Classic Herb Stuffing🥗 Side
Savory bread stuffing with celery, onion, and sage. A Thanksgiving essential that works year-round.
By Priya Patel, Recipe Curator
The best side dishes do not just fill space on the plate — they earn their spot. This classic herb stuffing is exactly that kind of recipe: simple enough to make on a busy weeknight, flavorful enough to hold its own next to any main course, and satisfying in a way that makes you reach for seconds.
Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long.
This pairs well with almost any protein, from a simple roasted chicken to grilled steak or baked salmon. Make extra — it reheats well and having a ready-made side dish in the fridge makes weeknight cooking significantly easier.
Ingredients
- 1 loaf day-old bread (about 12 cups cubed)
- 1/2 cup butter
- 1 large onion, diced
- 4 stalks celery, diced
- 3 cloves garlic, minced
- 2 tbsp fresh sage, chopped
- 1 tbsp fresh thyme
- 2 cups chicken broth
- 2 eggs, beaten
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F. Butter a 9x13 baking dish.
- Spread bread cubes on baking sheets and toast in oven 10 minutes until dry.
- Melt butter in a large skillet. Saute onion and celery until softened, about 8 minutes.
- Add garlic, sage, and thyme. Cook 1 minute.
- Transfer bread to a large bowl. Add vegetable mixture and toss.
- Pour chicken broth and eggs over bread, folding gently until evenly moistened.
- Transfer to baking dish. Cover with foil and bake 25 minutes.
- Remove foil and bake 15 more minutes until top is golden and crispy.
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