If you’re looking for that perfect, cozy side that just screams comfort and warmth, you have to try this Buttery Herb Bread Stuffing Recipe. I absolutely love this because it’s buttery, herbaceous, and has that perfect texture that’s slightly crisp on the outside but tender and flavorful inside. When I first tried making stuffing from scratch, I was a bit intimidated, but this recipe quickly became a family favorite — and honestly, it’s easier to pull off than you might think. Stick with me, and I’ll share all my tips and tricks so you can nail it every single time.
Why You’ll Love This Recipe
- Buttery Perfection: Loads of butter soak right into the bread cubes, making every bite melt-in-your-mouth delicious.
- Fresh Herbs Galore: The trio of sage, parsley, and rosemary gives it that vibrant, savory punch that takes stuffing to the next level.
- Flexible Bread Options: Whether you use stale, toasted, or even store-bought bread cubes, this recipe adapts and shines.
- Make-Ahead Friendly: You can prep it ahead and reheat with ease, perfect for busy holiday kitchens.
Ingredients You’ll Need
The beautiful thing about this Buttery Herb Bread Stuffing Recipe is that each simple ingredient plays a vital role. From the richness of butter to the fresh, fragrant herbs, they meld together into something truly special. When shopping, choose fresh herbs if you can, and look for day-old bread that’s just the right amount of firm—not completely dried out—which really helps with texture.
- Bread Cubes: I like mixing two types like sourdough and Italian for texture and flavor; use stale or toast fresh cubes for the best results.
- Unsalted Butter: This is what brings that luscious richness — make sure it’s good quality for the best flavor.
- Sweet Onion: Adds a subtle sweetness and depth when sautéed, my go-to for stuffing.
- Celery: This crunch balances the softness of the bread and butter, giving it a nice contrast.
- Garlic Cloves: Minced garlic really boosts the savory base—don’t skip it!
- Kosher Salt and Pepper: Essential seasonings to make all the flavors pop.
- Fresh Sage, Parsley, Rosemary: A triple herb combo that makes this stuffing unforgettable.
- Chicken or Vegetable Stock: This moistens the bread and infuses more flavor—homemade or store-bought works just fine.
- Large Eggs: They help bind everything together while adding richness.
- Fresh Herb Mixture for Sprinkling: For a finishing touch that looks and tastes beautiful.
Variations
I love how adaptable this Buttery Herb Bread Stuffing Recipe is—once you get comfortable, feel free to make it your own! Whether you want to keep it vegetarian, add some nuts for crunch, or swap out herbs depending on what’s fresh, there’s a way to personalize this dish without losing that classic, comforting vibe.
- Vegetarian Variation: Use vegetable stock and omit any meat, and I sometimes add toasted walnuts for texture — my family actually prefers it this way!
- Bread Choices: I tried using whole wheat or gluten-free bread cubes; just keep in mind they may absorb liquids differently, so adjust stock as needed.
- Mushroom Boost: Sautéed mushrooms mixed into the onions and celery add an earthy depth that’s incredible.
- Spicy Kick: If you like a bit of heat, add a pinch of red pepper flakes when cooking the aromatics — gives a subtle warmth without overpowering the herbs.
How to Make Buttery Herb Bread Stuffing Recipe
Step 1: Prepare Your Bread Cubes
Start by deciding whether you want to use stale bread, fresh toasted cubes, or store-bought toasted bread cubes. I usually cube about 1½ pounds of bread and toast it in a 350°F oven for about 15 minutes until crisp like croutons. This step is key because it ensures your stuffing won’t be soggy but deliciously moist. Pro tip: mixing two kinds of bread adds extra texture and flavor—I’m a fan of sourdough and Italian bread for this.
Step 2: Sauté Your Aromatics with Butter and Herbs
Melt 1 cup of unsalted butter in a large skillet over medium heat. Add diced sweet onions, celery, and minced garlic with a good pinch of kosher salt and pepper. Stir and cook for about 8 to 10 minutes until tender and aromatic. Then stir in the freshly chopped sage, parsley, and rosemary and cook for another minute to release their flavors. Finally, pour in 1 cup of stock to bring everything together—this base is where all the magic happens.
Step 3: Combine and Bake
Transfer your toasted bread cubes into a large mixing bowl (or the baking dish if preferred). Pour the buttery onion and herb mixture over the bread and toss gently to coat. In a separate bowl, whisk together the remaining 1½ cups of stock and 2 large eggs, then pour this over the bread mixture. Fold everything together carefully — you want the cubes evenly moistened but not falling apart. Then spread the stuffing evenly in a buttered 9×13 inch dish. Bake in a 350°F oven for 45 to 50 minutes until the top is golden and the center registers 160°F. If it’s browning too fast, a loose foil tent helps keep it moist.
Pro Tips for Making Buttery Herb Bread Stuffing Recipe
- Bread Texture Matters: I discovered that letting bread sit overnight loosely covered really helps it dry out perfectly without getting rock hard.
- Don’t Overmix: Folding gently keeps bread cubes intact and your stuffing from turning mushy, something I learned after a few overly enthusiastic stirs!
- Equal Herb Balance: I use equal parts sage, parsley, and rosemary because no one herb should overpower—try to chop herbs finely for even flavor distribution.
- Reheating With Care: Remove the stuffing from the fridge an hour before reheating, so it heats evenly and stays moist.
How to Serve Buttery Herb Bread Stuffing Recipe
Garnishes
I usually finish off the stuffing with a sprinkle of fresh chopped parsley and rosemary right before serving—it brightens it up visually and adds a fresh, herbal pop right at the table. Sometimes a little drizzle of melted butter on top helps keep it glossy and inviting.
Side Dishes
This Buttery Herb Bread Stuffing Recipe pairs beautifully with roasted turkey (obviously!), but I also love it alongside maple-glazed carrots, green bean almondine, or a creamy mashed potato. It’s a total crowd-pleaser that blends effortlessly with classic holiday spreads or weeknight comfort meals.
Creative Ways to Present
For special occasions, I sometimes bake this stuffing inside mini cast-iron skillets or decorative ramekins—guests love the personal touch! Another fun idea is to stuff it into hollowed-out acorn squash halves; it looks stunning and adds a subtle sweetness that complements the herbs beautifully.
Make Ahead and Storage
Storing Leftovers
After serving, I like to cool any leftovers completely, then store them tightly covered in an airtight container in the fridge. It keeps wonderfully for up to 4 days, retaining moisture and flavor if properly stored.
Freezing
If you want to freeze any of the Buttery Herb Bread Stuffing Recipe, portion it into freezer-safe containers or bags before baking. It freezes well for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating or baking.
Reheating
To reheat, I always remove the stuffing from the fridge about an hour beforehand so it can come to room temperature. Then bake at 350°F for 20-25 minutes, loosely covered with foil if needed, until warmed through. This keeps the edges crispy and the inside moist—no one likes dry stuffing!
FAQs
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Can I make this stuffing vegetarian?
Absolutely! Simply use vegetable stock instead of chicken stock, and this Buttery Herb Bread Stuffing Recipe remains rich and flavorful. You can also add toasted nuts or mushrooms for extra texture and depth.
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What kind of bread is best for stuffing?
Stale or toasted bread works best because it holds up when mixed with butter and stock without turning mushy. I recommend mixing types like sourdough and Italian for great texture and flavor complexity.
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Can I prepare the stuffing ahead of time?
Yes! You can assemble the stuffing the day before and refrigerate it. When ready, bring it to room temperature for about an hour and then bake as usual. It tastes just as great as freshly made.
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How do I keep my stuffing moist but not soggy?
Use just enough stock to moisten the bread cubes without soaking them completely, and be gentle when mixing to keep the cubes intact. Tenting with foil while baking can also help maintain moisture without over-browning.
Final Thoughts
This Buttery Herb Bread Stuffing Recipe has earned a special place in my heart (and at my dinner table). It’s one of those dishes that brings everyone together, instantly cozy and comforting without a ton of fuss. Whether it’s for Thanksgiving, holiday dinners, or just a Sunday supper, I can’t recommend this enough. Give it a try, play around with your favorite herbs or bread types, and enjoy the smiles when your family and friends dig in!
Print
Buttery Herb Bread Stuffing Recipe
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 95 minutes
- Yield: 8 servings (serves 8 to 12 people)
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Our Favorite Buttery Herb Stuffing is a classic and comforting dish featuring toasted bread cubes blended with sautéed onions, celery, garlic, and fresh aromatic herbs like sage, parsley, and rosemary. Enriched with butter, chicken or vegetable stock, and eggs, this stuffing delivers moist, flavorful texture perfect for holiday dinners, served as a side or inside a roasted bird.
Ingredients
Bread Cubes
- 18 to 24 ounces bread cubes (1.5 loaves of bread, or about 12 to 14 cups), preferably toasted or stale
Vegetable and Aromatics
- 3 cups diced sweet onion (roughly 2 large onions)
- 2 cups diced celery
- 6 garlic cloves, minced
Herbs and Seasonings
- Kosher salt and pepper
- 3 tablespoons chopped fresh sage
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh rosemary
Liquids and Binder
- 1 cup unsalted butter
- 2 1/2 cups chicken or vegetable stock
- 2 large eggs
For Baking
- Melted butter, olive oil, or nonstick spray to grease baking dish
- A mixture of fresh herbs for sprinkling on top
Instructions
- Prepare the bread cubes: Choose stale or toasted bread cubes for the best texture. You can cut 1.5 pounds of bread into cubes and let them sit loosely covered overnight, or toast them in the oven at 350°F for about 15 minutes until crisp like croutons. Alternatively, purchase pre-toasted bread cubes. Mixing different types of bread like sourdough and Italian adds texture.
- Preheat and grease baking dish: Preheat your oven to 350°F. Brush a 9×13-inch baking dish (or larger) with melted butter, olive oil, or use nonstick spray to prevent sticking. You can also divide the stuffing between two dishes if preferred.
- Sauté onions, celery, and garlic: In a large skillet or Dutch oven over medium heat, melt the butter. Add diced onions, celery, and minced garlic with a generous pinch of kosher salt and pepper (about ½ to 1 teaspoon each). Cook, stirring occasionally, until the vegetables soften, about 8 to 10 minutes.
- Add fresh herbs and stock: Stir in the chopped sage, parsley, and rosemary, cooking another minute to release their aromas. Pour in 1 cup of the chicken or vegetable stock and stir to combine with the vegetables.
- Combine bread and vegetable mixture: Place the bread cubes in a large mixing bowl or directly in the baking dish. Pour the sautéed vegetable and herb mixture over the bread cubes and toss well until all the bread is coated evenly.
- Prepare egg and stock mixture: In a small bowl or measuring cup, whisk together the remaining 1 ½ cups of stock and the eggs. Pour this liquid over the bread cubes and gently stir and fold until thoroughly combined, ensuring the bread soaks up the mixture.
- Bake the stuffing: Transfer the mixture to the prepared baking dish if not already there. Bake uncovered for 45 to 50 minutes until the stuffing is set and an internal temperature of 160°F is reached. If the top starts to brown too much, tent loosely with foil to prevent burning.
- Optional make-ahead and reheating: This stuffing can be made a day ahead and refrigerated. Remove it from the fridge 60 minutes before reheating to come to room temperature. Reheat in the oven until warmed through. It also works well as a bird stuffing.
- Adjust servings and baking size: For 4 servings, halve the recipe and bake in an 8×8 or 9×9-inch dish for the same time. For 12 to 18 servings, double the recipe and bake in a 10×15-inch roasting pan or divide between two 9×13 dishes, adding about 15 extra minutes baking time.
Notes
- This is the best stuffing recipe ever! Whether served as stuffing inside poultry or as a dressing on its own, this buttery herb toasted bread dish is incredibly flavorful and satisfying.
- Use a combination of stale and fresh bread cubes and different bread types to achieve great texture contrast.
- To keep the top from over-browning while baking, tent the dish with foil partway through cooking if needed.
- Can be prepared ahead and reheated with excellent results.
- Adjust the salt and pepper to taste, especially when using salted butter or stock.
Nutrition
- Serving Size: 1/8 of recipe (about 1 cup)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
