Our Favorite Buttery Herb Stuffing Recipe

If you’re on the hunt for a classic that never fails to delight, I’m sharing Our Favorite Buttery Herb Stuffing Recipe that’s become a non-negotiable in our holiday and special occasion dinners. It’s packed with rich butter, fresh herbs, and just the right texture that you’ll want to double the batch (and maybe even eat it solo, no shame here). Trust me, once you try this, it’ll feel like the heartwarming, cozy side you’ve been missing.

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Ingredients You’ll Need

The ingredients here are straightforward but powerful — fresh herbs, good bread, and rich butter make all the difference. I always recommend using fresh herbs if you can; their aroma and flavor bring the stuffing to life in a way dried herbs just can’t match.

• Bread cubes: I like to mix sourdough and Italian breads for a rustic texture, and either stale or toasted works beautifully.
• Unsalted butter: This lets you control the saltiness better — and a whole cup means lots of that luscious buttery flavor.
• Sweet onion: Adds just the right touch of sweetness and softness to balance the herbs.
• Celery: Brings crunch and freshness, giving great texture contrast.
• Garlic cloves: Minced fresh garlic is a must for that wonderful savory depth.
• Kosher salt and pepper: Don’t skimp here; proper seasoning makes all the difference.
• Fresh sage: Earthy and iconic in stuffing, fresh sage is a game changer.
• Fresh parsley: Adds bright color and freshness.
• Fresh rosemary: Piney and fragrant, rosemary really rounds out the herb trio.
• Chicken or vegetable stock: Helps moisten the bread cubes and adds savory flavor without overpowering.
• Eggs: They bind everything together for a stuffing that’s perfectly set but never dry.
• Fresh herbs for sprinkling: A final flourish that amps up presentation and aroma.

Variations

I always encourage tweaking this recipe to suit your family’s preferences — after all, stuffing is all about comfort and creativity! Whether you want to swap herbs, change the bread, or make it vegan, there’s a way to make it yours.

• Herb Swaps: I’ve tried adding thyme or even tarragon for an extra herbal punch — it’s delicious and freshens things up.
• Bread Choices: My mom blends white and whole grain for a nuttier texture. Sometimes I use cornbread for a Southern twist.
• Vegetarian Version: Using vegetable stock instead of chicken keeps it hearty and friendly for non-meat eaters.
• Add-ins: Feel free to toss in cooked sausage, mushrooms, or nuts like pecans if you want to dress it up.

How to Make Our Favorite Buttery Herb Stuffing Recipe

Step 1: Prep Your Bread Cubes with Love

This part is key for the perfect texture. Cut about 18 to 24 ounces of bread into cubes — roughly 12 to 14 cups. You can use stale bread left out overnight or toast fresh cubes at 350°F for about 15 minutes until lightly golden. I like mixing two breads, like sourdough and Italian, for varied texture. Don’t worry if your cubes aren’t perfectly uniform – that rustic touch is part of the charm here!

Step 2: Sauté the Veggies and Herbs

Melt the butter over medium heat in a large skillet or Dutch oven. Add diced sweet onion, celery, minced garlic, and a good pinch of kosher salt and pepper. Cook gently for 8 to 10 minutes until soft and fragrant. Next, stir in your chopped sage, parsley, and rosemary, letting the flavors marry for about a minute before adding a cup of your stock to loosen things up.

Step 3: Combine and Moisten

Pour that fragrant veggie-herb mixture over your bread cubes in a big bowl or the baking dish. Toss everything together so each cube is coated with savory goodness. Then whisk together the remaining 1 ½ cups of stock with 2 eggs, and fold this mixture gently through the bread until everything is evenly moistened but not soggy.

Step 4: Bake to Golden Perfection

Preheat your oven to 350°F and butter or spray a 9×13-inch baking dish (or two smaller dishes). Transfer the stuffing mixture, spreading it evenly. Bake uncovered for 45 to 50 minutes, or until the internal temperature hits 160°F and the top is a dreamy golden brown. If it’s browning too fast, tent loosely with foil and keep baking.

Step 5: Serve or Save for Later

This stuffing is delightful fresh out of the oven, but I also love making it a day in advance. Just cover, chill, then warm it up for about an hour before serving. It’s also fantastic stuffed inside a turkey or chicken if you want to go classic. For smaller crowds, halve the recipe and bake in an 8×8 dish, adjusting the time slightly.

How to Serve Our Favorite Buttery Herb Stuffing Recipe

Garnishes

I love finishing this stuffing with a sprinkle of fresh herbs like chopped parsley or a few whole rosemary leaves — it livens up the aroma and adds a fresh pop of color. Sometimes, a drizzle of melted butter right before serving takes it over the top.

Side Dishes

This stuffing pairs perfectly with roasted turkey (of course!) but also with roasted chicken or pork tenderloin. I usually serve it alongside some sautéed green beans, creamy mashed potatoes, and a tangy cranberry sauce to balance the richness.

Creative Ways to Present

For holiday dinners, I’ve served this stuffing in individual ramekins topped with crispy sage leaves — guests love the personal touch! I’ve also packed it into hollowed-out mini pumpkins for a festive fall presentation that steals the show.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers into airtight containers and refrigerate. It keeps well for 3 to 4 days without losing its buttery, fresh-herb charm. Stroking the top with a little melted butter before storing can help maintain moisture.

Freezing

I’ve frozen this stuffing successfully by wrapping it tightly in foil and placing it inside a freezer-safe bag. It freezes well up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating.

Reheating

For best results, reheat covered with foil at 325°F until warmed through, about 30 to 40 minutes. I like to uncover it in the last 10 minutes to restore a bit of crispness on top. Adding a splash of stock or melted butter before reheating helps keep it moist.

FAQs

Final Thoughts

I absolutely love how Our Favorite Buttery Herb Stuffing Recipe turns out every single time. It’s the kind of dish that brings people to the table with smiles and second helpings. When I first nailed this recipe, it felt like I’d unlocked a family tradition all over again, and it’s the one stuffing I always come back to — and I hope you’ll find it just as comforting and easy to make as I do. So grab your bread and butter, gather the herbs, and get ready to create a little magic in your kitchen.

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