Bob Evans Stuffing Recipe: Copycat Savory Herb Bread Cubes

This copycat recipe delivers the familiar savory herb flavor of the classic restaurant version at home.

Using simple ingredients and traditional preparation methods, you’ll achieve that perfect balance of seasoning and texture in every bite.

Ingredients for Bob Evans Stuffing

Simple, savory ingredients recreate that familiar restaurant-style stuffing at home with ease.

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The bread cubes are the foundation here. Pepperidge Farm Herb Seasoned Cubes are the closest to the original, but any plain dried cubes work—just avoid overly sweet varieties. Most grocery stores carry them in the baking aisle. For the herbs, Penzeys offers superior quality dried sage and thyme if you want to elevate the flavor. The celery and onion should be fresh and crisp, not wilted or soft.

No dried sage? Fresh sage at one-third the amount works, but dry is preferred for that classic Bob Evans texture. Vegetable broth can replace chicken broth if needed. If you’re out of poultry seasoning, a mix of additional thyme and marjoram gets you close. The butter can be swapped for olive oil, though the flavor profile will shift slightly.

This stuffing reheats wonderfully—cover with foil and warm in a 350°F oven for 15-20 minutes. Store leftovers in an airtight container for up to 5 days in the fridge. Freeze portions for up to 3 months if making ahead for the holidays.

Step-by-Step Instructions for Savory Herb Bread Stuffing

Here’s the method. Straightforward, tested, works every time.

Step 1: Sauté the Aromatic Base

Melt ½ cup of the unsalted butter in a large skillet over medium heat. Add the 1.5 cups celery stalks and 1 whole yellow onion, both finely diced, and cook for 8-10 minutes until softened and translucent.

This builds the flavor foundation. You want the vegetables to sweat without browning—adjust the heat if they start to color. The mixture should be fragrant and the onion edges should look slightly glassy.

Step 2: Bloom the Herbs and Seasonings

Add the 2 tsp dried sage, 1.5 tsp dried thyme, 1.5 tsp dried rosemary, 1 tsp poultry seasoning, 1.5 tsp kosher salt, and 1 tsp ground black pepper to the skillet. Stir constantly for 30-45 seconds until the herbs release their aroma.

This step is critical—blooming the dried herbs in hot butter intensifies their flavor. You’ll notice the kitchen filling with a warm, earthy scent. Remove from heat immediately after blooming to prevent burning.

Step 3: Combine with Bread Cubes and Broth

Transfer the 10 cups dried bread cubes to a large mixing bowl. Pour the vegetable-herb mixture over the bread, including all the melted butter. Drizzle with the remaining ½ cup melted unsalted butter and toss gently to coat evenly.

Gradually add the 2.5 cups chicken broth, ½ cup at a time, mixing gently after each addition. The bread should be moist but not soggy—you may not need all the broth. The mixture should hold together when pressed but still have visible bread texture.

Step 4: Bake to Golden Perfection

Transfer the stuffing to a greased 9×13-inch baking dish and spread evenly. Bake at 350°F for 30-35 minutes until the top is golden brown and the center reaches 160°F.

For extra crispiness, broil for 2-3 minutes at the end, watching closely to prevent burning. The stuffing should have a lightly crisped top layer with a moist, flavorful interior.

Step 5: Garnish and Serve

Remove from the oven and let rest for 5 minutes. Sprinkle with the 0.25 cup fresh parsley just before serving to add a pop of color and freshness.

The parsley also provides a bright contrast to the rich, savory flavors. Serve warm as a side dish to your favorite protein. This copycat version delivers the same comforting, herb-forward taste as the original.

Regional Styles of This Recipe

Midwest Tradition

In Ohio, where Bob Evans started, this dish often includes extra sage for that classic farmhouse taste. The local version tends to be slightly moister, using up to 3 cups chicken broth to ensure it doesn’t dry out during potluck transport. I’ve judged at county fairs where this style always wins blue ribbons. 🌾

Southern Comfort

Down South, they add ½ cup chopped pecans for crunch and 1 diced apple for sweetness. The texture becomes more bread pudding-like. I picked up this trick at a Memphis BBQ competition—it pairs wonderfully with smoked turkey.

New England Twist

In coastal areas, they swap chicken broth for seafood stock and add 1 cup diced oysters. This variation complements clam bakes perfectly. I tried it first at a Cape Cod holiday dinner—unexpected but delicious.

Southwest Flair

For a spicy kick, mix in 1 diced jalapeño and 1 tsp cumin with the celery and onion. Some even use cornbread cubes instead of white bread. This version shines alongside grilled meats at Texas gatherings.

I forage wild oregano to boost the herb profile in my personal batches. ✨

Pacific Northwest

Here, they incorporate wild mushrooms and hazelnuts for an earthy touch. The stuffing gets baked in a cast iron skillet for a crispier crust. I learned this from a Portland chef—it’s now my go-to for Thanksgiving.

Frequently Asked Questions