Good Housekeeping Stuffing Recipe: Classic Herb-Infused Holiday Side

This classic herb-infused stuffing brings the warmth of holiday traditions to your table with every bite.

I developed this recipe to deliver that perfect balance of savory herbs, tender bread, and rich flavor that defines a great stuffing.

It’s the kind of dish that turns a simple meal into a special occasion, with aromas that fill your kitchen and memories that linger long after the plate is empty.

Serve it alongside roasted turkey or as a comforting side for any festive gathering.

Ingredients for Good Housekeeping Stuffing

Classic flavors meet holiday comfort in this timeless side dish.

The bread is the backbone. Day-old French bread from your local bakery works best—avoid fresh loaves as they turn mushy. I grab mine from Whole Foods or a neighborhood spot. Look for a loaf with a sturdy crust (you’ll remove it anyway). For the herbs, fresh sage, thyme, and rosemary are non-negotiable for that authentic holiday aroma. If your market doesn’t carry them, Trader Joe’s has great pre-packaged options.

No fresh herbs? Dried rubbed sage at half the amount plus dried thyme (same quantity) gets you close. Swap French bread for sourdough or brioche—both hold up well. Pre-made bread cubes work in a pinch (just toast them first). For the broth, homemade or low-sodium store-bought prevents oversalting. Vegetable broth works too if you’re skipping the chicken.

Stuffing tastes even better the next day. Keeps 3-4 days in the fridge, freezes for 1 month. Reheat covered in foil at 350°F for 20 minutes (add a splash of broth to keep it moist).

Step-by-Step Instructions for Classic Herb-Infused Holiday Stuffing

This method delivers rich, aromatic stuffing with perfect texture every holiday season.

Step 1: Toast the Bread for Ideal Texture

Preheat your oven to 300°F. Tear the 1 lb day-old French bread (crusts removed) into 1-inch cubes and spread them in a single layer on two baking sheets. I always use day-old bread because fresh bread gets soggy instead of maintaining that perfect stuffing texture.

Toast for 20-25 minutes, stirring halfway through, until the cubes are light golden brown and completely dry to the touch. This step prevents the stuffing from becoming mushy when you add the liquid ingredients. Remove from oven and let cool completely before proceeding.

Step 2: Sauté the Aromatic Base

In a large skillet over medium heat, melt the 0.75 cup unsalted butter. Add the 2 whole yellow onion (finely diced) and 3 whole celery stalks (finely diced). Cook for 8-10 minutes, stirring occasionally, until the vegetables are soft and translucent.

Add the 3 cloves garlic cloves (minced) and cook for 1 minute until fragrant. Then stir in the 0.25 cup fresh sage leaves (chopped), 2 tbsp fresh thyme sprigs (leaves stripped and chopped), and 2 tbsp fresh rosemary (finely chopped). Cook for an additional 2 minutes to bloom the herbs.

Step 3: Combine and Moisten the Mixture

In a large bowl, combine the toasted bread cubes with the sautéed vegetable and herb mixture. Add the 1 tbsp dried parsley, 1 tsp dried rubbed sage, 1.5 tsp kosher salt, and 1 tsp ground black pepper. Toss everything together gently with your hands to distribute the flavors evenly.

In a separate bowl, whisk together the 2 whole large eggs and 2 cups chicken broth. Pour this mixture over the bread and vegetables. Stir gently until all the bread cubes are evenly moistened but not soggy. The mixture should hold together when pressed lightly with your fingers.

Step 4: Bake to Golden Perfection

Transfer the stuffing to a greased 9×13-inch baking dish. Press down lightly to create an even layer. Cover with foil and bake at 350°F for 25 minutes. This initial covered bake allows the stuffing to heat through gently without drying out.

Then remove the foil and bake for an additional 15-20 minutes until the top is golden brown and the center reaches 165°F. The edges should be slightly crispy while the interior remains moist and tender. Let it rest for 5-10 minutes before serving to allow the flavors to meld together perfectly.

Make-Ahead Tips for This good housekeeping stuffing

Bread Prep Ahead

Toast and cube your 1 lb French bread up to 2 days ahead. Store the dried cubes in a large bowl at room temperature. This actually improves the texture, as the bread continues to dry out slightly over time.

Herb Mixture

Chop all your fresh herbs—sage, thyme, and rosemary—the night before. Store them in an airtight container in the fridge with a damp paper towel to keep them fresh. I learned this trick during my test kitchen days—it keeps the flavors vibrant.

Vegetable Base

Dice the onion and celery up to 1 day in advance and keep them in separate ziplock bags in the fridge. This saves time on the day of cooking and ensures even cooking.

Full Assembly

You can fully assemble this dish the night before baking. Combine everything except the egg-broth mixture, then cover and refrigerate. In the morning, add the 2 eggs and 2 cups broth, mix, and bake as directed. 💪

If assembling ahead, add an extra 5-10 minutes to the covered baking time since it will start cold.

Freezing Option

To freeze, assemble the stuffing completely (including egg-broth mixture) in a freezer-safe baking dish. Cover tightly with foil and freeze for up to 1 month. Thaw overnight in the fridge before baking as normal.

Frequently Asked Questions