Description
Our Favorite Buttery Herb Stuffing features toasted bread cubes combined with sautéed onions, celery, garlic, fresh herbs, and a rich buttery stock and egg mixture, baked to golden perfection. This classic, flavorful stuffing recipe is perfect for holiday meals or any comforting dinner, providing a moist, herb-infused side dish with a delightfully crispy top.
Ingredients
Scale
Bread
- 18 to 24 ounces bread cubes (approximately 1.5 loaves or 12 to 14 cups), preferably toasted or stale bread, mixture of sourdough and Italian recommended
Vegetables and Herbs
- 3 cups diced sweet onion (roughly 2 large onions)
- 2 cups diced celery
- 6 garlic cloves, minced
- 3 tablespoons chopped fresh sage
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh rosemary
Liquids and Eggs
- 1 cup unsalted butter
- 2 1/2 cups chicken or vegetable stock
- 2 large eggs
Seasonings
- Kosher salt and pepper, to taste (at least ½ to 1 teaspoon each for sautéing vegetables)
Additional
- Fresh herbs for sprinkling (optional)
- Melted butter, olive oil, or nonstick spray for greasing baking dish
Instructions
- Prepare the Bread Cubes: Cut 1 ½ pounds of bread into cubes. You can either let the cubes sit overnight in a loosely tented foil-covered baking dish to stale, toast them in a 350°F oven for about 15 minutes until crispy like croutons, or purchase pre-toasted bread cubes. Using a mixture of bread types like sourdough and Italian enhances texture and flavor.
- Preheat and Prepare Baking Dish: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish (or a larger pan if doubling) with melted butter, olive oil, or nonstick spray. This prevents sticking and adds flavor.
- Sauté Vegetables and Herbs: Heat 1 cup unsalted butter in a large skillet or Dutch oven over medium heat until melted. Add diced onions, celery, and minced garlic with a generous pinch of salt and pepper (at least ½ to 1 teaspoon each). Cook for 8 to 10 minutes until vegetables are softened. Stir in the chopped sage, parsley, and rosemary, and cook for another minute to release herb aromas. Add 1 cup of stock and stir well to combine.
- Combine Bread and Vegetable Mixture: Place the bread cubes in a large mixing bowl or baking dish and pour the hot sautéed vegetable and herb mixture over them. Toss well to coat the bread thoroughly and evenly.
- Mix Stock and Eggs: In a separate bowl or measuring cup, whisk together the remaining 1 ½ cups of stock with 2 large eggs. Pour this mixture over the bread cubes and fold gently until the cubes are fully moistened and combined, creating a cohesive stuffing mixture.
- Bake the Stuffing: Transfer the stuffing mixture to the prepared baking dish if needed. Bake uncovered for 45 to 50 minutes or until the internal temperature reaches 160°F and the top is golden brown. 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. Refrigerate the prepared, uncooked stuffing covered. When ready to serve, remove from refrigerator 60 minutes before reheating and bake until heated through.
- Serving Size Adjustments: To serve 4 people, halve the recipe and bake in an 8×8 or 9×9 inch dish for the same length of time. For 12 to 18 people, double the recipe and bake in a larger pan or two 9×13 pans, adding about 15 minutes to the baking time.
Notes
- This is the best stuffing recipe ever, equally delicious served as stuffing inside a bird or as a standalone dressing.
- Using a mixture of different bread types and sizes adds excellent texture and rustic appeal.
- Toasting the bread cubes or using stale bread helps achieve the perfect texture by absorbing moisture without becoming soggy.
- Tent with foil if the top browns too quickly during baking.
- The recipe can be made a day ahead and reheated without losing quality.
Nutrition
- Serving Size: 1 cup (about 140g)
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
