Fresh Herb Bread Stuffing | Minted Bold

Fresh Herb Bread Stuffing

Happy National Stuffing Day! Okay, maybe this is a made-up holiday, but Thanksgiving is Thursday, which means today is the perfect day to share my family’s stuffing recipe!

My mom started making stuffing from scratch for Thanksgiving several years ago, and I have since taken over making it for the holidays every year. This recipe is a mix between a few different ones that we have combined to get just right. This recipe makes two 9×13 casserole dishes. I will warn you that you need to start this stuffing a few days, yes days, in advance.

Fresh Herb Bread Stuffing | Minted Bold



  • 1 cup of butter or margarine
  • 4 cups of diced celery
  • 2-3 cups chopped onions
  • ½ cups minced parsley
  • 4 ½ teaspoons salt
  • 1 teaspoon pepper
  • 36 cups white bread cubes
  • 6 eggs, slightly beaten
  • 5 cups warm chicken broth
  • 3 tablespoons fresh minced sage
  • 3 tablespoon fresh thyme

Okay, here is where the “days to make” comment come in to play. Your 36 cups of bread cubes need to be dry. So, the weekend before Thanksgiving I will slice and cube 3 loaves of fresh sourdough bread (this makes almost exactly 36 cups). I recommend you get some help for this step because your hand and wrist will be sore. Make the cubes about ½ – ¾ inch around. Place your cubes in a paper bag to dry for the next few days, shaking and stirring as needed. If your cubes don’t dry out in time, you can bake them at 400º until light brown.

I also like to chop all of my vegetables and spices the day before I make the stuffing. This is especially helpful if you are making other dishes. I list 2-3 cups of chopped onions because I don’t like as much onions in my stuffing. If you like lots of onion, go for the full 3 cups!

Fresh Herb Bread Stuffing | Minted Bold

And now to the cooking:

In a medium/large dutch oven over medium heat, melt your butter. Add in celery and onions to hot butter and cook until tender, about 10 minutes.

In a separate pot, warm your 5 cups of chicken broth.

Add parsley, salt, sage, thyme and pepper to your cooked onions; stir well until thoroughly mixed.

In a clean (new) turkey bag or trash bag, fill with dried breads cubes. If you have a huge pot, use that! We just don’t have anything big enough to mix everything together at once. Add in onion mix and eggs and mix thoroughly. Add warmed broth 1 cup at a time, mixing constantly. Pour into greased 9 x 13 pans. Cover each casserole with a buttered sheet of aluminum foil.

Bake at 400º for 25-30 minutes. Remove foil and and return to oven for 15-20 more minutes to crisp and brown the top.

That’s it! Honestly, stuffing is so simple, it’s just the chopping and prep work that takes a while. If you try out this recipe, let me know! Post it on Instagram Stories and tag me @mintedbold!

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