I may be obsessed with a lot of things. Guacamole, risotto, different pasta dishes etc. But let me tell you something…. this is the honest to god best stuffing recipe in the entire world. Rustic Herb Skillet Stuffing for everyone!
I kid you not. I could and would eat this every single day for an entire month if given the chance. The flavors will rock your world.
Last year was my first year with this stuffing. I made it not once, not twice, but three times before actual Thanksgiving. And each and every time I made it, it was devoured. All of the herbs and seasonings work perfectly together to create an out of this world stuffing. The toasted bread cubes and nice and golden brown and then soaked with the buttery herb mixture and then baked until perfection. I’ve made a few tweaks this year and it brings a smile to my face every time I take a bite! I wish Thanksgiving was once a month so I had an excuse to make stuffing more frequently. In fact, I don’t know why I don’t make stuffing more frequently, especially this once, because it’s life changing. Cross my heart. Make it. You’ll thank me later.
PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!
And if you need more Thanksgiving Ideas check out this roundup of 80+ Thanksgiving Recipes and Ideas
Rustic Herb Stuffing
Ingredients
- 1 loaf country-style French bread with crust cut into 1-inch cubes
- 10 tablespoons butter
- 2 shallots, finely sliced
- 2 stalks celery, finely chopped
- 2 bunches green onions, thinly sliced
- 3/4 cup chopped fresh Italian parsley
- 2 tablespoon chopped fresh oregano
- 2 tablespoon chopped fresh sage
- 2 tablespoon chopped fresh thyme
- 3 large garlic cloves, minced
- 2 teaspoon coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 3 large eggs
- 2 cups chicken broth
- 4 ounces coarsely grated Parmesan cheese
Instructions
- Preheat oven to 375°F. Spread bread on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Cool.
- Melt 10 tablespoons butter in heavy large skillet over medium heat. Add shallot and celery and saute for 5-6 minutes. Add green onions, all the herbs, garlic, salt and pepper and sauté until celery is tender, 6 to 8 minutes more.
- Preheat oven to 375°F. Generously grease a large skillet or baking dish. Place bread cubes in very large bowl. Add warm vegetable mixture; toss to combine.
- Whisk eggs and 3/4 cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.
- Add more broth (about 1/2 to 3/4 cup) to stuffing if dry. Transfer to skillet or baking dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.
Love the flavor combination!!
I guess if we call this savory bread pudding and eat it in June that works right?!
Sounds and looks delicious. TIme for me to toss the Stove Top and move on to something better!!!
Yum! This sounds delish! Love the line-up for Thanksgiving! You should add a beverage section! Here’s a link to my egg nog….it’s SO good! http://www.epicureanmom.com/2011/10/egg-nog-greetings-to-start-of-fall.html
xo
Katie @ Epicurean Mom
this sounds so savory and delicious, gaby. nice work!
What a roundup! I’m looking forward to checking out all of those links. This stuffing sounds wonderful. It’s by far my favorite part of the Thanksgiving meal. This sounds so hearty and delicious!
I’m loving the addition of mushrooms!
Love the stuffing!
Please update my link:
http://www.familyfreshcooking.com/2011/11/16/brown-butter-coconut-mashed-sweet-potatoes-recipe/
OH MY GOODNESS, I want this NOW! If my Thanksgiving doesn’t have this I’m going to be really upset haha
We never have stuffing on Thanksgiving (ours is usually only a 5-person party and we STILL have too many leftovers), but I think this recipe indicates a time to change that! Maybe stuffing every week from here on out! wonderful ingredients–it sounds SOO good!
This sounds fabulous! Love this. Stuffing is my favorite part!
10 tablespoons of butter, sage, mushrooms…oh my!
Looks very tasty. I am intrigued by the addition of oregano, never tried that!
All of those fresh herbs and mushrooms. This must be good.
Ok, that does it… I am definitely making stuffing… and this is the winner by far!!
Always looking for a new take on stuffing. Thanks for sharing!
Sounds delish! I bet this stuffing is tasty!!! I just made a Tres Leches Pumpkin Flan and it made me really eager for Thanksgiving and now seeing this great roundup of Thanksgiving dishes from other food bloggers is so exciting.
Oh my goodness! It sounds just as amazing as it looks!
This sounds sooooo delicious! Love the different mushrooms used, beautiful! It was fun cooking with you at the Communal Table with Food Network! Take care, Terra
mmmm!!!! can’t wait for this a week from today!
I will eat stuffing any day of the week, and certainly not just on Thanksgiving. Yummy!
Hi Gaby, I love this recipe, pinned it straight away! I make my traditional cornbread sage dressing in a skillet sometimes when making a smaller batch and I love that method. Can’t wait to try this, mushrooms are my favorite ingredient!
Hi Gaby – I want to make this for Thursday – 7 adults and 2 kids (kids probably won’t eat it) – and would like to get the ingredients for this tonight, but need to know approx how many servings you can get from the recipe as you’ve written it above. Could you please email me with the answer? Thanks!!
This looks and sounds seriously delicious, Gaby!
Glad we were at Food Network’s Communal Table together!
Best regards, Scott
(Facebook: Jones Is Hungry; Twitter: @JonesIsHungry)
Hi, made your dressing tonight…I didn’t have fresh herbs so I used dried and it was still very good. Thanks for sharing the recipe!
Could this be something I make early in the day ahead of time, or is it something that needs to be fresh from the oven?
Thanks 🙂
it’s best fresh from the oven! But you could make it early in the AM – and then re-heat it right before serving if you’re trying to save oven room!