Herb Stuffing · Classic Baked
Classic Herb Bread Stuffing
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Before you start
Gather your ingredients
Swaps for unsalted butter
Instead of butter
- Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
- Plant-based butter sticks: The same amount. The closest swap.
- Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.
Cooking for an allergy? Check every label.
Swaps for onion
Instead of onion
- Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
- Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
- Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
Swaps for fresh sage
Instead of sage
- Dried sage: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Strong and musty.
- Fresh thyme + a little rosemary: The same total amount. Brighter and less earthy.
Swaps for fresh thyme leaves
Instead of thyme
- Dried thyme: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Earthier and a little less bright, but dried thyme holds up well in soups, stews and roasts.
- Fresh oregano or marjoram: The same amount. Oregano is stronger; marjoram is sweeter and milder.
- Fresh rosemary: Half as much. Piney and stronger.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for fresh parsley
Instead of parsley
- Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
- Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
- Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.
Swaps for eggs
Instead of eggs
- Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
- Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
- Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.
Cooking for an allergy? Check every label.
Step 1 of 8
Heat the oven to 250°F (120°C). Spread the bread cubes on two sheet pans and bake, stirring once, until dry and crisp but not browned. Let cool. (Or leave them out uncovered overnight.)
250°F
Step 2 of 8
Raise the oven to 350°F (175°C) and a 9x13-inch baking dish.
butter (how to grease and flour a pan)
Grease and flour a pan Coat a pan with fat (and sometimes flour) so baked goods release cleanly. 1. Rub a thin layer of soft butter or shortening into every corner with a paper towel, or use baking spray.2. For cakes, add a spoonful of flour, tilt and tap the pan until it is coated.3. Turn the pan over and tap out the extra flour.4. For chocolate cakes, use cocoa instead of flour so there is no white film. Done when: Every surface, corners included, is lightly coated with no bare spots or thick clumps. How to grease and flour a baking pan: mistakes to avoid350°F
Step 3 of 8
Melt the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring, until soft.
Step 4 of 8
Stir in the garlic, sage, thyme, salt and pepper and cook 1 minute until fragrant.
Step 5 of 8
Put the dried bread in a very large bowl and add the vegetable mixture and parsley. Toss well.
Step 6 of 8
Whisk 2 1/2 cups broth with the eggs. Pour over the bread and toss gently until evenly moistened. The bread should feel damp but not soggy; add the last 1/2 cup broth if there are dry spots.
Step 7 of 8
Spread in the baking dish, cover with foil and bake.
350°F
Step 8 of 8
Uncover and bake until the top is golden and crisp and the center reaches 165°F (74°C) on a thermometer.
350°F
All done
Enjoy!
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