Rustic Herb Stuffing Recipe

Name: Rustic Herb Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Rustic Herb Stuffing Cooked Outside the Bird; 1 lb loaf French bread, country-style with crust, cut into 1-inch cubes (about 11 cups); 10 tablespoons butter; 2 bunches green onions, thinly sliced; 2 cups finely chopped celery; 3/4 cup chopped fresh Italian parsley; 1 tablespoon chopped fresh oregano; 1 tablespoon chopped fresh sage; 1 tablespoon chopped fresh thyme; 1 large garlic clove, minced; 1 teaspoon coarse kosher salt; 1 teaspoon freshly ground black pepper; 1 large bunch swiss chard, stems cut from leaves and discarded, leaves coarsely chopped (about ½ cups); 3 large eggs; 3/4 cup low-salt chicken broth (or more); 3 ounces parmesan cheese, coarsely-grated (optional); For Rustic Herb Stuffing Cooked Inside the Bird; 15 lbs turkey, brined; prepared stuffing (as per the above recipe, prepare as written, but use 1/4 teaspoon coarse salt and 1/2 cup chicken br); additional chicken broth (for moistening stuffing in dish); olive oil

Try this homemade Rustic Herb Stuffing recipe the whole family will love. Made with bread, butter, green onions and celery. Easy step-by-step instructio…

This Rustic Herb Stuffing relies on simple, everyday ingredients such as butter, finely chopped celery, chopped fresh oregano and chopped fresh sage. It comes together quickly and makes 4 servings, at about 3846 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

For Rustic Herb Stuffing Cooked Outside the Bird
1 lb loaf French bread, country-style with crust, cut into 1-inch cubes (about 11 cups)
10 tablespoons butter
2 bunches green onions, thinly sliced
2 cups finely chopped celery
3/4 cup chopped fresh Italian parsley
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 large garlic clove, minced
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
1 large bunch swiss chard, stems cut from leaves and discarded, leaves coarsely chopped (about ½ cups)
3 large eggs
3/4 cup low-salt chicken broth (or more)
3 ounces parmesan cheese, coarsely-grated (optional)
For Rustic Herb Stuffing Cooked Inside the Bird
15 lbs turkey, brined
prepared stuffing (as per the above recipe, prepare as written, but use 1/4 teaspoon coarse salt and 1/2 cup chicken br)
additional chicken broth (for moistening stuffing in dish)
olive oil

1
Technique One: Outside the Bird.
2
Convenience and concerns about undercooking have made baking the stuffing in a pan the default for many cooks. The payoff? Crispy topping and more stuffing (you can fit more in a pan than in the bird).
3
Technique Two: Inside the Bird.
4
If you want to stuff a turkey, it's best to brine it-that way, the stuffing can cook to a safe temperature without drying out the bird. Start with your favorite brined-turkey recipe, then follow the steps below. You'll end up with moist stuffing that's infused with flavorful turkey juices.
5
Preparation: For Rustic Herb Stuffing Cooked Outside the Bird.
6
Preheat oven to 375u00b0F Spread bread on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Cool.
7
Melt 10 tablespoons butter in heavy large skillet over medium heat. Add green onions and next 8 ingredients; saute until celery is tender, 6 to 8 minutes. Add Swiss chard and toss until wilted, about 3 minutes. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Store bread cubes airtight at room temperature. Cool vegetable mixture slightly, then transfer to microwave-safe bowl; cover and chill. Rewarm vegetable mixture in microwave before continuing.
8
Preheat oven to 375u00b0F 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, if using.
9
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.
10
For Rustic Herb Stuffing Cooked Inside the Bird.
11
Preheat oven to 350u00b0F Drain turkey. Rinse under cold running water; pat dry.
12
Place stuffing in glass bowl. Microwave on high until instant-read thermometer registers 130u00b0F, stirring occasionally, 5 to 8 minutes. Fill cavities loosely with warm stuffing (do not tie legs). Place remaining stuffing in baking dish; moisten with up to 1/2 cup broth. Chill while turkey roasts.
13
Place turkey on rack in roasting pan; brush with olive oil. Roast until instant-read thermometer inserted into stuffing registers 165u00b0F (thigh will register 170u00b0F), adding water to pan to prevent scorching, about 3 1/2 hours.
14
Let turkey rest 30 minutes. Meanwhile, bake chilled stuffing until golden, 30 minutes.

3846

kcal

Calories

164

Fat

Carbs

531

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For Rustic Herb Stuffing Cooked Outside the Bird, 1 lb loaf French bread, country-style with crust, cut into 1-inch cubes (about 11 cups), 10 tablespoons butter, 2 bunches green onions, thinly sliced, and more.

Yes, Rustic Herb Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
3846 kcal
Category
Soups & Stews

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