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
Scale
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