Herb & Vegetable Stuffing Recipe

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Cozy Herb & Vegetable Stuffing Recipe, Made Simple

There’s something comforting about a golden, buttery stuffing fresh from the oven on a calm weekend afternoon. I love how this Herb & Vegetable Stuffing Recipe fills the kitchen with an inviting aroma of fresh herbs mingling with sautéed veggies, promising warmth with every bite. You’ll find it’s the perfect side to pair with roasted mains or even a cozy bowl of soup.

Whether you’re a longtime fan of stuffing or trying it for the first time, this recipe strikes a wonderful balance — crispy on top, soft inside, and loaded with fragrant herbs to brighten every forkful. It’s the kind of dish I come back to often, especially when I want something hearty but fresh from the garden.

From the crunch of golden toasted bread cubes to the savory blend of roasted mushrooms, onions, and rosemary, this stuffing brings together the very best of rustic home cooking. Let’s walk through how to get it just right, so you can enjoy it anytime and make it your own.

Ingredient Lowdown

• Crusty bread cubes: The backbone of this stuffing – I find day-old, rustic bread works best for absorbing broth without turning mushy.
• Unsalted butter: Adds richness and helps soften the vegetables for that luscious base.
• Onions, celery, carrots: Classic mirepoix for sweetness and depth; finely chopped to distribute flavor evenly.
• Garlic: Just the right punch of zest to brighten the earthy veggies.
• Fresh parsley & rosemary: These herbs bring freshness and piney warmth; rosemary especially adds a fragrant, woodsy note that I adore.
• Mushrooms: Sautéed in butter, they lend a meaty, umami undertone that pairs beautifully with the herbs.
• Vegetable broth: Keeps the stuffing moist and flavorful without overpowering. You can swap for chicken broth if you prefer.
• Eggs: Help bind everything together while keeping the inside tender.
• Parmesan cheese: Introduces a subtle nuttiness and savory depth.
• Salt and pepper: Essential seasoning to balance all the garden-fresh flavors.

Set Up for Success

Before you dive in, I recommend gathering and prepping all your ingredients — chopping your veggies and herbs, cubing the bread, and bringing your broth and eggs close at hand. Preheat your oven to a steady 350°F (175°C), and grease your baking dish so nothing sticks. Setting up like this keeps the process smooth and stress-free, especially when sautéing the veggies and assembling the stuffing.

Step-by-Step: Herb & Vegetable Stuffing Recipe

1. Preheat your oven to 350°F (175°C). Spread the bread cubes evenly on a baking sheet and toast for about 15 minutes until they turn a beautiful golden brown—this step ensures they stay crisp and soak up the broth nicely without turning soggy. Let them cool before mixing.
2. Sauté your aromatic vegetables in melted butter over medium heat. Start with the onions, celery, and carrots, cooking for about 10 minutes until they’re softened and sweetly fragrant. Then add the minced garlic and chopped mushrooms. Keep cooking for another 5 minutes until the mushrooms give off their lovely, earthy scent and shrink slightly.
3. Combine toasted bread with veggies and herbs in a large bowl. Sprinkle in the fresh parsley and rosemary—fresh herbs always bring a brightness that dried just can’t match.
4. Moisten the mixture by pouring the vegetable broth evenly over the bread and vegetables. Stir gently so every cube has a chance to soak up that savory broth without turning mushy. Then, mix in the beaten eggs and Parmesan cheese—these bind everything together and add a subtle richness. Season with salt and freshly ground black pepper to taste.
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Chef’s Notes & Success Tips

To keep your stuffing from getting soggy, toast the bread cubes until they’re crisp but not dry. When adding broth, pour gradually and stir gently—this helps maintain texture. Covering the dish while baking traps moisture inside, but removing the foil at the end ensures a toasty, satisfying crust. Lastly, letting the stuffing rest after baking allows the flavors to settle beautifully.

5. Transfer the mixture to a greased 9×13-inch baking dish. Cover it tightly with aluminum foil and bake for 30 minutes. This lets the flavors marry and the inside stay moist and tender.
6. Uncover and bake again for 15–20 minutes to create that irresistible golden, crispy top layer. The contrast between soft interior and crunchy crust is my favorite part—you’ll love it too!
7. Let the stuffing rest outside the oven for about 10 minutes before serving. This little patience test rewards you with a fuller flavor and easier slicing.

Flavor Twists for Herb & Vegetable Stuffing Recipe

• Add toasted pecans or walnuts for an unexpected crunch and nutty depth.
• Incorporate dried cranberries or cherries to bring a sweet-tart pop balanced with the herbs.
• Swap mushrooms for sautéed chestnuts or roasted butternut squash in fall for seasonal warmth.
• Boost herbal notes by mixing in fresh sage or thyme alongside rosemary and parsley.
• For a cheese twist, sprinkle crumbled goat cheese or sharp cheddar just before baking.
• Make it vegan by skipping eggs and Parmesan; add a flax egg or nutritional yeast for binding and umami.

Storage & Make-Ahead Tips

• Refrigerate: Store any leftovers in an airtight container for up to 4 days. Reheat gently in a covered dish to avoid drying out.
• Freeze: This stuffing freezes beautifully—portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Make ahead: Toast the bread cubes and sauté the veggies a day ahead. Assemble the stuffing the night before and refrigerate, then bake fresh right before serving.
• Reheat tips: To revive crispy edges when reheating, uncover the stuffing in the last 10 minutes of warming in the oven at 350°F.

Herb & Vegetable Stuffing Recipe FAQs

• Can I use dried herbs instead of fresh? Yes, but reduce the amount by about half since dried herbs are more concentrated. Fresh herbs give a brighter flavor if available.
• What type of bread works best? I recommend rustic, crusty bread—day-old or slightly stale works great because it soaks up broth without turning mushy.
• Can I make this stuffing vegan? Absolutely! Skip the eggs and cheese, use vegetable broth, and add a flax egg or extra mushrooms for binding and umami.
• Is it necessary to cover the dish while baking? Covering helps keep the stuffing moist during the first part of baking. Removing the foil at the end gives you that golden, crispy crust everyone loves.
• How do I adjust the recipe for a smaller crowd? This recipe scales down easily—just be mindful not to overcrowd your baking dish so the stuffing cooks evenly.

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