Description
Our Favorite Buttery Herb Stuffing is a classic, comforting side dish perfect for holiday meals or cozy family dinners. This recipe combines toasted bread cubes with sautéed onions, celery, garlic, and a fragrant blend of fresh sage, parsley, and rosemary, all moistened with rich chicken or vegetable stock and baked to golden perfection.
Ingredients
Scale
Bread
- 18–24 oz bread cubes (1.5 loaves, about 12–14 cups) – stale or toasted sourdough, Italian, or your favorite combination
Veggies & Herbs
- 3 cups diced sweet onion (approximately 2 large onions)
- 2 cups diced celery
- 6 cloves garlic, minced
- 3 tbsp chopped fresh sage
- 3 tbsp chopped fresh parsley
- 3 tbsp chopped fresh rosemary
Liquids & Others
- 1 cup unsalted butter
- 2 1/2 cups chicken or vegetable stock
- 2 large eggs
- Kosher salt and freshly ground black pepper (to taste)
- Fresh herbs (for garnish)
Instructions
- Prepare the Bread Cubes: For stale bread, cut into cubes and let sit overnight, loosely covered with foil. For toasted bread, preheat the 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 diced onions, celery, and minced garlic along with a generous pinch of kosher salt and freshly ground black pepper (about ½ to 1 teaspoon each). Cook, stirring occasionally, for 8–10 minutes until the vegetables are softened.
- Add Fresh Herbs and Stock: Stir in chopped fresh sage, parsley, and rosemary, cooking for 1 additional minute to release their aroma. Then add 1 cup of stock and stir to combine.
- Combine Stuffing Ingredients: Place the bread cubes in a large mixing bowl or directly into the prepared baking dish. Pour the vegetable and herb mixture over the bread cubes and toss gently to coat evenly.
- Prepare Egg Mixture: In a small bowl, whisk together the remaining 1 ½ cups of stock and the two large eggs. Pour this mixture over the bread cubes and vegetable mixture, stirring gently to ensure everything is evenly coated.
- Bake the Stuffing: Spread the mixture evenly in the prepared baking dish. Bake uncovered in the preheated oven for 45–50 minutes, or until the internal temperature reaches 160°F. If the top browns too quickly, tent loosely with foil to prevent burning.
- Garnish and Serve: Remove the stuffing from the oven, sprinkle with additional fresh herbs for garnish, and serve hot to enjoy the comforting and buttery flavors.
Notes
- Use stale or toasted bread to achieve the best texture; fresh bread can make the stuffing soggy.
- You can substitute vegetable stock for chicken stock to make this recipe vegetarian.
- Feel free to adjust the amount of fresh herbs according to your taste preferences.
- If desired, add cooked sausage or nuts for added texture and flavor.
- Leftover stuffing can be refrigerated for up to 3 days or frozen for up to 1 month; reheat thoroughly before serving.
- Prep Time: 25 minutes (includes bread toasting and vegetable prep)
- Cook Time: 1 hour 10 minutes (10 minutes sautéing + 50 minutes baking + 10 minutes buffer for toasting and combining)
- Category: Side Dish
- Method: Baking
- Cuisine: American
