Rustic Herb Stuffing

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I’ve said it in the past, and I’ll say it again. I have never made homemade stuffing before this Thanksgiving. I don’t know what it is but that Stouffer’s Stove Top stuffing kicks ass and I crave it every year for Thanksgiving and Christmas. This year though, that is all changing. I have officially celebrated Thanksgiving twice before the actual holiday, and both times I made this stuffing. I kid you not, it was a total crowd pleaser. All the herbs and flavors that go into this stuffing really highlight all the other dishes served at the meal. It’s kinda a big deal. And you should totally make it. For real!

The most perfectly set table in the whole wide world by Matt and Adam!

Rustic Herb Stuffing

Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Side Dish
Cuisine American
Servings 8 servings


  • 1 loaf country-style French bread with crust cut into 1-inch cubes
  • 10 tablespoons butter
  • 10 oz Cremini Mushrooms
  • 2 cups Leeks
  • 2 bunches green onions thinly sliced
  • 2 cups finely chopped celery
  • 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 clove minced
  • 2 teaspoon coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 large eggs
  • 1 1/4 cup chicken broth
  • 3 ounces coarsely grated Parmesan cheese


  • 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 mushrooms and leeks and saute for 6 minutes. Add green onions, celery, all the herbs, garlic, salt and pepper and sauté until celery is tender, 6 to 8 minutes.
  • Preheat oven to 375°F. Generously butter 13x9x2-inch glass 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 dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.


  1. Looks wonderful Gaby! I tried changing up our family recipe a couple of times and everyone rebelled so I won’t be able to try this, sadly.

  2. Hey Gaby!!! Love the table, good job men. I made the stuffing last week to experiment. I used the swiss chard and added mushrooms. It was delicious and is a keeper! I was thinking I might combine the breads though, possibly some challah with the french and a little extra everything b/c I need more and of course we need leftovers. Happy Thanksgiving!!!

    1. omg Marci – wasn’t it the best thing ever!! I literally loved it and wanted to devour the entire thing myself!

  3. OMG YOU TOO?!

    every year, i want to make an awesome stuffing with giant cubes of bread and gorgeous vegetables, and i get overridden by my two sisters because they will ONLY eat stovetop stuffing!!!

    maybe i can convince them this year with yours 😉

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