Homemade Buttery Herb Stuffing

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Homemade Buttery Herb Stuffing

This homemade buttery herb stuffing is the perfect classic holiday recipe! It's made with toasted bread, onion, celery, tons of fresh herbs, and, of course, butter!

Prep Time45

Cook Time55

Total Time1 40

Course: Side Dish

Cuisine: American

Keyword: best stuffing recipe, butter stuffing, classic stuffing, herb stuffing

Servings: servings

Author: Brandy O'Neill

Equipment

Ingredients

1 (14 ounce) loaf white French bread
1 (14 ounce) loaf whole wheat French bread
1 cup unsalted butter
2 cups diced yellow onion
2 cups diced celery
4 cloves garlic minced
1/4 cup minced fresh parsley
2 tablespoons minced fresh sage
2 tablespoons minced fresh rosemary
2 tablespoon minced fresh thyme
1 teaspoon kosher salt
1 teaspoon Black pepper
3 cups chicken stock
2 large eggs lightly beaten

Instructions

Preheat you oven to 350 degrees F and set out a deep 9x13 casserole dish.
Pull roughly 1-inch chunks of bread from the loaves and add the chunks to two large rimmed baking sheet pans.
Option one: let the bread sit out for 24-72 hours to harden and become stale. Option two: add the bread to the preheated oven for about 15 minutes or until the bread is lightly toasted and hardened.
In a large 12-inch skillet, add butter and set over medium-high heat.
Once the butter is melted, add the yellow onion and celery. Saute until the onions become translucent, about 5 minutes.
Add garlic, parsley, sage, rosemary, thyme, kosher salt, and black pepper. Saute for another 5 minutes to combine the flavors. Remove from the heat and set aside while you assemble the stuffing.
In a large mixing bowl, add the cubed bread, butter herb mixture, and chicken stock. Stir to combine.
Add in the beaten egg and stir to fully combine. The egg helps the mixture set up fully while it bakes so make sure it's throuroughly incorportated.
Add your stuffing mixture to the 9x13 pan and bake for 50-55 minutes or until it is lightly browned and firm to the touch. Internally the tempertaure should register 160 degrees F. If the mixture starts to brown too quickly tent with foil.

Notes

Add up to 1 cup of chicken stock if the stuffing feels dry.
I like using French bread for this recipe, but Italian, sourdough, or sandwich bread could be used.
I tore my bread into chunks, but you can also cut the bread into 1-inch squares.
Turkey stock can be used in place of chicken stock.
If you're egg-free, leave the large eggs out. The stuffing will still work.

Nutrition