Herb Stuffing

Our family’s herb stuffing is one of those dishes that quietly carries generations with it. It shows up year after year, expected and eagerly anticipated, nestled beside the turkey and gravy like it has always belonged there. The scent alone, butter melting with herbs and onions, signals that something special is happening in the kitchen. It’s the recipe everyone asks for, the one that disappears first, and the one that never seems to taste quite the same when it’s missing from the table.

Growing up, there was always music in the kitchen when this stuffing was being made. My mother would sing softly as she cooked, and without fail, when it came time to add the herbs, she’d hum “parsley, sage, rosemary, and thyme” from the old Simon & Garfunkel song. To this day, it’s impossible to measure out those herbs without hearing her voice. That small, familiar tune became part of the recipe, stitched right into the memories surrounding it.

What makes this stuffing so loved is its simplicity. Soft bread cubes soak up buttery herbs, milk, and gentle seasoning, creating a texture that’s tender inside with just enough structure to hold together on your plate. The blend of sage, rosemary, thyme, and parsley gives it that unmistakable holiday flavor; balanced, comforting, and never overpowering.

This is the kind of recipe that lives as much in memory as it does on paper. It’s been mixed in a big silver bowl, often with whatever bread was on hand; loaves, buns, ends saved just for this purpose. Over the years, small adjustments have been made to suit the moment or the crowd, but the heart of the recipe has never changed. Served steaming from the oven, this herb stuffing feels like home, a tradition passed down not just through ingredients, but through stories, songs, and shared time in the kitchen.

Herb Stuffing

Ingredients

  • ¾ cup melted butter or margarine

  • 1 1/2 teaspoons salt

  • ½ teaspoon each sage, rosemary, and thyme

  • 1 handful fresh parsley, crushed

  • ¼ teaspoon black pepper

  • 2 quarts (8 cups) soft bread cubes

  • ¾ cup milk

  • ⅓ cup chopped celery with leaves

  • ⅓ cup chopped onion

Instructions

  1. Preheat oven to 350°F.

  2. In a saucepan, melt the butter or margarine.

  3. Stir in the salt, pepper, sage, rosemary, thyme, parsley, onion, and celery.

  4. Cook over medium heat until the onion and celery are soft and fragrant.

  5. Place the bread cubes in a large mixing bowl.

  6. Pour the hot butter and herb mixture over the bread.

  7. Add the milk and mix gently until everything is evenly moistened; adding more milk if needed.

  8. Transfer to a covered casserole dish.

  9. Bake for 1 hour, covered, until hot and set through.

Family Notes & Variations

  • Use about 2 loaves of bread (including buns and ends).

  • Increase butter or margarine to about 2 cups for larger batches.

  • Use ½ bunch or more of celery and 1 large or 2 medium onions.

  • Reduce herbs to 1 teaspoon each if preferred.

  • Substitute salt and pepper with 1–2 tablespoons chicken soup base.

  • Use up to 2 cups of milk, starting with less and adding as needed.

  • Baking time and temperature remain the same.

A treasured recipe, made to be shared and requested again and again.