Description
Our Favorite Buttery Herb Stuffing is a classic, savory side dish featuring toasted bread cubes mixed with sautéed onions, celery, garlic, and a fragrant blend of fresh herbs. Combined with rich butter, eggs, and chicken or vegetable stock, it bakes to a golden, flavorful perfection ideal for holiday meals or any hearty dinner.
Ingredients
Scale
Bread
- 18 to 24 ounces bread cubes (1.5 loaves of bread, or about 12 to 14 cups), preferably toasted or stale
Vegetables and Herbs
- 3 cups diced sweet onion (about 2 large onions)
- 2 cups diced celery
- 6 garlic cloves, minced
- 3 tablespoons chopped fresh sage
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh rosemary
Other Ingredients
- 1 cup unsalted butter
- Kosher salt and pepper (at least 1 teaspoon each, divided)
- 2 1/2 cups chicken or vegetable stock
- 2 large eggs
- A mixture of fresh herbs for sprinkling
Instructions
- Prepare the Bread Cubes: Choose your bread cubes by cutting 1.5 pounds of bread into cubes and either letting them sit overnight loosely covered with foil or toasting them at 350 degrees F for about 15 minutes until crisp like croutons. You may also purchase pre-toasted bread cubes. Mix different kinds of bread such as sourdough and Italian for great texture.
- Preheat and Prepare Baking Dish: Preheat your oven to 350 degrees F. Brush a 9x13 inch baking dish or a larger baking pan with melted butter, olive oil, or spray it with nonstick spray to prevent sticking. Place the bread cubes into a large mixing bowl or directly in the baking dish.
- Sauté Vegetables and Herbs: Heat butter in a large skillet or Dutch oven over medium heat. Once melted, add diced onions, celery, minced garlic, and a big pinch of kosher salt and pepper (about ½ to 1 teaspoon each). Cook until the vegetables are softened, approximately 8 to 10 minutes. Stir in chopped sage, parsley, and rosemary and cook for an additional minute. Pour in 1 cup of stock and stir well.
- Combine Mixtures: Pour the sautéed vegetable and herb mixture over the bread cubes and toss thoroughly to coat the bread evenly. In a small bowl or measuring cup, whisk together the remaining 1 ½ cups of stock and 2 eggs. Pour this mixture over the bread cubes and gently fold everything together until fully combined.
- Bake the Stuffing: Transfer the mixture into the prepared baking dish if not already there. Bake in the preheated oven for 45 to 50 minutes, until the internal temperature reaches 160 degrees F and the top is nicely browned. Tent with foil if it browns too quickly.
- Serving and Storage: This stuffing can be made a day ahead and reheated by removing it from the fridge 60 minutes before reheating. It can also be used to stuff a bird. To serve fewer people, cut the recipe in half and bake in an 8x8 or 9x9 inch dish for the same time. To serve larger groups of 12 to 18, double the recipe and bake in larger or multiple pans for roughly 15 minutes longer.
Notes
- Use a mixture of stale and fresh bread for a balance of texture and flavor.
- Different bread types like sourdough and Italian add great texture variety.
- To prevent the stuffing from drying out, tent with foil during baking if it is browning too fast.
- Make the stuffing a day in advance for convenience and reheat before serving.
- Adjust salt and pepper amounts to taste, especially if using salted stock.
- The stuffing can be baked in one or multiple baking dishes depending on quantity and ease of handling.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
