Why You’ll Love Buttery Herb Stuffing Recipe Recipe
There’s something especially satisfying about homemade stuffing, and this version delivers everything you want from the classic dish. Toasted or slightly stale bread absorbs the buttery broth and herb mixture without becoming overly soggy, creating a wonderful contrast between the moist center and crisp top.
Fresh sage, rosemary, and parsley give the stuffing a fragrant, savory flavor, while onion, celery, and garlic create a flavorful base. It’s also easy to prepare ahead of time, making it particularly convenient when you’re cooking several dishes for a holiday meal.
Another advantage is how easily the recipe can be adjusted. You can halve it for a smaller gathering, double it for a large holiday dinner, change the bread, or add extra ingredients to create your own variation.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Bread cubes, preferably slightly stale or toasted
- Unsalted butter
- Sweet onions, diced
- Celery, diced
- Garlic cloves, minced
- Kosher salt
- Black pepper
- Fresh sage, chopped
- Fresh parsley, chopped
- Fresh rosemary, chopped
- Chicken stock or vegetable stock
- Large eggs
- Additional fresh herbs for serving, if desired
Using dry or toasted bread is important because it can absorb the stock, butter, eggs, and seasonings while maintaining its structure. A combination of different breads, such as sourdough and Italian bread, can also provide extra texture and flavor.
Directions
Begin by preparing the bread. If your bread is fresh, cut it into cubes and leave it uncovered or loosely covered overnight so it can dry slightly. For a faster method, spread the cubes on a baking sheet and toast them in a 350°F oven for approximately 15 minutes, or until dry and lightly crisp. Allow them to cool.
Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish with butter, cooking spray, or a small amount of oil.
Place the prepared bread cubes in a very large mixing bowl.
Melt the butter in a large skillet over medium heat. Add the diced onions, celery, and minced garlic. Season with salt and black pepper. Cook for approximately 8 to 10 minutes, stirring occasionally, until the vegetables have softened.
Add the chopped sage, parsley, and rosemary. Stir and cook for about 1 minute to release the herbs’ aroma.
Pour approximately 1 cup of the stock into the skillet and stir everything together. Remove the skillet from the heat.
Pour the buttery vegetable and herb mixture over the bread cubes. Gently toss until the bread is evenly coated.
In a separate bowl or large measuring cup, whisk the remaining stock with the eggs until well combined.
Pour the egg and stock mixture over the bread. Fold everything together gently, making sure the liquid is evenly distributed throughout the bread cubes.
Transfer the stuffing mixture to the prepared baking dish and spread it into an even layer.
Bake for approximately 45 to 50 minutes. The top should become golden and lightly crisp while the center remains moist and tender. If the top begins browning too quickly, loosely cover the dish with foil for the remaining baking time.
Allow the stuffing to rest briefly after removing it from the oven. Sprinkle with additional fresh herbs before serving, if desired.
Servings and timing
This recipe makes approximately 8 to 12 servings, depending on portion size and how many other side dishes are being served.
Prep time: 45 minutes
Cook time: 50 minutes
Total time: 1 hour 35 minutes
For a smaller gathering of around 4 people, halve the ingredients and use an 8×8-inch or 9×9-inch baking dish. The cooking time will remain approximately the same.
For a larger gathering of approximately 12 to 18 people, double the ingredients and divide the stuffing between two 9×13-inch dishes or use a large roasting pan. A larger batch may require roughly 10 to 15 additional minutes in the oven.
Variations
Sourdough Stuffing: Use mostly or entirely sourdough bread for a slightly tangier flavor and chewy texture.
Italian Bread Stuffing: Choose rustic Italian bread for a milder stuffing that allows the butter and herbs to stand out.
Mixed Bread Stuffing: Combine two varieties of bread, such as sourdough and Italian bread, for a more interesting combination of textures.
Vegetarian Stuffing: Use vegetable stock instead of chicken stock. The herbs, butter, garlic, onion, and celery will still provide plenty of savory flavor.
Mushroom Stuffing: Sauté sliced or chopped mushrooms with the onion and celery before adding the herbs.
Sausage Stuffing: Cook your favorite sausage separately, drain any excess grease, and fold the cooked sausage into the bread mixture before baking.
Apple Herb Stuffing: Add diced apple to the vegetables for a subtle sweetness that pairs especially well with sage and rosemary.
Extra-Crispy Stuffing: Spread the stuffing in a wider, shallower baking dish to expose more of the surface to the oven and create additional crisp edges.
Storage/Reheating
Allow leftover stuffing to cool before transferring it to an airtight container. Refrigerate it promptly and enjoy it within 3 to 4 days.
To reheat a large portion, place the stuffing in an oven-safe baking dish and add a small splash of stock if it seems dry. Cover with foil and warm at 350°F until heated through. Remove the foil during the final few minutes if you want to restore some crispness to the top.
Individual portions can also be reheated in the microwave. Adding a small splash of stock before reheating can help prevent the bread from becoming dry.
For longer storage, place cooled stuffing in a freezer-safe container and freeze it for up to 3 months. Thaw it overnight in the refrigerator before reheating.
You can also prepare the stuffing ahead for a busy holiday meal. Assemble it in the baking dish, cover it tightly, and refrigerate. When you’re ready to bake, allow the cold baking dish to sit at room temperature briefly while the oven preheats, provided your baking dish is suitable for the temperature change.
FAQs
What kind of bread is best for stuffing?
Sturdy breads such as sourdough, Italian bread, French bread, or a combination of different loaves work especially well. Choose bread with enough structure to absorb the liquid without completely falling apart.
Does the bread need to be stale?
It doesn’t have to be naturally stale, but it should be somewhat dry. Dry bread absorbs the flavorful liquid much better. Fresh bread can be cubed and toasted in the oven before making the stuffing.
Can I make this stuffing ahead of time?
Yes. You can assemble the stuffing ahead, cover the baking dish, and refrigerate it until you’re ready to bake. This is particularly convenient for holiday meals when oven and preparation time are limited.
Can I use dried herbs instead of fresh herbs?
Yes, although fresh herbs provide a brighter flavor. Because dried herbs have a more concentrated flavor, use considerably less dried herbs than you would fresh herbs.
Can I make this stuffing vegetarian?
Yes. Simply replace the chicken stock with a flavorful vegetable stock. The remaining ingredients can stay essentially the same.
How do I keep stuffing from becoming soggy?
Start with dry or toasted bread and add the liquid evenly rather than soaking one area. The finished mixture should be moist but shouldn’t have excess liquid pooling at the bottom of the bowl or baking dish.
How do I keep stuffing from drying out?
Make sure the bread receives enough stock before baking and avoid baking it significantly longer than necessary. If reheating leftovers, adding a splash of stock and covering the dish with foil can help restore moisture.
Can I double this stuffing recipe?
Yes. Double the ingredients and use two 9×13-inch baking dishes or a sufficiently large roasting pan. A very large batch may need slightly more baking time than the standard recipe.
Can I add sausage to this stuffing?
Yes. Brown the sausage completely in a skillet first, drain excess fat if necessary, and combine it with the bread and vegetable mixture before baking. Sausage makes the stuffing richer and turns it into an even heartier side dish.
Can stuffing be frozen?
Yes. Once cooked and cooled, transfer the stuffing to a freezer-safe container and freeze for up to 3 months. Thaw it overnight in the refrigerator and reheat it in the oven with a little additional stock if necessary.
Conclusion
This buttery herb stuffing brings together everything that makes traditional stuffing such a beloved comfort food: crisp golden edges, a tender center, plenty of butter, aromatic vegetables, and fragrant fresh herbs. The simple ingredients create a savory side dish that pairs beautifully with turkey, chicken, roast meats, and other holiday favorites.
Because it can be prepared ahead, scaled for different gathering sizes, and customized with additions such as sausage, mushrooms, or apples, it’s also a wonderfully flexible recipe. Whether you’re preparing a large Thanksgiving feast or simply craving a comforting homemade side dish, this classic herb stuffing is an easy recipe to return to year after year.
Buttery Herb Stuffing Recipe
A classic savory stuffing with crisp golden edges, a tender buttery center, fresh herbs, vegetables, and hearty bread. Perfect for Thanksgiving, holiday dinners, or a comforting side dish.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 pounds sourdough or sturdy white bread, cubed
- 1 cup unsalted butter
- 2 cups diced sweet onion
- 1 1/2 cups diced celery
- 6 garlic cloves, minced
- Salt and black pepper, to taste
- 3 tablespoons chopped fresh sage
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh rosemary
- 2 1/2 cups chicken or turkey stock
- 2 large eggs
- Fresh herbs, for garnish
Instructions
- Preheat the oven to 350°F. Spread the bread cubes on baking sheets and toast until dry and lightly golden, then place them in a large bowl.
- Melt the butter in a large skillet over medium heat. Add the onion, celery, garlic, salt, and pepper. Cook until the vegetables are soft and fragrant.
- Stir the sage, parsley, and rosemary into the vegetable mixture and cook briefly until fragrant.
- Pour the buttery vegetable and herb mixture over the toasted bread cubes and toss well to combine.
- Whisk the stock and eggs together. Gradually pour the mixture over the bread, tossing until evenly moistened without making the bread overly soggy.
- Transfer the stuffing to a greased baking dish and spread it evenly.
- Bake until the stuffing is hot throughout and golden and crisp on top, about 45 to 50 minutes.
- Garnish with additional fresh herbs and serve warm.
Notes
- Dry, sturdy bread works best because it absorbs the flavorful liquid without becoming mushy.
- The bread can be toasted ahead of time to make holiday preparation easier.
- Add the stock gradually; the exact amount needed can vary depending on how dry the bread is.
- Store leftovers covered in the refrigerator and reheat until hot before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 95 mg
