Thyme and Parsley Stuffing Recipe

Mild and savory, this herbal stuffing pairs well with turkey, ham or even roast beef or pork; or serve this meat-free recipe alongside roasted portobello mushrooms, baked squash or lentils to vegetarian friends and family.
Thyme and Parsley Stuffing

Thyme and Parsley Stuffing

Mild and savory, this herbal stuffing pairs well with turkey, ham or even roast beef or pork — or serve this meat-free recipe as a holiday main course to vegetarian friends and family.


1 large onion, finely chopped
1 stick butter, plus more as needed
3 packed cups fresh white breadcrumbs
2 tsp. lemon thyme leaves
2 tbsp. fresh parsley, chopped
zest of 1 lemon
salt and pepper
1 tbsp. milk


1. Preheat the oven to 350 degrees F.

2. Sweat the onion gently in the butter in a saucepan on low to medium heat until soft.

3. Mix the breadcrumbs, herbs and lemon zest in a bowl, then add the sweated onions. Season well and stir in enough milk to bind the mixture together.

4. Place in an ovenproof dish, dot with a little extra butter and bake in the oven for approximately 30 minutes, or until golden brown and firm to the touch.

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