A simple and traditional Homemade Herb Stuffing that is not soggy, full of flavor and the perfect holiday side dish!
Ahhh, stuffing or dressing whichever you prefer to call it. Actually, it’s called dressing if you don’t stuff the bird and stuffing if you well, stuff your bird. This homemade herb stuffing will work for whichever way you decide to use it. The recipe I have here doesn’t include instructions on stuffing the bird so I guess it should technically be called dressing.
But I grew up always calling it stuffing so that’s what I am going to stick with. Kapeesh.
My mom always made the best stuffing and yes she always stuffed her bird. I think my husband married me just for my mom’s stuffing. 🙂
I have been trying to master her recipe but she never wrote anything down and now that she is gone I can’t ask questions or have her do a taste test. I have a general idea of everything she put into her stuffing but the quantities are where I get off. So, I decided to just make my own stuffing/dressing.
I haven’t been brave enough to stuff my own bird, my mom always did that for me when she would come visit for Thanksgiving. I guess I am just to paranoid I won’t do it right and cause a mess. Nobody wants a mess on Thanksgiving just before guests are about to arrive!! So, I just cook it in a separate dish along with my other sides and it still turns out fine, it does lack a little bit something extra from not being stuffed but overall I am very pleased with how this stuffing turns out.
I use both sage and poultry seasoning, onion and celery to flavor this stuffing, which is what my mom always used. I also don’t precook any of the veggies and neither did my mom. This stuffing is not an overly soggy one either. I am not on team soggy, yuck. The thought of stuffing being as moist as my mashed potatoes or worse whipped stuffing— is just not a good thing!!
In this recipe you will see ranges for the ingredient amounts. I have done that because things can change with the types of bread you are using. Some breads are drier and may need more broth, some breads may showcase the flavors of the herbs and veggies more so you’ll need to use less. I recommend starting with the smallest quantity written and mixing very, very well then taste and adjust to your liking. Just make your stuffing moist enough that it just starts to stick together then add just a splash more and that’s it. Remember not too soggy, we don’t want stuffing soup!
- 1 (1 pound) loaf bread white, wheat or a combo
- 1/2 cup finely minced celery
- 1/4 cup finely minced onion
- 1/2 - 1 teaspoon dried sage
- 1/2 teaspoon poultry seasoning
- salt and pepper to taste
- 1- 1 1/2 cups chicken broth
- 4 tablespoons butter
Cut bread into 1/2 inch cubes and place in a large mixing bowl. Sprinkle with celery, onion, sage, poultry seasoning, salt and pepper. Mix well. Stir in chicken broth (add in just enough to make the bread moist but not soggy).
Spoon into a lightly greased 1.5 quart baking dish or 9x13 baking pan and dot with 4 tablespoons butter. Cover with foil and bake at 375 degrees for 20-25 minutes or until heated through.