If you’re hunting for that perfect side dish to steal the show at your next holiday feast or family dinner, you’ve just hit the jackpot. Our Favorite Buttery Herb Stuffing Recipe is exactly what you need—rich, savory, and packed with fresh herbs that make every bite sing. Trust me, once you try this, you’ll wonder how you ever did stuffing without it. Stick around, because I’m going to share all my tips and little tweaks that make this recipe fan-freaking-tastic!
Why You’ll Love This Recipe
- Butter-forward Flavor: The generous butter gives the entire stuffing a rich, cozy depth you can’t get with oil alone.
- Fresh Herb Blend: The trio of sage, rosemary, and parsley brightens up the dish and adds aromatic complexity.
- Perfect Texture: Using toasted or stale bread cubes means you get that ideal mix of crispy edges and soft, fluffy interior.
- Versatile and Crowd-Pleasing: Whether you’re cooking for four or eighteen, this recipe scales beautifully and always satisfies hungry guests.
Ingredients You’ll Need
The magic of Our Favorite Buttery Herb Stuffing Recipe lies in its simple ingredients working together just right. I always tell friends to choose good-quality bread and fresh herbs—these little choices make a huge difference.
- Bread cubes: Choose a mix of sturdy breads like sourdough and Italian for the best texture; stale or toasted cubes hold up wonderfully without becoming mushy.
- Unsalted butter: This adds a creamy richness, and using unsalted lets you control the salt level.
- Sweet onion: The sweetness balances the savory herbs perfectly.
- Celery: Adds crunch and a fresh vegetal note that’s classic in stuffing.
- Garlic cloves: Minced garlic brings depth and warmth to every bite.
- Kosher salt and pepper: Essential for seasoning and enhancing all those flavors.
- Fresh sage, parsley, rosemary: These herbs are the soul of this recipe, freshly chopped for that bright, herbal pop.
- Chicken or vegetable stock: Helps moisten and bind the bread, plus adds savory flavor.
- Eggs: Bind everything together so your stuffing holds shape without turning gummy.
- Fresh herbs for sprinkling: Optional but I love adding a little fresh sprinkle on top before serving for a pop of color and fragrance.
Variations
One of my favorite things about Our Favorite Buttery Herb Stuffing Recipe is how easy it is to customize. I encourage you to get creative and make it your own depending on your tastes and pantry staples!
- Add Sausage: I sometimes brown some breakfast sausage and mix it right in for extra heartiness—my family goes crazy for that twist!
- Use Different Herbs: Try adding thyme or tarragon if you want to experiment with new flavor notes.
- Make It Vegan: Swap butter for vegan margarine and use vegetable stock plus a flax egg instead of chicken stock and eggs.
- Add Nuts or Fruit: Chopped toasted pecans or dried cranberries bring wonderful texture and a hint of sweetness.
How to Make Our Favorite Buttery Herb Stuffing Recipe
Step 1: Prep Your Bread Cubes
First things first, let’s talk bread. You have some options here. I love using a mix of sourdough and Italian bread cubes, freshly toasted or leftover stale bread works best for texture. You can cube the bread, then toast it in a 350°F oven for about 15 minutes until it feels like croutons. My mom used to mix stale and fresh bread — it creates a lovely contrast. If you’re short on time, you can even buy pre-toasted cubes from the store.
Step 2: Sauté Aromatics in Butter
Melt the butter in a large skillet over medium heat. Add diced onions, celery, minced garlic, and a big pinch of kosher salt and pepper—don’t be shy here! Sauté for about 8 to 10 minutes until the veggies are soft and fragrant. Stir in your fresh sage, parsley, and rosemary, cooking for another minute to really release those herbs’ oils. Then, pour in one cup of stock, letting it simmer for a moment to meld the flavors.
Step 3: Combine Bread and Aromatics
Transfer your bread cubes into a large mixing bowl or the baking dish you plan to use. Pour the buttery veggie mixture evenly over the bread and toss gently but thoroughly to coat every cube. You want those flavors to soak right in—it’s worth taking a minute here to mix carefully so none gets left out.
Step 4: Mix in Stock and Eggs
In a separate bowl, whisk together the remaining 1½ cups of stock with two eggs. Pour this over the bread mixture, then fold everything together gently until it’s combined and evenly moistened. This binding step is key to avoid soggy or dry stuffing.
Step 5: Bake to Golden Perfection
Preheat your oven to 350°F (if you haven’t already). Butter or lightly oil your baking dish so nothing sticks. Spread the stuffing mixture evenly. Bake uncovered for 45 to 50 minutes, checking occasionally. If it starts browning too much on top before it’s cooked through, tent with foil to prevent burning. You’ll know it’s perfect when it registers 160°F internally and has crispy golden edges with a tender inside.
Pro Tips for Making Our Favorite Buttery Herb Stuffing Recipe
- Mixing breads: I learned that blending two types of bread gives the stuffing a richer texture—try mixing sourdough with a softer Italian loaf.
- Don’t skip the herbs fresh: Fresh herbs make all the difference compared to dried; chop them just before cooking for the brightest flavor.
- Use plenty of butter: It might seem indulgent, but the butter carries flavor and moisture so well—you won’t miss it.
- Resist over-wetting: Add stock gradually and stop when the bread feels soft but not soggy—too much liquid will ruin the texture.
How to Serve Our Favorite Buttery Herb Stuffing Recipe
Garnishes
I love sprinkling a little fresh chopped parsley or thyme right before serving—it brightens the look and adds a fresh herbaceous pop that makes the dish feel special and vibrant.
Side Dishes
This stuffing pairs beautifully with roasted turkey or chicken, creamy mashed potatoes, and tangy cranberry sauce. I often serve it alongside sautéed green beans or glazed carrots for a perfect holiday plate.
Creative Ways to Present
For special occasions, I like to bake the stuffing in a pretty ceramic dish and top it with fresh rosemary sprigs or edible flowers to make it feel festive. Sometimes I portion it into mini ramekins to create charming individual servings that are always a hit at parties.
Make Ahead and Storage
Storing Leftovers
After your meal, I recommend letting the stuffing cool completely, then storing it in an airtight container in the fridge. I’ve found it keeps well for 3-4 days and reheats beautifully without drying out.
Freezing
If you want to save time the next day or for later, this recipe freezes great! Just pack it in a freezer-safe container and freeze up to a month. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
I usually reheat stuffing in the oven at 350°F, covered with foil to keep moisture in, for about 20-25 minutes until warmed through. This method keeps it moist on the inside and restores some of that crispy top.
FAQs
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Can I use gluten-free bread for this stuffing recipe?
Absolutely! Just be sure to use a sturdy gluten-free bread that holds up well when toasted or stale. The texture might vary slightly, but the flavors will still shine beautifully.
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Can I make this stuffing ahead of time?
Yes! This recipe works great as a make-ahead dish. You can assemble the stuffing a day in advance, refrigerate it, and then bake it right before serving. Just take it out of the fridge about an hour before baking for even cooking.
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Is this stuffing recipe good for stuffing inside the turkey?
Definitely! This recipe can be used as a traditional bird stuffing. Just ensure the stuffing reaches at least 160°F internal temperature for safety after baking.
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Can I use dried herbs instead of fresh?
While fresh herbs are my personal favorite for brightness and flavor, dried herbs can be substituted if needed. Use about one-third of the amount of fresh herbs called for and add them earlier in the cooking to rehydrate and release their aroma.
Final Thoughts
I absolutely love how Our Favorite Buttery Herb Stuffing Recipe turns out every time—rich, fragrant, and comforting. When I first made it, I discovered how simple swaps like mixing different breads and using fresh herbs elevate the whole dish. My family goes crazy for it at holidays, and honestly, it’s become my go-to stuffing that I recommend to friends as if they were right here in my kitchen. I hope you give it a try and that it brings as much joy to your table as it does to mine.
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Our Favorite Buttery Herb Stuffing Recipe
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 to 12 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This classic buttery herb stuffing recipe combines toasted bread cubes with sautéed onions, celery, garlic, and fresh sage, parsley, and rosemary, all moistened with chicken or vegetable stock and baked to golden perfection. Perfect for holiday gatherings or comforting family meals, this stuffing offers a deliciously moist and flavorful side dish with a rustic texture.
Ingredients
Bread
- 18 to 24 ounces bread cubes (1.5 loaves, about 12 to 14 cups), preferably toasted or stale
Vegetables & Aromatics
- 3 cups diced sweet onion (roughly 2 large onions)
- 2 cups diced celery
- 6 garlic cloves, minced
Herbs & Seasonings
- 3 tablespoons chopped fresh sage
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh rosemary
- Kosher salt and pepper to taste
Liquids
- 2 1/2 cups chicken or vegetable stock
- 1 cup unsalted butter
Other
- 2 large eggs
- Optional: a mixture of fresh herbs for sprinkling
Instructions
- Prepare the Bread Cubes: Choose stale or toasted bread cubes for the best texture. You can cut 1 ½ pounds of bread into cubes and let them sit loosely covered overnight, or toast them in the oven at 350°F for about 15 minutes until crisp like croutons. Alternatively, you can use store-bought toasted bread cubes. Mixing different bread types and sizes adds great texture.
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Brush a 9×13-inch baking dish, or a larger roasting pan if preferred, with melted butter, olive oil, or use nonstick spray to prevent sticking.
- Sauté Vegetables and Herbs: In a large skillet or Dutch oven, heat the 1 cup of unsalted butter over medium heat. Add the diced onion, celery, minced garlic, and season with ½ to 1 teaspoon each of kosher salt and pepper. Cook until the vegetables soften, about 8 to 10 minutes. Stir in the chopped fresh sage, parsley, and rosemary, cooking for another minute. Pour in 1 cup of the stock and stir to combine.
- Combine with Bread Cubes: Place the bread cubes in a large mixing bowl or the prepared baking dish. Pour the sautéed vegetable mixture over the bread cubes and toss well to coat evenly.
- Mix Eggs and Stock: In a small bowl or measuring cup, whisk together the remaining 1 ½ cups of stock and the 2 large eggs until well combined.
- Incorporate Liquids: Pour the egg and stock mixture into the bread cubes. Gently stir and fold until all the bread cubes are thoroughly moistened and evenly combined with the mixture.
- Bake the Stuffing: Transfer the stuffing mixture to your prepared baking dish if not already there. Bake in the preheated oven for 45 to 50 minutes, until the internal temperature reaches 160°F and the top is golden brown. If the stuffing browns too quickly, tent it loosely with foil to prevent burning.
- Make Ahead and Reheat: This stuffing can be made a day ahead and refrigerated. Before reheating, remove it from the fridge and let it sit at room temperature for about 60 minutes. Reheat in the oven until warmed through.
- Stuffer Option: You may also use this stuffing mixture to stuff poultry if desired.
- Adjusting Yield: To serve 4, halve the recipe and bake in an 8×8 or 9×9 inch dish. Bake for the same amount of time. For larger groups of 12 to 18, double the recipe and bake in a large roasting pan or two 9×13 baking dishes; add approximately 15 minutes to the baking time.
Notes
- Using a mix of stale and fresh bread cubes adds better texture.
- Different types of bread, like sourdough and Italian, enhance flavor and texture.
- Salt and pepper amounts can be adjusted to taste during sautéing.
- To avoid browning too much, tent the stuffing with foil halfway through baking if needed.
- Stuffing can be prepared ahead and reheated with excellent results.
- If stuffing a bird, ensure the bird is cooked to safe temperatures to prevent foodborne illness.
Nutrition
- Serving Size: 1 cup (approx. 150g)
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
