Introduction

This Buttery Herb Stuffing has quickly become a family favorite in our household, especially during the holiday season. Every time I make this dish, I’m met with smiles and compliments, and it’s always the first side dish to disappear from the table. The savory aroma of the freshly chopped herbs and toasted bread baking in the oven fills the house, making everyone eager to dig in. This stuffing is the perfect combination of flavors and textures—crispy on top, soft and savory on the inside, with just the right balance of herbs. It’s truly the ultimate side dish to complement any holiday meal, and I’m sure your family will love it as much as mine does.

Why You’ll Love This Buttery Herb Stuffing

There are countless stuffing recipes out there, but this one stands out because of its perfect balance of flavors. The toasted bread cubes soak up the rich, buttery broth while staying hearty and flavorful. Fresh herbs like sage, rosemary, and parsley bring an earthy, aromatic depth that pairs perfectly with the sweet onions and celery. What sets this stuffing apart is the richness from the butter and stock, which keeps it moist and indulgent, without being too greasy. It’s easy to prepare, and whether you call it stuffing or dressing, this recipe is a must-have for your holiday spread. Whether you’re hosting Thanksgiving, Christmas, or any special occasion, this dish will make your meal unforgettable.

Ingredients

Here’s what you’ll need to make this delicious, buttery herb stuffing:

18–24 oz bread cubes (about 1.5 loaves or 12–14 cups)
Choose stale or toasted bread such as sourdough, Italian, or a combination of your favorites.
1 cup unsalted butter
3 cups diced sweet onion (approximately 2 large onions)
2 cups diced celery
6 cloves garlic, minced
Kosher salt and freshly ground black pepper (to taste)
3 tbsp chopped fresh sage
3 tbsp chopped fresh parsley
3 tbsp chopped fresh rosemary
2 1/2 cups chicken or vegetable stock
2 large eggs
Fresh herbs (for garnish)

Instructions

Follow these simple steps to create the perfect stuffing:

Prepare the Bread Cubes:

For stale bread: Cut the bread into cubes and leave it out loosely covered with foil overnight to dry out.
For toasted bread: Preheat the oven to 350°F (175°C). Spread the bread cubes on a baking sheet and toast them for about 15 minutes until they are slightly crisp.

Preheat the Oven:

Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish (or a larger one if necessary) with melted butter, olive oil, or nonstick spray.

Cook the Vegetables:

In a large skillet or Dutch oven, melt the butter over medium heat.
Add the diced onions, celery, and garlic along with a generous pinch of salt and pepper (about ½–1 tsp of each).
Cook for 8–10 minutes, stirring occasionally, until the vegetables are softened.
Stir in the chopped sage, parsley, and rosemary, and cook for an additional minute.
Add 1 cup of the stock and stir to combine, allowing the mixture to heat through.

Combine the Stuffing:

Place the toasted bread cubes into a large mixing bowl or the prepared baking dish.
Pour the cooked vegetable mixture over the bread cubes and toss to coat evenly.

Add the Egg Mixture:

In a separate small bowl, whisk together the remaining 1 ½ cups of stock and the eggs.
Pour this mixture over the bread cubes and gently stir to ensure everything is evenly coated.

Bake the Stuffing:

Transfer the bread mixture to the prepared baking dish, spreading it out evenly.
Bake uncovered for 45–50 minutes, or until the internal temperature reaches 160°F (71°C).
If the top begins to brown too quickly, tent it loosely with foil to prevent burning.

Garnish and Serve:

Once the stuffing is done, sprinkle some additional fresh herbs on top for garnish before serving.
Serve hot and enjoy the buttery, herb-filled goodness!

Nutrition Facts

Serving Size: 1/8 of the recipe
Calories per Serving: 250
Total Fat: 14g
Saturated Fat: 9g
Cholesterol: 75mg
Sodium: 350mg
Carbohydrates: 30g
Fiber: 2g
Sugars: 5g
Protein: 4g

(Please note that nutrition facts are estimates and may vary depending on the specific ingredients used.)

Preparation Time

Prep Time: 45 minutes
Cook Time: 50 minutes
Total Time: 1 hour 35 minutes
Yield: Serves 8–12 people

How to Serve

This buttery herb stuffing is versatile and can be served in many different ways. Here are some ideas for serving:

As a side dish for your holiday meal – Perfect alongside turkey, ham, or roast beef.
With mashed potatoes and gravy – A classic pairing to complete a comforting meal.
With roasted vegetables – Pairs beautifully with seasonal roasted root vegetables.
As a topping for casseroles – You can use this stuffing as a delicious topping for baked casseroles like baked chicken or vegetables.

Additional Tips

Use Stale Bread: If you have day-old bread, use it! It’ll soak up the flavorful stock and butter better than fresh bread, which might get too soggy.
Customize the Herbs: If you don’t have fresh rosemary or sage, feel free to substitute with dried herbs or use a different combination of your favorite herbs.
Make It Ahead: Assemble the stuffing a day ahead, cover it tightly, and refrigerate. Let it sit at room temperature for about 1 hour before baking.
Add Protein: For a heartier stuffing, consider adding cooked sausage or bacon to the vegetable mixture.
Keep It Moist: If the stuffing seems too dry during baking, add a bit more stock (1/4 cup at a time) until you achieve your desired consistency.

FAQ Section

1. Can I use different bread for this recipe?

Yes! You can use any bread you like, but sturdier breads like sourdough, Italian, or French work best. Make sure the bread is stale or toasted for the best texture.

2. Can I make this stuffing without eggs?

Yes, you can make an egg-free version by substituting the eggs with an extra 1/2 cup of vegetable or chicken stock. This will help keep the stuffing moist.

3. How do I store leftovers?

Store any leftover stuffing in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 15–20 minutes to warm through.

4. Can I freeze the stuffing?

Yes, you can freeze it. After assembling the stuffing, wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and bake as instructed.

5. Can I cook this stuffing inside the turkey?

While this recipe can be cooked inside the turkey, it’s generally safer to bake it separately to avoid any food safety risks. If you choose to cook it inside the turkey, make sure the stuffing reaches an internal temperature of 165°F.

6. Can I use vegetable stock instead of chicken stock?

Yes, you can substitute vegetable stock for a vegetarian version of this stuffing.

7. How do I make this stuffing spicier?

You can add a pinch of cayenne pepper, red pepper flakes, or even some diced jalapeños for a spicy kick.

8. Is this recipe gluten-free?

No, this recipe contains regular bread. To make it gluten-free, use gluten-free bread and ensure your stock is also gluten-free.

9. Can I add nuts to this stuffing?

Yes! Walnuts, pecans, or chestnuts would add a nice crunch and earthy flavor to this stuffing.

10. Can I make this stuffing in a slow cooker?

Yes, you can! After preparing the stuffing mixture, transfer it to a slow cooker and cook on low for 4–6 hours, or until it reaches an internal temperature of 160°F.

This Buttery Herb Stuffing recipe is sure to become a holiday staple in your home. Its rich flavors and comforting textures make it the perfect accompaniment to your festive meals. Whether you’re making it for Thanksgiving, Christmas, or just a special family dinner, it’s a dish everyone will love. Enjoy the warmth and comfort of this amazing recipe, and happy cooking!