Rustic Herbed Stuffing

November 8, 2011

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Stuffing is never my department. My mom has always made the stuffing (another one of my dad’s favorites) and she ALWAYS stuffs it in the bird.

I must admit, I have never made stuffing before making this recipe.  I made it last year as a test, prior to Thanksgiving, and it was so good that Eli ate half the pan.  Regardless if it is Thanksgiving or 90* outside, if I ask Eli what he wants for dinner, his answer always has stuffing in the sentence.  Last year marked a new tradition; our holiday menu isn’t complete without this dish.

Rustic Herbed Stuffing
adapted from here
yield: 8-10 servings

11 cups (16oz.) country style french bread, cut into 1″ cubes
10 Tbls. unsalted butter
2 bunches green onions, thinly sliced
2 leeks, white part only, cleaned and sliced thin
2 cups chopped celery
3/4 cups chopped, fresh italian parsley
1 Tbls. chopped, fresh oregano
1 Tbls. chopped fresh thyme
1 large garlic clove, minced
1 tsp. kosher salt
1 tsp. fresh ground pepper
1 large bunch of Swiss chard, stems removed, chopped coarse (12 cups)
3 large eggs
3/4 cup chicken stock (I used homemade)
3 oz. grated Parmesan cheese
2 oz. grated Gruyere cheese

• preheat oven to 375*. butter a large casserole dish.
• spread bread cubes on a large sheet pan. bake until very dry, 15 minutes. cool.
• melt butter in a heavy large skillet over high heat. add green onions and next 9 ingredients. saute until celery is tender, 6-8 minutes.
• add Swiss chard and saute for 3 minutes.
• place bread crumbs in a very large bowl. add warm veggies and toss to coat.
• whisk eggs and 3/4 cups broth(i used a 1/2 cup more) and add this to the bread mixture. mix in Parmesan.
• transfer to prepared dish. cover with buttered foil and bake for 30 minutes. remove foil and bake for an additional 30 minutes or until golden.
• add the gruyere and pop under the broiler for about a minute.

More Stuffing Recipes:
Vegetarian Stuffing – Umami Girl
Sweet Potato + Cranberry Stuffing – Family Fresh Cooking
Turkey Stuffing Balls – Jun-Blog

{ 17 comments… read them below or add one }

1 Kristina Vanni November 9, 2011 at 10:50 am

Just reading this recipe is getting me excited for Thanksgiving!! I would be happy with a meal of just stuffing 🙂

By the way, we are hosting a stuffing/dressing recipe contest on Better Recipes right now…you should totally enter this one! Here is the link:


2 Amanda November 9, 2011 at 10:57 am

Well, you sure nailed it for your first time out! This sounds just fantastic… all those flavors… I can almost taste it!


3 Lucy Lean November 9, 2011 at 11:26 am

Love this – do Americans only serve stuffing at Thanksgiving or would you serve this with roast chicken for example? Sounds too good to have just once a year – especially with Gruyere.


4 Allison [Girl's Guide to Social Media] November 9, 2011 at 12:52 pm

I have made stuffing only once and it didn’t turn out too bad. It involved corn bread! This recipe, however, is definitely going into my recipe box. Thanks Susan.


5 aida mollenkamp November 9, 2011 at 2:26 pm

That stuffing looks fabulous, Susan!


6 sally cameron November 9, 2011 at 3:17 pm

Looks great Susan. I like the addition of the chard and cheese. I’ve not done that and will give it a try. My mom was the same way. She ALWAYS stuffed the bird! I do not, preferring to bake it separately. Turkey’s roast faster and are safer that way. We would go round and round about it. I do “dressing”!


7 Liz November 9, 2011 at 3:22 pm

this sounds really yummy! i was just given my assignment for thanksgiving….turkey and stuffing. i think i will attempt this delicious recipe! my standard stuffing has always included chestnuts. i like the swiss chard ingredient though….adds color and flavor. thanks susan!


8 jocelyn November 9, 2011 at 4:28 pm

ARE YOU KIDDING ME?!!!!! this sounds fantastic!!! i just saved it to my computer and i am certainly going to do a test run on this one. i can’t wait.

i can ALWAYS count on you to have just the right recipe just when i need it!


9 Susan November 9, 2011 at 4:46 pm

Joc – we eat this stuffing all year around and it is so darn good. You may have to add more liquid as you go! You will not be disappointed. xx


10 jocelyn November 13, 2011 at 8:00 pm

i just did a trial “run” and this was sooooooo goooooood. i love the addition of the swiss chard. thank you so much for posting this recipe. it is definitely going in my folder of thanksgiving recipes!


11 Susan November 13, 2011 at 8:14 pm

so glad you liked it. this is a household favorite and I find myself craving it.and you are so right; “sooooooooooooo gooooooooooood”!!!


12 Nancy@acommunaltable November 9, 2011 at 7:39 pm

Hi Susan,

I chuckled when I read this ….. I did not grow up eating stuffing and only “discovered” it over the last few years! Just made one that is very similar to this and I can completely see why Eli requests it – it truly rocks!


13 marla {family fresh cooking} November 10, 2011 at 7:14 am

Rustic stuffing is the way to go! Count me in for 3 portions 🙂


14 Georgia Pellegrini November 10, 2011 at 8:36 am

I love the idea of swiss chard in stuffing! So brilliant.


15 Linda November 10, 2011 at 1:42 pm

Sounds wonderful! Almost like a savory bread pudding! I can think of many things this would go really well with. If I change my regular stuffing my family will have me drawn and quartered…but I will most definitely give this a whirl another night. Perhaps with a lovely roasted chicken!
Thanks for sharing!


16 heather November 11, 2011 at 5:33 am

MY goodness. This sounds incredible! I love Swiss chard.


17 Lana November 19, 2012 at 6:20 pm

Susan, I loved your stuffing and I am making it for Thanksgiving! Have a great holiday with your family:) I’ll let you know how I did:)


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