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Our Favorite Buttery Herb Stuffing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 119 reviews
  • Author: Lisa
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Stuffer Option: You may also use this stuffing mixture to stuff poultry if desired.
  10. 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