Description
Our Favorite Buttery Herb Stuffing is crisp, fluffy, and packed with herbs. Perfect for Thanksgiving or any cozy holiday meal.
Ingredients
18 to 24 ounces bread cubes (about 12 to 14 cups), stale or toasted
1 cup unsalted butter
3 cups diced sweet onion (about 2 large onions)
2 cups diced celery
6 garlic cloves, minced
Kosher salt and black pepper, to taste
3 tablespoons chopped fresh sage
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh rosemary
2½ cups chicken or vegetable stock
2 large eggs
Extra fresh herbs for sprinkling
Instructions
1. Cube bread and toast at 350°F for about 15 minutes until dry. Let cool.
2. Preheat oven to 350°F and grease a 9×13-inch baking dish.
3. In a large skillet, melt butter over medium heat.
4. Add onions, celery, garlic, salt, and pepper. Sauté for 8–10 minutes until soft.
5. Add sage, parsley, and rosemary. Cook 1 more minute.
6. Stir in 1 cup of stock and remove from heat.
7. Pour vegetable mixture over bread cubes in a large bowl. Toss to combine.
8. In a separate bowl, whisk remaining 1½ cups stock with eggs.
9. Pour over bread mixture and fold gently until evenly coated.
10. Transfer to prepared baking dish. Spread evenly.
11. Bake uncovered for 45–50 minutes, until golden and internal temp reaches 160°F. Tent with foil if browning too fast.
Notes
Make-ahead friendly: Prep a day in advance and reheat before serving.
For smaller portions: Halve recipe and bake in an 8×8 or 9×9 dish.
For larger gatherings: Double and use two 9×13 pans or one 10×15 roasting pan.
Stuffing or dressing: Use inside the turkey or bake separately.
Leftover ideas: Use in breakfast hash, sandwiches, or stuffing waffles. Can also be frozen.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Thanksgiving Recipes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3 g
- Sodium: 410 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg