Buttery Herb Stuffing

Buttery Herb Stuffing is the heart of every holiday table golden, fragrant, and brimming with comforting flavor. With cubes of toasted bread, sautéed onions, celery, and garlic, and an aromatic blend of fresh sage, rosemary, and parsley, it’s the kind of dish that tastes like nostalgia and celebration in every bite.

Unlike boxed mixes, this homemade version delivers deep, rich flavor with a texture that’s soft on the inside and crisp on top. It pairs perfectly with roasted turkey, chicken, or any festive main course and will quickly become a family favorite you’ll make year after year.

Ingredients

• 18 to 24 ounces bread cubes (about 1½ loaves or 12 to 14 cups), preferably toasted or stale
• 1 cup unsalted butter
• 3 cups diced sweet onion (about 2 large onions)
• 2 cups diced celery
• 6 garlic cloves, minced
• Kosher salt and black pepper, to taste
• 3 tablespoons chopped fresh sage
• 3 tablespoons chopped fresh parsley
• 3 tablespoons chopped fresh rosemary
• 2½ cups chicken or vegetable stock
• 2 large eggs
• Extra fresh herbs, for sprinkling

Step-by-Step Method

Step 1: Prepare the bread

If your bread isn’t stale, toast it lightly first. Spread cubes on a baking sheet and bake at 300°F (150°C) for 15–20 minutes, stirring halfway through, until dry and lightly golden. This step ensures the bread soaks up flavor without turning mushy. Transfer to a large mixing bowl and set aside.

Step 2: Sauté the aromatics

In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and celery and cook for 10–12 minutes, stirring often, until soft and fragrant. Stir in the minced garlic, sage, rosemary, and parsley, and cook another 2 minutes until aromatic. The kitchen should already smell incredible at this stage. Season lightly with salt and pepper.

Step 3: Combine the bread and butter mixture

Pour the sautéed mixture directly over the toasted bread cubes. Toss gently to combine so that every piece of bread gets coated in buttery flavor and flecked with herbs.

Step 4: Add the liquid

In a separate bowl, whisk together the chicken or vegetable stock and the eggs. Pour about two-thirds of this liquid mixture over the bread, stirring gently. Let the bread sit for 5 minutes to absorb the liquid, then add more as needed until the bread feels moist but not soggy.

Step 5: Bake the stuffing

Preheat the oven to 375°F (190°C). Transfer the mixture into a greased 9×13-inch casserole dish, spreading it evenly. Cover the dish with foil and bake for 30 minutes, then remove the foil and continue baking for another 15–20 minutes, until the top is golden brown and crisped to perfection.

Step 6: Garnish and serve

Remove from the oven and allow the stuffing to rest for 5–10 minutes before serving. Sprinkle additional fresh herbs over the top for color and fragrance. Serve warm alongside roasted poultry, gravy, or your favorite holiday sides.

Expert Tips for Success

• Use quality bread: A mix of white, sourdough, or French bread gives the best flavor. Avoid overly soft sandwich bread, which can get mushy quickly.

• Toast it right: Dry bread cubes absorb broth better and develop a superior texture. If you have the time, cube the bread a day ahead and let it air-dry overnight.

• Butter matters: Don’t hold back butter gives richness and carries the flavor of the herbs throughout the dish.

• Adjust the liquid: The exact amount of stock can vary depending on the bread type. Add gradually until the cubes are evenly moistened but still hold shape.

• Crispy top hack: For an extra golden crust, dot the top with butter before baking uncovered.

Tasty Variations to Try

• Sausage stuffing: Add ½ pound of cooked sausage to the sautéed onion and celery mixture for a heartier version.

• Apple and pecan twist: Stir diced apples and a handful of toasted pecans into the mixture before baking for sweet, nutty contrast.

• Mushroom lover’s version: Sauté 2 cups of chopped mushrooms with the onions to add an earthy depth of flavor.

• Cornbread base: Replace half of the bread cubes with cornbread for a Southern-inspired twist with richer texture.

• Vegan version: Substitute vegetable broth and vegan butter, and skip the eggs. The result is still flavorful and moist.

Frequently Asked Questions

Can I make this stuffing ahead of time?

Yes. You can assemble the stuffing up to a day in advance and refrigerate it, tightly covered. When ready to bake, let it come to room temperature and then follow the baking instructions, adding 5–10 minutes if cold from the fridge.

Can I stuff this inside a turkey?

You can! Just make sure the stuffing reaches an internal temperature of 165°F (74°C). For food safety and best texture, many cooks prefer baking it separately as a casserole dish.

What’s the best bread to use?

A combination of rustic, airy breads such as French, Italian, or sourdough works best. The mix provides both chew and crispness once baked.

Can I freeze leftover stuffing?

Absolutely. Once cooled, portion into airtight containers and freeze for up to 3 months. Reheat covered at 350°F until warmed through.

How should I store leftovers?

Keep leftovers in the refrigerator for up to 4 days. Reheat in the oven at 325°F until hot, or quickly in the microwave for individual servings.

Buttery Herb Stuffing

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• Author: Emma Hart
• Total Time: 80
• Yield: 10 servings 1x

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Description

A holiday classic stuffing with toasted bread cubes, sautéed onions, celery, garlic, and a fragrant blend of fresh herbs. Soft inside with a golden crisp top, perfect alongside roasted meats or festive mains.

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Ingredients

Scale 1x2x3x

• 18–24 oz bread cubes (about 1½ loaves or 12–14 cups), toasted or stale
• 1 cup unsalted butter
• 3 cups diced sweet onion (about 2 large)
• 2 cups diced celery
• 6 garlic cloves, minced
• Kosher salt and black pepper, to taste
• 3 tbsp fresh sage, chopped
• 3 tbsp fresh parsley, chopped
• 3 tbsp fresh rosemary, chopped
• 2½ cups chicken or vegetable stock
• 2 large eggs
• Extra fresh herbs, for garnish

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Instructions

1. Toast bread cubes at 300°F (150°C) for 15–20 minutes if not stale. Transfer to a large mixing bowl.
2. Melt butter in skillet over medium heat. Cook onion and celery 10–12 minutes until softened. Add garlic and herbs, cook 2 minutes more. Season with salt and pepper.
3. Pour vegetable mixture over bread cubes and toss gently to coat.
4. Whisk stock and eggs, pour two-thirds over bread, stir gently, and let sit 5 minutes. Add more liquid as needed until moist but not soggy.
5. Preheat oven to 375°F (190°C). Transfer to greased 9×13-inch dish. Cover with foil and bake 30 minutes.
6. Remove foil and bake 15–20 minutes until golden on top. Let rest 5–10 minutes before sprinkling with extra herbs. Serve warm.

Notes

Use a mix of rustic breads like sourdough or French for best texture.

Toast bread cubes thoroughly to avoid mushy stuffing.

Adjust stock amount based on bread absorbency.

Dot with extra butter before baking uncovered for crispier top.

Bake separately for even cooking and food safety.

• Prep Time: 30
• Cook Time: 50
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 portion
• Calories: 310
• Sugar: 4g
• Sodium: 420mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Carbohydrates: 27g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 75mg

Keywords: herb stuffing recipe, thanksgiving stuffing, holiday bread stuffing, buttery herb dressing, homemade holiday side dish