Joanna Gaines’ Stuffing Recipe: Savory Herb-Infused Holiday Classic

This holiday stuffing brings classic flavors to your table with a savory herb blend that elevates any meal.

I’ve perfected this dish over years of family gatherings, ensuring it delivers restaurant-quality results every time.

Ingredients for Joanna Gaines Stuffing

Classic savory stuffing with herbs that taste like the holidays in every bite.

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The bread is the backbone—use day-old sourdough or French loaf for best texture. I grab mine from Whole Foods bakery section (they slice it for you). For herbs, fresh is non-negotiable—look for vibrant green leaves with no wilting. The sage especially needs to be fresh; dried just won’t deliver that warm, earthy punch. Butter should be unsalted so you control the salt level yourself.

No fresh herbs? Dried work at one-third the amount, but rehydrate them in warm broth first. Swap pecans for walnuts or almonds if that’s what’s in your pantry. Vegetable broth can replace chicken broth—just add an extra pinch of salt. The cranberries are optional but add a nice sweet-tart contrast (I use the dried ones from Trader Joe’s).

Stuffing actually tastes better the next day once flavors meld. Keeps 4-5 days in the fridge, freezes for 3 months. Store bread cubes in a paper bag overnight to dry out if they’re too fresh.

Step-by-Step Instructions for Savory Herb-Infused Stuffing

Here’s the method I’ve perfected for holiday stuffing that’s rich, fragrant, and always a crowd-pleaser.

Step 1: Sauté the Aromatic Base

Melt the 0.75 cup unsalted butter in a large skillet over medium heat. Add the 1.5 cups yellow onion and 2 cups celery stalks, cooking for 8-10 minutes until softened and just beginning to turn translucent.

Stir in the 2 tbsp fresh sage leaves, 2 tbsp fresh thyme sprigs, 1 tbsp fresh rosemary, and 4 cloves garlic cloves. Cook for an additional 2 minutes until the herbs release their fragrance and the garlic becomes golden at the edges. This builds your flavor foundation.

Step 2: Toast the Bread and Combine

In a very large bowl, spread out the 10 cups dried bread cubes. Pour the hot butter-herb mixture over the bread and toss gently to coat evenly. The bread should glisten with butter but not be soggy.

Sprinkle with 1.5 tsp kosher salt and 1 tsp ground black pepper. Add the 0.5 cup dried cranberries and 0.5 cup pecans, distributing them evenly throughout. These add sweetness and crunch that balance the savory herbs.

Step 3: Bind with Eggs and Broth

In a separate bowl, whisk the 2 whole large eggs until frothy. Slowly pour in the 2 cups chicken broth while continuing to whisk. This creates a custard-like mixture that will bind the stuffing without making it dense.

Drizzle this liquid evenly over the bread mixture, then fold everything together gently with a silicone spatula. You want the bread to be moistened but not swimming in liquid. The mixture should hold together when pressed but not be wet.

Step 4: Bake to Golden Perfection

Transfer the stuffing to a greased 9×13-inch baking dish. Press down lightly to create an even layer. Cover with foil and bake at 350°F for 30 minutes.

Remove the foil and bake for an additional 20-25 minutes until the top is golden brown and crispy at the edges. The internal temperature should reach 160°F when tested with an instant-read thermometer. Let it rest for 10 minutes before serving to allow the flavors to meld together beautifully.

Wine and Beer Pairings for This Dish

White Wine Pairings

A crisp Sauvignon Blanc from New Zealand cuts through the richness with its bright acidity. I love how its citrus notes complement the sage and thyme. For a more aromatic option, try a Viognier with its floral and stone fruit undertones. 🍷

Red Wine Options

If you prefer red, a light-bodied Pinot Noir from Oregon offers earthy notes that pair beautifully with the herbs. Avoid heavy tannic reds—they’ll overpower the dish. I’ve found Willamette Valley Pinots work particularly well.

Beer Pairings

A malty Amber Ale like Fat Tire enhances the caramelized flavors from the toasted bread. For a lighter option, a Belgian Witbier with its citrus and spice notes adds a refreshing contrast. I grab these from my local craft beer shop. 🍺

Non-Alcoholic Choices

Sparkling apple cider brings effervescence that cleanses your palate between bites. A dry hard cider from Angry Orchard also works nicely. For something non-bubbly, try iced herbal tea with a sprig of fresh rosemary.

Frequently Asked Questions