Our Favorite Buttery Herb Stuffing | Ultimate Holiday Side

The kitchen smelled like melted butter and rosemary before the bird even hit the oven. It was Thanksgiving morning, my niece was setting the table with mismatched napkins, and this buttery herb stuffing was the first thing everyone wanted a bite of. Honestly, it always disappears before the turkey does. And that says everything.

Why You’ll Love This Buttery Herb Stuffing

This isn’t just any stuffing. This is our favorite buttery herb stuffing.

It’s rich, golden, and packed with fresh sage, rosemary, and parsley. Every bite gives you those toasty edges and a soft, custardy center. It tastes like the holidays, in the very best way.

The butter melts into the veggies, the herbs bloom with warmth, and the bread soaks it all up like a sponge. It bakes up perfectly golden, with crisp peaks and a tender, savory middle.

You can bake it on the side as dressing or stuff it right into the turkey. It works both ways and always earns compliments.

Ingredients You’ll Need

Bread: Use about 18 to 24 ounces of bread cubes. A mix of sourdough and Italian works well. Let it sit overnight or toast it until dry and crouton-like.

Butter: A full cup of unsalted butter. This brings richness and that golden top everyone fights over.

Veggies: You’ll need sweet onions, celery, and lots of fresh garlic. These give the stuffing body and that classic holiday flavor.

Herbs: We use a generous handful of sage, parsley, and rosemary. Fresh is best, and it makes a difference.

Stock + Eggs: This is what holds it all together. Chicken stock or veggie stock for vegetarians, and two large eggs for structure.

Salt + Pepper: Season to taste. A little goes a long way here, especially with all those herbs.

Step-by-Step Instructions

Step 1: Prep the Bread

If your bread isn’t stale, toast it. Just cube it up, spread it out, and bake at 350°F for about 15 minutes. You want dry, crisp edges—nothing soggy. Store-bought cubes work too.

Step 2: Cook the Veggies

Melt the butter in a big skillet or Dutch oven. Add onions, celery, garlic, salt, and pepper. Let it all soften over medium heat, about 8 to 10 minutes. Then stir in the sage, parsley, and rosemary. Let that cook for one more minute so the herbs wake up.

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Step 3: Combine and Moisten

In a large bowl, pour the buttery veggie mix over the bread cubes. Toss everything until coated. Whisk the remaining stock with the eggs, then pour that in too. Fold gently until every piece of bread is moist.

Step 4: Bake Until Perfect

Transfer everything into a buttered 9×13 dish. Bake at 350°F for 45 to 50 minutes. If it browns too fast, tent it with foil. It’s done when the top is golden and the center hits 160°F.

Recipe Tips & Variations

Make-Ahead: You can prep this the night before. Just bring it to room temp for an hour before reheating.

Feeding a Crowd? Double the recipe and bake in two pans. It’s great for gatherings and easy to scale.

Cooking for 4? Halve the ingredients and bake in an 8×8 or 9×9 dish.

Leftovers: Try turning leftovers into stuffing waffles, mixing them into a breakfast hash with eggs, or using them to stuff bell peppers. You can even freeze extra portions for later.

FAQ

More Such Recipes

Looking for more holiday-ready sides? Try this easy creamy cheesy potato bake or my go-to roasted green beans with garlic and parmesan. For something fresh and crispy, check out the crispy baked parmesan zucchini. And if you’re planning a sweet finish, don’t miss the slow cooker cracker barrel fried apples.

Final Thoughts

This buttery herb stuffing is everything I want in a holiday side: cozy, flavorful, and always the first thing to disappear. It’s easy to make, flexible enough to adjust, and it fills the kitchen with the kind of smell that makes people linger.

Save it, pin it, or share it with someone who needs a holiday win. And if you try it, I’d love to hear how it turned out!

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