Buttery Herb Stuffing Recipe
If you’re hunting for that perfect comfort side dish to accompany your roast or holiday meal, you’re going to love this Buttery Herb Stuffing Recipe. It’s the kind of stuffing that fills your kitchen with the warm, inviting scent of fresh herbs and garlic, making everyone eager to gather around the table. This recipe is special because it strikes the sweet spot between buttery richness and vibrant herbaceousness, creating a flavor that both you and your guests will rave about.
I often turn to this Buttery Herb Stuffing Recipe when I want something that’s traditional yet feels homemade and fresh—no soggy, bland bread cubes here! Plus, it’s flexible enough to make ahead and keeps its charm whether you bake it in a casserole dish or stuff it inside your bird. Trust me, once you try it, you’ll find yourself making it year-round.
Ingredients You’ll Need
These ingredients work beautifully together, building layers of flavor with fresh herbs, buttery richness, and that classic aromatic trio of onion, celery, and garlic. I always opt for slightly stale bread or toast fresh cubes ahead of time—it soaks up all those delicious buttery juices without becoming mushy.
- Bread cubes: Using stale or toasted bread is key for texture; it absorbs flavors without turning slimy.
- Unsalted butter: This lets you control the saltiness perfectly and brings that luscious mouthfeel.
- Sweet onion: Adds subtle sweetness; I like giving it a nice long sauté to bring out its best.
- Celery: Crunchy freshness balances the richness beautifully.
- Garlic cloves: Minced finely for just the right punch of savory aromatics.
- Kosher salt and pepper: Simple seasoning to bring harmony to all the flavors.
- Fresh sage: Essential classic herb that brings an earthy depth.
- Fresh parsley: Brightens up the mix with herbaceous freshness.
- Fresh rosemary: Piney notes that pair perfectly with poultry or roasted veggies.
- Chicken or vegetable stock: This moistens everything and infuses additional savory notes; feel free to use homemade!
- Eggs: Acts as a binding agent to hold the stuffing together, making it easier to serve.
- Fresh herbs for sprinkling: I love adding a finishing touch of chopped herbs on top for a pretty presentation and punch of fresh flavor.
Variations
One of the best parts about making this Buttery Herb Stuffing Recipe is how adaptable it is. I often tweak it depending on the season or what I have on hand, and I encourage you to do the same—this dish is a canvas for delicious creativity.
- Vegetarian version: Swap chicken stock for vegetable broth, and you have a delicious meat-free option that’s every bit as satisfying.
- Add sausage: For a heartier dish, I sometimes brown some Italian sausage and mix it in, which adds another layer of savory flavor.
- Use different herbs: Try thyme or tarragon if you want something a little different; I once made a batch with lemon zest and basil for a bright summer twist that was a hit.
- Gluten-free: Use gluten-free bread cubes for a version that friends with sensitivities can enjoy.
How to Make Buttery Herb Stuffing Recipe
Step 1: Sauté Your Aromatics Until Golden and Sweet
Start by melting your unsalted butter in a large skillet over medium heat. Next, toss in the diced sweet onion, celery, and minced garlic. Take your time here—about 10 to 12 minutes is perfect—to gently soften and caramelize them just a bit. This step is crucial for building the rich base flavor your stuffing needs, so don’t rush it. Keep the heat medium-low if you notice anything browning too fast.
Step 2: Mix Fresh Herbs and Bread Cubes
While your veggies are cooking, combine chopped fresh sage, parsley, and rosemary in a big mixing bowl. Once your sautéed mixture is ready and slightly cooled, stir it into the herbs. Then add your bread cubes and toss everything gently to combine. If you’re using toasted bread, this is where you’ll notice the edges soak up buttery aromas and look absolutely inviting.
Step 3: Moisturize with Stock and Eggs
Pour in your chicken or vegetable stock, then crack in the two eggs. These help bind the stuffing and keep it moist without turning mushy. Mix thoroughly but gently—overworking the bread cubes can break them down too much. Your goal is a coating, not a soggy mess.
Step 4: Bake Until Golden and Cozy
Transfer the mixture to a buttered casserole dish, spreading it evenly. Cover loosely with foil and bake at 350°F (175°C) for about 30 minutes. Then, uncover and bake for an additional 15 minutes to get that gorgeous golden crust on top. If you like a crispier top, broil it for the last few minutes, but watch closely to avoid burning.
How to Serve Buttery Herb Stuffing Recipe
Garnishes
I personally love sprinkling fresh chopped herbs like parsley and sage right on top just before serving—it adds a fresh burst and a pretty pop of green that makes the dish look as inviting as it tastes. Sometimes I’ll add a few toasted pine nuts or a light drizzle of browned butter for an extra-special touch.
Side Dishes
This buttery herb stuffing pairs beautifully with roast turkey, chicken, or even pork tenderloin. I like serving it alongside roasted Brussels sprouts, glazed carrots, or a bright cranberry sauce to balance the richness. It’s also fantastic with simple green beans tossed in garlic butter.
Creative Ways to Present
For holiday dinners, I’ve had fun baking this stuffing in hollowed-out mini pumpkins or acorn squashes—it’s festive and makes for an impressive centerpiece. Another idea is to scoop portions into small ramekins for individual servings, which feels thoughtful and elegant at the table.
Make Ahead and Storage
Storing Leftovers
I store leftover stuffing in airtight containers in the fridge for up to 3 days. Whenever I reheat it, I add a splash of stock or water to keep it moist, then cover it with foil while warming. This way, it doesn’t dry out and still tastes fresh and buttery.
Freezing
Freezing this Buttery Herb Stuffing Recipe works wonderfully, especially if you make a big batch. Portion it into freezer-safe containers or bags, squeeze out excess air, and freeze for up to 2 months. When you’re ready to enjoy it, thaw overnight in the fridge before reheating.
Reheating
To reheat without drying out your stuffing, I recommend warming it in a covered dish at 325°F (160°C) for about 20 minutes, adding a little broth if it seems dry. You can also pop it in the microwave on medium power, but watch it closely and add moisture to keep the texture just right.
FAQs
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Can I use dried herbs instead of fresh in the Buttery Herb Stuffing Recipe?
Yes, you can substitute dried herbs, but use about one-third of the amount since dried herbs are more concentrated. So if the recipe calls for 3 tablespoons fresh parsley, use 1 tablespoon dried parsley. Fresh herbs add a brighter, more vibrant flavor, but dried herbs will still give you a tasty stuffing.
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What bread is best for making this stuffing?
Day-old white bread or sourdough works wonderfully because it holds up well when moistened with stock and butter. Avoid super soft sandwich bread as it can turn mushy. If your bread is fresh, toasting cubes beforehand is a helpful trick to get the perfect texture.
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Can I make the stuffing ahead of time?
Absolutely! You can prepare the stuffing mix the day before and refrigerate it covered. When ready to bake, just bring it to room temperature for about 30 minutes and bake as usual. This saves time on busy holiday days and sometimes improves flavor as the herbs and aromatics meld together.
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Is it better to bake this stuffing inside the turkey or separately?
Baking stuffing separately ensures it cooks evenly and reaches a safe temperature without overcooking your turkey. However, if you love the flavor infusion from the bird, you can stuff it inside, but be sure the internal temperature of the stuffing hits 165°F (74°C) before serving.
Final Thoughts
This Buttery Herb Stuffing Recipe holds a special spot in my kitchen because it brings everyone together around the table with its irresistible aroma and comforting taste. I hope when you try it, you find the same joy and satisfaction I do every time—whether it’s for a big holiday feast or a cozy weeknight dinner. Don’t be afraid to make it your own and dig in with the people you love. Trust me, this recipe is one worth keeping in your cooking arsenal.
Print
Buttery Herb Stuffing Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Buttery Herb Stuffing recipe features toasted bread cubes combined with a rich, buttery sauté of onions, celery, and garlic, infused with fresh sage, parsley, and rosemary. Perfectly moistened with chicken or vegetable stock and bound together with eggs, this classic stuffing offers a savory and aromatic complement to holiday meals or any special occasion.
Ingredients
Bread
- 18 to 24 ounces bread cubes (1.5 loaves, about 12 to 14 cups), preferably toasted or stale
Vegetables and Herbs
- 3 cups diced sweet onion (roughly 2 large onions)
- 2 cups diced celery
- 6 garlic cloves, minced
- 3 tablespoons chopped fresh sage
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh rosemary
- A mixture of fresh herbs for sprinkling (optional garnish)
Liquids and Eggs
- 1 cup unsalted butter
- 2 1/2 cups chicken or vegetable stock
- 2 large eggs
Seasoning
- Kosher salt and pepper, to taste
Instructions
- Prepare the Bread Cubes: Cut the bread into 1-inch cubes if not already cubed. Toast or use stale bread for the best texture. Set aside the bread cubes in a large mixing bowl.
- Sauté the Vegetables: In a large skillet, melt the unsalted butter over medium heat. Add the diced sweet onions and celery, sautéing until soft and translucent, about 8-10 minutes. Add the minced garlic in the last 1-2 minutes of cooking, stirring frequently to avoid burning.
- Add the Herbs: Stir in the chopped fresh sage, parsley, and rosemary into the sautéed vegetables. Cook for another minute to release their aroma while mixing well.
- Combine Bread and Vegetables: Pour the butter-herb vegetable mixture over the bread cubes. Gently mix to coat all the bread evenly with the flavorful butter and herbs.
- Add Stock and Eggs: In a separate bowl, whisk together the chicken or vegetable stock with the eggs. Slowly pour this mixture over the bread and vegetable mixture, tossing gently to combine. The bread should be moist but not soggy; adjust the stock amount as needed.
- Season: Add kosher salt and freshly ground black pepper to taste, mixing well to distribute the seasoning throughout the stuffing.
- Transfer and Bake: Spoon the stuffing mixture into a greased baking dish and spread evenly. Optionally sprinkle fresh herbs on top for garnish. Bake in a preheated oven at 350°F (175°C) for approximately 30-40 minutes until the top is golden brown and crispy.
- Serve: Remove from the oven and let the stuffing rest for a few minutes before serving as a savory side dish.
Notes
- Use day-old or toasted bread to avoid soggy stuffing.
- For a vegetarian option, use vegetable stock instead of chicken stock.
- Adjust the amount of stock to get your desired stuffing moistness.
- Leftover stuffing can be refrigerated and reheated in the oven or used for stuffing chicken breasts.
- Fresh herbs can be substituted or combined according to your preference.
- Make sure to sauté all vegetables well to bring out their sweetness and flavor.
Keywords: buttery herb stuffing, classic stuffing recipe, Thanksgiving stuffing, bread stuffing, herb stuffing, side dish recipe
