Our Favorite Buttery Herb Stuffing.
This is the best stuffing recipe ever!
Seriously, it’s our favorite stuffing and the only one I make now. The edges are golden and crunchy, the inside is soft. It’s wildly flavorful and buttery and filled with herbs and most importantly, a delicious neutral flavor that truly goes with any meal.
Stuffing is by FAR my favorite side dish. In fact, Thanksgiving is alllll about the side dishes for me. Each one gets better than the last. And yes, technically this would be considered dressing since I’m serving it outside the bird.
However!
You can use this to stuff the bird if you wish. I’ve done it both ways, because we have a few family members who loved stuffing from inside the turkey.
I also think it’s a fairly regional thing? No one here calls stuffing “dressing” – really ever! It’s always stuffing, and that’s what I grew up with.
But that’s neither here nor there. I wanted to share my favorite best stuffing recipe with you today because we’re all about the classics this year. I want my Thanksgiving plate to taste like it did all those wonderful, comforting cozy years ago.
P.S. yes this is one of very few recipes you will find where I use celery. I still loathe it, but find it an important building block of flavor in stuffing!
My mom has always made delicious stuffing. It’s completely traditional and classic because as I’ve said every year, my family absolutely loses it if there is an unconventional dish on the table. I mean, remember the one year I tried to bring butternut squash lasagna?
Did not go over well.
But really, my mom’s stuffing is so good. This recipe is a modern twist on hers – very similar ingredients, but more fresh herbs. Also, still lots of butter. LOTS. It’s worth it! It’s Thanksgiving, and butter gives you that toasty, rich flavor with the crispy crunchy edges.
This recipe feeds about eight people, but I’ll be the first to tell you that in my house, stuffing always goes first. It’s one thing that people usually take seconds of, and it’s the one dish they also want to take home for leftovers! So because of that, I never mind making a lot.
If you’re scaling down your celebration this year, I’m happy to tell you that this recipe can be cut in half easily! And if you’re feeling more people, you can easily double this too. Honestly, I always double this for the reasons above. I liiiiive for stuffing.
If you have leftover stuffing…
I suggest using it for a breakfast hash skillet with eggs. I’ve also successfully thrown it in a waffle maker to create a stuffing waffle. Now that is incredible.
You can use it on a Thanksgiving leftover sandwich, stuff in inside of bell peppers or simply freeze it to bring it our on a chilly night in winter. It’s the best dinner time treat!
Now I know that I’m all about the classic stuffing this year. But if you’re craving more variety, I have quite the selection to choose from. Last year I showed you how to make this but grilled the bread, which adds a really great twist.
I’ve also done slow cooker stuffing before too, in case you don’t want to really bother with it!
And, this double bread stuffing recipe that so many of you use every year and love!
Which stuffing is your favorite to make?!
Best Stuffing Recipe!
Our Favorite Buttery Herb Stuffing
Ingredients
- 18 to 24 ounces bread cubes, (1.5 loaves of bread, or about 12 to 14 cups) preferably toasted or stale
- 1 cup unsalted butter
- 3 cups diced sweet onion, roughly 2 large onions
- 2 cups diced celery
- 6 garlic cloves, minced
- kosher salt and pepper
- 3 tablespoons chopped fresh sage
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh rosemary
- 2 1/2 cups chicken or vegetable stock
- 2 large eggs
- a mixture of fresh herbs for sprinkling
Instructions
- Note about the bread cubes! You have options here. Stale or toasty bread works best. The first option is that you can cut 1 ½ pounds of bread into cubes, place it in a large baking dish, loosely tent with foil and let it sit overnight. You can also cut the cubes and put them in oven, toasting them at 350 degrees F until they are like croutons, about 15 minutes or so. Finally, you can buy the toasted bread cubes in bags from the store. It’s your choice! You can also choose the size of your cubes. They can be small or larger for a more rustic stuffing.
- My mom has always used a mixture of stale and fresh bread. Also, I like to use different kinds of bread (usually two), like a sourdough and italian, and mix the cubes. It provides great texture.
- Preheat the oven to 350 degrees F. Brush a 9x13 baking dish (you can also use a larger baking dish or a larger foil roasting pan too!) with melted butter, olive oil or spray with nonstick spray. Place the bread in a large mixing bowl (this may be easier for you to stir!) or the baking dish that you will bake it in. You can also separate this into two baking dishes if it's easier.
- Heat the butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper - at least ½ to 1 teaspoon each. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, parsley and rosemary. Cook for another minute. Stir in 1 cup of stock.
- Pour the onion celery mixture over the bread crumbs and toss well to coat.
- In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.
- Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined. Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If the stuffing is getting too browned, you can tent it with foil.
- I have successfully made this a day ahead of time and reheated it - it’s just as good! emove the pan from the fridge 60 minutes before reheating it. You can also use this mixture to stuff the bird if you wish!
- To serve 4: Cut this recipe in half exactly and bake it in an 8x8 or 9x9 inch dish. I bake for the same amount of time.
- To serve 12 to 18: Double this recipe exactly. Bake in a large baking dish, like a 10x15 roasting pan, or baking in two 9x13 baking dishes. I bake for roughly the same amount of time, or about 15 minutes longer.
Notes
Did you make this recipe?
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I appreciate you so much!
Look at that buttery golden crunch!
1,044 Comments on “Our Favorite Buttery Herb Stuffing.”
If I make this the day before, what temperature and for how long should I cook to reheat? Thank you!!
I have the same question.
She answers on page 2 of the comments.
Can you cook this in a crock pot?
I made this last year and it was delicious. This year I am doing the same but I have some vegan guest coming over. I would like to know if I can substitute the eggs with something else and what? TIA
I would like to know the same thing! No eggs
I make this recipe vegan regularly with delicious results! Just replace the eggs with 2 flax eggs. Mix 2 Tbsp ground flaxseed with 6 Tbsp water. After about 5 minutes it will be gel-like similar to beaten eggs. Add it just like you would the eggs in the recipe. You will not taste a difference, and it will bind the ingredients just like egg. Also, if you have access to Miyoko’s Vegan European Style Hint of Sea Salt Butter, I would highly recommend it. It’s sold at most Targets and many grocery stores, but most often in a separate aisle. It’s cultured just like regular butter, so it tastes indistinguishable. Thank you for preparing food for your vegan guest! 😊
I’ve been making my mother’s recipe for 30 years and never add eggs. It’s delicious, and everyone loves it! It’s very similar to this recipe.
I made this with vegan butter and 1/2C JustEgg substitute and it was great!
Has anyone tried to add chicken? Just like chicken pieces? For extra protein and taste ‘(won’t be making it inside the turkey 🦃)
This recipe is outstanding! I make it vegan by replacing the eggs with flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water, wait 5 minutes until gelled, then add like egg) and subbing the butter with Miyoko’s European style cultured butter, which is available at most Targets and many grocery stores, usually in a separate section. It is indistinguishable from stuffing made with eggs and traditional butter. This is definitely a 5 star recipe. Great tips throughout the recipe and bursting with flavor. Thank you!
Can i use dried herbs from our garden instead of fresh? The recipe sounds great.
Hi! If I’m making this with already dried bread cubes from a bakery (meant for stuffing) would I simply weigh out 18-24oz of the already dried bread cubes? (Trying to avoid using measuring cups for something like bread cubes and would love to rely on the weight measurement if possible.) Thanks so much!
I plan to make this the day before, so can you please provide detailed reheating instructions (for a full recipe)? Thank you!
I had the same question. She answers on page 2 of the comments.
Thank you!
Hi. Can you make this the night before, without baking it?
I would think if you refrigerate this, it would be okay. That is my plan.
What are the reheating directions besides taking it out 69 minutes before please.
I have the same question. Everyone keeps saying that she answers this on pg 2 of the notes, but you’re right I’ll she says to take it out of the refrigerator 60 minutes before reheating. But then what?
Also looking for the reheating instructions!
I made this last year and it was outstanding and the hit of the dinner! I add cubes of butter to the top to make it extra buttery (it will dry out after reheating) so if you are making it a day ahead, just make sure you dot with butter both times. It needs it. If you’re going vegan, Light Olive Oil would work best.
Thank you so much for this advice!! I’ll be reheating to take to a potluck with coworkers for our Thanksgiving lunch tomorrow!
PS do NOT pack it tight into the pan.
Would it work to add sausage to this?
would like to add also….will it be okay?
Yes. I did when making it tonight.
:). thank you !
Has anyone made this without the onions and garlic? Is there a substitute? Some of my guests have allergies to both onion and garlic.
TRULY the best!
Can I add dried cranberries and if so how would I do that?
Hi Michele, I always do. Take whatever amount of cranberries you want and boil some water and take the pan off the heat and pour it over the cranberries. Let it sit for at least 5 minutes. Then add to all of the rest of the ingredients. I hope this helps!
Does anyone cut the crust off the bread or is it better to just leave it on?
Leav it on :)
Leave it on! :)
The best recipe for stuffing. My family loved it and asking for it again this Thanksgiving.
I made this for friendsgiving this year, and I got so many compliments. I made a homemade turkey stock for it: complete game changer. If you have the time and means, I would highly recommend it.
I am hoping to make this this weekend and freeze it for Thursday, do you have any tips on this? Will the texture be comprised?
This is very close to my MIL’s recipe she passed on to me years ago, but without the addition of eggs, she used the stuffing inside the bird and the excess went in a pan for a quick bake. No wonder you have rec’d so many good comments on this recipe, it is perfect. For those wanting to leave the eggs out, ours always turns out nicely, just don’t want to over bake. Yours with eggs would help keep all things moister I think, but at the same time you will need to be sure it is cooked through as you have directed here. Thanks for sharing!
Hello! If i decide to stuff the stuffing inside the turkey, how long would i leave it for ?
Same question. Can I stuff my turkey using this same recipe?
I was hoping someone asked this because I wanted to know the same thing! Too bad there isn’t an answer yet! Happy Thanksgiving!
Why is it called stuffing??
Stuffing is cooked inside the turkey. If it’s made as a side, it’s called dressing but most of us know it as stuffing either way.
When indicate Italian bread do u mean like ciabatta or a baguette?
I fry a pound of Bob evans sausage and put into my same stuffing
The recipe does how much kosher salt to put in?
Can I make this the day before and keep in the frig and then bake it the next day?
Thank you for the scrumptious vegan dressing. I also added crushed walnut, chopped water chestnut, dried cranberries into my dressing. It was gone so fast, every Thanksgiving.
Happy Thanksgiving, everyone.
Do you just place it in the bird after the egg and stock is mixed in?
Your stuffing-dressing sounds delicious and it’s inspiring that you have the courage to try celery. I’m drawing from your recipe to experiment, creating a hybrid of our Klipfel-Streli family stuffing. Which always includes celery and diced apple. But this year it will be crispy-edged dressing cooked the day before the Turkey, then crisped as the Turkey bakes. I’m a bit concerned about losing the juices and flavor of the Turkey’s hallowed cavity, but creativity demands courage. Smile.
Though it was asked many times, I still can’t find baking time/temp if reheating the next day. Can anyone answer?
I usually reheat at 300 or 350, covered, until warmed through. This may be around 30-45 minutes – but also may be longer if there are other dishes in your oven! It reheats great though!
If I use pepperidge farm herb dressing mix, should I skip the parsley and sage?
I would love to add mushrooms to the stuffing. What do you think?
Hi Suzanne,
I still added the some of the herbs after I tasted. I found adding the extra herbs helped with the flavor. After the other taste testers tried it, I finally added the egg and proceeded with cooking.
When you stuffed the bird with this, did you cook it fully first then stuff or did you assemble and let it cook inside the turkey?
Love this! This is my third year making it. Thank you so much
Thank you for sharing. Easy to make and absolutely delicious. Made it the day before Turkey Day. I varied it a little by adding chopped portobello mushrooms and 2 cups of crumbled cornbread.
Absolutely excellent.
Have you ever used sausage in this stuffing?
Thank you for emptying my print cartridge and a half ream of paper be for I could stop it!
Next time you print a recipe, uncheck the comments to be printed or just edit the # of pages you’d like to print to just the recipe pages. Not the recipe makers fault here, bud.
Best of both worlds, make the stuffing and put in roasting pan. Spatchcock the chicken and roast seasoned chicken on top. All the natural juices go into the dressing. when resting the chicken brown the top of stuffing ?????
So Delicious..I made this for Thanksgiving Dinner..It was 🤩 Yummy
I’ve been making that style of ‘stuffing’ for over 40 years. I like chopped mushrooms added to mine, too.
Absolutely delicious, flavorful and moist stuffing recipe! Officially my new favorite, I’ve tried other herbed stuffing recipes before but this one was the most delicious. Can’t thank you enough for sharing this, my mom and I loved it!
Are the herbs chopped up fine or just a rough cop?
This recipe is incredible!
I just started milling my own flour to bake bread. I was looking for a recipe that I could use with my whole wheat bread and a recipe made with real food. I was terrified of ruining Thanksgiving… but this recipe was a star of the table. Thank you for such an amazing and yummy recipe. I’ve added it to my permanent collection of recipes. It’s so delicious.
Fanfreakingtastic!!! I did a dish for 10 and a fish for 2 with gluten free break (stale and toasted). I do recommend more liquid for the gluten free but phenominal! Thank you sharing this!
Fanfreakingtastic!!! I did a dish for 10 and a dish for 2 with gluten free bread (stale and toasted). I do recommend more liquid for the gluten free but phenominal! Thank you sharing this!
We made all the common dishes this Thanksgiving and everyones favorite was the stuffing!!!!! This recipe is so delicious. We followed the recipe exact. We used the sourdough bread, and French bread because they ran out of Italian. Toasted it in the toaster and toaster oven same day. Split between 2 8×8 pans. My husband was turned off by the sage since he never had it, he’s my man child hates new things, but once he tried the stuffing, he loved it!!! Thank you for posting this recipe it was absolutely wonderful and a recipe I will be making every year!
Followed the recipe exactly, other than I added a half pound of sausage since my family loves it. It was a huge hit and I got multiple requests for the recipe so it’s a keeper!!
I’ve made this recipe a few times in the past and have always enjoyed it, but felt it was missing something. This year I made a couple of very small adjustments that to me made it a game changer. I swapped out one cup of broth for a cup of white wine, I also added in some Italian sausage. This usually makes a 9×13 plus an 8×8 pan for me! I kept the smaller one vegetarian and only included the sausage in the 9×13. I also made this all the night before and kept it in the fridge overnight. The flavors melded together so well and truly was spectacular. I’m also quite liberal with the herbs. My family has requested this now for future Thanksgivings. Such a wonderful recipe, thank you!!
I made this the night before, added 1 lb sausage. We tasted it, it was so yummy. I reheated uncovered next day, and bread seemed to absorb too much liquid and tasted wasn’t as good, what did I do wrong? I used a french baguette and sourdough, toasted in oven.