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?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
Look at that buttery golden crunch!
1,044 Comments on “Our Favorite Buttery Herb Stuffing.”
Wow. This made our entire thanksgiving. Incredible!
This stuffing was the star of the Thanksgiving this year. Thank you!!!!!!!
Turned out so good! I followed the recipe exactly. I made a loaf of homemade brioche bread a few days before for the bread. I was short on time so I didn’t toast it, but regardless it was super tasty!
Easy, delicious and tastes like my moms used to ! Will use this again for sure…
Winner- best dish at Thanksgiving this year! So glad we found it!
This is a great classic stuffing recipe. I used sourdough. I assembled and baked it fully, then reheated at 300 for 30-45 min the next day as suggested. So good and crispy!
Smells heavenly and tastes great! We added a pound of pre-sliced mushrooms to the recipe: after melting the butter, we added onion, cooked until translucent, and then added the mushrooms. After evaporating all of the water from the mushrooms, we added celery and carrots (pre-cooked in microwave for about 6 min on full power to speed up the cooking process). Enjoy!
Hello, can this be made ahead? Im trying to make christmas a little easier for myself,
This recipe is now my go-to stuffing recipe! I did the half-sized version and it came out so perfectly.
Delicious! Very easy to make and it was SO good!
This is SUCH an amazing dish. I’m super picky about stuffing because it’s my favorite thanksgiving food. My husband doesn’t even like stuffing. We both could not have loved this more! How Sweet Eats recipes have never done me wrong, and this is no exception!
This was excellent. Thank you!
This seriously IS the best stuffing recipe I’ve found. I’ve been trying to replicate my mom’s recipe for 20 years and this is as close as I’ve come. I used Pepperidge Farms Herbed Season Stuffing in the bag, added water chestnuts and a few pinches of MSG as I remember my mom doing. I made it in a bundt pan and had crunchy edges, which was a nice twist. Everyone loved it and I’ll be making it again for Christmas.
PS- I suspect she added giblets to hers; I am not going there.
Pingback: The Most Popular Christmas Recipe in Every State | Living Super Healthty
Absolutely fantastic. This was my favorite dish at Thanksgiving. I used a combination of sourdough and whole wheat bread and slightly less butter than the recipe called for. I used boxed turkey stock. Exceeded my expectations! I’m definitely making it again for Christmas.
Will dried herbs work?
yes! you want to use 1 teaspoon dried to every 1 tablespoon fresh.
Perhaps I missed the instructions, but if I make this a day ahead of time, how should I reheat it? I’m assuming popping it in the oven, but do you have suggestions for what temp and how long? Thank you!!
hi dani! i usually reheat mine in a low oven (like 300 degrees) until warmed through. it may take 45 minutes or so – just check! will depend on if there are other things in your oven!
Seriously fantastic. I included some turkey/chicken fat with the butter when cooking it stovetop. It was delicious
This was amazing. I’m a big stuffing guy and this is probably the best I’ve ever made. Thanks :)
This was my first time preparing a full Christmas lunch on my own, usually it’s a combined effort with extended family. It used to be my dad making the turkey and stuffing, then the tradition passed to my older brother. I searched for recipes the night before and I’m so glad I found yours. This recipe absolutely lived up the hype. I opted for using 2tbsps each of the herbs cos that much fresh rosemary scared me :) but then I drizzled with herb butter when reheating and it was perfect. My little South African family thanks you.
This was great! I didn’t have parsley, so I used 1 tbs fresh thyme in its place and it was great!
My dad really wanted the savory, moist stuffing he used to have right after it was scooped out of the turkey. He absolutely loved this recipe and has been adding the leftovers to each meal the day after Thanksgiving. It’s definitely a keeper!
Simple + Delicious!
I made this for Thanksgiving and Christmas and it easily became our “house” stuffing. We love that it’s so buttery and delicious without a lot of fuss. The fresh herbs make all the difference!
Made this for Thanksgiving, and it was a big success. It is now my go to dressing recipe. Thank you so much for sharing it.
Typically not a fan of stuffing, but this recipe is a keeper. Made this for Christmas and both my husband and I loved it! Will be making again for sure.
Best stuffing recipe EVER! So flavourful. Love how the edges are crispy and the middle is softer. I’ll never go back to boxed stuffings again!
Can someone sub in all cornbread for the sandwich bread? Would that ruin it?
Really awesome recipe because i made at my home for my children’s and they are really amazed me because it’s too delicious thank’s dear. adobe illustrator cs6 crack.
This is old school stuffing the way it’s meant to be!
Absolutely delicious! Thank you for the recipe! We’ll be making this again soon, God-willing!
I made this recipe for thanksgiving 2020 – and it was a crowd favorite! I will definitely be making this again this year.
What are your thoughts on adding some sausage to this recipe?
i definitely think you can add it! it would be great!
How much breadcrumbs? (Step 5).
Did a test run of this tonight. It’s the best I’ve ever made!
Making this for Canadian thanksgiving. Made it last year and everyone loved this!
Should I cover the stuffing to reheat
Best ever we added sausage!
Made this last night and it was the star of dinner! What an amazing recipe!
Best I’ve ever had
This is the best stuffing and so easy!
Made this last year and it was the best. I will make it always!
A++++
I’ve made this many times this year and everyone loves it. It is the only stuffing recipe I’ll use.
My sister said it was the best stuffing she’s ever had. Fantastic recipe, thank you.
Can you tell me the best way to heat this up if I make it the day before? After I pull it out an hour before heating, what should I do? I’m cooking my first Thanksgiving dinner and a bit overwhelmed lol :)
i would stick it in a low oven, like 300 degrees, keep it covered with foil and heat through until warm! maybe for 60 mins or so. Just check it and make sure it’s warmed through!! you can totally do it. also, check out my timeline on how i put together the full meal! planning ahead makes it so much less overwhelming.:)
https://www.howsweeteats.com/2020/11/my-2020-thanksgiving-menu-and-timeline/
Looking forward to making this again this year!
This is the very first stuffing I ever made and it was fantastic! I substituted minced onion and minced garlic for fresh, used celery seed instead of celery, didn’t have parsley and forgot the salt and pepper AND IT STILL TURNED OUT GREAT! I didn’t use as much bread crumbs because my bowl wasn’t big enough but I did toast them first. I will have to buy a bigger bowl because I didn’t make nearly enough. I put store-bought turkey gravy on it —big mistake— and it muted the flavors terribly. I prefer a dry stuffing so I can add gravy and this stuffing was perfect.
So, the last 2 years my stuffing has bombed. Its my absolute favorite side dish and even I didn’t want to eat it. I am an eyeballer with my herbs, but that’s how I learned to make it. So. I am going to try this recipe this year for Thanksgiving! I have a question, at the bottom where it says fresh herbs for sprinkling, you mean like more than what the recipe calls for, right? Not the 3 of each that’s listed? And what herbs? The same ones? I just want to get it right! Thanks so much for the recipe!
yes, i would say i do extra 3 tablespoons of fresh herbs for sprinkling if you really like herbs! you can truly use whatever herbs you like, i would suggest parsley and rosemary!
Hi! This sounds delicious! Does it still work if you omit the eggs?
Thanks!
the eggs act as a binder in stuffing. you can leave them out, but the stuffing will be more fall-apart if you do. still will taste delicious!
Got it, thanks!
Outstanding!