Simple Traditional Herb Stuffing – a fabulous stuffing recipe for those looking to keep their upcoming holidays on the lighter side! Made like traditional herb stuffing with day old Italian bread, light butter, eggs, flavorful herbs, and loaded with vegetables. Baked until the topping has that perfectly crisp coating, yet still soft on the inside – just the way stuffing should be!
Guaranteed to be a hit on any Thanksgiving or Friendsgiving table!
SIMPLE TRADITIONAL HERB STUFFING
I can’t believe the holidays are just around the corner! Can you? With the early, fresh snowfalls we are experiencing here in Michigan, I’m not sure I am ready for all that is to come this holiday season. Thank goodness for quick and easy recipes like this Simple Traditional Herb Stuffing!
This recipe, along with a lot of my upcoming or current Thanksgiving inspired recipes, was made for a Friendsgiving Day Spread that was perfect for 4-6 people. I decided to create a lightened up Friendsgiving Day Spread because these holidays are going to be hard enough on our waistlines! I’m not sure about you, but my holidays will be filled with plenty of sweets, carb coma’s, and second or third helpings until my pants are about to bust!
Ok, I may be exaggerating just a bit, but I know you can relate! The holidays are for relaxing with friends and loved ones, while indulging a bit. Why? Because life is too short not to enjoy!
Hence the lightened up Friendsgiving Day Spread!
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EASY, SIMPLE, CRISPY, FLAVORFUL
Just how stuffing should be, right? This recipe is very easy to make, is packed full of herbs and vegetables, and baked to crispy perfection. Your guests will be thoroughly impressed and leave with happy tummies!
All you need is:
- Day old bread, such as Italian or French bread
- Onions, carrots, celery, and mushrooms
- Vegetable broth
- Light butter
- Eggs
- Minced garlic
- Herbs: thyme, sage, and parsley
- Salt and peper
THAT’S IT!
TOOLS USED TO MAKE THIS STUFFING
- Pyrex 3 Quart 9×13 Baking Dish – Perfect for baking and taking it with you, as it comes with a lid!
- Habor Meat Thermometer – By far my favorite thermometer for checking temperatures while cooking. You will need this to check that the internal temperature reaches 160 degrees F, as this dish contains eggs!
- Jenaluca Herb Scissors – STOP getting out the knife and cutting board to cut your herbs and get these scissors. You will not only save time, but the hassle of finely cutting herbs by using these. I won’t “chop up” my herbs any other way now. So much easier.
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DON’T FORGET TO CHECK OUT MY FRIENDSGIVING DAY SPREAD FOR A FULL THANKSGIVING DAY MENU, INCLUDING 4 ADDITIONAL SIDE DISHES (TO THIS), THE MAIN COURSE – AN INSTANT POT TURKEY BREAST, AND A PUMPKIN DESSERT! 🙂
Simple Traditional Herb Stuffing
Ingredients:
- 1 lb Italian Bread, (day old, cut into small cubes)
- 2 tbsp light butter
- 1 medium onion, (diced)
- 2 medium carrots, (peeled and finely chopped)
- 2 stalks celery, (finely chopped)
- 1 cup diced mushrooms
- 6 cloves garlic, (minced, approximately 1 tablespoon)
- 2 cups vegetable broth
- 2 large eggs
- 1 1/2 tsp dried sage
- 1/2 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp salt, (more or less, to taste)
- 1/2 tsp black pepper, (more or less, to taste)
Instructions:
- Preheat oven to 350 degrees F. Coat a 9" x 13" baking dish with nonstick cooking spray. Set aside.
- Place a large pan with butter over medium heat.
- Once heated, add the onions, mushrooms, celery, and carrots. Sauté until the onions are translucent, approximately 6-8 minutes. Add the minced garlic and cook for 1-2 minutes, or until fragrant.
- Combine the sautéed vegetables with the cubes of bread into a large mixing bowl.
- To a 2 cup (or larger) glass measuring cup or mixing bowl, add the eggs and whisk in the broth and seasonings.
- Pour broth mixture into the large bowl of bread and vegetables. Toss to thoroughly coat every cube of bread.
- Pour the stuffing mixture into the prepared baking dish, spreading out into an even layer. Cover with foil and bake for 40 minutes.
- Remove foil and return to bake an additional 20-25 minutes, or until the top is golden and crispy.
- Garnish with additional parsley or thyme. Serve warm.
