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.”
Hi, your recipe sounds delicious! I was wondering if you could use real cornbread crumbles in this recipe instead of bread or do you have another recipe for cornbread stuffing.
Used 24 ounces of dried bread cubes. Followed recipe exactly and it was dry and nothing bound. I am thinking liquid ingredients may need doubled for 24oz. Anyone else had this issue?
When the recipe calls for 18-24 ounces of bread cubes it means before it’s been left out, stale, or toasted. So the moisture content would definitely be affected.
I did the same thing, and right before putting in the oven remembered your comment. Sigh. I added more liquid just before putting in the oven. Also didn’t double the onion etc. Crossing fingers.
Update: when using store bought dried bread cubes of 24 oz best to double the recipe for everything else. 12 oz dried store bought bread cubes leave the recipe the same. Use a deep pan also for 24oz or put in two pans!
Is it easy to half? Just cut everything in half?
yes, just cut the entire recipe in half!
I am making this recipe for the first time this year and I am multiplying it by four. Some for in the bird, and then I want to make stuffing balls. If I were to roll the stuffing into balls, would you say the cook time would differ than your instructions?
i haven’t ever made stuffing balls so I’m not sure! the key is to make sure the internal temp is 165 degrees F. i would maybe start at 25-30 mins and then check from there?
This looks very similar to the stuffing my Grandma made. She never put eggs in hers. Could you make this recipe without the eggs and still have it stick together?
the eggs act as a binder so they help it stick. you can leave the eggs out but the mixture will be looser.
Well this sort of favorite is indeed an appetizing side dish for the Thanksgiving holiday but somewhat the equivalent of creating the question in the minds of guests regarding who brought the green bean casserole.
The tried and trusted standards always make for a satisfying meal but Thanksgiving should also be a time to share some creative dishes as well that both please the palate and compliment the main course in a very special way. While it’s a gathering and meal born of tradition, it should also be an unforgettable experience as well rather than a mere marker of another year passing.
Most anyone arrives for the Thanksgiving holiday with similar expectations of the food preparations, so give thought to shaking things up and surprise guests with a blend of tradition with something rare and unexpected or even a different twist altogether for the holiday meal.
You may well find that everyone is pleasantly surprised and has something extra to be thankful for when a unique meal presentation creates an even more special holiday season. In our own home, it’s very much the circumstance that the sizable list of guests making their way to our door every year in anticipation of something new and exciting makes for great conversation and a celebration of new friends as we present an extravaganza of a main course, complimentary side dishes and desserts that everyone can’t wait to discover and enjoy.
Marlun, I completely agree with you! I try to always make something new for Thanksgiving. However, about 35 years ago my sister brought pumpkin pie with cottage cheese in it. Gag! That one was memorable!
Have a delightful holiday!
Lynn Kaufman
I agree Lynn! A few years ago I thought I would make a fancy green bean casserole with fresh thyme. Literally it was inedible and all the kids were very disappointed. Not to mention a few of the adults. It’s made for a good conversation since then but I always stick to the classics with one or two new things mixed in for some variety. Cottage cheese has no place in the pumpkin pie… Ha ha
What the heck are you talking about?
Thank you for posting my same question – I read this post not knowing what the heck they were saying or asking!
I love the way you think! Some of the classic traditional recipes, are delicious, but some get old with time. My mom always hosts Thanksgiving, but invites us to do it potluck style. So everyone attending brings an item (or a few) to keep it unique every year! This year I am making stuffing because we have not had it at our table before. It hasn’t been a part of our traditions so I am exited to see what my family thinks.
Love this recipe! This is the 3rd time I’ve used this recipe and it always comes out amazing! I like using challah and kaiser rolls and I add some spice beef sausage and it’s delicious! 11/10!!
What is your preferred way to make your bread/rolls stale?
I like to cut the bread into cubes 2 days before I need it and I leave it out with foil lightly covering it (that’s mainly so the dogs don’t eat it, so you can skip that if you want.) I also like to mix it a bit so the bread on the bottom has time on top to get stale. I’ve found that there’s always some that is not stale and it gives a good mix in texture!
My granddaughter has a egg allergy so what can I use in the place of eggs? Thank you
you can just leave the eggs out. it will be a bit looser but still taste delicious!
duck eggs have a different protein and could be used safely.
Are you sure about that? I have an egg allergy too but can eat somethings with eggs in them, including stuffing/dressing.
I will have to look into the difference in proteins and intolerance to each. Thank you. Also, I add a breakfast sausage roll (Johnstons is the best, when you can find it) and 2 apples to basically the same recipe as above.
Hello, I am eager to try this recipe for Thanksgiving this year. I see so many rave reviews. One question: Has anyone added apple to this and found it to be good or not as good? Thank you –
I add 2 apples to this size recipe. Best thing to do is be flexible with the amount of cubed bread, you may need more when using the apples. I go by the texture and moisture level when mixing. I also think it’s important to note that the onion, celery, garlic (and apple) mixture needs to be completely cooled before mixing in the eggs and cubed croutons. I also add the broth cold and separately at the end and go by, again, the moisture/texture level depending on how dry your cubed bread is. Hope that helps. Happy Thanksgiving everyone!
I’d love your thoughts on making this the day before. I’m thinking about mixing it but not baking until Thursday. What do you think?
if you mix it up the day before, just be sure to take it out of the fridge to take the chill off before baking. you may want to have some extra stock on hand in case it needs it – it may dry out a bit as the bread soaks up the moisture!
Going to be making it for the first time today/tomorrow, so I can’t rate it yet.
I saw somewhere that if you prep stuffing the day before, do not add the liquids yet, just prep everything else and store it in a bowl in the fridge.
Once you are ready to go, add the liquids and then cook.
I made a test half batch of his today for Thanksgiving. I forgot to put the salt and pepper in, but it was still very good! My question is that I’d like to use lactose free butter for Thanksgiving (for a few guests), but all I can find is ‘lightly salted’ lactose free butter. Do you think it will be too salty if I use that (but omit adding more salt per your recipe)?
no i think that will be perfect! it should not be too salty. if anything, you can taste it once it’s finished and toss some in if it needs it!
FUCK YOU
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FUCK YOUR ADVERTISING
Someone’s Prozac isn’t working 🤐 Coal coming soon to a stocking near you
Try getting a hobby. Might help with your “issues”.
Dear Unfortunate. Change your meds. Try singing. Start a book. Avoid the high probability that you will disgust everyone that even brushes up against your personality. This is a S T U F F I N G recipe, for God’s sake. Growing up is good. Give ‘er a try!
I found this hilarious! Completely unexpected. I spit my wine a little bit. I also found it equally sad. Reach out and get some help before you hurt yourself or others.
If you click on “print” it will show you a print version of the recipe without all the ads and added story. Just the recipe! So relax and have a happy thanksgiving!!
This person seriously needs help. – or at least a lot of attention. Perhaps a child posted it.
I take it you didn’t,t like the recipe
I am reading all the comments and just saw this grotesque comment. There is seriously something wrong with any person who would leave this comment. I am disgusted and just wanted to say so. Wow – what a horrible person. Thanks for your recipe I am trying it this year for Thanksgiving. Jessica, please ignore the belligerent idiots like this.
This sounds absolutely delicious. I am definitely going to try this recipe and intend to make the stuffing the day before Thanksgiving. For how long and at what temperature shall I reheat the stuffing? Thanks in advance!
i reheat in a low oven (like 300 degrees F) for about 30-60 minutes, until warmed through. it will depend on your oven and any other dishes that may be in there. you can reheat at 325 or 350 too, just watch it. you may need to tent with foil and moisten with more stock!
So do I cook the day before and still reheat for that long day of or I wait to cook it until day of?
you can cook it the day before if you want. then just reheat until warm in your oven! this may take 30-60 minutes depending on what else is in your oven, the temperature, etc.
Thank you sooo much for your quick reply Jessica. Your recipe helped make my Thanksgiving dinner a success. I hadn’t hosted in such a long time I was out of practice. Hoping you had a great holiday too!
What non dairy substitute could I use in place of butter?
non dairy butter would be best, like an earth balance.
So excited to try this out! Just made everything today for Thursday. Do we add anything before reheating? Thank you!
if you assembled it all before, you don’t need to add anything before heating! however since you assembled it before i would have some stock on hand just in case it seems on the dry side. the bread cubes can suck up the moisture.
If I want to put this in my turkey should I bake it first then stuff the bird with the cooked stuffing or will it cook in the bird? My first year making my own turkey dinner! All advice appreciated!!
stuffing will cook inside the bird, but it often means the bird will be overcooked. if you cook it inside the bird, the internal temperature must reach 165 degrees F before serving. i’ve never cooked the stuffing and then tried to put it in the bird!
My husband and I love this recipe. So good with all the fresh herbs!
I just made and put in fridge to stuff bird tomorrow..I left out eggs and will add in more stock. I had to use a combination of sweet and red onion (I didn’t have enough white) but gotta say that little pop of color makes it look even yummier. The fresh herbs smell amazing! I can’t wait to dig in tomorrow thanks for this recipe!
Just looking to confirm re: bread cubes – 12 to 14 cups does not seem to be the equivalent of 18-24 oz. I could be wrong … (thank you!)
I bought toasted bread cubes from the store because I didn’t feel like cubing bread. I am assuming that the 18-24 oz the recipe calls for is what the cubes would weigh before they were dried out. How should I adjust that amount for bread cubes that are already dried out?
Can you make it and bake it the next day?
you can. it may dry out a bit because the bread will soak everything up. if you do it this way, i would have extra stock on hand to moisten it (there is no way of knowing if you will have to do this until you try it/taste it). for best results i suggest chopping all vegetables and storing everything separately and then assembling tomorrow and baking. it will only take a minute to mix everything together!
Do you bake it the day before and re heat the next day ? Or do you just mix everything the day before and bake the next day
you can do either. baked fresh is still the best. second best i would say is baking the day before and reheating!
Have the same question!
Do you think I can make it today but not cook it until tomorrow?
you can. it may dry out a bit because the bread will soak everything up. if you do it this way, i would have extra stock on hand to moisten it (there is no way of knowing if you will have to do this until you try it/taste it). for best results i suggest chopping all vegetables and storing everything separately and then assembling tomorrow and baking. it will only take a minute to mix everything together!
Thank you so much. That is what I will do. Happy Thanksgiving!
Looks delicious! I’m thinking to add apples and toasted pecans…could it be co
Posed today and baked tomorrow?
that sounds delicious! it can be, but it may dry out a bit because the bread will soak everything up. if you do it this way, i would have extra stock on hand to moisten it (there is no way of knowing if you will have to do this until you try it/taste it). for best results i suggest chopping all vegetables and storing everything separately tonight and then assembling tomorrow and baking. it will only take a minute to mix everything together!
My first time making stuffing. I am on vacation in Mexico and made some small substitutions. I used fresh cilantro and could only find bottled sage powder. Even with white sandwich bread and Mexican bouillon, this stuffing came out delicious. Next time I plan on adding cooked breakfast sausage. Thank you for sharing this recipe.
I made this recipe last year…and the year before. So glad I found it again! It’s exactly like my Mom made growing up and it’s amazing! I couldn’t find Italian bread this year so going with Sour Dough and French. I hope it still works as well!
I made this recipe last year…and the year before. So glad I found it again! It’s exactly like my Mom made growing up and it’s amazing! I couldn’t find Italian bread this year so going with Sour Dough and French. I hope it still works as well!
PS – I never use the egg (allergic) so I use a tad more stock. Everyone always comments on how good the stuffing is so thank you for the great recipe.
Hello! Any concerns with making this in a glass Pyrex baking dish? Should the temperature be modified?
Thanks!
temp should be good! may need to cook a little longer, but not much. i would still check it after 45 minutes or so!
This looks so yummy! So sorry if this is a repeat question but can I make the onion/celery mixture the day before, refrigerate, and then mix with the bread before I put it in the oven on day of?
yes! this is often what i do!
So dry
Do you think it would be good if I added chopped apples to it??
I don’t have fresh sage – will using dry affect the taste? I do have fresh rosemary. Thanks!
no! dry is great. you can use either. just be sure to use 1 teaspoon dried to every 3 tablespoons fresh.
I believe you meant to say 1 teaspoon dried for every tablespoon fresh. You DID say that elsewhere, several times, I think you just got confused when you typed this conversion.
I am wondering how you would advise on adding sausage. Would you use less butter? And how would you incorporate it in general. Thanks!
I’m also wondering about how to add sausage. Thanks for sharing this recipe.
I was just searching the comments for this very question!
i personally wouldn’t use less butter. i’d probably cook the sausage, drain the grease, cook the vegetables and go from there!
Outstanding and easy. Thank you for Sharing. Lisa P.
How long do you reheat it for?
until it is warm through – probably 30 to 60 minutes, but you will need to check on it and make sure it’s warmed through.
I made this for Friendsgiving last week and it was an absolute hit! Made it with French bread which had the perfect texture. I doubled the recipe and doubled almost all of the ingredients except I only used 3 eggs instead of 4 and less sage/rosemary but it still turned out very nice!
Am I able to make and not bake until the morning?
If I am serving this tomorrow do I need to cook it today and then reheat? If I reheat it how long should I cook it for?
Or can I leave it in the pan overnight and then cook once tomorrow?
Thanks!
you can do either. baked fresh is still the best. second best i would say is baking the day before and reheating! if you’re just reheating, just reheat until this warm. this will depend on what else is in your oven and temperature. i usually do it around 300 degrees for 30-60 mins, until warmed through.
So if making ahead, do you bake and reheat? Or assemble ahead, refrigerate & bake on day of eating?
you can do either. baked fresh is still the best. second best i would say is baking the day before and reheating!
Haven’t found any fresh sage. Can I use dry and if so, how much do you recommend?
i would do 3 teaspoons. the general rule is 1 teaspoon dried = 1 tablespoon fresh!
Step 5? What bread crumbs?
the bread cubes.
We recently had to go gluten free for our youngest son so could not use the Stovetop stuffing he loves 😟 replaced the bread in this recipe with gluten free and WOW we all loved it! He can now have stuffing back on his list of favorite foods 👍😊
Made the stuffing a day ahead, and now we are all stuffing our faces! This is soooo good! Glad I made a big batch as the boys LOVE it! Thank you!
I was searching for a stuffing recipe similar to what my mom used to make and this sounds perfect. She put some in the turkey and baked the rest.
My mom always added some Brown & Serve sausage (original) and minced water chestnuts, which add a great crunch. So I will tweak the recipe a bit so it’s closer to what I remember.
An additional note is that I always buy the poultry blend of fresh herbs — Rosemary, Sage, Thyme. For smaller batches, having the herbs all in one package is great.
Thank you Jessica! I’m pretty sure I ended up losing/tossing my stained recipe for my mother’s stuffing. Going by memory it’s very similar to yours. Happy Thanksgiving!
I made this last year and book marked the recipe to come back to. This year I’m using sour dough and brioche, adding a little more broth and another egg.
Last year, I placed my spatchcocked turkey on top of the stuffing in the oven so the stuffing caught all the turkey drippings and was so moist and yummy.
Jessica, you are a saint for keeping up with all these commenters and answering the same questions over and over. After reading a few, I had to leave a real review! Love this stuffing. Happy Thanksgiving!
that sounds incredible rachel! thank you!! happy thanksgiving! xo
Hi! I want to bake this at the same time my turkey is in the oven at 375. Do you think that would be ok, as long as I bake it for less time? Thank you and happy thanksgiving!
i would not suggest putting this in the oven at the same time as your turkey! it will lower the oven temperature too much and neither will cook properly! either make the stuffing early (like now) and reheat once the turkey comes out, or make it right after the turkey finishes! the turkey has to rest before carving anyway, so you should have some time to bake it after!
I had no idea multiple items couldn’t go in at the same time, I’m obviously a rookie :)
Thank you so much for taking the time to respond!
The best stuffing I have ever made. Thank you for sharing your recipe!
Making this today but have a question! I have 15 oz of dried bread cubes and then sourdough i cubed and left out last night. Because one is dried, how many additional ounces of the sourdough should I add in to get the best results with the recipe portions as is?
A friend brought this to Friendsgiving and it was delicious. My mom always put roasted chestnuts in her stuffing. Have you ever tried that with this recipe? She would also places some of the giblets in it too. Have you tried that?
so glad Irene! i have not tried either of those. they sound delicious. this is such a great base for stuffing that i think both would work!
How much dried bread do you use. Bought from store.