This Herb and Vegetable Stuffing is a flavorful upgrade to the traditional holiday favorite. Packed with fresh herbs, and hearty vegetables, it’s the ultimate side dish for Thanksgiving, Christmas, or any festive gathering.

A baking dish filled with golden-brown stuffing, featuring chunks of bread, vibrant vegetables, and aromatic herbs. It rests on a wooden cutting board with sprigs of fresh rosemary nearby.

Herb and Vegetable Stuffing

Packed with hearty fresh herbs, and a medley of savory vegetables, it’s a comforting and delicious addition to any festive feast. This stuffing recipe will fill your celebration with warmth and flavor. Get ready to elevate your holiday spread with this timeless favorite!

A serving of vegetable stuffing with aromatic herbs and toasted bread sits on a blue and white plate, next to a casserole dish on a wooden table.

Ingredients

loaf of crusty bread, cut into 1-inch cubes (about 10 cups)
unsalted butter
large onions, finely chopped
celery stalks, finely chopped
carrots, finely chopped
cloves garlic, minced
fresh parsley, chopped
fresh rosemary, chopped
mushrooms, chopped
vegetable broth
large eggs, beaten
grated Parmesan cheese
Salt and freshly ground black pepper to taste

A dish of savory vegetable stuffing with fresh herbs in a baking tray, served with a spoon, sits next to a plate of stuffing on a rustic wooden table.

How to make Herb and Vegetable Stuffing

Preheat the oven to 350 degrees F (175 degrees C).
Spread the bread cubes on a baking sheet and toast in the oven until golden brown, about 15 minutes. Remove and let cool.
In a large skillet, melt the butter over medium heat. Add the onions, celery, and carrots, cooking until softened, about 10 minutes.
Add the garlic and mushrooms, cooking for another 5 minutes.
In a large bowl, combine the toasted bread cubes, sautéed vegetables, fresh parsley, and rosemary.
Pour the vegetable broth over the mixture, stirring until the bread is evenly moistened.
Stir in the beaten eggs and Parmesan cheese. Season with salt and freshly ground black pepper to taste.
Transfer the stuffing mixture to a greased 9×13-inch baking dish.
Cover with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.
Remove from the oven and let sit for 10 minutes before serving.

A loaf of bread nestled among a medley of vegetables like mushrooms, carrots, and onions, accompanied by eggs, cheese, garlic, fresh herbs, a hint of butter, and a small pitcher on a wooden surface creates the perfect setup for a flavorful stuffing. — Prepare the ingredients

Chopped onions, carrots, celery, and garlic rest on a cutting board with a knife, surrounded by fresh herbs and mushrooms for an aromatic stuffing. Butter, salt, eggs, and cheese complete the ensemble on the dark wooden surface. — Prepare the ingredients

Tips

Choose the right bread: Use day-old or slightly stale bread to absorb the flavors of the broth and seasonings without turning mushy. Toasting the bread cubes can also add extra texture and depth.
Prep veggies evenly: Chop your vegetables into uniform pieces to ensure even cooking and a consistent bite in every forkful.

A serving of savory bread pudding, infused with herbs and nestled next to a larger dish of the same goodness, sits on a wooden table. Scattered herbs add a fresh touch, and a fork awaits the first bite of this delightful vegetable-infused treat.

What to serve with Herb and Vegetable Stuffing

Its savory, herbaceous flavors complement roasted turkey, Brown Sugar Pineapple Ham, or juicy beef tenderloin, making it a staple for festive dinners.

For a vegetarian-friendly spread, serve it alongside carrots, creamy cauliflower mash, or these delicious green beans. Adding a tangy cranberry sauce or a rich gravy can enhance the flavors even further.

A plate of savory stuffing on a blue-and-white dish, accompanied by a fork, sits next to a casserole full of more stuffing on a wooden table. Fresh rosemary sprigs and vibrant vegetables add an aromatic touch to the cozy scene.

Here are some stuffed dishes you should try:

A vegetable stuffing dish in a rectangular ceramic dish on a wooden board, garnished with fresh rosemary.

Herb and Vegetable Stuffing

This Herb and Vegetable Stuffing is a flavorful upgrade to the traditional holiday favorite. Packed with fresh herbs, hearty vegetables, and it’s the ultimate side dish for Thanksgiving, Christmas, or any festive gathering.

Print Recipe Pin Recipe

Prep Time 30

Total Time 1 30

Course Main Course

Cuisine American

Servings 12

Ingredients

1 loaf of crusty bread cut into 1-inch cubes (about 10 cups)
1/2 cup unsalted butter
2 large onions finely chopped
3 celery stalks finely chopped
2 carrots finely chopped
3 cloves garlic minced
1/2 cup fresh parsley chopped
1/4 cup fresh rosemary chopped
1 cup mushrooms chopped
3 cups vegetable broth
2 large eggs beaten
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Spread the bread cubes on a baking sheet and toast in the oven until golden brown, about 15 minutes. Remove and let cool.
In a large skillet, melt the butter over medium heat. Add the onions, celery, and carrots, cooking until softened, about 10 minutes.
Add the garlic and mushrooms, cooking for another 5 minutes.
In a large bowl, combine the toasted bread cubes, sautéed vegetables, fresh parsley, and rosemary.
Pour the vegetable broth over the mixture, stirring until the bread is evenly moistened.
Stir in the beaten eggs and Parmesan cheese. Season with salt and freshly ground black pepper to taste.
Transfer the stuffing mixture to a greased 9×13-inch baking dish.
Cover with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.
Remove from the oven and let sit for 10 minutes before serving.