Buttery Herb Stuffing Recipe

If you’re anything like me, Thanksgiving and holiday dinners just aren’t complete without a killer stuffing that steals the spotlight. Well, I’m excited to share my absolute favorite, the Buttery Herb Stuffing Recipe that has become a family tradition. It’s packed with fresh herbs, plenty of butter, and that perfect balance of soft and crispy toasted bread cubes that makes every bite unforgettable. Stick around—I’ll walk you through how to nail this recipe and share some personal tips to make sure your stuffing turns out spectacular every time.

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Ingredients You’ll Need

The ingredients here are simple but thoughtfully chosen—they combine to create that classic stuffing texture and flavor we all crave. When shopping, I always recommend fresh herbs and good-quality butter to really bring out the best.

• Bread Cubes: Preferably stale or toasted, you want bread that will soak up the flavors without turning mushy.
• Unsalted Butter: I use unsalted so I can control the saltiness perfectly, plus real butter makes all the difference.
• Sweet Onion: Adds sweetness and depth when sautéed until soft.
• Celery: Provides a subtle crunch and classic stuffing flavor.
• Garlic: Minced fresh garlic amps up the savory notes in the mix.
• Fresh Herbs (Sage, Parsley, Rosemary): These fresh herbs are the real heroes; they brighten and lift the whole dish.
• Chicken or Vegetable Stock: Use good quality stock for moisture and richness.
• Eggs: They help bind everything together without weighing it down.
• Kosher Salt and Pepper: To season perfectly as you cook—it’s all about balance!

Variations

One of the things I love about this Buttery Herb Stuffing Recipe is how adaptable it is. Feel free to tailor it to your taste buds or dietary needs—there’s no one right way to make this your own.

• Sourdough + Italian Bread: I like mixing two types for extra texture and tang, which my family goes crazy for every year.
• Vegetarian Version: Use vegetable stock instead of chicken, and it’s just as delicious and satisfying.
• Extra Crunch: Toast some nuts like pecans or walnuts and toss them in for a delightful surprise.
• Herb Variations: Swap out rosemary for thyme or add a pinch of fresh marjoram depending on what you have on hand.

How to Make Buttery Herb Stuffing Recipe

Step 1: Preparing Your Bread Cubes

Start by cubing your bread—around 18 to 24 ounces, or about 12 to 14 cups. I like to mix stale and fresh bread, sometimes using sourdough alongside Italian bread for a rustic texture. You’ve got options here: either leave cut bread cubes out overnight covered loosely with foil to get dryer, or toast them in a 350°F oven for about 15 minutes until golden and crunchy. Store-bought toasted bread cubes also work well if you’re short on time. The size of your cubes is up to you—smaller for a more uniform texture, larger for rustic bites.

Step 2: Sautéing the Aromatics

While the bread cubes are drying or toasting, melt 1 cup of unsalted butter in a large skillet or Dutch oven over medium heat. Add 3 cups diced sweet onion, 2 cups diced celery, and 6 cloves minced garlic with a generous pinch of kosher salt and freshly cracked black pepper. Cook this mixture for 8 to 10 minutes until the onions soften and get translucent—this is when those flavors really start to build. Toss in your fresh herbs: 3 tablespoons each of chopped sage, parsley, and rosemary. Stir for another minute to bloom their fragrant oils. Then pour in 1 cup of your chicken or vegetable stock to deglaze and create a beautiful, savory base.

Step 3: Combining Ingredients

Transfer your bread cubes into a large mixing bowl—or directly into the baking dish if you prefer—and pour the aromatic butter mixture over them. Toss well to coat every cube. In a small bowl, whisk together 2 large eggs and the remaining 1 ½ cups stock, then fold this liquid gently into the bread mixture until everything is thoroughly combined. This step ensures your stuffing isn’t dry but holds together beautifully without being soggy.

Step 4: Baking to Perfection

Preheat your oven to 350°F and butter or oil a 9×13-inch baking dish (or divide into two smaller dishes if that’s easier). Pour the mixture into the dish, smoothing the top a bit, and bake uncovered for 45 to 50 minutes until the top is golden and the center reaches 160°F. If you see it browning too fast, tent with foil to prevent burning. This is where all your prepping comes together—expect rich aroma to fill your kitchen and that perfect blend of crispy edges with a soft, buttery interior.

How to Serve Buttery Herb Stuffing Recipe

Garnishes

I like to sprinkle a little extra fresh parsley and a couple of tiny thyme leaves over the top right before serving—it adds a fresh pop of color and a hint of vibrant aroma that makes it look as good as it tastes.

Side Dishes

This Buttery Herb Stuffing pairs beautifully with roasted turkey, glazed carrots, and a simple green bean almondine. My family always loves to dig into this alongside a tangy cranberry sauce and silky mashed potatoes—it’s the perfect balance.

Creative Ways to Present

For special occasions, I like baking this stuffing inside hollowed-out small acorn squash or even in individual ramekins for a fancy presentation. Another fun trick is to add whole fresh sage leaves on top before baking—they crisp up beautifully and wow guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover stuffing in an airtight container in the fridge for up to 3 days. I’ve found that keeping it chilled thoroughly before reheating helps maintain the texture perfectly.

Freezing

You can absolutely freeze this stuffing! Just portion it into freezer-safe containers or bags, and it’ll keep for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

I remove the stuffing from the fridge about an hour before reheating at 350°F, covered loosely with foil, until warmed through—about 20-25 minutes. This gentle reheating keeps it moist and brings back that freshly baked charm.

FAQs

Final Thoughts

This Buttery Herb Stuffing Recipe has earned its place at my family’s table for good reason—it’s comforting, flavorful, and always a crowd-pleaser. I love how the herbs, butter, and toasted bread cubes come together to create that perfect balance of soft and crispy textures. Whether it’s a holiday feast or a cozy weeknight dinner, this recipe is worth making again and again. I hope you enjoy making it as much as we do—grab your bread, butter, and herbs, and get ready to impress!

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