Description
Our Favorite Buttery Herb Stuffing is a classic, savory side dish featuring toasted bread cubes mixed with a fragrant blend of fresh sage, parsley, and rosemary, sautéed onions, celery, and garlic, all bound together with eggs and chicken or vegetable stock. This comforting dish is perfect for holidays or family dinners and can be made ahead and reheated without losing its rich, buttery flavor and moist texture.
Ingredients
Scale
Bread
- 18 to 24 ounces bread cubes (1.5 loaves, about 12 to 14 cups; preferably toasted or stale)
Vegetables & Aromatics
- 3 cups diced sweet onion (roughly 2 large onions)
- 2 cups diced celery
- 6 garlic cloves, minced
Herbs & Seasoning
- 3 tablespoons chopped fresh sage
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh rosemary
- Kosher salt and pepper (at least ½ to 1 teaspoon each)
Liquids & Binder
- 1 cup unsalted butter
- 2 1/2 cups chicken or vegetable stock
- 2 large eggs
Additional
- A mixture of fresh herbs for sprinkling
Instructions
- Prepare the Bread Cubes: Choose stale or toasted bread cubes, either by cutting fresh bread and letting it sit overnight uncovered, toasting it in the oven at 350°F for about 15 minutes until crouton-like, or buying pre-toasted cubes. You may mix different types of bread such as sourdough and Italian for better texture.
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly brush or spray a 9×13 inch baking dish (or larger) with melted butter, olive oil, or nonstick spray to prevent sticking.
- Sauté Vegetables and Herbs: In a large skillet or Dutch oven, melt the unsalted butter over medium heat. Add the diced onion, celery, and minced garlic along with at least ½ to 1 teaspoon each of kosher salt and pepper. Cook, stirring occasionally, until the onions and celery soften, approximately 8 to 10 minutes. Then stir in the chopped fresh sage, parsley, and rosemary and continue cooking for another minute. Pour in 1 cup of the stock and stir to combine, cooking for an additional minute.
- Combine with Bread Cubes: Pour the sautéed vegetable and herb mixture over the bread cubes in a large bowl or directly in the baking dish and toss thoroughly to coat evenly.
- Make Egg and Stock Mixture: In a small bowl or measuring cup, whisk together the remaining 1 ½ cups of stock with 2 large eggs until well combined.
- Mix and Bake: Pour the egg and stock mixture over the bread cubes and fold gently until all the bread is thoroughly moistened and combined. Transfer the mixture to the prepared baking dish if not already there. Bake uncovered for 45 to 50 minutes, or until the internal temperature reaches 160°F. If the top browns too quickly, tent loosely with foil to prevent burning.
- Make Ahead and Reheat: This stuffing can be made a day ahead and refrigerated. Remove from the fridge about 60 minutes before reheating and then bake as directed to warm through.
- Adjust Portions: To serve 4, halve the recipe and bake in an 8×8 or 9×9 inch dish for the same cooking time. To serve 12 to 18, double the recipe and bake in a larger pan or two 9×13 dishes, increasing the bake time by about 15 minutes.
- Serve and Garnish: Sprinkle a mixture of fresh herbs over the finished stuffing for an attractive presentation and added herb flavor.
Notes
- This is the best stuffing recipe ever—perfect whether served inside the bird or as a dressing alongside your meal.
- A mixture of stale and fresh bread, and different types of bread like sourdough and Italian, provides the best texture.
- Adjust the size of your bread cubes to your preference, smaller for a more uniform stuffing or larger for a rustic feel.
- Make ahead and refrigerate for convenient meal prep without sacrificing flavor.
- You can tent the stuffing with foil while baking if it starts browning too fast.
Nutrition
- Serving Size: 1/8 recipe (about 1 cup)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 85 mg
