Description
Crispy Herb Stuffing is a buttery, golden side dish made with day-old bread, fresh herbs, and sautéed onion, celery, and garlic. It’s crunchy on top, tender in the middle, and perfect for a quick lunch or easy dinner for two.
Ingredients
2 loaves day-old bread, cubed
1 cup unsalted butter
1 large yellow onion, diced
3 stalks celery, chopped
4 cloves garlic, minced
2 cups vegetable or chicken broth
2 tbsp fresh parsley, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tsp salt
1/2 tsp black pepper
Instructions
1. Prep the bread: Cut bread into cubes. If bread isn’t dry, spread on a sheet pan and toast at 300°F (150°C) for 10–15 minutes, stirring once, until lightly crisp.
2. Sauté veggies: Melt butter in a large skillet over medium heat. Add onion and celery; cook 6–8 minutes until softened.
3. Add garlic + herbs: Stir in garlic; cook 30 seconds. Add parsley, rosemary, thyme, salt, and pepper; stir 1 minute until fragrant.
4. Combine: Add bread cubes to a large bowl (or keep in the pan if it’s big enough). Pour the herb-butter mixture over bread and toss to coat.
5. Moisten: Slowly pour in broth, tossing as you go, until bread is evenly moist but not soggy.
6. Bake: Transfer to a baking dish. Bake at 375°F (190°C) for 25–30 minutes until the top is golden and crispy.
7. Serve: Let cool 5 minutes, then serve warm.
Notes
For extra crispiness, bake uncovered the whole time and broil for 1–2 minutes at the end (watch closely).
No fresh herbs? Use dried: parsley 2 tsp, rosemary 1 tsp, thyme 1 tsp.
For a lighter option, replace half the butter with olive oil.
Store leftovers in the fridge up to 3 days; reheat in the oven to bring back the crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 40 mg