Description

This Buttery Herb Stuffing recipe combines toasted bread cubes with a rich blend of sautéed onions, celery, garlic, and fresh herbs, all moistened with chicken stock and bound with eggs. Perfectly seasoned and baked to golden perfection, this classic side dish is ideal for holiday dinners or comforting family meals.

Ingredients

Scale

Base Ingredients

18 to 24 ounces bread cubes (preferably toasted or stale, about 1.5 loaves or 12 to 14 cups)
1 cup unsalted butter
3 cups diced sweet onion (about 2 large onions)
2 cups diced celery
6 garlic cloves, minced
Kosher salt and pepper to taste

Herbs

3 tablespoons chopped fresh sage
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh rosemary

Liquids and Binding

2 1/2 cups chicken or vegetable stock
2 large eggs

Finishing

A mixture of fresh herbs for sprinkling

Instructions

Prepare Bread Cubes: If the bread is not already toasted or stale, cut it into cubes and lightly toast them in the oven until dry but not browned. This helps prevent sogginess in the stuffing.
Sauté Vegetables: In a large skillet, melt the unsalted butter over medium heat. Add the diced sweet onion and celery, cooking until soft and translucent, about 7-10 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add Herbs and Season: Mix the chopped fresh sage, parsley, and rosemary into the skillet with vegetables. Season with kosher salt and freshly ground black pepper to taste. Stir to combine the flavors evenly.
Combine Bread and Vegetables: In a large mixing bowl, place the toasted bread cubes. Pour the sautéed vegetable and herb mixture over them, tossing gently to coat the bread evenly.
Add Stock and Eggs: In a small bowl, beat the two large eggs. Pour the eggs and 2 1/2 cups of chicken or vegetable stock over the bread mixture. Stir gently to moisten all the bread, ensuring the mixture holds together but is not soggy.
Transfer and Bake: Preheat the oven to 350°F (175°C). Transfer the stuffing mixture into a greased baking dish. Sprinkle a mixture of fresh herbs on top for garnish and extra flavor. Cover with foil and bake for 30 minutes.
Finish Baking: Remove the foil and bake for an additional 15 to 20 minutes, or until the top is golden brown and slightly crisp.
Serve: Remove from the oven and let sit for a few minutes before serving. Enjoy this buttery herb stuffing alongside your main dish.

Notes

Using stale or toasted bread helps achieve the perfect texture and prevents the stuffing from becoming mushy.
Feel free to substitute chicken stock with vegetable stock to make the recipe vegetarian-friendly.
For a richer flavor, you may add cooked sausage or nuts to the stuffing mixture.
Fresh herbs make a significant difference in flavor; if unavailable, dried herbs can be used but reduce quantities by half.
This stuffing can be prepared a day ahead and refrigerated before baking.

Keywords: buttery herb stuffing, holiday stuffing, baked stuffing, classic stuffing recipe, Thanksgiving side dish