Classic Buttery Herb Stuffing
Classic Buttery Herb Stuffing is crisp and golden on top, with a tender, buttery middle and lots of that familiar holiday flavor from herbs & garlic. It’s especially good with some gravy over it. Serve it with Thanksgiving turkey or Sunday roast chicken.
Servings: 12
Equipment
- Large Skillet with lid, or Dutch Oven
Ingredients
- 20 ounces Dry Cubed Stuffing Mix (herb-seasoned or plain) two 10-ounce packages
- 1 cup Unsalted Butter (plus more for greasing the baking dish)
- 3 cups Sweet Onion diced (about 2 large onions)
- 2 cups Celery diced
- 6 cloves Garlic minced
- 1–2 Tablespoons Dried Rubbed Sage (or to taste)
- 3 Tablespoons Fresh Parsley chopped
- 1–2 Tablespoons Fresh Rosemary minced (or to taste)
- 2 ½ cups Turkey Broth (or Chicken or Vegetable Broth) divided
- 2 large Eggs
- 1 teaspoon Salt (or to taste)
- 1 teaspoon Black Pepper (or to taste)
- Fresh Herbs for garnish (optional)
Instructions
Prep
- Preheat the oven to 350°F. Butter a 9×13-inch baking dish or coat it with nonstick spray. Place the dry stuffing cubes in a very large mixing bowl.
Cook the Onion, Celery, and Herbs
- Melt the butter in a large skillet or Dutch oven over medium heat. Add the onion and celery and cook, stirring occasionally, until softened, about 10–12 minutes. Cover the skillet if you want the vegetables to soften faster. If you prefer softer celery, cook it to the tenderness you like before moving on.
- Add the garlic, sage, parsley, and rosemary. Cook for about 1 minute, stirring frequently.
- Stir in 1 cup of the broth. Taste and season with salt and pepper as needed. The mixture should taste a little more seasoned than you want the finished stuffing to be. Remove the skillet from the heat.
Assemble the Stuffing
- In a small bowl or measuring cup, whisk the eggs with the remaining 1½ cups of broth.
- Pour the onion and celery mixture over the bread cubes and toss well to coat. Pour the egg and broth mixture over the bread and gently fold until evenly moistened. Spread the stuffing evenly in the prepared baking dish and gently press it down.
Bake
- Bake uncovered for about 45–50 minutes, until golden on top and the center reaches 165°F. Check the top at 40 minutes. If it’s already as brown as you like, loosely tent it with foil and continue baking until the center reaches 165°F. Garnish with fresh herbs, if desired.
Notes
Using 12-Ounce Bags of Bread Cubes
For the recipe as written, use one full 12-ounce bag plus 8 ounces from the second. If you want to use both full bags, increase the broth to 3 cups total. Stir 1½ cups into the onion and celery mixture and whisk the remaining 1½ cups with the eggs. Homemade Bread Cubes
Sourdough, white bread, wheat bread, or a mix all work. Spread the cubes in a single layer on a baking sheet and leave them out overnight, or bake at 300°F for 15–20 minutes, turning halfway through, until dry. Measure out 20 ounces after drying. Fresh or Dried Herbs
The full recipe serves 8–12, depending on portion size. For a half batch, use an 8×8-inch or 9×9-inch baking dish and start checking at 40 minutes. For a double batch, divide the stuffing between two 9×13-inch dishes and check each dish for doneness. The center should reach 165°F for either batch size. Make Ahead and Reheat
Bake up to one day ahead and refrigerate in shallow, covered containers within 2 hours. To reheat, transfer to an oven-safe dish, cover with foil, and bake at 350°F until the stuffing reaches 165°F throughout. Uncover toward the end to crisp the top, if desired. To Stuff a Turkey
Baking the stuffing separately makes it easier to check the temperature. If you prefer to stuff the turkey, spoon the freshly mixed stuffing loosely into the cavity just before roasting. Roast the stuffed turkey right away at 325°F or higher. Bake any extra in a separate dish. Use a food thermometer to check that the center of the stuffing reaches 165°F. The turkey should also reach 165°F in the thickest part of the breast and the innermost parts of the thigh and wing.
For the recipe as written, use one full 12-ounce bag plus 8 ounces from the second. If you want to use both full bags, increase the broth to 3 cups total. Stir 1½ cups into the onion and celery mixture and whisk the remaining 1½ cups with the eggs. Homemade Bread Cubes
Sourdough, white bread, wheat bread, or a mix all work. Spread the cubes in a single layer on a baking sheet and leave them out overnight, or bake at 300°F for 15–20 minutes, turning halfway through, until dry. Measure out 20 ounces after drying. Fresh or Dried Herbs
- For all fresh herbs, start with 2 tablespoons finely chopped Fresh Sage in place of the dried rubbed sage.
- For all dried herbs, keep the dried rubbed sage and use 1 tablespoon Dried Parsley and 1-2 teaspoons Dried Rosemary in place of the fresh herbs. Taste the onion and broth mixture and adjust the herbs before tossing it with the bread cubes.
The full recipe serves 8–12, depending on portion size. For a half batch, use an 8×8-inch or 9×9-inch baking dish and start checking at 40 minutes. For a double batch, divide the stuffing between two 9×13-inch dishes and check each dish for doneness. The center should reach 165°F for either batch size. Make Ahead and Reheat
Bake up to one day ahead and refrigerate in shallow, covered containers within 2 hours. To reheat, transfer to an oven-safe dish, cover with foil, and bake at 350°F until the stuffing reaches 165°F throughout. Uncover toward the end to crisp the top, if desired. To Stuff a Turkey
Baking the stuffing separately makes it easier to check the temperature. If you prefer to stuff the turkey, spoon the freshly mixed stuffing loosely into the cavity just before roasting. Roast the stuffed turkey right away at 325°F or higher. Bake any extra in a separate dish. Use a food thermometer to check that the center of the stuffing reaches 165°F. The turkey should also reach 165°F in the thickest part of the breast and the innermost parts of the thigh and wing.
Nutrition
Calories: 340kcal | Carbohydrates: 39g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 72mg | Sodium: 1080mg | Fiber: 3g | Sugar: 6g
