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Our Favorite Buttery Herb Stuffing Recipe

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4.1 from 8 reviews

This classic buttery herb stuffing recipe offers a perfect balance of savory herbs, tender vegetables, and toasted bread cubes soaked in flavorful stock and eggs, baked to golden perfection. Ideal for holiday gatherings or any comforting meal, this stuffing can be made ahead or used to stuff poultry, delivering a moist, aromatic, and delicious side dish that complements any entrée.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Ingredients

Bread Cubes

  • 18 to 24 ounces bread cubes (about 1.5 loaves or 12 to 14 cups), preferably toasted or stale

Vegetable Mixture

  • 1 cup unsalted butter
  • 3 cups diced sweet onion (roughly 2 large onions)
  • 2 cups diced celery
  • 6 garlic cloves, minced
  • Kosher salt and pepper, to taste
  • 3 tablespoons chopped fresh sage
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh rosemary

Liquids and Binding

  • 2 1/2 cups chicken or vegetable stock
  • 2 large eggs

Garnish

  • A mixture of fresh herbs for sprinkling

Instructions

  1. Prepare the Bread Cubes: Choose stale or toasted bread cubes for the best texture. You can cut 1 ½ pounds of bread into cubes and let them sit overnight loosely covered, toast them at 350°F for about 15 minutes until crouton-like, or use pre-packaged toasted bread cubes. Mixing different types of bread like sourdough and Italian adds great texture.
  2. Preheat and Butter the Baking Dish: Preheat your oven to 350°F. Prepare a 9×13 (or larger) baking dish by brushing it with melted butter, olive oil, or spraying with nonstick spray. Place the bread cubes into the dish or a large mixing bowl for easier stirring.
  3. Sauté the Vegetables: In a large skillet or Dutch oven, melt the butter over medium heat. Add diced onions, celery, and minced garlic with ½ to 1 teaspoon each of kosher salt and pepper. Sauté until the vegetables soften, about 8 to 10 minutes. Stir in fresh sage, parsley, and rosemary, cooking for another minute, then pour in 1 cup of the stock.
  4. Combine the Mixture: Pour the sautéed vegetable mixture over the bread cubes and toss gently to coat evenly.
  5. Mix the Stock and Eggs: In a small bowl or measuring cup, whisk together the remaining 1 ½ cups of stock and 2 large eggs until combined.
  6. Fold into Bread Cubes: Pour the egg and stock mixture over the bread and vegetable mixture. Stir and gently fold until all bread cubes are thoroughly coated and combined.
  7. Bake the Stuffing: Bake in the preheated oven for 45 to 50 minutes, until the internal temperature reaches 160°F and the top is golden brown. If it browns too quickly, tent loosely with foil to prevent burning.
  8. Make Ahead and Reheat: You can prepare this stuffing a day in advance and refrigerate. Remove from the fridge at least 60 minutes before reheating in the oven for the same duration to restore freshness.
  9. Serving Size Adjustments – Smaller Batch: For 4 servings, halve the recipe and bake in an 8×8 or 9×9 inch dish at 350°F for the same time.
  10. Serving Size Adjustments – Larger Batch: To serve 12 to 18 people, double the recipe. Use a larger baking dish such as a 10×15 roasting pan or two 9×13 pans, and bake for approximately 15 minutes longer than the original time.

Notes

  • Using a combination of stale and fresh bread cubes provides great texture.
  • Different types of bread, such as sourdough and Italian, add complexity to the stuffing.
  • To avoid overly browned tops, tent with foil during baking.
  • This stuffing works well for stuffing poultry as well as baking separately.
  • Make ahead and refrigerate, then reheat for convenience during busy holiday preparations.
  • Adjust the recipe and baking times according to the number of servings needed.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/our-favorite-buttery-herb-stuffing-recipe/