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Vegetable Herb Stuffing

Homemade vegetable herb stuffing loaded with fresh herbs, mushrooms, celery, carrots, and onions. Perfect Thanksgiving side dish.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Servings: 8 servings

Ingredients

  • 4 tablespoons butter
  • 2 medium onions chopped
  • 5 stalks of celery chopped
  • 2 carrots chopped
  • 8 ounces mushrooms sliced
  • 1 bunch of parsley chopped (roughly 1/3 cup)
  • 3 tablespoons fresh marjoram chopped
  • 2 large eggs
  • 2 cups chicken stock or turkey stock
  • 1 loaf of ciabatta cubed (approximately 18oz loaf cubed into 3/4 to 1 inch cubes)
  • 1 1/2 teaspoons kosher or fine sea salt
  • 1 teaspoon freshly grated black pepper

Instructions

  • Preheat oven to 350 degrees.
  • Slice loaf of bread into 3/4 to 1 inch cubes. Layer onto a cookie sheet and place in oven. Bake 10-15 minutes until firm but not browned.
  • While bread is baking, preheat a large pan (Dutch oven works great) on the stove.
  • Dice onions, carrots, and celery. Slice mushrooms.
  • Add butter to pan then add all vegetables. Cook until softened, roughly 15 minutes.
  • Chop herbs and add to pan with vegetables. Add salt and pepper. Cook a couple more minutes. Remove from burner and cool 10 minutes.
  • Add bread cubes to pan and mix thoroughly.
  • In bowl combine chicken stock with 2 large eggs. Whisk together. Pour over bread and vegetables. Mix everything together.
  • Grease 13x9 casserole dish. Pour stuffing into dish. Cover with foil.
  • Bake covered for 30 minutes. Remove foil and cook 20-30 minutes more for a crunchy top, or keep covered for soft stuffing.
  • Serve with gravy.

Notes

I loaded this stuffing with vegetables and fresh herbs. Adjust liquid based on consistency preference—add more stock if you like runny stuffing, less for firmer texture.