Herb Stuffing

Deliciously golden and puffed, my herb stuffing is a savory, beloved staple of the holiday table, complete with those delicious crispy edges. Made with rustic bread combined with a touch of butter and stock, a combination of herbs and aromatics, plus crispy bacon, caramelized leeks and corn, this herb stuffing recipe is a favorite holiday side to dig into and douse in gravy!

Are the holidays complete without stuffing?

Whether it's Thanksgiving or Christmas in our household, a festive holiday spread just wouldn't be complete without stuffing.

While stuffing (or dressing, as it's referred to in the South) can be cooked directly in the chicken or turkey while it roasts, I personally prefer to prepare it in a separate baking dish just to make sure it's completely cooked through. Not to mention, we love how golden and crispy the top gets, as well as those edges that stick to the baking dish—yum!

My classic stuffing recipe usually nestles up next to my orange-glazed roast turkey breast, or even my cranberry stuffing. But when we're craving a touch of sweet and savory, we just adore this herb stuffing loaded with all sorts of mouthwatering morsels.

Made with rustic bread, drizzled with a touch of melted butter and stock, then combined with a combination of herbs, finely diced celery, caramelized leeks, crispy bacon, and corn kernels, plus a sprinkle of sharp cheddar and parmesan, this herb stuffing is a perfectly cozy side dish for your holiday table.

My recipe for herb stuffing

Maybe it's because stuffing is so rustic, or maybe it's because it gets all mixed together in one, big bowl, there's just something about this tasty side that's super fun for me to prepare—I just love it!

This herb stuffing recipe also has an incredible aroma, with the notes of creamy butter and crisp bacon, and the slightly sweet and savory notes of golden corn kernels and caramelized leeks. It's just a delightful dish to make and dig into, and the holiday table just wouldn't be the same without it.

When it comes to the bread for this herb stuffing, I like to use a rustic French loaf, and either tear the loaf into larger, bite-size chunks, or slice it into bigger cubes.

What makes this stuffing special is the perfect balance of aromatics, butter, stock, and eggs. Too much liquid creates soggy stuffing, while too little leaves it dry—the key is getting it just right.

The trick is to have a stuffing with a moist, light, savory interior that's easy to cut into squares or spoon up, and a top and edges that are golden, crispy, and herby.

And speaking of those herbs...

To create a really delicious herb flavor in this stuffing, I reach for some fresh sage, parsley and thyme, then highlight those flavors by sprinkling in some dry herbs as well.

We happen to love a touch of cheese as well, though not so much that it's all about the cheese. I add a bit of sharp cheddar and parmesan directly into the stuffing mixture as well as a touch over top before baking—this sneaks in some added savoriness!

Here's a sneak peek at my herb stuffing recipe: (or just jump to the full recipe...)

1. To get started, I crisp my bacon in a large skillet.
2. Next, I add in my aromatic veggies and caramelize those together to soften them.
3. I add in the corn kernels to heat through, then set these aromatic veggies aside for a moment.
4. Next, I add all of my cubed or torn bread to a large bowl, along with all of my herbs, aromatic veggies, some melted butter and stock, whisked eggs and a portion of my cheeses, and I mix thoroughly to completely combine.
5. Then, I spoon the stuffing mixture into my prepared baking dish, and sprinkle over the small amount of remaining cheese.
6. Next, I cover with foil and bake for about 30 minutes. I then remove the foil so the top can become golden, and bake 15 minutes more, until puffed and golden brown.
7. I serve hot as an accompaniment to my other holiday dishes.

Recipe

Herb Stuffing

by Ingrid Beer

Print Recipe

Line: This mouthwatering herb stuffing is brimming with a combo of fresh herbs, plus caramelized leeks, crispy bacon, sweet corn kernels!

Category: Sides
Cuisine: American

Yield: Serves 8

Nutrition Info: 443 calories (per serving)

Prep Time: 25 minutes
Cook time: 55 minutes
Total time: 1 hour, 20 minutes

Ingredients:

• Olive oil
• 8 slices of bacon (uncooked), chopped into small bits
• 2 leeks (white and pale green parts only), washed and quartered, and sliced thinly
• 3 ribs celery, diced finely
• 2 cloves garlic, pressed through garlic press
• 1 cup corn kernels (can be frozen and thawed)
• 1 (16 ounce) loaf soft French bread
• 1 tablespoon chopped, fresh sage leaves
• 1 tablespoons chopped, fresh flat-leaf parsley
• 2 teaspoons Italian seasoning
• 1 teaspoon fresh thyme leaves
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 cups warm chicken stock
• 6 tablespoons melted butter
• 2 eggs, whisked
• 1 ½ cups grated white cheddar, divided use
• ¼ cup grated parmesan cheese

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
2. Preheat your oven to 375°, and lightly mist a medium-large baking dish (about 3to 4 quart) with cooking spray.
3. Place a large skillet over medium-high heat, and drizzle in about 1 to 2 tablespoons of the oil. Once hot, add in the chopped bacon and fry until crisp.
4. Then, add in the leeks and the celery, stir, and allow those to saute together with the bacon for about 5 to 7 minutes, or until the leeks and celery begin to become golden-brown and slightly caramelized.
5. Add in the garlic, and once it becomes aromatic (about 30 seconds or so), add in the corn, and stir to combine. Turn off heat, and spoon into a bowl to cool slightly.
6. Next, into a large bowl, tear the French bread up into small, bite-size pieces. Add to it the chopped sage, parsley, Italian seasoning, and thyme leaves.
7. Add in the sauteed aromatics with the bacon, along with the warm chicken stock, the melted butter, and the whisked eggs, plus the salt and black pepper, and using your hands (my favorite method!), or a spoon, mix everything together until well combined.
8. Add in 1 cup of the grated cheddar, plus the parmesan, and mix that in.
9. Spoon the stuffing mixture into your prepared baking dish, and sprinkle the remaining ½ cup of the grated cheddar over top, cover with foil, and bake for 30 minutes. Then, remove the foil, and bake another 15 minutes, until golden on top and lightly puffed.
10. Remove from oven and serve while hot.

Tips & Tidbits for my herb stuffing recipe:

• Rustic French loaf for terrific texture: I really love a stuffing that's light and puffy, but still has a slight amount of chew to it, and can stand up to gravy without dissolving. I opt for French bread here, a crusty loaf, and either use my hands to tear the loaf up into large, bite-size pieces, or cut it into larger cubes. Any rustic-style loaf will work here, just make sure it's a lighter loaf rather than a dense and heavy one, to yield a light, puffy stuffing.
• A myriad of herbs for flavor: I'm going for lots of herby flavor here, so I opt for sage, parsley, thyme, plus Italian seasoning (a mixture of dried herbs) for this herb stuffing. If you're not a fan of any one or more of these herbs, feel free to use more of what you do like. You can even sub chives or green onion, if preferred.
• Caramelized leeks for sweet-savory notes: Leeks have a more mild flavor than onions, and when caramelized, become almost a touch sweet. They're delicious in this stuffing, but feel free to use a diced, medium white onion instead, if you desire.
• Crispy bacon for smokiness, or leave it out: That hint of smoke from crispy bacon is really nice here, but feel free to leave it out, if you desire. You can also sub turkey bacon instead.
• Prep this herb stuffing ahead: Stuffing is an easy dish to prep ahead of time, and you can make this herb stuffing a day or even two ahead. Just mix everything together as directed, then allow the stuffing to completely cool in its baking dish before covering with foil or wrapping in plastic wrap. Keep refrigerated until the day you'd like to serve, then allow it to come to room temp, for about 2 hours, before baking.

Hungry for more cozy holiday dishes? Check out my recipe for Roast Turkey Breast, Baked Turkey Breast with Roasted Garlic, Cranberry Stuffing, my classic Stuffing Recipe, my Gravy Recipe, or my recipe for Green Bean Casserole, Beef Tenderloin, or even my Cranberry Sauce recipe!

Cook's Note: This recipe was originally published in 2016, and has been updated with even more love!