Description

Our Favorite Buttery Herb Stuffing is a classic, savory side dish featuring a perfect blend of toasted bread cubes, aromatic fresh herbs, sautéed onions, celery, and garlic, all enriched with butter and stock. This comforting stuffing is baked to golden perfection, making it an ideal accompaniment for holiday meals or any hearty dinner gathering.

Ingredients

Scale

Bread Cubes

18 to 24 ounces bread cubes (1.5 loaves of bread, about 12 to 14 cups), preferably toasted or stale

Dairy and Eggs

1 cup unsalted butter
2 large eggs

Vegetables and Aromatics

3 cups diced sweet onion (roughly 2 large onions)
2 cups diced celery
6 garlic cloves, minced

Herbs and Seasonings

Kosher salt and pepper, at least 1 teaspoon each
3 tablespoons chopped fresh sage
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh rosemary
A mixture of fresh herbs for sprinkling (optional)

Liquids

2 1/2 cups chicken or vegetable stock

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Instructions

Prepare the bread cubes: Choose stale or toasted bread for best results. Cut 1 ½ pounds of bread into cubes and either let them sit overnight loosely tented with foil in a baking dish to stale, or toast them in a 350°F oven for about 15 minutes until crisp. Alternatively, use store-bought toasted bread cubes. Mixing different types of bread, like sourdough and Italian, enhances texture.
Preheat oven and prep baking dish: Preheat your oven to 350°F. Brush a 9×13-inch baking dish (or larger) with melted butter, olive oil, or spray with nonstick cooking spray. Place the prepared bread cubes in a large mixing bowl or directly in the baking dish.
Sauté aromatics and herbs: Heat 1 cup of unsalted butter in a large skillet or Dutch oven over medium heat. Add the diced sweet onion, celery, and minced garlic along with a big pinch (½ to 1 teaspoon) of kosher salt and pepper. Cook for 8 to 10 minutes until the vegetables soften. Stir in the fresh sage, parsley, and rosemary, cooking for an additional minute. Pour in 1 cup of the stock and mix well.
Combine the wet mixture with bread cubes: Pour the sautéed onion, celery, and herb mixture with stock over the bread cubes. Toss gently to coat all the bread evenly with the flavorful mixture.
Mix eggs and remaining stock: In a small bowl or measuring cup, whisk together the remaining 1 ½ cups of stock and 2 large eggs until well combined.
Combine all ingredients: Pour the egg and stock mixture over the coated bread cubes. Stir and fold gently until all bread cubes absorb the liquid evenly and mixture is thoroughly combined.
Bake the stuffing: Transfer the mixture to the prepared baking dish if needed and bake at 350°F for 45 to 50 minutes until the top is golden brown and the internal temperature reaches 160°F. If the top browns too quickly, tent loosely with foil to prevent burning.
Serving and make-ahead tips: This stuffing can be made a day ahead. When ready to reheat, remove from the fridge about 60 minutes prior and reheat in the oven until warmed through. It can also be used to stuff poultry if desired.
Adjusting recipe size: For 4 servings, halve the recipe and bake in an 8×8 or 9×9 inch dish for the same duration. For 12 to 18 servings, double the recipe and bake in a larger pan (10×15 inch) or split into two 9×13 baking dishes, adding about 15 minutes extra baking time as needed.

Notes

This is the best stuffing recipe ever, perfect as traditional stuffing or served as a dressing.
Using a mix of bread types and sizes improves texture and flavor complexity.
To ensure even cooking, you can separate the stuffing into two baking dishes if preferred.
If the stuffing browns too much before fully cooked, cover with foil to avoid burning.
Make ahead and reheating options make this recipe convenient for holiday preparations.

Nutrition

Serving Size: 1 cup (approximate)
Calories: 280
Sugar: 3g
Sodium: 470mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 6g
Cholesterol: 75mg