Description
Buttery Herb Stuffing is a timeless holiday classic—warm, fragrant, full of rich flavor, and always a crowd favorite. Whether you serve it at Thanksgiving, Christmas, or any special gathering.
Ingredients
- 18 to 24 oz bread cubes (about 12–14 cups)
- 1 cup unsalted butter
- 3 cups diced sweet onion
- 2 cups diced celery
- 6 garlic cloves, minced
- Kosher salt and pepper
- 3 tbsp fresh sage, chopped
- 3 tbsp fresh parsley, chopped
- 3 tbsp fresh rosemary, chopped
- 2 ½ cups chicken or vegetable stock
- 2 large eggs
- Fresh herbs for sprinkling
Instructions
If your bread isn’t stale, toast the cubes in a 300°F (150°C) oven for 10–15 minutes until lightly crisp. This helps the stuffing absorb the butter and broth without becoming mushy.
In a large skillet or Dutch oven, melt the 1 cup of butter over medium heat. Add the diced onion and celery, cooking for 8–10 minutes until soft and translucent. Stir in the minced garlic and cook for 1 minute more.
Season generously with kosher salt and pepper.
Stir in the chopped sage, parsley, and rosemary, allowing their aromas to bloom in the warm butter.
Place your bread cubes into a large mixing bowl or clean roasting pan. Pour the buttery vegetable mixture over the bread and toss until everything is well coated.
In a small bowl, whisk together the stock and eggs. Pour this mixture over the bread, gently folding until evenly moistened. The bread should be soft but not soggy—adjust with extra broth if needed.
Pour the stuffing into a greased baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake an additional 20–25 minutes, until the top becomes golden and slightly crispy.
Sprinkle with additional parsley, sage, or rosemary before serving.
Notes
- Dry bread creates the best texture.
- Fresh herbs add maximum flavor.
- Adjust broth gradually to avoid soggy stuffing.
- For a crisp top, bake uncovered the last 20 minutes.
- Prep Time: 20 minutes
- Cook Time: 50 minutes