Our Favorite Buttery Herb Stuffing Recipe

There's something magical about the smell of stuffing baking in the oven. It's buttery, herby, and somehow manages to transport you straight back to every holiday dinner you've ever loved. Our Favorite Buttery Herb Stuffing is that dish—the one everyone asks about, the one that disappears first, and honestly, the one I'd happily eat as a main course with a side of cranberry sauce.

I grew up watching my mom make stuffing every Thanksgiving, and she had this relaxed approach that I've carried into my own kitchen. She'd mix stale and fresh bread, toss in whatever herbs looked good, and somehow it always turned out perfect. This recipe is my version of that magic, and I'm so excited to share it with you.

Jump To Recipe

• Why You'll Love Our Favorite Buttery Herb Stuffing
• What You'll Need
• How to Make It
• Olivia's Tips for Success
• Frequently Asked Questions
• Conclusion
• Our Favorite Buttery Herb Stuffing

Why You'll Love Our Favorite Buttery Herb Stuffing

Let me count the ways. First, it's incredibly forgiving. Whether you're a seasoned cook or someone who's still figuring out the difference between sage and rosemary (no judgment—we've all been there), this stuffing comes together beautifully. The combination of fresh herbs—sage, parsley, and rosemary—creates layers of flavor that taste way more complicated than the effort required.

Second, you can make it ahead. Yes, really. I've done this countless times when hosting Thanksgiving dinner, and it's just as delicious reheated the next day. Maybe even better, if we're being honest. It gives you one less thing to worry about when you're juggling a million other dishes.

And third? It's customizable. Use sourdough and Italian bread for texture, or go with whatever's in your pantry. Make it vegetarian with vegetable stock, or stick with chicken stock for traditional flavor. This is your stuffing journey.

What You'll Need

The ingredient list might look long, but most of it is pantry staples. You'll need about 12 to 14 cups of bread cubes—either toasted or stale works great. I love mixing two types of bread for extra texture and flavor. A whole cup of butter (yes, a full cup—we're not holding back here), sweet onions, celery, and garlic form your aromatic base.

For the herbs, go fresh if you can. Fresh sage, parsley, and rosemary make such a difference compared to dried. You'll also need chicken or vegetable stock, eggs to bind everything together, and salt and pepper. That's it! Simple ingredients that create something truly special.

The bread situation deserves its own paragraph because it's important. You have three options: cube your bread and let it sit out overnight to get stale, toast fresh bread cubes in the oven until they're crispy like croutons, or buy pre-toasted bread cubes from the store. All three work perfectly. I usually go the overnight route because I'm a planner, but there's zero shame in the store-bought cubes when life gets busy.

How to Make It

Start by preheating your oven to 350 degrees F and greasing a 9x13 baking dish. If you're feeding a crowd, you might want to use a larger pan or split everything between two dishes.

Melt that beautiful cup of butter in a large skillet over medium heat. Add your diced onions, celery, and minced garlic along with a generous pinch of salt and pepper—at least half a teaspoon of each, maybe more if you're feeling bold. Let everything cook until the vegetables soften, about 8 to 10 minutes. Your kitchen will smell amazing at this point.

Stir in the fresh herbs and cook for another minute, then pour in one cup of stock. This helps the vegetables get extra flavorful and creates a nice base for coating all those bread cubes.

Pour this aromatic mixture over your bread cubes and toss everything together. In a separate bowl, whisk the remaining stock with two eggs. This egg mixture is what gives the stuffing structure and helps everything hold together. Pour it over the bread and fold everything until it's thoroughly combined. Don't be shy about getting in there with your hands if needed.

Transfer everything to your prepared baking dish and bake for 45 to 50 minutes. You're looking for an internal temperature of 160 degrees F and a gorgeous golden-brown top. If it's browning too quickly, tent it with foil.

Olivia's Tips for Success

My mom taught me that mixing stale and fresh bread creates the best texture—the stale bread soaks up all that buttery goodness while the fresher pieces hold their shape. I still do this whenever I can.

Don't skip the step of cooking the vegetables before adding them to the bread. Raw onions and celery in stuffing? Not great. Soft, caramelized, butter-soaked vegetables? Absolute perfection.

If you're making this for a smaller group, cut the recipe in half and bake it in an 8x8 or 9x9 inch dish. The timing stays roughly the same. For larger gatherings, double everything and use a big roasting pan or two separate dishes.

Want to stuff your turkey with this? Go right ahead! Just remember that stuffed turkeys take longer to cook, so plan accordingly.

Frequently Asked Questions

Conclusion

This stuffing has become such a staple in my kitchen that I sometimes make it just because—not waiting for a special occasion. It pairs beautifully with roasted chicken, pork chops, or honestly, just a simple green salad. The leftovers (if you're lucky enough to have any) make an incredible base for a breakfast hash with a fried egg on top.

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