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Irresistible Garlic Herb Stuffing Recipe That Steals the Show

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Learn how to make delicious Garlic Herb Stuffing. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 loaf (about 12 cups) day-old crusty bread, cubed (sourdough or country white work great)
  • 1/2 cup unsalted butter
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 3 celery stalks, diced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh sage, chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon fresh rosemary, finely chopped (optional but recommended)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 1/2 cups low-sodium chicken or vegetable broth
  • 2 large eggs, beaten

Substitution Tips: If you don’t have fresh herbs, dried will work just fine—just use about one-third of the amount listed for fresh. For a gluten-free version, substitute the bread with a gluten-free loaf and ensure your broth is gluten-free as well. You can also swap butter for olive oil for a dairy-free option, though the flavor will be a bit different.

Instructions

  1. Preheat your oven to 350°F (175°C). Spread the cubed bread on a baking sheet and toast in the oven for about 10-15 minutes until lightly golden and dry. This step ensures your stuffing doesn’t turn soggy.
  2. In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, cooking until they soften and become translucent, about 7-8 minutes. This slow sauté releases their sweetness, just like Mama Lu taught me on those long afternoons.
  3. Stir in the minced garlic, sage, thyme, rosemary, salt, and pepper. Cook for another 2 minutes, letting the garlic become fragrant but not browned—burnt garlic can turn the whole dish bitter.
  4. Transfer the toasted bread cubes into a large mixing bowl. Pour the sautéed vegetables and herbs over the bread, tossing gently to combine. You want every cube to soak up those flavors.
  5. In a separate bowl, whisk together the broth and beaten eggs. Pour this mixture evenly over the bread and veggies, stirring carefully. The broth should moisten the bread without making it mushy. If it feels too dry, add a little more broth, a few tablespoons at a time.
  6. Transfer the stuffing mixture to a buttered 9×13-inch baking dish. Cover with foil and bake for 30 minutes. Then, remove the foil and bake for another 15 minutes until the top is golden and slightly crisp, just the way I remember it from those Sunday dinners.

Find it online: https://claracooking.com/garlic-herb-stuffing/