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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Look at that buttery golden crunch!
1,044 Comments on “Our Favorite Buttery Herb Stuffing.”
Hi! I tried this recipe, and the flavors are great, but my finished product is definitely very soggy. I tried to compensate by cooking for more time, but now its a little too crispy on the bottom. Any suggestions? Thanks!
I wouldn’t use all the broth that is suggested. Just enough so that all your bread is soft from the mixture and not soupy like.
Tested it tonight for the family and it was the best we’ve ever made!
This is a staple every year!
This is fantastic! My mother always toasted her bread in the toaster. It really gives the stuffing a great flavor!
Out of curiosity, can one cook this recipe via stuffing it in the bird versus a dish in the oven? Just want to make certain before I attempt, thanks!
yes you can use this stuffing to stuff inside the bird. just make sure the internal temp of any stuffing in the bird is 165 degrees F.
I need a recipe for traditional stuffing
My mom recently passed and I wanted to make sure I remembered all the ingredients in her stuffing for when I cook it this year and this is it exactly! Well, she also adds 1 lb cooked Italian sausage, but otherwise spot on. Thanks for sharing!
Rather than cook the day before and reheating it the next day. Can you mix all ingredients the day before and cook it the following day?
I’m wondering this too! Vanessa, any comment?
Sorry – *Jessica, any comment? Or is it better to cook this the night before and reheat?
Hi! yes you can do this. i do prefer to keep my ingredients separate and mix right before cooking, but you can do it! i would store it in the fridge and then cook the next day.
I’d like to make this recipe for Thanksgiving, if I use dried herbs instead of fresh, how much of each would I use and will it compromise the flavor? Thanks in advance
so the rule is to usually use 1 teaspoon dried for every 1 tablespoon fresh. i would tried 3 teaspoons of each! it should not compromise the flavor!
Best of ever made!
Would a packaged brioche or white bread work for cubes or is it better to use bread from a local bakery?
that absolutely works! packaged bread is fine!
I made this for Friendsgiving today. Everyone asked for the recipe! It really is the best. Thank you!
If I omit the celery completely do I need to adjust anything else, like the amount of liquid? Unfortunately, I’ve never loved celery in stuffing.
nope! you can just leave it out. i totally get it, i’m not a huge celery fan either.
Thanks, Jessica! Also, I’ve made the Bon Appetit version of this recipe before that calls for 2 different bakes (40 min covered followed by 40 minutes uncovered). Does you recipe only need 1 baking of 45-50 minutes uncovered? Just want to confirm I’m reading it correctly. THANKS!
yes i only bake the one time uncovered. just make sure to check your internal temp and make sure it reads 160 degrees F. the kind of bread you use here will affect this somewhat so be sure to check the temp.
Hi! Can this recipe be made in advance? Thank you!
This sounds delicious! I have a dairy allergy in the family. Do you think it would be ok if I substitute a good quality vegan butter?
definitely!! you can use vegan butter for sure.
If I want to add fresh mushrooms to the recipe how would I do that without making the stuffing too watery? What kind of mushroom do you suggest? Can’t wait to try this recipe!
i would add the mushrooms in with the onions and celery – cook everything down together! i personally would use cremini mushrooms. i’d probably chop them up, so they are even in size with the onions and celery. i do think you could leave them sliced if you wish though!
Hi, I’d like to know if I can make the recipe gluten free? If so, would I just Substitute the bread and keep everything same? Thank you!
yes! just use gluten free bread.
Guess I could add sausage???
This recipe looks great but the amount of garlic worries me as someone who had stomach issues and shouldn’t eat too much garlic.
Can I reduce it? Will it drastically change the flavor or outcome?
Thanks!
you can definitely reduce it. you can leave it out entirely if you wish! if you’d like, you could add in 1/2 teaspoon garlic powder instead. but you don’t even have to do that!
Never making another recipe again. This is the one!
Do you use regular chicken stock or low sodium.
i use regular.
When do you add the fresh herbs? And what kinds typically go best?
If i were to add sausage, could i use the grease to sauté the veges and add some butter? Looks amazing cant wait to try it, thank you!!!
definitely! that sounds really good!
Just wondering if you’ve ever deviated and have added sausage and apples to your recipe? This might be blasphemous to a purist/traditionalist (I am, too), but sometimes family members get “bored.” Thanks!
i haven’t, but i think you definitely can. many people here in the comments have done so! it should work great!
Why the eggs??
eggs work as a binder in stuffing.
good
What is the mixture of fresh herbs consist of‽??
i like to use parsley, sage and rosemary
If I half the recipe, what temperature/duration do I cook it for? Thanks!
same temperature and if you’re doing it in an 8×8 dish, i’d probably even do it for as much time. you can check it after 30-40 mins, but make sure to check the internal temperature which should be 160 degrees F!
I want to make this for Thanksgiving, could store bought stuffing such as Pepperidge Farms be used?
if you mean the stuffing mix their have in bags, you can definitely use that. if you buy the already seasoned version, just be aware that there will already be seasoning on it and you may not need as much salt here.
If I make this the night before. How long do you reheat it and at what temp the next day ?
i would reheat in a low oven (like 300 degrees) and reheat until warmed through. this will probably be 30-45 minutes. make sure you take it out of the fridge an hour before to take the chill off.
Great recipe that’s easy to follow. Everyone loved it!
Can this be made ahead and frozen? If so what would be the instructions regarding cooking. Thank you!
i don’t think it would taste best from frozen, but it can be done! if you do it, i would let it thaw completely and then follow the instructions above for reheating it! in a low oven until heated through.
Probably stupid question but I want To cook the stuffing inside the bird so I just omit the directions that say put it in the oven for 60 minutes and instead put it in the bird and then cook it there? Doesn’t have to be cooked before you put it in the bird right?
Just made this for Friendsgiving. Absolutely perfect. Thank you!
Recommendation for an egg substitute? My son is allergic. Thanks!
the egg acts as a binder – you can just leave it out! the stuffing will be more “loose” but still taste delicious!
Love this recipe. Being that I like mushrooms. I only added 1 cup chicken stock and 1 can Campbells Beefy Mushroom soup.
Sounds delicious! We are thinking of stuffing the turkey with it- do i prepare it as instructed (like the day before) and then when reheating- put it inside the turkey which will warm it? Our turkey will take about 3 hours to cook…leave in bird all 3 hours? Or are you suggesting putting the raw mixture into the bird? Thanks in advance!
This is amazzzzzzzing!!!!
How long do you need to reheat and at what temperature
It sounded and smelled so good! But sadly it did not turn out for me. It was so so soggy no matter how long I baked it for. im guessing that the bread wasn’t stale enough even though I left it out all night AND toasted it in the oven in the morning. Perhaps just too much butter or not enough bread (I was at 14 cups). Oh well!
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Do you know what function the eggs serve? Or what would happen if I leave it out?
the eggs act as a binder in the stuffing. you can leave them out but the stuffing will be more loose and won’t stick together. it will still taste great!
Hello! First time making stuffing. I’m hoping to buy both Italian and sourdough bread to combine for the needed amount. Do you think it would be best to let it sit out for the night as mentioned or to bake them first myself into croutons? -And if I do the second option is it still okay to follow the recipe through with how long the stuffing cooks in the oven? Wanting the best results.
it’s hard to say because every bread is different! i think you’d be fine leaving it out – maybe check it in the morning, and if it doesn’t seem stale enough, pop in the oven for a few? and yes if you toast yourself, cooking instructions stay the same!
I would like to make this the day before and reheat in a crockpot. Will that work and do i need to make any deviations due to moisture.
i’ve never reheated it in a crockpot but i definitely think you can. if you feel it’s too dry, i would just have some chicken or veg stock on hand to moisten it!
the pumpkin pie i so good
Hi, I have a question… in the recipe it calls for sweet onions. Would you use yellow or white onions? I also have red onions. I wasn’t sure which one would be best. Thanks in advance.
the yellow or white would be best!
Can you add dried cranberries and pecans to this recipe?
definitely, that sounds delicious!
Hi Jessica – I don’t cook, especially from scratch but I am going to take a stab at this recipe. We have 20 people, should I just double the amount of ingredients on everything listed and what size pan would I need? So I would need 3 loaves of bread? I was wondering if 2 tsps. of salt is too much if I double the recipe. I will be using Vegetable stock because we have some vegetarians in the crowd.
I plan on making this tomorrow but wanted to double check on how much ingredients to use. Finally, is French bread ok to use or should I use the white bread?
Thank you for your time.
Hi Mary Jo!
Yes, I would double the entire recipe. you could try using two 9×13 dishes? i actually double this and put it in a huge roasting pan. that’s another option.
2 teaspoons of salt won’t be too much, it should be just right. French bread or white bread will work – both are great options!
let me know how it turns out!
hi Jessica, I followed the recipe exactly as you show but had to double it.\
I baked in the oven for 50 minutes. The inside still seems too soft or too wet.
How can I rectify this and cook it so it is more firm.
Your notes mention baking it ahead of time and reheating. What oven temp and how long has it taken to properly reheat? Looks delicious. Can’t wait to try it!
i usually do it in a low oven (think 300 degrees) and it should take about 30-45 minutes or so. just until it’s warmed through! i suggest checking after 30 minutes.
This may sound like a silly question. I’d like to make a stuffing for thanksgiving but I’ve only ever had my moms and don’t really care for the mushy texture. My husband doesn’t care for that texture too. Is there a way to make this where it’s not mushy?