, beaten
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Optional additions:
- 1/2 lb breakfast sausage, browned (for a meaty version)
- 1/2 cup dried cranberries or chopped apples (for a sweet-savory twist)
- 1/2 cup toasted pecans or walnuts
- 1 cup sliced mushrooms (for vegetarians)
Instructions
1. Prepare the Bread and Vegetables
- Preheat oven to 350°F (175°C).
- Spread bread cubes on a baking sheet and toast for 10 minutes until dry but not browned.
- In a skillet, melt butter over medium heat.
- Add celery and onion; sauté until soft (5 minutes).
- Stir in garlic for 30 seconds until fragrant.
2. Combine and Bake
- In a large bowl, combine toasted bread cubes with sautéed vegetables.
- Add fresh herbs, salt, pepper, and eggs. Mix gently.
- Slowly pour in broth while mixing – bread should be moist but not soggy.
- Transfer mixture to a greased 9×13-inch baking dish. Cover with foil.
- Bake for 30 minutes, remove foil, then bake another 15 minutes until golden and crispy.
- Let rest 5 minutes before serving.
Notes
- Stale bread absorbs broth best.
- Adjust broth for desired moisture.
- Add fruits, nuts, or sausage for extra flavor.
- Reheat with broth to restore texture.
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