Garlic and Herb Stuffing ~ made with French bread and cornbread, this savory, simple, Thanksgiving dressing is easily customizable |

Garlic & Herb Stuffing

Garlic & Herb Stuffing is a savory, simple Thanksgiving dressing featuring both French bread and cornbread, and it can be customized with your favorite herbs and add-ins!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 to 12 servings
Calories 194kcal
Author Samantha Skaggs


  • 1 large loaf French bread
  • 1 8-inch round pan of cornbread
  • 4 tablespoons butter
  • 1 to 1 1/2 tablespoons fresh minced garlic about 3 to 5 medium-sized cloves, depending on how strong you want the garlic flavor to be
  • 4 cups chicken broth or stock
  • 1/2 cup fresh parsley finely chopped
  • 1 tablespoon fresh rosemary minced
  • 1 teaspoon fresh thyme leaves minced
  • Salt and freshly ground black pepper to taste


  • The day before you make the stuffing, slice the French bread into 1-inch thick slices and then cut into 1-inch cubes. Spread out in a single layer on a large, rimmed baking sheet. Repeat with cornbread, cutting into 1-inch cubes and spreading out on a baking sheet. Set pans on the counter and allow bread cubes to dry for 24 hours. (If you wish to speed up the process, place baking sheets in a 250°F oven for 30 minutes or until bread is dried out.)
  • Preheat oven to 350°F and generously grease a 2 1/2-quart baking dish (or an oven-safe dish of a comparable size). Heat a large pot over low heat, add butter, and allow to melt. Add fresh minced garlic and cook for 2 minutes, stirring occasionally. Garlic should be fragrant and beginning to turn a light golden brown but not dark. Add chicken broth to the garlic, increase heat, and bring to a boil. Stir in fresh herbs, 1/2 teaspoon of salt, and freshly ground black pepper. Remove from heat.
  • Combine dried French bread and cornbread cubes in a very large bowl (or in a stock pot, if you don't have a big enough bowl). Ladle a few scoops of broth over bread cubes, gently toss to combine, and adjust for seasoning, adding more salt, pepper, and/or herbs, if desired. Continue to add broth to bread cubes, carefully tossing to moisten bread without breaking it all up.
  • Transfer stuffing to greased baking dish. Bake for 25 to 30 minutes or until golden brown on top.


  • If you would like to add onion, celery, mushrooms, bell peppers, etc. to your stuffing, increase the butter (to about 1 stick), reduce the garlic (to about 1 clove) and cook vegetables in butter until tender (onions/celery should be translucent, and any liquid given off by mushrooms should have evaporated) before adding broth and proceeding with the recipe.
  • 1 1/2 tablespoons fresh minced garlic will give your stuffing a pretty garlicky flavor. Use less if you prefer a milder garlic flavor.
  • Fresh herbs are optimal for this recipe, but if you use dried herbs, reduce the amounts to 1/3 of what was originally called for in fresh herbs (dried herbs are more potent so you need to use less). Feel free to increase/decrease/change the herbs to your tastes.
  • The amount of salt you use will depend on if your butter was salted, how much sodium your chicken broth/stock contains, and how salty you like your food. Add salt carefully and taste often to get the amount to your liking. I ended up using 3/4 teaspoon total in our stuffing.
  • You may stuff your turkey with this dressing, if desired, and bake any leftover stuffing in a baking dish.


Calories: 194kcal | Carbohydrates: 28g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 311mg | Potassium: 162mg | Fiber: 1g | Sugar: 2g | Vitamin A: 418IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 2mg