Homemade Buttery Herb Stuffing Recipe
You know that smell when butter hits the pan and everything suddenly feels like home? That’s what this Classic Buttery Herb Stuffing is all about. It’s golden on top, soft inside, soaked with herbs, and honestly , it tastes like every holiday memory rolled into one bite. Simple, a little nostalgic, and made completely from scratch… just the way it should be.
Servings: 8 serves
Ingredients
- 24 oz bread cubes
- 1 cup unsalted butter
- 2 large onions diced
- 2 cups celery
- 6 garlic cloves minced
- Salt and pepper to taste
- 3 tbsp fresh sage chopped
- 3 tbsp fresh parsley
- 3 tbsp fresh rosemary
- 2½ cups chicken stock divided
- 2 large eggs lightly beaten
For garnish
- ⅓ cup fresh herbs chopped
Instructions
- Preheat oven to 350℉ (175℃). Spread the bread cubes on a large baking tray and bake for 15–20 minutes, tossing halfway, until lightly golden and dry like croutons. Set aside to cool.
- Melt the butter in a large skillet or Dutch oven over medium heat. once melted, stir in the onions, celery, and garlic with a big pinch of salt and pepper. Cook for 8–10 minutes, stirring occasionally, until softened.
- Add the sage, parsley, and rosemary. Cook for 1 more minute, stirring to combine.
- Pour in 1 cup (250 ml) of the chicken stock. Stir to coat the vegetables, then remove from heat.
- Place the toasted bread cubes into a large mixing bowl. Pour the onion–celery mixture over the bread and toss gently until evenly coated.
- In a small bowl, whisk together the remaining 1 ½ cups (375 ml) chicken stock and the eggs. Pour this over the bread mixture and gently toss until fully combined.
- Transfer to a greased baking dish and bake uncovered for 45–50 minutes, or until golden and crisp on top.
- Sprinkle with the chopped fresh herbs before serving.
Notes
You know how every family has that one dish that disappears before anything else? This stuffing can be that dish if you give it just a little extra love.
Butter Is A Flavor, Not An Ingredient: Melt it slowly with the onions and celery until it smells like you want to live inside the pan. That’s your foundation, don’t rush it.
Herbs Taste Different When Warm: Add a few fresh sprigs after baking, not just before. The contrast of hot bread and cool herbs makes every bite feel brighter.
Don’t Fear The Crunchy Bits: Those caramelized corners? They’re the best part. If someone tries to scrape them off the pan before dinner, just pretend you didn’t see it.
Size Matters (For Bread Cubes, I Mean): Too small, and you’ll get mush. Too big, and it won’t soak evenly. Aim for roughly 1-inch pieces, the kind that still feel like bread.
If You’re Making It Ahead: Bring it to room temperature before baking. Cold stuffing takes longer to crisp, and you’ll lose that golden edge.
For A Little Twist: Try swapping part of the broth for apple cider; it adds a subtle sweetness that somehow makes the herbs sing louder.
Rest, Like You Mean It: Once it’s out of the oven, let it sit for 10 minutes. The butter redistributes, and suddenly every bite tastes like it’s exactly where it was meant to be.
Chef’s Confession: Once, during recipe testing, I said I’d “just taste one spoonful” and ended up eating half the tray. So yeah, maybe make extra.
Nutrition
Calories: 517kcal | Carbohydrates: 48g | Protein: 14g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 559mg | Potassium: 375mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1134IU | Vitamin C: 7mg | Calcium: 169mg | Iron: 4mg