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If you can’t get enough of the flavor of Greek herbs like tons of oregano, thyme, dill, and mint – you’re going to LOVE my delicious and easy Greek Stuffing.
I’m a fan of Greek seasoning on just about everything (or making my own blend of Greek herbs) – and thought it would be delicious for a unique twist on stuffing. I’ve loaded this super simple recipe up with tons of flavor you’ll crave year after year!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of contents
Delicious Simple Greek Stuffing
I know Greek stuffing sounds like a weird idea – but hear me out! Adding Greek herbs and pine nuts to stuffing is a bit like giving it a Mediterranean makeover – the herbs (think oregano, dill, mint, thyme, and parsley) add a fresh, earthy kick that makes stuffing taste vibrant instead of just plain savory. It gives the baked bread and veggies a little boost with that distinct Greek flavor that’s herbal and a bit peppery – without taking over or overpowering your Thanksgiving turkey or ribeye roast.
We’re also adding pine nuts – toasted up, they bring a great buttery crunch that is addictive. They’re just nutty and rich enough to complement the fluffy bread, adding a hint of sweetness without being too bold. It’s the perfect little contrast that makes each bite feel a bit more special!
Greek herbs and pine nuts take stuffing from just “holiday comfort food” to something a bit fresher and more interesting – without a ton of extra work, or fancy ingredients.
What are Greek Herbs?
Typically, Greek seasoning blends have a base flavor of a few key herbs – and often are expanded from there.
- Oregano – This is perhaps the signature herb of Greek cooking, often used dried. It adds a slightly bitter, warm, and peppery taste, great for meat, salads, and marinades.
- Thyme – Known for its earthy, floral taste, thyme works beautifully in slow-cooked dishes like stews, grilled meats, and olive oil blends.
- Mint – Fresh and vibrant, mint is often used in sauces like tzatziki, salads, or with lamb dishes to brighten flavors.
- Dill – Its delicate flavor is commonly used in salads, fish dishes, and recipes like spanakopita (spinach pie) for a subtle anise-like freshness.
- Basil – While less traditional than others, basil is used in some regions for a sweet, peppery note in salads and tomato-based dishes.
- Bay Leaves – Used in soups, stews, and slow-cooked dishes, bay leaves add a mild, woody flavor that deepens as it cooks.
My Pro Tip
Thanksgiving Tips
Find Thanksgiving Recipes That Don’t Rely on an Oven – Ovens get packed on Thanksgiving – making shuffling things in and out of the oven hectic, especially when you’re trying to stick to timing your meal perfectly. Dishes like stuffing, that rely on baking, can also be made the day before and reheated. Recipes that can be made in an Instant Pot or Slow Cooker (like these Instant Pot Mashed Potatoes or Slow Cooker Mashed Potatoes) take the work out of timing recipes in the oven or on the stove.
Use Turkey Breast For Smaller Groups – If you’re not making a Thanksgiving dinner for a big group, there is no need to wait on a giant bird to cook. Use a turkey breast – like this Slow Cooker Turkey in Gravy Recipe, or this Instant Pot Turkey Breast Recipe, to speed your bird along!
How To Make Greek Herb Stuffing
To make this recipe, we will need the following ingredients:
- Unsalted Butter (¾ cup, plus extra for baking dish): Butter is the base fat that adds richness and a hint of sweetness. It also helps achieve a golden-brown, slightly crispy texture on the top layer when baked, making the stuffing more decadent and savory.
- Bread (1 lb, day-old, torn into 1″ pieces): Bread is the heart of any stuffing, acting as the main filler and providing a soft, chewy texture that absorbs all the flavors. Day-old bread is preferred because it absorbs the moisture from the broth and wine without becoming too soggy. I love using seed bread with coriander for this recipe.
- Sweet Onion (1 medium, finely chopped): Sweet onions bring a mild, caramelized sweetness, balancing the savory flavors. Finely chopped, they blend well, giving the stuffing a hint of complexity and depth.
- Garlic (3 cloves, minced): Garlic adds an aromatic depth and slightly pungent flavor that enhances the savory profile of the stuffing, creating an earthiness typical of Greek and Mediterranean cuisine.
- Celery (4 tbsp, chopped): Celery adds a mild, vegetal crunch and freshness, contrasting the softer bread and enhancing the stuffing’s texture while contributing subtle, herbaceous notes.
- Parsley (4 tbsp, chopped): Fresh parsley adds a bright, slightly peppery note, balancing the richness of the butter and broth. It brings a fresh, green flavor and helps brighten the overall taste of the stuffing.
- Dry White Wine (1 cup): Wine adds acidity and a hint of sweetness, helping to tenderize the bread and intensify the flavors. It also brings a fruity and floral aroma to the stuffing, giving it a sophisticated complexity.
- Chicken Broth (1 cup, low-sodium): Broth is essential for adding moisture to the bread while infusing the stuffing with a rich, savory base. The low-sodium option ensures it doesn’t become overly salty, allowing the other flavors to shine.
- Pine Nuts (1 cup, diced): Pine nuts bring a buttery texture with a slight crunch and a mildly sweet, nutty flavor, enhancing the richness of the stuffing. Pine nuts are common in Greek cuisine, adding authenticity and a luxurious feel.
- Greek Seasoning Blend (1 tbsp, The Spice Hunter): The Greek seasoning typically includes flavors like oregano, marjoram, and thyme, adding the signature Mediterranean herbal notes. It brings an aromatic quality and enhances the flavors, tying everything together with a distinct Greek profile.
Once you’ve gathered your ingredients, we will use this process:
- Prep. Preheat oven to 250°F. Spread butter over a 13x9x2? baking dish and set aside to prepare dish.
- Dry bread. If using fresh, non-stale bread: spread bread in a single layer on a rimmed baking sheet. (If using stale bread, skip to step 6.) Bake, stirring occasionally, until dried out, about 1 hour. Let cool. Place dried bread into large bowl, ripping into small bits as you do so.
- Soften vegetables. Melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery to soften and make fragrant. Stir often until just slightly browned, about 8-10 minutes.
- Toss ingredients. Add butter, onions, pine nuts, and celery to bowl with bread; stir in seasoning blend, salt, and pepper. Slowly pour in broth and toss gently.
- Bake. Preheat oven to 350°F. Transfer bread to prepared baking dish and cover with foil. Bake until an instant-read thermometer inserted into the center of stuffing reads 160°F – about 30-40 minutes. Bake, uncovered, until the stuffing is browned and crisp on top!
- Serve. Serve and Enjoy!
- Make Ahead: Stuffing can be made up to a day ahead of time – simply place in refrigerator and cover with airtight plastic wrap and refrigerate until almost ready to serve – pop in 350-degree oven until piping hot, about 20 minutes.
How To Dry Bread For Stuffing
- Starting your stuffing with a dry, crunchy bread is crucial to get the right texture for stuffing – without a gummy, soggy mess.
- If you plan ahead, simply leave your bread out to let it dry on the counter for a day or two before Thanksgiving.
- If you forget to help your bread dry out – no worries! Simply spread bread that has been torn or cut into small squares out on baking sheets and dry the bread in a 300-degree oven for 30 to 60 minutes.
Tips for Perfect Thanksgiving Stuffing
Use Day-Old Bread for Optimal Texture: Slightly stale bread absorbs moisture better than fresh bread, which prevents the stuffing from becoming mushy. Tear the bread into small pieces and leave it uncovered overnight to dry, or lightly toast it in the oven to achieve the right texture.
Sauté Aromatics for More Flavor: Cooking the onion, garlic, and celery in butter before adding them enhances their flavors and softens them for a more balanced texture. Sauté until the onions are translucent and slightly caramelized; this will add a hint of sweetness and depth.
Toast Pine Nuts for Extra Nutty Flavor: Toasting intensifies the pine nuts’ natural flavor, adding a rich, buttery crunch to the stuffing. Toast the pine nuts in a dry skillet over medium heat for a few minutes until golden and fragrant. Watch closely to avoid burning.
Add Fresh Herbs at the End: Parsley and other fresh herbs like if you’d like to asdd more dill retain more of their vibrant, fresh flavor when added just before baking. Chop the herbs finely and mix them in last to preserve their bright, aromatic qualities.
Balance the Wine and Broth Carefully: The wine adds acidity and flavor complexity, while the broth provides moisture and a savory backbone. Use a dry white wine for subtlety, and keep the broth low-sodium to control the salt level. Adjust the wine-to-broth ratio based on how moist or dry you prefer your stuffing (more broth for moisture, more wine for flavor).
Don’t Overdo the Greek Seasoning: While the Greek seasoning brings essential Mediterranean flavors, too much can overpower the dish. Start with the suggested amount (1 tbsp), then taste and adjust to your preference. You can add a touch more before baking if you want a bolder flavor.
Mix Ingredients Gently to Retain Texture: Overmixing can break down the bread pieces, making the stuffing too dense. Fold the ingredients together gently until everything is just combined, ensuring that the bread pieces stay intact for the perfect texture.
Bake Covered, Then Uncover for Crispiness: Baking covered initially helps the stuffing cook through without drying out. Uncovering at the end adds a crispy top layer. Cover with foil for the first 20-30 minutes, then remove the foil for the last 15-20 minutes of baking to achieve a golden, slightly crispy top.
Let the Stuffing Rest Before Serving: Letting it sit allows the flavors to meld and the stuffing to set, making it easier to serve. Rest for about 10 minutes after baking to allow the juices to redistribute and for easier slicing or scooping.
Add a Dash of Lemon Zest for Brightness: Lemon zest adds a bright, citrusy note that complements the rich flavors and ties in the Mediterranean essence. Use the zest of half a lemon and sprinkle it over the stuffing just before serving for an added pop of flavor.
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Easy Greek Stuffing Recipe
Ingredients
- ¾ cup unsalted butter, plus more for baking dish
- 1 lb white bread, good-quality day-old, torn into 1" pieces (about 10 cups)
- 1 medium sweet onion, finely chopped
- 3 garlic cloves, minced
- 4 tbsp celery, chopped
- 4 tbsp parsley, chopped
- 1 cup dry white wine, you can substitute more chicken broth
- 1 cup low-sodium chicken broth
- 1 cup pine nuts, diced
- 1 tbsp Greek Seasoning Blend
Instructions
- Preheat oven to 250°F.
- Spread butter over a 13x9x2? baking dish and set aside to prepare dish.
- If using fresh, non-stale bread: spread bread in a single layer on a rimmed baking sheet. (If using stale bread, skip to step 6.)
- Bake, stirring occasionally, until dried out, about 1 hour.
- Let cool.
- Place dried bread into large bowl.
- Melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery to soften and make fragrant.
- Stir often until just slightly browned, about 8-10 minutes.
- Add butter, onions, pine nuts, and celery to bowl with bread; stir in seasoning blend, salt, and pepper.
- Slowly pour in broth and toss gently.
- Let bread cool.
- Preheat oven to 350°F.
- Transfer bread to prepared baking dish and cover with foil.
- Bake until an instant-read thermometer inserted into the center of stuffing reads 160°F – about 30-40 minutes.
- Bake, uncovered, until the stuffing is browned and crisp on top!
- Serve and Enjoy!
- Stuffing can be made up to a day ahead of time – simply place in refrigerator and cover with airtight plastic wrap and refrigerate until almost ready to serve – pop in 350 degree oven until piping hot, about 20 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
