A cheesy alternative to traditional stuffing. This Cheddar Herb Stuffing recipe has dill, chives and fresh parsley along with a buttery, savory flavor.
This post is sponsored by Martin’s Famous Potato Rolls and Bread. As always, all opinions are my own.
Cheddar Herb Stuffing
There is simply nothing like the aroma of herb stuffing baking in the oven. It’s my favorite part of Thanksgiving. But really…why do we only think of stuffing at Thanksgiving time, as an afterthought to the turkey? In my mind, stuffing should be center stage, and this cheddar herb stuffing I’m sharing today is definitely a show-stopper.
Yes, this non-traditional herb stuffing would be good with turkey, but I think it would also be an excellent side dish with ham. Because ham and cheddar always go together. It’s like a deconstructed ham sandwich. Yum!
We had just a little bit of this stuffing left over after our dinner last week and I couldn’t resist pulling out the leftovers for breakfast. Cheese, bread, egg…it’s acceptable, right?!
Cheddar Herb Stuffing Ingredients
- Bread Cubes: I used Martin’s Potatobred Soft Cubed Stuffing as a base to keep this recipe quick and easy. These little bread cubes are so delicious, I had a hard time keeping the kids out of them so I had enough to cook with! The bag I used was a 12 ounce bag, perfect to make our family of 5 a delicious side dish.
- Cheddar Cheese: Bread and cheese…cheese and bread. They just go together. So why not have a stuffing with cheddar cheese?! I used sharp cheddar cheese for an extra pop of flavor.
- Herbs and Seasonings: To switch things up from traditional stuffing flavors, I decided to use a mix of dill, chives, and fresh parsley since these herbs go so well with cheddar cheese. I used dried dill and chives, but fresh parsley. Feel free to use fresh dill and chives if you’d like. You can never go wrong with fresh herbs! If you use fresh herbs, use about a tablespoon of both fresh dill and chives to achieve the same flavor.
Why add eggs in stuffing?
I always add 2 eggs to my stuffing mix. It helps to bind the ingredients together a little, which I like. If you like your stuffing drier, you could leave these out. It’s really a matter of taste and texture.
The stuffing takes about 30 minutes to bake. It will be a beautiful golden brown when it is done. Sprinkle the top with freshly snipped parsley and it’s ready to go!
Looking for a cute way to serve stuffing? Take a look at these cute platters and dishes!
- “Let the Stuffing Begin” Casserole Dish and Spoon
- “Happy Thankstuffing” Serving Bowl and Spoon
- “Let the Stuffing Begin” Serving Spoon
Cheddar Herb Stuffing
- 1/2 cup diced onion
- 1/2 cup butter
- 12 ounces Martin’s Potatobred Soft Cubed Stuffing
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried dill
- 1 teaspoon dried chives
- 1 cup chicken stock
- 2 large eggs whisked
- 8 ounces shredded cheddar cheese divided
- 2 tablespoons freshly snipped parsley
In a frying pan, sauté the onion in the butter for 10-12 minutes, or until the onion is tender.
Place the bread cubes in a large bowl. Pour the butter and onion mixture over the bread cubes and mix. Add the seasonings, chicken stock, eggs and all but 1/3 cup cheddar cheese (set this aside for topping).
Spray a 2-quart casserole dish with cooking spray. Put the stuffing in the prepared pan.
Sprinkle the remaining cheddar cheese on top of the stuffing.
Bake at 350 degrees for 30 minutes or until golden brown.
Sprinkle the top with fresh parsley before serving.