Herb Stuffing Thanksgiving Recipes

Thanksgiving is incomplete without a delicious, aromatic stuffing. Herb stuffing, packed with fragrant herbs and comforting flavors, is a Thanksgiving staple. This article explores the best herb stuffing recipes, offering a variety of options to suit every taste and dietary need, ensuring your Thanksgiving feast is a resounding success.

Classic Herb Stuffing: A Timeless Tradition

This classic herb stuffing recipe is a crowd-pleaser, embodying the essence of Thanksgiving. It’s built upon a foundation of bread, enhanced by the savory depth of sauteed vegetables, and elevated with a medley of fresh herbs. This recipe is easily adaptable, allowing you to tailor it to your preferences.

Ingredients:

• 1 loaf of day-old bread (cubed)
• 1/2 cup unsalted butter
• 1 large onion (diced)
• 2 celery stalks (diced)
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• 1/4 cup chopped fresh parsley
• 4 cups chicken broth
• 1 large egg (beaten)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C). Spread the bread cubes on a baking sheet and toast in the oven for about 10-15 minutes, until lightly golden and dried. This step is crucial for preventing soggy stuffing.

2. While the bread is toasting, melt the butter in a large skillet over medium heat. Add the diced onion and celery and cook until softened, about 5-7 minutes.

3. Stir in the dried sage, thyme, and marjoram. Cook for another minute, allowing the herbs to release their fragrance.

4. In a large bowl, combine the toasted bread cubes, sauteed vegetables, and fresh parsley.

5. Gradually pour in the chicken broth, tossing gently to moisten the bread. Be careful not to over-saturate the mixture; you want it moist but not soggy.

6. Stir in the beaten egg. This helps bind the stuffing together.

7. Season with salt and pepper to taste.

8. Transfer the stuffing to a greased baking dish.

9. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and the stuffing is heated through.

Tips for Success:

• Bread Choice: Use a sturdy bread like sourdough, French, or Italian bread. Avoid soft sandwich bread, as it tends to become mushy.
• Broth Control: Add the broth gradually, ensuring the bread is evenly moistened but not swimming in liquid.
• Flavor Boost: For a richer flavor, consider adding cooked sausage or bacon to the stuffing.
• Herb Variations: Experiment with different herbs, such as rosemary, oregano, or savory.

Gluten-Free Herb Stuffing: Inclusive Indulgence

For those with gluten sensitivities or allergies, a gluten-free herb stuffing can be equally delicious and satisfying. This recipe utilizes gluten-free bread and ensures that all other ingredients are also gluten-free.

Ingredients:

• 1 loaf of gluten-free bread (cubed)
• 1/2 cup unsalted butter (or olive oil for a dairy-free option)
• 1 large onion (diced)
• 2 celery stalks (diced)
• 1 apple (diced)
• 1/2 cup dried cranberries
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/4 cup chopped fresh parsley
• 4 cups chicken broth (ensure it’s gluten-free)
• 1 large egg (beaten)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C). Spread the gluten-free bread cubes on a baking sheet and toast in the oven for about 10-15 minutes, until lightly golden and dried.

2. Melt the butter (or heat olive oil) in a large skillet over medium heat. Add the diced onion and celery and cook until softened, about 5-7 minutes.

3. Add the diced apple and dried cranberries and cook for another 3-5 minutes, until the apple is slightly softened.

4. Stir in the dried sage and thyme. Cook for another minute, allowing the herbs to release their fragrance.

5. In a large bowl, combine the toasted gluten-free bread cubes, sauteed vegetables, apple, cranberries, and fresh parsley.

6. Gradually pour in the chicken broth, tossing gently to moisten the bread.

7. Stir in the beaten egg.

8. Season with salt and pepper to taste.

9. Transfer the stuffing to a greased baking dish.

10. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and the stuffing is heated through.

Tips for Success:

• Gluten-Free Bread: Choose a high-quality gluten-free bread that holds its shape well.
• Moisture Management: Gluten-free bread can sometimes be drier than regular bread. You may need to add a little extra broth to ensure the stuffing is moist.
• Add-ins: Consider adding nuts, such as pecans or walnuts, for added texture and flavor.

Vegetarian/Vegan Herb Stuffing: Plant-Based Perfection

A vegetarian or vegan herb stuffing can be a delicious and satisfying option for Thanksgiving. This recipe replaces meat-based ingredients with plant-based alternatives, while still delivering on flavor and texture.

Ingredients:

• 1 loaf of day-old bread (cubed, or gluten-free bread for a vegan and gluten-free option)
• 1/2 cup olive oil
• 1 large onion (diced)
• 2 celery stalks (diced)
• 8 oz cremini mushrooms (sliced)
• 1 cup vegetable broth
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C). Spread the bread cubes on a baking sheet and toast in the oven for about 10-15 minutes, until lightly golden and dried.

2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and celery and cook until softened, about 5-7 minutes.

3. Add the sliced mushrooms and cook until they release their moisture and become browned, about 8-10 minutes.

4. Stir in the fresh parsley, sage, thyme, and rosemary. Cook for another minute, allowing the herbs to release their fragrance.

5. In a large bowl, combine the toasted bread cubes and sauteed vegetables.

6. Gradually pour in the vegetable broth, tossing gently to moisten the bread.

7. Season with salt and pepper to taste.

8. Transfer the stuffing to a greased baking dish.

9. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and the stuffing is heated through.

Tips for Success:

• Mushroom Variety: Experiment with different types of mushrooms for added flavor and texture.
• Nutritional Yeast: Add nutritional yeast for a cheesy, savory flavor (especially helpful in vegan versions).
• Vegan Broth: Ensure that the vegetable broth is vegan-friendly.

Herb Stuffing with Sausage and Cranberries: A Sweet and Savory Delight

This recipe combines the savory goodness of herb stuffing with the sweetness of cranberries and the richness of sausage, creating a harmonious blend of flavors.

Ingredients:

• 1 loaf of day-old bread (cubed)
• 1 pound sausage (removed from casings)
• 1/2 cup unsalted butter
• 1 large onion (diced)
• 2 celery stalks (diced)
• 1 cup dried cranberries
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/4 cup chopped fresh parsley
• 4 cups chicken broth
• 1 large egg (beaten)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C). Spread the bread cubes on a baking sheet and toast in the oven for about 10-15 minutes, until lightly golden and dried.

2. In a large skillet, brown the sausage over medium heat, breaking it up with a spoon as it cooks. Drain off any excess grease.

3. Remove the sausage from the skillet and set aside.

4. Melt the butter in the same skillet over medium heat. Add the diced onion and celery and cook until softened, about 5-7 minutes.

5. Stir in the dried cranberries, sage, and thyme. Cook for another minute, allowing the herbs to release their fragrance.

6. In a large bowl, combine the toasted bread cubes, browned sausage, sauteed vegetables, and fresh parsley.

7. Gradually pour in the chicken broth, tossing gently to moisten the bread.

8. Stir in the beaten egg.

9. Season with salt and pepper to taste.

10. Transfer the stuffing to a greased baking dish.

11. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and the stuffing is heated through.

Tips for Success:

• Sausage Selection: Choose your favorite type of sausage, such as pork, turkey, or chicken sausage.
• Cranberry Options: Use dried cranberries or fresh cranberries, depending on your preference. If using fresh cranberries, you may need to add a touch of sugar to balance the tartness.
• Spice Level: Adjust the amount of sage and thyme to suit your taste.

Make-Ahead Herb Stuffing: Simplify Your Thanksgiving

Preparing herb stuffing in advance can save you valuable time and stress on Thanksgiving Day. This method allows you to assemble the stuffing ahead of time and bake it just before serving.

Instructions:

1. Follow any of the above stuffing recipes up to the point of baking.

2. Instead of transferring the stuffing to a baking dish, let it cool completely.

3. Transfer the cooled stuffing to an airtight container and store in the refrigerator for up to 2 days.

4. On Thanksgiving Day, preheat your oven to 350°F (175°C).

5. Transfer the stuffing to a greased baking dish.

6. Cover with foil and bake for 30-40 minutes, or until the stuffing is heated through.

7. Remove the foil and bake for another 10-15 minutes, or until the top is golden brown.

Tips for Success:

• Cooling is Key: Ensure the stuffing is completely cooled before refrigerating to prevent bacterial growth.
• Adjust Baking Time: Because the stuffing is cold, it may require a slightly longer baking time.
• Add Extra Broth: If the stuffing seems dry after refrigerating, add a little extra broth before baking.

FAQ About Herb Stuffing

• Can I make stuffing without celery? Yes, you can omit celery. Consider adding another vegetable like carrots or bell peppers for a similar texture.
• Can I use fresh herbs instead of dried herbs? Absolutely! Fresh herbs will provide a more vibrant flavor. Use about 3 times the amount of fresh herbs as you would dried herbs.
• How do I prevent my stuffing from being soggy? Make sure to use day-old bread that has been toasted to dry it out. Also, add the broth gradually, ensuring the bread is moistened but not saturated.
• What is the difference between stuffing and dressing? Technically, stuffing is cooked inside the bird, while dressing is cooked in a separate pan. However, the terms are often used interchangeably.
• Can I add nuts to my stuffing? Yes! Nuts like pecans, walnuts, or almonds can add a nice crunch and flavor to your stuffing.