Name: Buttery Herb Stuffing Recipe
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 18 to 24 ounces bread cubes (1.5 loaves or about 12 to 14 cups), preferably toasted or stale; 3 cups diced sweet onion (about 2 large onions); 2 cups diced celery; 6 garlic cloves, minced; Kosher salt and pepper (about 1 teaspoon each, plus to taste); 3 tablespoons chopped fresh sage; 3 tablespoons chopped fresh parsley; 3 tablespoons chopped fresh rosemary; 1 cup unsalted butter; 2 1/2 cups chicken or vegetable stock; 2 large eggs; Butter, olive oil, or nonstick spray for greasing the baking dish; A mixture of fresh herbs for sprinkling (optional)

There’s something so comforting about a golden, fragrant stuffing that’s rich with herbs and butter, right? This Buttery Herb Stuffing Recipe has been my go-to for holidays and cozy dinners because it hits all those warm, savory notes that invite second helpings. Plus, it’s one of those recipes that fills your kitchen with such an amazing aroma, you'll instantly feel like home.

A close-up view of a baked stuffing dish in a white ceramic Staub baking dish, showing a single textured layer made of golden brown toasted bread pieces mixed with finely chopped celery and herbs. The bread chunks have crispy edges with a soft, crumbly inside, and the celery bits add a light green color scattered evenly throughout. The surface looks slightly uneven with a crunchy, browned texture contrasting the moist interior. The baking dish sits on a white marbled texture background with a few green leaves partially visible. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Buttery Herb Stuffing Recipe
Top Tip
How to Serve Buttery Herb Stuffing Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Buttery Herb Stuffing Recipe

Why You'll Love This Recipe

What makes this stuffing recipe a staple in my kitchen is how it balances buttery richness with fresh herbs in a way that’s hearty but never heavy. It’s also incredibly forgiving and easy enough to become your new family favorite.

Flexible Bread Options: Use stale, toasted, or even a mix of different breads for amazing texture and flavor depth.
Fresh Herbs Galore: Sage, rosemary, and parsley lift the stuffing beyond the ordinary, creating that irresistible fresh-herby kick.
Simple Buttery Base: Butter melts into the veggies creating that classic, luscious stuffing flavor everyone loves.
Make-Ahead Friendly: You can prep this ahead, refrigerate, and reheat without losing much of that fresh-from-the-oven magic.

The image shows a close-up of a white bowl filled with chunks of golden brown bread stuffing mixed with small pieces of green celery. The stuffing has a rough, crispy texture with some darker toasted spots and is seasoned with visible specks of black pepper. On top of the stuffing, there are fresh, green sprigs of rosemary and thyme, adding a touch of green contrast. The bowl is placed on a white marbled surface, and the photo captures the warm, inviting colors and textures of the dish very closely. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

For me, every ingredient in this Buttery Herb Stuffing Recipe has a purpose. The buttery base warms up the fresh herbs, while the onion, celery, and garlic build those layers of savory goodness. Picking the right bread and stock completes the ensemble for best results.

Flat lay of a generous pile of rustic sourdough and Italian bread cubes, a small white ceramic bowl filled with golden unsalted butter, a white ceramic bowl overflowing with diced sweet onions, a white bowl containing bright green diced celery, a small white bowl with minced garlic cloves, three neat piles of freshly chopped sage, parsley, and rosemary leaves, a small white bowl holding light golden chicken stock, and two whole brown eggs with clean shells, a few sprigs of mixed fresh herbs scattered nearby, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bread Cubes: Whether you use stale or toasted bread, the bread soaks up the flavorful liquids without getting soggy, giving you a fluffy yet structured stuffing.
Unsalted Butter: Using unsalted butter lets you control seasoning and gives the stuffing that rich, comforting mouthfeel.
Sweet Onion: Adds subtle sweetness balancing the savory herbs, sautéed to tender perfection.
Celery: Brings in crunch and freshness, plus great texture contrast.
Garlic: Intensifies the aroma and flavor without overpowering the herbs.
Fresh Sage, Parsley, Rosemary: These herbs are the heart of the recipe, lending bright, piney, and earthy notes that make this stuffing unique.
Chicken or Vegetable Stock: The stock moistens the bread cubes while adding savory depth—choose veggie stock for vegetarian-friendly versions.
Eggs: Bind everything together so the stuffing holds its shape when baked.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this stuffing depending on the time of year or who I’m feeding. It’s a super adaptable recipe that really welcomes your own spins.

Herb Variations: Sometimes I mix thyme or tarragon in with the sage and rosemary to give it a subtle twist. It’s a great way to use what you have on hand.
Bread Mix: Using a combo of sourdough and Italian breads gives the stuffing a delightful mix of textures and flavors—crispy edges and tender interior.
Vegetarian Version: Swap in vegetable stock and add toasted nuts or dried cranberries for a festive touch.
Stuff the Bird: I’ve stuffed turkey with this mixture—the buttery herbs penetrate the whole bird, making it extra flavorful.

Step-by-Step: How I Make Buttery Herb Stuffing Recipe

Step 1: Prepare Your Bread Cubes for Perfect Texture

Start by choosing your bread. I prefer a mix of stale and toasted cubes for that perfect balance of soft inside and slightly crisp edges. If you’re starting with fresh bread, slice it into cubes and toast them at 350°F for about 15 minutes until lightly browned—don’t let them get too dark or dry! You can also set the cubes out in a baking dish loosely covered overnight to dry out naturally. The key is to avoid overly fresh bread so the stuffing isn’t mushy.

Step 2: Sauté the Aromatics in Butter

In a large skillet or Dutch oven, melt 1 cup of unsalted butter over medium heat. Add diced sweet onions, celery, and minced garlic with a generous pinch of kosher salt and pepper. Cook for about 8-10 minutes until everything softens and smells incredible. As the veggies cook, stir in fresh sage, parsley, and rosemary and let those herbs bloom for a minute more. Adding 1 cup of chicken or veggie stock here helps them meld beautifully.

Step 3: Combine and Bind

Pour the aromatic veggie mixture over your bread cubes in a large bowl or your baking dish. Toss everything well so each cube is coated with buttery herby goodness. In a separate bowl, whisk together the eggs and remaining 1 ½ cups of stock, then gently fold this in. The eggs will bind the stuffing together during baking, so don’t skip this step!

Step 4: Bake to Golden Perfection

Butter or spray a 9x13-inch baking dish and spread the stuffing evenly. Bake at 350°F for 45-50 minutes until the top is golden brown and the internal temperature hits 160°F. If you notice the top browning too fast, tent with foil to keep it moist. This step is where the magic happens—a crusty topping with tender, fragrant center.

Top Tip

Through lots of holiday cooking, I’ve learned a few tricks that make this Buttery Herb Stuffing truly shine every time.

Use Mixed Breads: Combining two types like sourdough and Italian offers excellent texture contrast—crispy, chewy, and soft all at once.
Don’t Skip the Butter: Butter is flavor gold here. Using unsalted lets you control seasoning and ensures that rich, silky mouthfeel.
Sauté Gently: Have patience cooking onions and celery — softening them slowly releases natural sweetness which balances the herbs perfectly.
Let It Rest Before Baking: After combining, let the mixture sit for 10-15 minutes so the bread absorbs all flavors. It really improves your results.

How to Serve Buttery Herb Stuffing Recipe

buttery herb stuffing - Serving Suggestion

Garnishes

I like adding a sprinkle of fresh chopped parsley or a few whole fresh sage leaves on top right before serving—it adds a pop of color and fresh aroma. Sometimes I toss in toasted pecans or dried cranberries on the side for a hint of crunch and sweet contrast that goes beautifully with the buttery herbs.

Side Dishes

This stuffing pairs beautifully with roasted turkey or chicken, roasted Brussels sprouts, creamy mashed potatoes, and a tangy cranberry sauce. Whenever I make this, I keep those classic sides on hand because they complement the herbs and buttery textures so well.

Creative Ways to Present

For special occasions, I’ve served this stuffing inside hollowed-out small pumpkins or acorn squash—that always impresses guests and tastes amazing. You can also bake it in individual ramekins for personalized servings. It makes the dinner feel extra special without extra effort.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers airtight in the fridge and it keeps well for up to 3 days. I find the flavors deepen overnight, so leftovers are almost as good as freshly baked.

Freezing

I’ve frozen this stuffing before by fully baking it, then cooling and wrapping tightly in foil. When ready to eat, just thaw in the fridge overnight and reheat in the oven. The texture holds up surprisingly well, making it a great make-ahead option for busy holidays.

Reheating

To reheat, I warm it uncovered at 350°F for about 20-25 minutes, sometimes tenting with foil if I see it browning too fast. Sprinkling a little broth on top helps keep it moist when reheating.

Frequently Asked Questions:

Can I make this stuffing vegan or dairy-free?

Absolutely! Swap the unsalted butter for a plant-based margarine or oil and use vegetable stock. You can omit the eggs or replace them with a flax egg (1 tablespoon flaxseed meal + 3 tablespoon water) to bind the stuffing.

What kind of bread works best for this stuffing?

Using slightly stale or toasted bread is ideal because it absorbs the flavorful liquids without becoming mushy. A mix of sourdough and Italian or French bread offers great texture and taste. Avoid very fresh bread unless you toast it first.

Can I stuff this inside a turkey?

Yes! This Buttery Herb Stuffing Recipe works beautifully for stuffing poultry. Just make sure the bird and stuffing reach the proper internal temperature (165°F for the bird, 160°F for the stuffing) for food safety.

How far ahead can I prepare the stuffing?

You can prepare this stuffing mixture a day ahead, store it covered in the refrigerator, and bake it right before serving. Just let it sit at room temperature for about an hour before baking to ensure even cooking.

Final Thoughts

I’ve made this Buttery Herb Stuffing Recipe for family gatherings, friendly potlucks, and quiet Sunday dinners, and it never disappoints. The buttery, herby aroma fills the kitchen with warmth, and the texture keeps everyone coming back for seconds. It’s one of those classic recipes that feels fancy yet approachable—a perfect companion for any meal. I really hope you give it a try and discover how simple it is to make an unforgettable stuffing that your family and guests will love as much as I do.