Herb Stuffing

Photo by Marcus Nilsson
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  • Serves 6-8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 300 calories
    • Calories 21 calories from fat
    • Fat 7 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 1,071 mg
    • Protein 9 g
    • Carbohydrate 50 g
    • Sugar 5 g
    • Fiber 3 g


  1. Check 3cups low-sodium chicken broth
  2. Check 3/4cup (1 ounce) dried porcini mushrooms, roughly chopped (optional)
  3. Check 2tablespoons olive oil or unsalted butter
  4. Check 2 medium yellow onions, diced
  5. Check 1 1/2teaspoons kosher salt
  6. Check 3/4teaspoon black pepper
  7. Check 2 stalks celery, diced
  8. Check 3/4cup fresh flat-leaf parsley leaves, finely chopped
  9. Check 2tablespoons chopped fresh dill
  10. Check 1 1/2 baguettes, left on the counter overnight to dry and cut into 1/2-inch pieces (10 cups)


  1. In a saucepan, bring the broth and mushrooms (if using) to a boil. Remove from heat. Meanwhile, in a large skillet, over medium-low heat, heat the oil or butter. Add the onions, salt, and pepper. Cook for 8 minutes. Add the celery and cook for 7 minutes. Add the parsley and dill.
  2. Heat oven to 375° F. Place the bread in a large bowl. Add the onion mixture and the broth and mushrooms (if using) and combine. Transfer to a 9-inch square or 11-by-7-inch baking dish or the cavity of the turkey (see Tip below).
  3. Bake the stuffing for 25 minutes. If you prefer a soft stuffing, cover the dish with foil while baking. If you prefer a crusty stuffing, bake uncovered. (You can cover and refrigerate the uncooked stuffing for up to 24 hours. Bake as directed, adding 10 minutes to the baking time.)