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’m making this the day before. What should I cover it, putting it in the fridge?
Tastes & looks good.
Not yet
HOW EXACTLY DO I HEAT THIS UP? COVERED, UNCOVERED, TEMPERATURE AND TIME! PLEASE ANSWER!! THANK YOU!
I would recommend covering and reheating at 350F for 15-20 minutes. Keep checking it until it’s warm and ready to serve.
Thank you for this. My family is from Pittsburgh and my mom’s “stuffing” was my favorite holiday food. She would always make extra for me. She died in March. I went over when she was sick last November and she taught me how to make it, but I didn’t write it down. (She was sick, but we didn’t think she wouldn’t be here this fall!) With the help of your recipe I was able to recreate it! (I adapted it a little per what I remebered from her.) Thank you! ❤️
nobody asked for your sob story lol
Brokeasf, you must be a joy at parties…
I’m sorry whatever happened to you that you have to lash out at strangers….embrace love my guy and you can actually find some happiness in your life
Nobody asked for your comment Brokeasf.
STFU BROKEASF then make your stuffing, then stuff your big ugly mouth cause as you canj see nobody wants to hear it.
OH and Happy Thanksgiving to everyone except BROKEASF !!
wow. please think about working on your issues (professionally) and the need to voice them so cruelly to everyone. laughter does not disguise the bitterness you feel.
That’s horrible of you. It’s apparent your not grateful for nothing but your own mouth.
and no one asked for your rude comment, but here we are…..
You’re a nasty person.
“Nobody asked for your sob story,” says the person who sobs about being broke af in their screen name. I’m glad you are and I hope all your holidays are as miserable as your personality.
Brokeasf May God be with you and help you. WWJD
Joy, I’m sorry for your loss. I hope you enjoy your Thanksgiving.
Hi Joy,
I’m trying this recipe to see how close I can get to one of my great-grandmothers stuffing recipe. I love how food helps us connect with loved ones even after they pass ❤️
If you make it a day ahead of time, like I am doing now, what do you reheat it out and for how long?
I have not made this yet, but I have a question of those who have: has anyone prepared this stuffing but put it in the fridge UNcooked only to actually cook it the next day? If so, how did it come out? Thanks!
Also wondering because id like to do this too!!
Having made it the last 3 years, I wouldn’t recommend letting it sit too long uncooked – definitely not overnight. Doing so would cause you to lose the texture from the breads; they’d coalesce into a mush block. I’d suggest cooking your veggies/herbs, then making the egg/broth mixture and storing them separately. When you’re ready to bake, mix the bread and veggies and then add the broth.
Thank you for your insight, Stepho. I stopped at toasting/cutting bread and chopping the onions and celery. I don’t think the rest of the prep should take too awfully long, so I’ll do that in the morning after I get the bird in the oven. Thanks again!
Oh snap! I wish I read this comment last night. I am so sad now.
No problem very good
If stuffing the bird with this recipe do you bake it first and then Stuff the bird and bake it a second time. I found your comment on this confusing.
This is my go to recipe for stuffing. Every year I get compliments on it and it’s always requested. I usually make mine fresh the day of so I can’t say how it turns out if you make it the day before. One tip I suggest. One year I tried it with rosemary bread and sourdough and it wasn’t as good. I stick to plain Italian or French bread due to all the other seasonings you add.
You would put the cooled off stuffing into the bird before cooking the turkey. The remaining stuffing that doesn’t fit into turkey would be cooked in the oven in a dish.
I have noticed that other stuffing recipes call for “teaspoon” of herbs – but this calls for 3 Tablespoons of each. I’m nervous about putting in that much.
Having made this before where I didn’t have the full amount of herbs, I would recommend going for it and doing the full amount! I love an herby stuffing and the combination of the butter and the 9 tablespoons of mixed herbs really makes this stuffing amazing. It was not as good when I had to make it with less than the full amount of herbs a couple years ago.
I’ve made this stuffing every year since 2020 and it’s a huge hit every time! One adjustment I’ve made sometimes is substituting finely chopped carrots for about 1 cup of the celery, just because I like that flavor and texture, but I’ve also made the recipe as is and it’s fantastic.
How do you reheat the stuffing if you cooked it the day before
nobody cares about how your mom makes her bread cubes
Your site is not even useable because you have so many ads.
honestly lady, warn us next time that you want to add in little tidbit opinions on step 1 so we all know to skip to step 4 so we don’t have to read all your yapping.
Seriously the best stuffing recipe. Everyone loves it!
Thank you for the fantastic recipe! Have made this several years now and everyone looks forward to it
Should I bake covered or uncovered?
Thank you so much for this recipe Jessica! Tried it for Friendsgiving a few nights ago…HUGE hit! Just finished making a double batch for Thanksgiving. I made a few changes but it turned out beautifully….1) sauteed veggies in EVOO, 2) used 3/4 cup butter (per batch), 3) used chicken bone broth for richer flavor.
Thank you so much I’m going to try this recipe today. My husband like the stuffing and I have never made 1 in my life. I pray he doesn’t get sick today, because I’m not the best cook 😕
Totally amazing! Super glad I found this recipe to try, definitely our goto from now on. Thank you!
OMG!! made this stuffing / dressing today and it is the best. I will make more next time. the only change I made was I chopped the giblets from the turkey and added it to it. thanks for sharing. 👍
Kim,
I too use the giblets. I also use chicken broth to moisten the mixture. This adds a ton of extra flavor. I only add 1/2 of the liver though; the other half gets pureed and added to the gravy base. Give it a try, everyone remarks on the rich taste of my gravy.
Made this as described. I used stale French bread and whole wheat sandwich bread. Everyone loved it!
Classic stuffing recipe. Still a hit in 2024
This was amazing! I made it the day before and used a mix of breads for the cubes. My son said “this is what stuffing should be”!
This really is the best stuffing recipe. I used a loaf of sourdough. Fantastic!
This is a perfect base recipe for proportions and just what we needed. This year we’ve had abundant fennel so I used one onion and two fennel bulbs, which sweetened things a bit. We also added tops of hon-shimeji (little brown) mushrooms tossed in just before putting the mixture into the baking pan. They were available at our farmers market the Saturday prior to Thanksgiving and we couldn’t resist. Our fresh herb mix complemented what we used for the turkey. We also used fresh baked focaccia loaf bread cut into cubes and left on a sheet overnight to go stale, which also sweetened the mix. Family says this is the best stuffing yet. It seems lighter than the versions we’ve done in the past with chestnuts or pecans. Thank you so much!
This really is the best stuffing recipe ever! I followed the recipe with no modifications. It was a hit at our Thanksgiving feast! Perfect blend of herbs and vegetables. Thanks so much for sharing 😁
This is a fabulous stuffing recipe! We used the recommended sourdough and Italian bread and baked the cubes before making the stuffing. It was a huge hit with our whole family, and completely worth making home made. It will now be our go-to stuffing recipe. Thank you!
This was a great hit. It had so much flavor. I will never buy a box stuffing again. It was easy to make and so flavorful. Thanks for sharing.
This is really just so good.
For those wondering about making it ahead, it’s pretty flexible. I assembled and froze it few days prior (without baking).
Thawed it in the fridge the day before. Once thawed, I popped it into the oven and baked as instructed. Used a blend of rustic white and sourdough bread. Left the crust on the bread for extra chew. Devine!
Oh my gosh, THANK YOU, this is the comment I was looking for because I was trying to figure out how far I could assemble ahead. I also used a mix (the first time I made it, bout to make it the second time) but also included rye in addition to sourdough and rustic white. :)
Made this for Thanksgiving. I did not have fresh herbs and used dry. Also used vegetable broth. It was amazing! Everyone loved it and it was all eaten up. I was hesitant about using eggs but figured I should follow the recipe. I could not tell there were any eggs in the finished stuffing. Somehow I thought it might taste like eggs, but definitely did not. I used dried loves of whit bread. One sourdough and one Italian. Would have liked some ww bread, but could not find any decent ww bread at the store. Highly recommend this recipe.
Unless I missed it, it looks like you didn’t mention when you are supposed to add the garlic.
In step 4, with the onion & celery.
Made this for our thanksgiving feast and it was PERFECT. Followed the recipe exactly, but I just eyeballed the herb amounts. Used very high quality bread from a local bakery, a sourdough loaf and a baguette and highly recommend springing for the good stuff. I toasted it rather than let it sit out. Thank you for my new go-to!
My husband doesn’t like stuffing. Whenever I mentioned it as part of our Thanksgiving menu, he’d be sure to say, “You know I’m not a fan of stuffing.” This Thanksgiving, I made this recipe. To my surprise, my husband asked for some. He loved it! He kept talking about how good it was. I’ll be saving this as my go-to stuffing from now on.
Made this for Thanksgiving and there were no leftovers. The people there said it was their fav dish! Thank you for a great recipe!
Made this for 2024 Thanksgiving. Turned out great! I added mushrooms and a little cream of mushroom soup along with warmed chicken stock.
thank you so much for the recipe. it was easy to follow and it was fantastic .
What herb can you use in place of Rosemary?
Husband said it’s like a tastier, better stove top stuffing! Which is a HIGH compliment coming from him!
Solid recipe. I left out the eggs and used vegan butter and veggie broth to make this vegan. I added some nutritional yeast to the veggie broth to make it more “chickeny”, and that seemed a good thing. I love that it has so much fresh herbs in it.
Made it the day before and cooked it covered the entire time. When I reheated it on T-day I started it covered in the oven for about 10 minutes and the final 15 minutes were uncovered.
Loved it! Best I’ve ever made
This stuffing was SO GOOD. I used half Italian and half sourdough for the bread and made my own turkey stock with the recipe from this site. I prepared and cooked the stuffing the day before and then reheated it the next day to serve. It was still DELICIOUS, but next year I’ll make it fresh the day of. THEN, today I mixed up 2 cups of stuffing, an egg and 1/8 cup stock and made waffles topped with a fried egg with runny yoke. It was HEAVEN!
I made this for thanksgiving and it was a hit, several saying it was the best stuffing they ever had. I doubled the recipe and used a mix of breads (French, Italian/ciabatta, and cornbread).
The question is have is when do you do the sprinkling of fresh herbs (listed as the last ingredient item), I didn’t see a reference to them in the directions (unless I missed it).
This was delicious and definitely a hit with everyone! I used two, 12 oz. bags of day-old sub rolls, which worked perfectly! I don’t care for sage or rosemary and just added garlic powder to the fresh parsley. I also subbed Earth Balance margarine for the butter. It tasted so good. People asked, “Did you make this from scratch?” Lol This served 8 people with one small piece leftover. Thanks, Jessica!
This recipe was fantastic. I followed it exactly, however, and ended up with not one, but two 13×9 pan fulls. So my question is, have you ever frozen this stuffing? I can’t imagine the texture would tolerate thawing/reheating, but thought I would ask the question. Thanks again for the recipe: delicious!
I added packaged corn bread stuffing mix with Italian bread (I cut into cubes and toasted), along with dried cranberries. Absolutely delicious!
Would you recommend a vegan gluten free version of this? I’m preparing this for a potluck and a few of my friends have dietary restrictions. If I were to use vegetable stock, flax eggs, vegan butter, and gluten free bread, would it have the same warmth and umami? Would that change the cooking directions at all? I understand if you haven’t tried these alterations but I’d very much appreciate any suggestions!
Thanks for this good post. https://pedrosmenu.org/
Has anyone tried this in a slow cooker? If so, how did you do it?
I need oven space so I’m thinking of sauteing then adding everything to the slow cooker rather than a tray and into the oven?
Thanks in advance!
Hi! This recipe was so delicious, thank you! I will make again.
I froze the leftovers. How would you recommend I thaw and reheat once frozen?
Thanks!