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Organic herb stuffing recipes

Sarah's love of food led her down what she calls "the culinary rabbit hole," leaving her management job to first apprentice on an organic vegetable farm and then to write about and photograph food professionally. Her agricultural backgro...

3 Herbed side dishes

These stuffing recipes are inspired by the flavors of fresh, organic fall herbs — the perfect accompaniments to your holiday feast.

With each change of the seasons, the first new produce to get me inspired usually includes fresh herbs. It's no coincidence that the herbs of fall are excellent additions to the dishes we serve around the holidays.

Stuffing in particular is a great blank canvas on which to paint with the aromatic and savory flavors of thyme, sage and rosemary. Each of the recipes below focuses on one of these herbs, pulling in complementary ingredients that elevate the simple combination of bread and broth to a sensational side dish for any meal.

Sage, mushroom and walnut stuffing

Sage, mushroom and walnut stuffing

Serves 10–15

Rich flavors like deeply browned mushrooms, toasty walnuts and earthy sage make this stuffing hearty and filling. Use vegetable broth to keep it vegetarian.

Ingredients:

  • 8 cups organic rye bread, cut into 1-inch cubes (from a 1-1/4 pound loaf)
  • 1 large organic yellow onion, finely chopped
  • 3 organic celery stalks, finely chopped
  • 4 cups sliced cremini mushrooms
  • 2 tablespoons fresh organic sage, divided use
  • 1 cup walnut pieces
  • 2-1/2 cups organic chicken or vegetable broth
  • 3 organic eggs
  • Olive oil
  • Salt and pepper

Directions:

  1. Preheat the oven to 200 degrees F. Spread the bread cubes on a large baking sheet and dry them out in the oven for about 1 hour. Cool the bread to room temperature before mixing it with the other ingredients.
  2. Meanwhile, place a large saucepan with a thin layer of olive oil over medium heat. Once the pan is hot, add the onion and celery and a big pinch each of salt and pepper. Sauté until the onions are translucent and the celery is tender.
  3. Add another layer of olive oil to the pan. Stir in the mushrooms and 1 tablespoon of sage. Cook, stirring occasionally, until the mushrooms are tender and deeply browned. Season with a pinch of salt and move to the bowl with the onions and celery to cool to room temperature.
  4. Increase the oven temperature to 350 degrees F and butter or oil a large, rectangular baking dish. In a medium bowl, whisk together the chicken broth and eggs. Add the bread cubes and the remaining tablespoon of sage to the cooled vegetables. Pour over the chicken broth and eggs and stir to combine.
  5. Pour the stuffing into the prepared baking dish and cook uncovered, until golden brown, for about 30 minutes. Serve warm or at room temperature.

Thyme-and-grape stuffing

Thyme-and-grape stuffing

Serves 6–8

This light but flavorful stuffing combines thyme, burst grapes and sweetly caramelized onions.

Ingredients:

  • 6 cups organic sourdough bread, cut into 1-inch cubes (from a 1-pound loaf)
  • 1 medium organic yellow onion, thinly sliced
  • 2 teaspoons organic fresh thyme, divided use
  • 1-1/2 cups organic red seedless grapes, halved
  • Splash balsamic vinegar
  • 1-1/2 cups organic vegetable broth
  • 2 organic eggs
  • Olive oil
  • Salt and pepper

Directions:

  1. Preheat the oven to 200 degrees F. Spread the bread cubes on a large baking sheet and dry them out in the oven for about 1 hour. Cool the bread cubes to room temperature before mixing them with the other ingredients.
  2. Meanwhile, place a large saucepan with a thin layer of olive oil over medium-low heat. Add the onion, 1 teaspoon of thyme and a pinch each of salt and pepper. Cook, stirring occasionally, until the onions begin to brown, for about 15 minutes. Stir in the grapes and a splash of balsamic vinegar and continue to cook until the grapes soften and the onions are deeply browned, for another 10 minutes or so. Pour the onion-and-grape mixture into a large bowl and cool it to room temperature.
  3. Raise the oven temperature to 350 degrees F and lightly butter or oil a 12-inch skillet or Dutch oven. In a medium bowl, whisk together the vegetable broth and eggs. Add the bread cubes and the remaining teaspoon of thyme to the onion-and-grape mixture and stir to combine. Pour in the vegetable-broth-and-egg mixture and stir to combine.
  4. Pour the stuffing into the skillet and bake uncovered, until golden brown, for about 30 minutes. Serve warm or at room temperature.

Rosemary-and-bacon cornbread stuffing

Rosemary-and-bacon cornbread stuffing

Serves 8–10

Crispy, salty bacon and bold rosemary add pops of flavor to sweet cornbread in this showstopping stuffing recipe.

Ingredients:

  • 5 cups cornbread, cut into 1-inch cubes (from an 8-inch square)
  • 4 slices bacon
  • 1 medium organic red onion, finely chopped
  • 2 organic celery stalks, finely chopped
  • 3 organic carrots, peeled and finely chopped
  • 1-1/2 tablespoons organic rosemary, divided use
  • 1-1/4 cups organic chicken broth
  • 2 organic eggs
  • Olive oil
  • Salt and pepper

Directions:

  1. Preheat the oven to 200 degrees F. Spread the cornbread cubes on a large baking sheet and dry them out in the oven for about 1 hour. Cool the cornbread cubes to room temperature before mixing them with the other ingredients.
  2. Meanwhile, add the bacon to a large saucepan over medium heat. Fry it until it's crispy on one side and then repeat for the other side. Remove the bacon from the heat until it's cool enough to handle, then crumble it into small pieces and place them in a large bowl.
  3. Pour the excess bacon grease from the pan and add the onion, the celery, the carrot, 1 tablespoon of rosemary and a big pinch each of salt and pepper. Sauté until the onions are translucent and the carrots and celery are tender. Add the vegetables to the bacon and cool them to room temperature.
  4. Raise the oven temperature to 350 degrees F and lightly butter or oil a 12-inch skillet or Dutch oven. In a medium bowl, whisk together the vegetable broth, the eggs and the remaining 1/2 tablespoon of rosemary. Add the cornbread cubes to the vegetable-and-bacon mixture and stir to combine. Pour in the vegetable-broth-and-egg mixture and stir to combine.
  5. Pour the stuffing into the skillet and bake uncovered, until golden brown, for about 30 minutes. Serve warm or at room temperature.

More stuffing recipes

Chestnut apple cornbread stuffing
Turkey sausage and herb stuffing recipe
Apple almond stuffing recipe

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