Classic Holiday Herb Stuffing Recipe

A Classic Holiday Herb Stuffing recipe for your next celebration. The secret is French bread and copious amounts of celery, green onion, and parsley, a legacy of our Louisiana Cajun neighbors.


  • Enjoy this Classic Holiday Herb Stuffing recipe during the holidays.
    Enjoy this Classic Holiday Herb Stuffing recipe during the holidays.
    Photo By Fotolia/Olga Lyubkin

  • Enjoy this Classic Holiday Herb Stuffing recipe during the holidays.

Try this Classic Holiday Herb Stuffing recipe during the holiday season.

Classic Holiday Herb Stuffing Recipe

Turkey stock:

Place turkey neck and giblets (except liver) in a large saucepan. Add 2 ribs celery and 1/2 yellow onion, cut into small pieces. Cover completely with water and bring to a boil, then reduce heat and simmer for 1 to 2 hours until well flavored. We prefer to season stock when using it, so we do not add herbs, salt, or pepper when preparing it. If you use dried instead of fresh herbs, convert to teaspoons instead of tablespoons.

Herb Stuffing:



• 1 loaf (1 1/2 pounds) French bread, torn or cut into 1/2-inch pieces
• 1 medium batch corn bread (made with 2 cups mixed flour and cornmeal)
• 8 to 10 ribs celery, sliced, including leaves
• 2 to 3 large bunches green onions, sliced thinly
• 1 large bunch parsley, stemmed and ­coarsely chopped
• 1/2 cup butter, margarine, or poultry fat
• 3 raw eggs, beaten
• 3 tablespoons chopped fresh sweet marjoram or mild oregano
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh winter savory
• 4 fresh or dried bay leaves, midrib and stem removed and leaves minced or crumbled
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 2 to 3 cups turkey stock (above) or bouillon
• Additional butter or margarine

1. Place pieces of French bread on a flat baking pan and bake briefly at 200 degrees Fahrenheit until partially dried. Crumble corn bread and place with French bread in a very large mixing bowl or roasting pan. Set aside.



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