Homemade Buttery Herb Stuffing

It’s simple, nostalgic, and you’re GUARANTEED to help yourself as soon as it comes fresh out of the oven!

Classic Stuffing Is About Nostalgia

Food and scent can bring on a certain nostalgia, but no two people have the same memories, you’ll have a different memory to chocolate cake than I do, there isn’t many recipes we can share with one another that bring the same feeling of nostalgia, this Classic Stuffing is a rare exception to this.

There’s nothing fancy in this recipe, just the way we all remember it each year at thanksgiving and if you want to pair it with another dish that has almost that very same feeling my Honey Baked Ham is the closes thing I can think of. If you’re reading this from a part of the world that doesn’t usually celebrate Thanksgiving, my Delicious Sausage Stuffing is made with a little more flavor, less conventional though, or for a sweeter thanksgiving dish try Sweet Potato Casserole with Marshmallow

Ingredients That Do All The Work

Just good bread, butter, and fresh herbs doing their thing. Nothing fancy, just the real deal.

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• Bread Cubes: Start with day-old bread. It’s drier, sturdier, and toasts beautifully. When you pour in the stock and butter, it soaks up every drop without turning soggy. (That’s the secret to stuffing that keeps its shape and texture.) If you’re in a pinch and only have fresh bread, you can dry it out in the oven, but you have to keep an eye on it
• Butter: Use the good stuff. It’s what ties everything together and gives it that golden edge. Every forkful should taste a little like it brushed past melted butter on its way to the plate.
• Fresh Herbs: There’s no shortcut here. Sage, parsley, and rosemary give this stuffing that timeless, Thanksgiving taste that everyone expects.

Note: Find the full list of ingredients and measurements in the Recipe Card.

How To Make a Classic Buttery Herb Stuffing

No tricks, no fancy steps. Just a few key ingredients to make your home smell like a holiday kitchen. Here’s how to make your stuffing a bit more perfect:

1. Spread the bread cubes on a large baking tray and bake until lightly golden and dry like croutons. Set aside to let them cool.

2. Melt the butter in a large skillet or Dutch oven over medium heat.
   Once melted, cook the onion, celery, and garlic with a pinch of salt and pepper until softened.

3. Add the herbs. Stir in sage, parsley, and rosemary for a minute to release their aroma.

4. Pour the chicken stock and stir to coat the onion–celery mixture. Remove from the heat.

5. Tip the toasted bread into a large bowl. Add the warm onion–celery mixture and toss gently.

6. Whisk together the remaining chicken stock and the eggs. Pour this over the bread mixture and gently toss until fully combined.

7. Transfer to a greased baking dish and bake uncovered until golden and crisp on top.

8. Serve & Enjoy! Sprinkle with the chopped fresh herbs before serving.

Want to see how it all comes together? You can See It In Action and follow the full step-by-step.

I usually serve it with my Beer Brined Turkey, since nothing is better than that crackly skin and flavorful, beer-infused taste that somehow leaves everyone speechless for a second. And then there is the Honey Roasted Butternut Squash & Brussels Sprouts with Bacon: smoky, sweet, and a bit messy, in the best kind of way.

If you’re downsizing this year, my Simple Crispy Roast Chicken delivers all that same pleasant goodness, no 20-pound bird required. For some color and texture, I’m obsessed with Parmesan Roasted Carrots, they caramelize beautifully and have just a hint of garlic that ties everything together. And for an elegant wow factor, Creamed Spinach Stuffed Pork Chops bring a creamy, cheesy element nobody expects but everybody will remember.

Tips For The Perfect Stuffing

You know that moment when the whole kitchen smells like butter and herbs, and everyone suddenly appears to “help”? Yeah, that’s your cue, you nailed it. Still, here are a few things I’ve learned along the way:

• Make It Ahead (And Still Keep It Fresh): You can toast the bread cubes and cook the veggies up to two days before. Assemble the stuffing the night before baking, cover it tightly, and refrigerate. When you’re ready, bake it straight from the fridge, just add 5–10 extra minutes in the oven.
• Keep It Moist (Not Soggy): The secret is balance; your bread should feel just damp, not soaked. If you squeeze a handful and it holds shape but doesn’t drip, you’re golden.
• Bake It How You Like It: Some swear by baking stuffing inside the turkey, but honestly? I love baking it separately. It gets those crisp, buttery edges that everyone fights for. (If you do stuff your turkey, make sure the center reaches 165°F!)
• Leftovers That Don’t Dry Out: To reheat, drizzle a little chicken stock or melted butter over the top, cover with foil, and warm it gently in the oven. Never microwave, unless you’re okay with sad bread.
• Stuffing Or Dressing? Technically, “stuffing” goes in the bird, while “dressing” bakes outside. But honestly, no one’s judging. Call it whatever makes it taste better.

FAQs

See It In Action: Step-By-Step