Description

Our Favorite Buttery Herb Stuffing is a classic, flavorful side dish perfect for holiday dinners or special occasions. Made with a mix of toasted bread cubes, fresh herbs, sautéed onions, celery, and garlic, enriched with buttery goodness and bound together with eggs and savory stock, this stuffing offers a deliciously moist texture and aromatic freshness. It can be made ahead and reheated or used to stuff poultry for added depth of flavor.

Ingredients

Scale

Base Ingredients

18 to 24 ounces bread cubes (about 1.5 loaves or 12 to 14 cups), preferably toasted or stale
1 cup unsalted butter
3 large sweet onions, diced (approximately 3 cups)
2 cups diced celery
6 garlic cloves, minced
Kosher salt and pepper, to taste

Herbs

3 tablespoons chopped fresh sage
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh rosemary
A mixture of fresh herbs for sprinkling (optional)

Liquids and Binder

2 ½ cups chicken or vegetable stock
2 large eggs

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Instructions

Prepare the Bread Cubes: Choose stale or toasted bread cubes for the best texture. Cut about 1.5 pounds of bread into cubes and either let them sit overnight loosely covered or toast them in a 350 degrees F oven for 15 minutes until golden and crisp. A combination of different breads like sourdough and Italian is recommended for great texture.
Preheat the Oven and Prepare Baking Dish: Preheat your oven to 350 degrees F. Lightly brush a 9x13 inch baking dish with melted butter, olive oil, or use nonstick spray. Alternatively, you can use two baking dishes for easier handling.
Sauté Vegetables and Herbs: In a large skillet or Dutch oven over medium heat, melt the unsalted butter. Add diced onions, celery, and minced garlic with salt and pepper (at least ½ to 1 teaspoon each). Cook until softened, about 8 to 10 minutes. Stir in fresh sage, parsley, and rosemary and cook for an additional minute before stirring in 1 cup of the stock.
Combine Bread and Vegetables: Pour the sautéed vegetable and herb mixture over the bread cubes in a large bowl or baking dish. Toss thoroughly to coat all the bread.
Mix Eggs and Stock: In a small bowl or measuring cup, whisk together the remaining 1 ½ cups of stock and the 2 large eggs until fully combined.
Incorporate Liquids into Bread Mixture: Pour the egg and stock mixture over the bread cubes. Gently stir and fold the mixture to thoroughly combine all ingredients.
Bake the Stuffing: Transfer the mixture evenly into the prepared baking dish(es). Bake in the preheated 350 degrees F oven for 45 to 50 minutes, or until the internal temperature reaches 160 degrees F. If the top browns too quickly, tent with foil to prevent burning.
Optional Make-Ahead and Serving: The stuffing can be made a day ahead and refrigerated. Remove from the fridge 60 minutes before reheating. This stuffing mixture can also be used to stuff poultry if desired. For smaller portions serving about 4, halve the recipe and use an 8x8 or 9x9 inch dish, baking for the same duration. For larger gatherings (12 to 18 people), double the recipe and bake in larger pans or two 9x13 pans, increasing the baking time by approximately 15 minutes.

Notes

Using a combination of bread types adds interesting texture and flavor; sourdough and Italian are excellent choices.
Stale or toasted bread cubes work best as they soak up the liquids without becoming mushy.
Adjust the amount of salt and pepper while sautéing vegetables to your taste.
If the stuffing is browning too much before it's fully baked, cover it loosely with foil to retain moisture and prevent burning.
For a vegetarian version, use vegetable stock instead of chicken stock.
Make ahead by preparing up to the baking step, refrigerate, then bake just before serving for convenience.
For stuffing poultry, ensure the mixture reaches the safe internal temperature of 165 degrees F when cooked inside the bird.

Nutrition

Serving Size: 1 cup
Calories: 250 kcal
Sugar: 3 g
Sodium: 400 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 55 mg