Vegetarian Herb Bread Stuffing

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Golden, dried-out bread cubes soak up a savory sauté of onion, celery, and garlic here, with fresh thyme, sage, and parsley bringing that classic holiday aroma to every bite. The bread gets moistened in stages until it's saturated but not soggy, then baked uncovered at the end so the top turns deeply golden and the edges crisp up beautifully. It's a comforting, herb-forward side with a soft, custardy interior and a crunchy top layer that makes it worth fighting over. This version is a great fit for a vegetarian table, delivering all the cozy, familiar flavor of traditional stuffing without any meat on the ingredient list. Make it a day ahead if you like — it reheats beautifully and only gets better as those herbs settle in.

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Ingredients

8 servings

1 lb day-old white sandwich bread or sourdough, cut into ¾-inch cubes (about 10 cups)
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7 tbsp unsalted butter
2 medium yellow onions, finely diced
4 stalks celery, finely diced
4 cloves garlic, minced
2 tsp fresh thyme leaves (or ¾ tsp dried thyme)
1 tbsp fresh sage, finely chopped (or 1 tsp dried sage)
1 tbsp fresh flat-leaf parsley, finely chopped
½ tsp salt
¼ tsp black pepper
2 ½ cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.

Instructions

1
Preheat the oven to 375°F (190°C). Spread the bread cubes in a single layer on a large rimmed baking sheet and bake for 12–15 minutes, stirring once halfway through, until dry and lightly golden at the edges. Transfer to a large mixing bowl.
2
Melt 6 tbsp butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 8–10 minutes.

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