Description
Our Favorite Buttery Herb Stuffing is a classic, flavorful side dish made with toasted bread cubes, sautéed onions, celery, garlic, fresh herbs, and a rich buttery base. Perfectly moist and aromatic, this stuffing is ideal for holiday meals or whenever you crave a comforting, savory dish.
Ingredients
Scale
Bread
- 18 to 24 ounces bread cubes (1.5 loaves or about 12 to 14 cups), preferably toasted or stale
Vegetables and Aromatics
- 3 cups diced sweet onion (about 2 large onions)
- 2 cups diced celery
- 6 garlic cloves, minced
Herbs and Seasonings
- 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
Liquids and Eggs
- 1 cup unsalted butter
- 2 1/2 cups chicken or vegetable stock
- 2 large eggs
For Baking
- Butter, olive oil, or nonstick spray for greasing the baking dish
- A mixture of fresh herbs for sprinkling (optional)
Instructions
- Prepare Bread Cubes: Choose stale or toasted bread for the best texture. Cut 1.5 pounds of bread into cubes and either let sit overnight loosely covered with foil, toast in the oven at 350 degrees F for about 15 minutes until crouton-like, or use store-bought toasted bread cubes. Mix different bread types like sourdough and Italian for varied texture.
- Preheat Oven and Prepare Dish: Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish with melted butter, olive oil, or nonstick spray. You may also use a larger baking dish or two 9x13 dishes if preferred.
- Sauté Vegetables and Herbs: Heat the butter in a large skillet or Dutch oven over medium heat. Add diced sweet onion, celery, minced garlic, and a big pinch of salt and pepper (about 1 teaspoon each). Cook until the onion and celery soften, about 8 to 10 minutes. Stir in the chopped sage, parsley, and rosemary; cook for another minute. Pour in 1 cup of the stock and mix well.
- Combine Mixture with Bread Cubes: Place bread cubes in a large mixing bowl or the baking dish. Pour the sautéed vegetable and herb mixture over the bread cubes and toss to coat evenly.
- Add Egg and Stock Mixture: In a small bowl or measuring cup, whisk together the remaining 1 1/2 cups of stock and 2 large eggs. Pour this over the bread cubes and gently stir and fold until combined thoroughly.
- Bake the Stuffing: Transfer the mixture to the greased baking dish if using a bowl. Bake uncovered at 350 degrees F for 45 to 50 minutes, or until the internal temperature reaches 160 degrees F. If the top browns too quickly, tent with foil.
- Make-Ahead and Serving Tips: Stuffing can be made a day ahead and refrigerated. Remove from fridge 60 minutes before reheating. It can also be used to stuff a bird. For smaller servings (4 people), halve the recipe and bake in an 8x8 or 9x9 inch dish for the same amount of time. For larger servings (12 to 18 people), double the recipe and bake in a larger 10x15 inch dish or two 9x13 dishes, baking about 15 minutes longer.
Notes
- Using a mix of fresh and stale bread adds texture and flavor complexity.
- Vary bread types, such as sourdough and Italian, for a rustic stuffing texture.
- Toast the bread cubes in the oven for about 15 minutes at 350 degrees F if you don’t have stale bread available.
- Tent stuffing with foil during baking if it browns too quickly.
- Make the stuffing a day ahead to save time on the day of your meal; reheat thoroughly before serving.
- For added moisture and flavor, you can adjust the amount of stock slightly depending on bread dryness.
- Fresh herbs can be adjusted or substituted to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
