Description
This buttery herb stuffing is the ultimate side dish for your holiday table! Perfect as stuffing or dressing, this recipe combines toasted bread cubes, a medley of fresh herbs, and savory vegetables for the most flavorful and satisfying dish. A comforting classic that will quickly become a favorite for family gatherings and holiday meals.
Ingredients
Scale
- 18–24 oz bread cubes (1.5 loaves, about 12–14 cups) – stale or toasted (sourdough, Italian, or your favorite combination)
- 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
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Prepare the Bread Cubes:
- For stale bread: Cut into cubes and let sit overnight, loosely covered with foil.
- For toasted bread: Preheat oven to 350°F. Spread bread cubes on a baking sheet and toast for about 15 minutes, until slightly crisp.
-
Preheat the Oven:
- Set your oven to 350°F. Grease a 9×13-inch baking dish (or larger) with melted butter, olive oil, or nonstick spray.
-
Cook the Vegetables:
- Heat butter in a large skillet or Dutch oven over medium heat.
- Add onions, celery, and garlic with a generous pinch of salt and pepper (½–1 tsp each).
- Cook for 8–10 minutes, stirring occasionally, until vegetables are softened.
- Stir in sage, parsley, and rosemary, cooking for 1 additional minute.
- Add 1 cup of stock and stir to combine.
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Combine the Stuffing:
- Place bread cubes in a large mixing bowl or the prepared baking dish.
- Pour the vegetable mixture over the bread cubes and toss to coat evenly.
-
Add the Egg Mixture:
- In a small bowl, whisk together the remaining 1 ½ cups of stock and eggs.
- Pour the mixture over the bread cubes, stirring gently to ensure everything is evenly coated.
-
Bake the Stuffing:
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- Bake uncovered for 45–50 minutes, or until the internal temperature reaches 160°F.
- If the top browns too quickly, tent loosely with foil.
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Garnish and Serve:
- Sprinkle with additional fresh herbs before serving.
- Serve hot and enjoy the comforting, buttery flavors!
Notes
- Make-Ahead Tips: You can assemble the stuffing a day in advance. Cover tightly and refrigerate. Remove from the fridge 1 hour before baking and bake as instructed.
- Reheating Leftovers: Cover with foil and reheat at 350°F for 15–20 minutes until warmed through.
Nutrition
- Serving Size: 1 serving (1/10 of the recipe)
- Calories: 260
- Sugar: 6g
- Sodium: 490mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg