Description
This buttery herb stuffing is a classic, flavorful side dish perfect for holidays or any comforting meal. Made with toasted bread cubes, fragrant fresh herbs, sautéed onion, celery, and garlic, it’s moistened with chicken or vegetable stock and eggs for a moist yet perfectly baked texture. The recipe allows flexibility with bread type and preparation style, making it customizable and delicious every time.
Ingredients
Scale
Bread
- 18 to 24 ounces bread cubes (1.5 loaves or about 12 to 14 cups), preferably toasted or stale
Vegetables & Aromatics
- 3 cups diced sweet onion (roughly 2 large onions)
- 2 cups diced celery
- 6 garlic cloves, minced
Herbs & Seasonings
- Kosher salt and pepper
- 3 tablespoons chopped fresh sage
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh rosemary
- A mixture of fresh herbs for sprinkling (optional)
Liquids & Others
- 1 cup unsalted butter
- 2 1/2 cups chicken or vegetable stock
- 2 large eggs
Instructions
- Prepare Bread Cubes: Cut 1½ pounds of bread into cubes. You can either let the cubes sit overnight covered in a baking dish to stale, toast them in the oven at 350°F for about 15 minutes until crisp like croutons, or purchase pre-toasted bread cubes. Mixing different types of bread like sourdough and Italian adds texture.
- Preheat and Prepare Dish: Preheat the oven to 350°F. Brush a 9×13-inch baking dish (or larger) with melted butter, olive oil, or spray with nonstick spray. Place the bread cubes in a large mixing bowl or directly in the baking dish. You may split into two dishes if needed.
- Sauté Vegetables and Herbs: Heat butter in a large skillet or Dutch oven over medium heat. Once melted, add the onion, celery, garlic, and a generous pinch (½ to 1 teaspoon) each of salt and pepper. Cook for 8 to 10 minutes until softened. Stir in fresh sage, parsley, and rosemary; cook for another minute. Pour in 1 cup of stock and stir to combine.
- Combine Mixtures: Pour the sautéed vegetable and herb mixture over the bread cubes and toss well to coat evenly.
- Mix Stock and Eggs: In a small bowl or measuring cup, whisk together the remaining 1½ cups of stock with the eggs. Pour this mixture over the bread cubes. Fold and stir gently to thoroughly combine all the ingredients.
- Bake: Transfer the mixture to the prepared baking dish if not already there. Bake uncovered for 45 to 50 minutes or until the internal temperature reaches 160°F. Tent with foil if the top browns too quickly.
- Make Ahead and Reheat: This stuffing can be made a day ahead. Refrigerate after assembling, then bring to room temperature for about 60 minutes before reheating. Reheat covered in the oven when ready to serve.
- Serving Sizes: To serve 4, halve the recipe and bake in an 8×8 or 9×9 dish for the same amount of time. To serve 12-18, double the recipe and bake in one large roasting pan (10×15) or two 9×13 pans, increasing bake time by about 15 minutes.
Notes
- This stuffing works perfectly as either stuffing or dressing and is incredibly flavorful with buttery richness and fresh herbs.
- Use a mix of bread types for ideal texture and flavor complexity.
- Stale or toasted bread cubes are best to absorb moisture without becoming mushy.
- Adjust seasoning to taste before baking, especially salt and pepper levels.
- Can be prepared ahead for convenience without loss of flavor or texture.
Nutrition
- Serving Size: 1 cup (about 1/8th of recipe)
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 75mg
