ArrowDownFill 1arrow-small-lineFill 1GroupStaff FaveGroupClose IconEmailLike Cooking Light on FacebookShapePage 1 Copy 3Page 1 Copy 2Grid IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Classic Herb Stuffing

Photo: Jennifer Causey
Active time 45 mins
Total time 1 hr, 10 mins

Serves 10 (serving size: about 2/3 cup)

A straightforward holiday stuffing calls for great bread; we love the nutty, toasty dimension of a bakery whole-grain loaf. Sauté the mirepoix (a combination of onion, celery, and carrot) until tender but not browned, also called “sweating.” The added moisture will soften the bread and make for a more cohesive stuffing. Combine the wet and dry ingredients in a bowl rather than a baking dish for more even coverage, and let the mixture stand a few minutes before baking. The bread will soak up the eggy liquid like a sponge so nothing is left behind.


  • 12 ounces whole-grain bread, cut into 3/4-in. cubes
  • 2 tablespoons canola oil
  • 2 cups chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1 tablespoon minced garlic
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh sage
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 2 1/2 cups unsalted chicken stock (such as Swanson)
  • 3 tablespoons unsalted butter, melted
  • 2 large eggs
  • Cooking spray

Nutrition Information

  • Calories 190
  • Fat 9 g
  • Satfat 3 g
  • Monofat 3.3 g
  • Polyfat 1.8 g
  • Protein 8 g
  • Carbohydrate 20 g
  • Fiber 4 g
  • Cholesterol 46 mg
  • Iron 1 mg
  • Sodium 340 mg
  • Calcium 72 mg
  • Sugars 5 g
  • Est. Added Sugars 2 g

How to Make It

  1. Preheat oven to 400°F.

  2. Arrange bread cubes in a single layer on a rimmed baking sheet. Bake at 400°F for 20 minutes or until golden, stirring after 10 minutes. Place the bread cubes in a large bowl.

  3. Reduce the oven temperature to 350°F.

  4. Heat a large skillet over medium-high. Add oil; swirl to coat. Add onion, celery, carrot, and garlic; sauté 10 minutes or until vegetables are very tender. Remove pan from heat; stir in parsley, sage, salt, and pepper. Add onion mixture to bread; toss to combine.

  5. Combine stock, butter, and eggs in a bowl, stirring with a whisk. Drizzle stock mixture over bread mixture; toss. Let stand 10 minutes or until liquid is absorbed, stirring occasionally. Spoon bread mixture into a 2-quart glass or ceramic baking dish coated with cooking spray. Bake at 350°F for 25 minutes or until browned.