Fresh Vegetable Stuffing

Forget the boxed stuff. This vegetable-forward stuffing is packed with zucchini, yellow summer squash, shredded spinach, and a generous hit of freshly grated Parmesan. It works beautifully inside a roast chicken or turkey, but it’s just as good baked on its own as a casserole side.

Four fresh herbs do the seasoning: thyme, sage, tarragon, and basil. That’s a lot of herbal complexity, and the tarragon in particular adds an anise-like note that pairs well with the squash. A splash of dry white wine goes in with the vegetables and cooks down fast, leaving behind acidity that keeps all those rich, cheesy bread crumbs from feeling heavy.

The vegetables get a quick sauté, just enough to soften them slightly while keeping some texture. You want bite, not mush. If you’re stuffing a bird, chill the mixture for two hours first so it goes in cold and cooks safely inside the cavity.

Kitchen Tips

• Make bread crumbs from slightly stale bread. Fresh, soft bread turns to paste when mixed with the vegetables.
• Don’t skip the chilling step if using as actual stuffing. Warm stuffing inside raw poultry is a food safety issue.
• Crackled black pepper (coarsely crushed) adds pops of heat throughout. Regular ground pepper blends in and disappears.

Variations

• Swap Parmesan for Gruyere for a richer, nuttier flavor.
• Add ½ cup of toasted walnuts or pecans for crunch.
• Use butternut squash cubes instead of summer squash for a fall version with more sweetness.