Buttery Herb Stuffing

Is there any dish that screams “holidays” more than a magnificent pan of Buttery Herb Stuffing? The moment that aroma of sautéed onions and celery, toasted bread, and fresh herbs like sage and thyme hits the air, you know a celebration is underway. This isn’t just a side dish; it’s the heart of the holiday meal.

My recipe is all about that perfect contrast of textures: a gloriously crispy, golden-brown top that gives way to a soft, savory, and impossibly moist interior. Made completely from scratch with a generous amount of butter and fresh herbs, this is the classic herb stuffing you’ll be proud to place right next to the turkey.

WHY MAKE THIS RECIPE

The Epitome of Comfort and Flavor

This Buttery Herb Stuffing is the definition of comfort food. Every bite is a warm, savory, and nostalgic experience. By toasting your own bread cubes and using a rich, homemade broth base, you create layers of flavor that are deep and complex, far surpassing any boxed mix.

Furthermore, the generous use of fresh, not dried, herbs provides a bright, aromatic quality that makes this dish truly sing.

A Foolproof, Make-Ahead Marvel

Holiday cooking is stressful enough without last-minute side dishes. The beautiful thing about this easy herb stuffing is that it’s designed for ease and convenience. You can cube and toast the bread days in advance, and the entire casserole can be assembled the day before.

When it’s time to feast, just pop it in the oven. It’s the ultimate stress-free strategy for hosting a seamless and delicious holiday dinner.

Buttery Herb Stuffing

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• Author: Sima
• Total Time: 60 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Classic buttery herb stuffing made with sautéed vegetables, soft bread cubes, and warm savory seasonings perfect for any holiday table.

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Ingredients

Scale 1x2x3x

• 10 cups dried bread cubes (French or sourdough preferred)
• 1/2 cup unsalted butter
• 1 large onion, diced
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 2 1/2 cups chicken broth
• 2 large eggs, lightly beaten
• 1 tbsp fresh sage, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• 1 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

• 1. Preheat oven to 350°F (175°C) and lightly grease a 9×13 baking dish.
• 2. In a large skillet, melt butter over medium heat. Add onion and celery and cook until softened, about 8 minutes.
• 3. Stir in garlic, sage, thyme, parsley, salt, and pepper; cook for 1 more minute.
• 4. Place bread cubes in a large bowl and pour the sautéed mixture over them.
• 5. Add chicken broth and beaten eggs, tossing gently until bread is evenly moistened.
• 6. Transfer mixture to the prepared baking dish and spread evenly.
• 7. Cover with foil and bake for 25 minutes.
• 8. Remove foil and bake an additional 15–20 minutes until the top is golden and slightly crisp.
• 9. Serve warm.

Notes

• For extra flavor, use half chicken broth and half turkey drippings.
• Stuffing can be assembled ahead store in the refrigerator up to 24 hours before baking.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 260
• Sugar: 4g
• Sodium: 540mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 55mg

Keywords: stuffing, herb stuffing, holiday sides, Thanksgiving

HOW TO MAKE BUTTERY HERB STUFFING

Ingredients: The Foundation of Flavor

• 1 loaf (16 oz) rustic sourdough or French bread, cut into ¾-inch cubes
• 1 cup (2 sticks) unsalted butter
• 2 large yellow onions, chopped
• 4 celery stalks, chopped
• 4 cloves garlic, minced
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh sage, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh rosemary, finely chopped
• 2 ½ cups chicken or vegetable broth
• 2 large eggs, lightly beaten
• 1 teaspoon salt
• ½ teaspoon black pepper




Directions: Your Path to Stuffing Perfection

Dry the Bread: Spread the bread cubes in a single layer on two large baking sheets. Bake at 300°F (150°C) for 20-25 minutes, stirring occasionally, until dry and lightly toasted. Let them cool. (This can be done 2-3 days ahead).




Sauté the Aromatics: In a large skillet over medium heat, melt the butter. Add the chopped onions and celery and cook for 8-10 minutes, until softened and translucent. Add the minced garlic and cook for one more minute until fragrant.




Combine the Herbs: Stir in the fresh parsley, sage, thyme, and rosemary. Cook for another minute to release their incredible aroma. Remove from heat.

Combine the Mixture: In a very large mixing bowl, combine the toasted bread cubes with the buttery herb and vegetable mixture. Pour in the broth and the lightly beaten eggs. Season with the salt and pepper. Toss gently until every bread cube is evenly moistened. Be careful not to overmix and break the cubes.




Bake to Golden Perfection: Transfer the mixture to a greased 9×13 inch baking dish. Cover tightly with foil.

Bake Covered: Bake at 375°F (190°C) for 30 minutes.

Crisp the Top: Remove the foil and bake for another 20-30 minutes, until the top is golden brown and crispy. Let it rest for 10 minutes before serving.

NUTRITION AND HEALTH CONSIDERATIONS

A Hearty Holiday Indulgence

Let’s be honest, stuffing is a celebratory dish meant to be enjoyed. This recipe is rich, thanks to the butter and eggs, which provide its signature flavor and texture. However, using a whole-grain bread can add fiber, and you have full control over the sodium by using low-sodium broth.

Simple Adaptations for Your Needs

This Buttery Herb Stuffing is wonderfully adaptable. For a vegetarian version, simply use a robust vegetable broth. To make it dairy-free, you can substitute the butter with a high-quality olive oil or vegan butter. For a gluten-free option, use your favorite gluten-free bread.

HOW TO SERVE BUTTERY HERB STUFFING

The Centerpiece of the Plate

This Buttery Herb Stuffing is the undisputed champion of the holiday plate. Serve it right alongside your roasted turkey, glazed ham, or holiday roast. It’s the perfect partner for soaking up gravy and balancing the sweetness of cranberry sauce.

Beyond the Bird

Don’t relegate this herb and butter stuffing to just once a year! It’s a fantastic side dish for a cozy Sunday roast chicken or pork chops. You can even use any leftovers to make a delicious breakfast by frying it in a pan with a fried egg on top.

HOW TO STORE BUTTERY HERB STUFFING

Storing and Reheating Leftovers

Store any leftover Buttery Herb Stuffing in an airtight container in the refrigerator for up to 4 days. Reheat it in the oven at 350°F (covered with foil) until warm to restore its texture. You can also reheat individual portions in the microwave, though the top will not be as crispy.

Freezing for Future Feasts

This Buttery Herb Stuffing freezes beautifully! After baking, let it cool completely, then wrap the entire dish tightly in plastic wrap and foil, or portion it into freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven, covered, until hot.

TIPS TO MAKE THE BEST BUTTERY HERB STUFFING

Tips and Notes: Your Holiday Helper

• Use Stale Bread: The best stuffing starts with dry, stale bread. Toasting it in the oven ensures it can soak up all the buttery broth without becoming mushy.
• Don’t Overmix: Gently fold the ingredients together. You want to maintain the structure of the bread cubes for the best texture.
• Taste the Broth: Before adding the eggs, taste the bread mixture. Broths vary in saltiness, so this is your chance to adjust the seasoning.

Variation

For a Sausage and Herb Stuffing, brown 1 pound of breakfast sausage (casings removed) in the skillet before adding the butter and vegetables. For a nutty crunch, add 1 cup of toasted pecans or walnuts. For a sweet and savory twist, add 1 cup of dried cranberries or chopped apples.

Notes

If you’re in a pinch, you can use 2 tablespoons of dried parsley, 2 teaspoons of dried sage, 1 teaspoon of dried thyme, and ½ teaspoon of dried rosemary. The flavor of fresh herbs is superior, but dried will work in a pinch.

BUTTERY HERB STUFFING FAQs

What’s the difference between stuffing and dressing?

Traditionally, “stuffing” is cooked inside the bird, while “dressing” is baked in a separate dish. For food safety and more consistent cooking, baking it in a casserole dish (as this recipe directs) is highly recommended.

My stuffing came out dry. What happened?

This usually means it needed more liquid or was overbaked. Ensure you’re using the full 2 ½ cups of broth. The bread should feel very moist before it goes into the oven. You can also cover it with foil for the entire baking time if you prefer a softer, less crispy texture.

Can I cook this inside the turkey?

You can, but it’s not recommended for food safety reasons. To reach a safe temperature, the stuffing often has to overcook, resulting in dry turkey meat. Baking it separately in a dish is the safest and most reliable method.

CONCLUSION

This Buttery Herb Stuffing is more than a recipe; it’s a tradition in the making. It brings the warmth, aroma, and unforgettable taste of the holidays to your table with confidence and ease.

By starting with simple, quality ingredients and taking the time to build flavor, you create a side dish that is truly worthy of its place at the feast. So this year, skip the box and treat your family to the from-scratch goodness of this classic. It’s sure to become a requested favorite for many holidays to come.