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Buttery Herb Bread Stuffing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 84 reviews
  • Author: Villerius
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://emilyscook.com/buttery-herb-bread-stuffing-recipe/