Stuffing

Name: Classic Herb Stuffing with Crispy Edges
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 1/2 to 2 pounds rustic bread (sourdough or French), cut into 1-inch cubes; 6 tablespoons butter; 2 large leeks, white and light green parts only, cleaned and chopped; 4 celery stalks, chopped; 3 garlic cloves, minced; 2 tablespoons fresh rosemary, chopped; 2 tablespoons fresh sage, chopped; 2 tablespoons fresh thyme, chopped; 1/4 cup fresh parsley, chopped; 1 1/2 to 2 cups vegetable broth; 2 large eggs, beaten; Sea salt and freshly ground black pepper

This classic herb stuffing combines rustic sourdough bread with fresh rosemary, sage, and thyme for a traditional Thanksgiving side dish with golden crispy edges and a moist, flavorful center.

🥗Vegetarian 🏷️Thanksgiving 🏷️Stuffing 🏷️Herbs 🏷️Leeks

Total

1h

Servings

8

Difficulty

Hard

Est. Cost

$23–$38

Recipe Source

View original recipe

From Love And Lemons

Ingredients

1 1/2 to 2 pounds rustic bread (sourdough or French), cut into 1-inch cubes
6 tablespoons butter
2 large leeks, white and light green parts only, cleaned and chopped
4 celery stalks, chopped
3 garlic cloves, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh sage, chopped
2 tablespoons fresh thyme, chopped
1/4 cup fresh parsley, chopped
1 1/2 to 2 cups vegetable broth
2 large eggs, beaten
Sea salt and freshly ground black pepper

12 Ingredients

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Instructions

1
Preheat oven to 350°F. Grease a 9x13-inch baking dish.
2
Spread bread cubes on a baking sheet and bake for 10-15 minutes until dried out, or let sit uncovered overnight to dry.
3
Melt 4 tablespoons butter in a large skillet over medium heat.
4
Add leeks, celery, and garlic. Cook for about 5 minutes until softened.
5
In a large bowl, combine dried bread cubes, sautéed vegetables, rosemary, sage, thyme, and parsley.
6
Pour 1 1/2 cups broth over the mixture and toss with hands.
7
Add beaten eggs and toss again. If mixture seems dry, add remaining 1/2 cup broth.
8
Season with salt and pepper to taste.
9
Transfer to prepared baking dish and spread in an even layer.
10
Melt remaining 2 tablespoons butter and drizzle over top.
11
Cover with foil and bake for 30 minutes.
12
For crispy top, uncover and bake 5-10 minutes more until golden brown.

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Tips & Notes

Pro tips

Cut bread into uniform 1-inch cubes and let sit uncovered overnight or toast lightly to remove excess moisture before mixing with wet ingredients.
Clean leeks thoroughly by slicing lengthwise and rinsing between layers to remove hidden grit.
Add broth gradually in stages while mixing to avoid oversaturating; the mixture should be moist enough to hold together but not soupy.
If the top browns too quickly, tent with foil during baking, then uncover in the final 10–15 minutes to crisp the edges.

Substitutions

Vegetable broth → chicken or turkey broth (adds richer flavor)
Leeks → onion (milder, more readily available; use 2–3 medium onions)
Fresh herbs → 2 teaspoons dried herbs total (more concentrated; adjust to taste)

Storage & make-ahead

Store cooled stuffing in an airtight container in the refrigerator for up to 4 days. Reheat covered at 350°F for 15–20 minutes or until warmed through.

Common Questions

Can I make this stuffing ahead of time?

Yes. Prepare the bread cube and vegetable mixture up to 2 days ahead, store separately in the refrigerator, then combine and bake before serving. Do not assemble wet until ready to bake.

What type of bread works best for stuffing?

Rustic, sturdy breads like sourdough or French bread hold up better than soft sandwich bread. Day-old bread is ideal as it absorbs liquid without becoming mushy.

How do I get crispy edges on my stuffing?

Spread the mixture in a shallow baking dish and bake uncovered at high heat (400°F or higher for the last 10–15 minutes) to allow the top layer to brown and crisp.