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!
1,343 Comments on “Our Favorite Buttery Herb Stuffing.”
I made this last weekend. The only thing I did different was add a bunch of chicken bullion. It was AMAZING! Makes a whole lot though. Everyone had 2nds and we were all raving. It really is the best!!!
When did you add the bullion? When adding the broth?
I melted it in the broth to make it extra chicken-y… lol
Thank you so much! I’m going to try that for thanksgiving. Thanks for getting back to me so fast! I really appreciate it!!
I hope it turns out as good for you as it did for me. I still think about it and it’s been months… lol!
yummy
Can rice be used instead of bread?
What?
🤣🤣🤣
No
Sure, if you want flavored rice with celery and onions rather than traditional stuffing. 🤠🤦♀️
I would love to try this recipe. Can you make this without using eggs?
Yeah, make it without using eggs…
I don’t see eggs in the recipe?
Can this recipe be done in an electric skillet. My oven is small
Can I make this ahead of time and freeze it? If so, should I freeze in baked or unbaked?
Also wondering this!
I’ve made this into stuffing “muffins” and frozen it before. I baked them before freezing then I just defrost a couple then pan fry in a little extra butter to get some of the crunch back. I haven’t tried freezing a big portion.
Hello,
how do you go about putting the stuffing in the bird?
Do you have a process for it? Thanks.
Put gloves on and take it by the handfuls and stuff it in the cavity of the bid. Like stuff a lot in it.
Stuff the inside of the turkey cavity loosely (after pulling out the neck, gizzards, heart, ect lol)… do not overly pack the stuffing in the cavity of the turkey, or it will be mushy. You can also boil the gizzard, heart, etc and then finely chop it all up to put in your stuffing before baking, too. The only thing I haven’t done is put any eggs in mine, but I may try it this year anyway.
Tastes absolutely delicious!
Instructions are quite lengthy…but turned out nummy!
Can I make this stuffing the day before and then bake it?
I don’t think I’d mix the raw ingredients then let it sit, I think it’d get too mushy. There we’re instructions to reheat it if you baked it the day before, but I usually prep all the components (have my toasted bread cubes in bags, one container with the butter, herb, onion etc mix, and a third with the broth and eggs). Then I just mix the components together right before I’m going to throw it in the oven day of.
Could you add fresh cranberries to this? Do you think it would workout or would there be too much sweet to the savoury?
Fresh cranberries are quite sour and would be an unwelcome surprise in your delicious stuffing. I would try instead some dried cranberries. Just a small amount will do the trick!
Oh, I absolutely love a good herb stuffing, especially one that balances buttery richness with fresh herbs! The golden, crunchy edges are always the best part for me – that texture contrast with the soft, flavorful center is perfect. I’ve found that adding fresh thyme and rosemary really elevates the stuffing, making it taste like it’s been slow-cooked for hours. Sometimes I even toss in a bit of sautéed garlic for an extra layer of flavor. It’s great that this recipe has that neutral flavor too, so it pairs well with turkey or even something lighter like roast chicken! Have you ever tried adding a handful of dried cranberries or toasted nuts? It gives it a nice little surprise in each bite. Make a Calendar
Great stuffing…all my guest wanted the recipe…not soggy and not too crisp…I did toast 2 types of bread..would highly recommend this step…thanks!
Joan, what type of bread did you use?
I’ve made this several times. Great recipe.
Very easy , simple and delicious recipe.
Can cornbread be added to this recipe?
Can I use store bought croutons instead of stale bread?
I was wondering the same! My grocery store sells “fresh” croutons in the bread section, so I’m going to try those.
(I think they just make them from loaves that are too hard to sell)
This looks great, but why the egg? Seems egg would make it more like a breakfast casserole texture?
It only calls for 2 eggs so It won’t make it like breakfast. It’s only there as a binding agent. You, know, to help hold it together a bit.
can you use dryed herbs if you dont have fresh
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Took a risk and made this for the FIRST TIME on Thanksgiving morning. Luckily it turned out perfect and guests went back for 2nds and 3rds! Saving this recipe to use forever!
I’ve made this the last 3 years it’s incredible! I need to make it without eggs though this year, any suggestions?
I would recommend using JUSTegg as a substitute.
JUSTegg is a plant-based egg substitute
Lease email me this recipe thanks
Hi! I’m planing to make this for Tday. I’m confused becasue at the begging it says it yields 12-18 people….but then at the bottom of the instructions it says to serve 12-18 people DOUBLE the recipe! So which is it? Thanks in advance – looks and sounds delicious! :)
Jamie, I made this last Thanksgiving and making it again next week, it’s delicious! I made a note to myself last year that one 9×12 baking dish easily served 18 people with leftovers (we had lots of side dishes). Hope this helps.
I would like to add crumbled sausage. Any advice on this addition?
I would love to try this for a Friendsgiving I’m hosting. If you use this to stuff the turkey, do you mix all the ingredients together and then just stuff the turkey with it? I’m just trying to make sure I understand how to use the recipe that way vs. baking it in a dish. You don’t need to prebake the stuffing in a dish and then stuff the turkey, correct?
Notes: I hope they help. Do NOT stuff any poultry with warm or hot stuffing. COOL completely first so no one gets sick!
Herbs: Use a total of 1 tablespoon total of fresh herbs. If using rosemary in the herbs, cook it along with the onions/celery. Fresh herbs can be substituted with 1 teaspoon dry herbs (total).
Bread: On average, you will need 13-16 slices of bread (can vary a bit by the type of bread) to make 12 cups. The bread should be measured after drying as you will lose about 20% volume once dried. If using purchased dried bread cubes, measure 12 cups of cubes.
Drying Bread: Cut the bread into cubes and dry it on the counter for 2 to 3 days. Alternatively, place the bread in a single layer on a baking sheet and bake it at 300°F for 10 minutes or until dry. Cool before using.
*Broth: Add the broth a little bit at a time. If drying bread cubes at home, you may need closer to 2 to 3 cups depending on the type of bread. If using purchased dried cubes, you may need closer to 3 to 4 cups of broth. Add a little bit and let it rest for a few minutes, then add a little bit more as needed.
To Stuff Turkey: Stuffing must be cooled completely in the refrigerator for at least 45 minutes. Stuff the turkey just before cooking, do NOT stuff the turkey ahead of time.
To Make Ahead: Prepare as directed without baking. Cover tightly and refrigerate for up to 48 hours.
To bake, remove from the fridge at least 30 minutes before baking. Prepare as directed (you may need to add a few minutes of extra baking time if it’s still cold from the fridge).
Helpful Notes that really should be noted… especially NOT to put hot or warm stuffing inside the bird. COOL stuffing first so no one gets sick!!
Herbs: Use a total of 1 tablespoon total of fresh herbs. If using rosemary in the herbs, cook it along with the onions/celery. Fresh herbs can be substituted with 1 teaspoon dry herbs (total).
Bread: On average, you will need 13-16 slices of bread (can vary a bit by the type of bread) to make 12 cups. The bread should be measured after drying as you will lose about 20% volume once dried. If using purchased dried bread cubes, measure 12 cups of cubes.
Drying Bread: Cut the bread into cubes and dry it on the counter for 2 to 3 days. Alternatively, place the bread in a single layer on a baking sheet and bake it at 300°F for 10 minutes or until dry. Cool before using.
*Broth: Add the broth a little bit at a time. If drying bread cubes at home, you may need closer to 2 to 3 cups depending on the type of bread. If using purchased dried cubes, you may need closer to 3 to 4 cups of broth. Add a little bit and let it rest for a few minutes, then add a little bit more as needed.
To Stuff Turkey: Stuffing must be cooled completely in the refrigerator for at least 45 minutes. Stuff the turkey just before cooking, do NOT stuff the turkey ahead of time.
To Make Ahead: Prepare as directed without baking. Cover tightly and refrigerate for up to 48 hours.
To bake, remove from the fridge at least 30 minutes before baking. Prepare as directed (you may need to add a few minutes of extra baking time if it’s still cold from the fridge).
Helpful Notes that really should be noted here . . . especially NOT to put warm or hot stuffing inside the bird. COOL completely first so no ne gets sick!!
Herbs: Use a total of 1 tablespoon total of fresh herbs. If using rosemary in the herbs, cook it along with the onions/celery. Fresh herbs can be substituted with 1 teaspoon dry herbs (total).
Bread: On average, you will need 13-16 slices of bread (can vary a bit by the type of bread) to make 12 cups. The bread should be measured after drying as you will lose about 20% volume once dried. If using purchased dried bread cubes, measure 12 cups of cubes.
Drying Bread: Cut the bread into cubes and dry it on the counter for 2 to 3 days. Alternatively, place the bread in a single layer on a baking sheet and bake it at 300°F for 10 minutes or until dry. Cool before using.
*Broth: Add the broth a little bit at a time. If drying bread cubes at home, you may need closer to 2 to 3 cups depending on the type of bread. If using purchased dried cubes, you may need closer to 3 to 4 cups of broth. Add a little bit and let it rest for a few minutes, then add a little bit more as needed.
To Stuff Turkey: Stuffing must be cooled completely in the refrigerator for at least 45 minutes. Stuff the turkey just before cooking, do NOT stuff the turkey ahead of time.
To Make Ahead: Prepare as directed without baking. Cover tightly and refrigerate for up to 48 hours.
To bake, remove from the fridge at least 30 minutes before baking. Prepare as directed (you may need to add a few minutes of extra baking time if it’s still cold from the fridge).
This sounds lovely. Is there anything different that would need to be changed with the recipe if this will ne used for stuffing the turkey? (Besides not putting it in a dish to cook) lol
I love this stuffing! It takes a bit of chopping time, but it is so worth it! I discovered this recipe in 2020 and have made it every Thanksgiving since. I love using different breads like she suggests. This is a winner for sure.
What fresh herbs did you use?
Can you use the herb seasoned bread crumbs by Pepperidge farms instead?
yes!
To stuff the bird, do you have to bake the stuffing first? Or would you ignore the baking part and just stuff the bird?
How long and what temp do you use for reheating the next day?
Thanks
This is my absolute favorite stuffing I’ve ever had. I have made it six times. I was adherent to the instructions the first time. It is very good for a vegetarian stuffing however I opted to add one pound of sausage the following times then OH MY LORD, it becomes to die for. I’ve hosted our extended family Thanksgiving the last three years and this is always my favorite dish. Thank you for the recipe!
Can this be made a day or two ahead, and reheated?
Can you assemble the day before and bake on day of?
yes, instructions in the recipe!
I am wondering if you can leave it totally unbaked for overnight, then do the covered/uncovered bake.
do you cut up loaves of bread (that are still whole),or do you cube the already sliced bread?
either works! you can do either
Unfortunately I can’t eat fresh garlic, how much garlic powder would I need to make this work?
I would do 1 teaspoon
Can I use the Kerri gold butter that’s salted? I didn’t realize I needed “unsalted” and already made the purchase! :(
yes! you definitely can. it will probably be even better.
I made this 4 years ago and family is still requesting this every year. It’s scrumptious!!!
Best stuffing recipe ever…everyone loves it!
Hi! Wondering if you can freeze this?
yes, definitely.
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Can I use a sourdough loaf?
I just tried this recipe, and wow—this truly is the BEST stuffing! The combination of crispy edges and soft, flavorful insides is absolute perfection. I especially loved the addition of diced sweet onion and diced celery; it really elevated the dish. Thank you for sharing such a detailed and delicious recipe, this one will be surely in my menu
How long did you reheat it for and what temperature? Did you cover it? Thanks excited to try it
children have an egg allergy is there something else I can use?
I would recommend using JUSTegg as a substitute.
I am making this the day before this Thanksgiving so at what temperature should I reheat and for how long? Always delicious! 😋