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
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Look at that buttery golden crunch!
1,044 Comments on “Our Favorite Buttery Herb Stuffing.”
Quick last minute question: Grocery out of cubed bread. Got herbed stuffing cubes (& had already cubed French & sourdough loaves at home, but not enough). How can i adjust & what’s the consequence of using what I have?
so i secretly love the herbed stuffing cubes haha!!! i think you can toss them right in with your cubed bread! it will be excellent flavor. no need to change anything else! i have done this in previous years with this exact recipe!
Just made this fully and will reheat tomorrow. It tastes amazing!!!! Thank you!!!
Have you ever used a mixture with cornbread? I don’t have a full 1/2 loaf but do I have two-day old cornbread. Thoughts? Thanks!
i have made cornbread stuffing before just not this exact recipe. i definitely think cornbread would work in here! let me know if you try it!
I made this today and am going to reheat tomorrow in the oven…would you recommend adding more chicken stock or butter when reheating to avoid dryness? Thanks!
you can def add in a bit more stock! i probably wouldn’t do more butter, but you can drizzle in 1/2-1 cup of stock or so before throwing in the oven.
Just made this and it’s delish! Made a day ahead – excited to see how it reheats. Used the Epic brand turkey, cranberry, sage bone broth and subbed one cup of the broth for one cup of unsweetened apple sauce and added one cup of organic unsweetened dried cranberries – two touches my grandmother always did with her stuffing. Came out amazing!! Thanks for bringing me out of the Pepperidge farm phase of my life!
that sounds incredible!!!
Forgot to rate on my review!
Is it possible to do all of the chopping and sauté the ingredients the day before? Then the next day add everything together to bake?
yes you can! tho my fave is to do all the chopping before (i did mine today) and then quickly saute tomorrow (it will take 10 mins). if you do want to saute today, you will have to most likely reheat the ingredients because the butter will solidify in the fridge!
Made it for tomorrow and it is perfect!! Tastes soooooo good
I cannot wait to make this tomorrow. What are your thoughts on making individual servings in muffin tins? We chose to forgo getting together as a family, but I am delivering a few meals to friends/family that will be alone.
i LOVE that idea karla!! it should definitely work. I would just mix everything together in a big pan and then do scoops in the muffin tin. probably bake for 25 mins then check?
Perfect! Thanks for the quick response! I will keep you posted on the results. Happy Thanksgiving!!
Excited to make this for tomorrow :) When making it a day ahead did you cook it for the full 45-50 minutes, refrigerate overnight and then cook the next day until it was hot again? Or did you make everything, refrigerate it and then cook it for 45-50 minutes the day you were serving it? Thanks!!
you can do either. i prefer to bake it the full time, and then cool and refrigerate overnight, then reheat until warm. it will take 45-60 mins to reheat.
I have the same question!!
I usually make this ahead of time, then refrigerate it unbaked. It’s always turned out perfect!
I probably should have read the comments first, same question.
For step 5 do you mean bread cubes ? Don’t see bread crumbs in recipe
yes bread cubes!
Can I cook this snd then stuff my turkey with it after it is cooked
i have never put cooked stuffing in a turkey before. i’ve only ever put it in before it’s cooked.
I’ve used this recipe to stuff the bird. You’ll find that you will have more than you need, so plan on probably an 8×8 pan for the rest!
Should the bread be weighed before toasting or after?
i do before!
This is my recipe, almost to a “T”! I like to use toasted potato bread. I’ve never tried rosemary but since I have some fresh, I think I’ll try it for tomorrow. I always make this the day (or two) before Thanksgiving and heat it the day of. I usually pour a little more broth over it just before putting it in the oven. It’s the best recipe!!
Can you prepare ahead of time and cook the next day or best to cook and reheat? What temperature do you reheat at?
my preference if not cooking the day of, is to cook fully and reheat. i usually reheat around 300 degrees for 45-60 mins, until warm inside. you may need to tent with foil so it doesn’t brown more.
I made this with Against the Grain Rosemary baguette and fresh herbs from the Garden. This recipe is amazing! I have always made a sausage, cornbread stuffing and wanted something lighter this year. Love all your recipes. thank you
Can I add cranberries to this, will it change the flavors?
it will def change the flavor because this recipe does not have cranberries in it. but if you want to try adding them, you can probably add with the celery and onion mixture.
I had a good laugh as I was reading through because I also detest celery! But, like you, I understand it has it’s place in certain recipes. Looking forward to making this!
Could I make this, keep it in the refrigerator and cook it tomorrow so it’s already prepared? Or do I need to make it and move straight to the oven?
you can make it tonight. store in the fridge. remove from the fridge 60minutes before cook time. you can drizzle with some extra stock before baking.
If I don’t have fresh sage or rosemary how much dried sage and rosemary should I add
you want to do 1 teaspoon dried to every 1 tablespoon fresh, so i would add 3 teaspoons each.
Very good
This stuffing is next level!! Classic and delicious!!
I am making your delicious stuffing tomorrow but I copied the recipe a few days ago when it said 8 cups of bread crumbs but now it’s saying 12 to 14. Which is it please advise as I’m not the cook type but hoping it comes out as great as everyone says. Happy Thanksgiving!
hi tiffany! if you have the 18-24 oz of bread, you should def have enough! did you buy a loaf? it should say on there somewhere how many oz is it!
I bought 2 Fresh baguettes from the store & another bread on the shelf which I used 1/2 of that one. I have 8 cups of bread per the original recipe. I have 1/2 loaf more I can cut up- should I?
yes i’d cut it up!
My boyfriend couldnt stop trying to taste it before I even put it in the oven. So far it taste delicious lol ! Thank you for this amazing recipe.
Best I’ve ever made!!
Would you recommend adding in a little turkey juice for flavor, or will the chicken broth cover it?
you can definitely do that susan! i actually use my turkey stock recipe for this, so if you’d like to add in some extra turkey flavor, you def can!
I am having a hard time finding fresh herbs because of course, I waited till the last minute to grocery shop. Can I substitute the parsley, rosemary, and sage from my spice cabinet and if so, does the amount need to be adjusted? Thanks so much in advance.
yes! you can use 1 teaspoon dried for every 1 tablespoon fresh. so do about 3 teaspoons each dried!
Just took it out of the oven for tomorrow. I already can’t stop eating it. Love your recipes!
Hi! So excited to make this, have my cubed bread set out on the counter for overnight… I’ve heard mixed reviews on eggs in stuffing. Have you ever made it without?! I plan on following your steps exactly but just curious
hi! i’ve never tried this one without (mostly because my mom always used eggs too). you can probably try it without – it just may not bind together much and may be a little looser!
This is so good.
If I use herbed bread cubes, will I still need to add fresh herbs or will that be too much??
it’s hard to say exactly – all herbed cubes are different. if it was me, i would still add all the herbs. if you’re afraid it might be too much, add in half the amount!
I plan to stuff the bird with this. Any adjustments I need to make? The turkey is 18lbs and will roast 3.5-4.5 hours. Stuffing will be fine in there the whole time? Thanks! Very excited to try tomorrow!
i have used this to stuff the bird in the past – this exact recipe. you just need to make sure that the inside of the stuffing registers 165 degrees F to be safe to eat after it’s been cooker! same with all stuffing!
Okay, great, thank you!
Delicious! Just me and my Father this Thanksgiving, although I might share with others lol. It came out so good! 😋Great recipe!!!
I just made this ahead tonight in my Dutch oven (recipe cut in half)! It’s so good I’m already snacking on it. THANK YOU.
Just took the dish out of the oven. It looks and smells fantastic. I did add my own twist to it- I reduced the amount of sage( I’m not too keen on a lot of sage and neither is my family) down to around 1 teaspoon, and added two sweet tango apples diced when I cooked the celery and onion. So far, no one can stop “taste testing”. Definitely have to keep this recipe for the future.
hi, i just fully baked mine. for reheating tomorrow, reheat at the same temp for the same amount of time? i nibbled at it a bit just now and sooo good. cant wait to dig into it tomorrow! thanks!
i would reheat at 300 degrees until warm! it will probably take at least 45 mins
My WORD! I made this tonight for Thanksgiving and I’m just so taken back by how flavorful and incredible this tastes!! Keep up the great work. I found your recipe on a whim lastnight during a simple Google search on how to make stuffing lol
Can I add sausage to the recipe?
i haven’t personally tried it with sausage, but i’m sure you can. once it’s browned, add it to the bread and vegetables.
This is the best stuffing. Thank you for making me a star on thanksgiving!
I just took this out of the oven. It smells and tastes (from a corner nibble) incredible. Wow.
I’ve never been so excited about a thanksgiving recipe! Stuffing is my favorite dish but I’ve never made it before. I just finished this and it was easy and smells amazing. thanks!
Added apples and kiwi to your basic recipe. Came out beautifully.
This is the best stuffing I’ve ever made!
Oh my gosh! Haven’t even cooked it and it is so good. Those fresh herbs make it look beautiful!
Sorry if this is a dumb question- but if I wanted to stuff the bird, when do I do it? Do I stopped at the point that I’d put the casserole dish in the oven, and instead add it to the bird? Or so you cook it first, then eventually put it in the bird, meaning you cook it twice?
correct – do not put it in the oven, making the stuffing up to the point there you’d cook it, but instead of cooking it, stuff it in the bird. make sure the internal stuffing temp reads 165 degrees F inside the bird once done!
This is the only stuffing recipe to make on the internet. 10 stars!
I have all the ingredients, but realized I have yellow onions instead of sweet. Can I substitute?
definitely!
Incredible
I have used your recipes for over 10 years and this solidifies it. You are the QUEEN!! just took this out of the oven and we can’t stop sneaking tastes!
Lives up to the hype
Hello you said to add in celery and garlic and then the next line it says one celery and onion soften but nothing about the garlic, should I add in all 3 to the butter?
yes, add it with the onion and celery.