Whether it’s Thanksgiving, Christmas, or a simple Sunday roast with family, this Herb and Vegetable Stuffing is one of those easy recipes that is full of flavor and easy to pull together.

It’s made with simple, wholesome ingredients things you probably already have on hand and it fills your home with that delicious, smell that makes everyone ask, “Is dinner ready yet?”

The best part? You can make it ahead, bake it fresh, or even use it as a vegetarian main dish. It’s that versatile.

Why You’ll Love This Recipe

There are a few reasons this Herb and Vegetable Stuffing always ends up on repeat in my kitchen:

It’s loaded with flavor. Fresh rosemary, parsley, and a touch of garlic bring out the earthy, comforting taste we all love in stuffing.
Perfect for feeding a crowd. This recipe serves 12–14 people – perfect for those big family dinners or potluck gatherings.
Make-ahead friendly. You can prep everything the day before, refrigerate it overnight, and just pop it in the oven the next day.
It’s versatile. Want to keep it vegetarian? Stick to the veggie broth. Prefer a meatier version? Swap in chicken broth or toss in some cooked sausage.

Here’s what goes into this stuffing:

Ingredients You’ll Need

1 loaf of crusty bread (about 10 cups), cut into 1-inch cubes – this gives you that classic, hearty texture.
½ cup unsalted butter – for richness and flavor.
2 large onions, finely chopped – the base of any good stuffing.
3 celery stalks, finely chopped – adds crunch and a fresh bite.
2 carrots, finely chopped – adds a touch of sweetness.
3 cloves garlic, minced – because everything’s better with garlic.
1 cup mushrooms, chopped – brings that deep, savory “umami” flavor.
½ cup fresh parsley and ¼ cup fresh rosemary, chopped – for brightness and aroma.
3 cups vegetable broth – to moisten and bring it all together.
2 large eggs, beaten – helps bind the stuffing.
½ cup grated Parmesan cheese – for a subtle, cheesy finish.
Salt and black pepper – to taste.

Ingredients for Herb and Vegetable Stuffing

How to Make this Easy Stuffing

Step 1: Toast the Bread

Start by preheating your oven to 350°F (175°C).
Spread your bread cubes on a baking sheet and toast them until they’re golden and crisp about 15 minutes. This step makes a big difference; it helps the bread hold its shape and soak up all that buttery, herby goodness later on.

Once toasted, set them aside to cool while you work on the veggies.

Step 2: Sauté the Vegetables

In a large skillet, melt the butter over medium heat. Add the onions, celery, and carrots, and cook for about 10 minutes until they’re soft and fragrant.

Next, toss in the garlic and mushrooms and cook for another 5 minutes.

Step 3: Mix It All Together

In a big mixing bowl, combine the toasted bread cubes, sautéed veggies, parsley, and rosemary. Give it a good stir to make sure everything’s evenly distributed.

Pour the vegetable broth over the mixture, a little at a time, stirring as you go until the bread is evenly moistened but not soggy. (Think damp sponge, not soup!)

Then add the beaten eggs and Parmesan cheese, mixing gently to combine. Season with salt and pepper to taste.

Step 4: Bake to Perfection

Transfer the stuffing mixture into a greased 9×13-inch baking dish. Cover it with foil and bake for 30 minutes.

After that, remove the foil and bake for another 15–20 minutes, until the top turns golden brown and a little crispy. That crusty top is pure magic don’t skip it!

Step 5: Rest and Serve

Once it’s done, take the dish out and let it sit for about 10 minutes before serving. This lets everything settle and makes it easier to serve nice, even scoops.

Herb and Vegetable Stuffing freshly baked

Serving Ideas

This stuffing is absolutely delicious on its own, but here are a few fun ways to serve it:

With roasted meats – It pairs perfectly with turkey, chicken, or pork.
As a vegetarian main dish – Add roasted pumpkin chunks or chickpeas to bulk it up.
In muffin tins – Scoop the mixture into muffin cups for easy individual servings perfect for parties or buffets!
With gravy or cranberry sauce – A drizzle of gravy or a spoonful of cranberry sauce on top adds a burst of extra flavor.

Tips for the Best Stuffing Ever

Use day-old bread. Slightly stale bread absorbs flavors better than fresh, soft bread.
Go fresh with the herbs. Fresh parsley and rosemary make a world of difference they give the stuffing that bright, garden-fresh taste.
Taste as you go. Don’t be afraid to taste the mixture before baking and adjust the seasoning.
Keep it moist, not soggy. The key is to have just enough broth so that the bread is moistened but not swimming.
Add your own twist. Try tossing in cranberries, toasted nuts, or even cooked sausage for variety.

Make-Ahead and Freezer Instructions

If you’re planning ahead for a big holiday meal (or just like to keep things stress-free), this recipe is perfect for prepping in advance.

To make ahead:

Prepare the stuffing up to the point of baking.
Cover tightly and refrigerate for up to 24 hours.
When ready to bake, bring it to room temperature and then bake as directed.

To freeze:

Assemble the stuffing, wrap it tightly in foil, and freeze before baking.
When you’re ready, thaw it overnight in the fridge and bake it fresh.

So, yes it’s rich and satisfying, but still light enough to leave room for dessert (which, let’s be honest, is always part of the plan).

Stuffing isn’t just a side dish it’s something that ties a meal together. This Herb and Vegetable Stuffing has all the traditional flavors you expect, with a fresh and vibrant twist thanks to the herbs and veggies.

It’s hearty enough to stand on its own, yet perfect to sit beside your main dish without stealing the show. And it’s one of those recipes that tastes even better the next day if you’re lucky enough to have leftovers.

So whether you’re hosting a holiday feast or just craving a cozy, home-cooked side dish, this stuffing is a total win.

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