Name: Buttery Herb Stuffing Recipe
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 18 to 24 ounces bread cubes (1.5 loaves or about 12 to 14 cups), preferably toasted or stale; 3 cups diced sweet onion (roughly 2 large onions); 2 cups diced celery; 6 garlic cloves, minced; 3 tablespoons chopped fresh sage; 3 tablespoons chopped fresh parsley; 3 tablespoons chopped fresh rosemary; A mixture of fresh herbs for sprinkling; 1 cup unsalted butter; Kosher salt and pepper to taste; 2 1/2 cups chicken or vegetable stock; 2 large eggs

Nothing spells comfort like the warm, rich aroma of a perfectly baked stuffing. This Buttery Herb Stuffing Recipe brings together buttery, fresh herbs and that golden, crispy texture we all crave. It’s not just a side dish—it’s the heart of a classic meal that feels like a cozy hug.

A close-up view of a baked stuffing dish in a white ceramic Staub baking dish, showing a single textured layer made of golden brown toasted bread pieces mixed with finely chopped celery and herbs. The bread chunks have crispy edges with a soft, crumbly inside, and the celery bits add a light green color scattered evenly throughout. The surface looks slightly uneven with a crunchy, browned texture contrasting the moist interior. The baking dish sits on a white marbled texture background with a few green leaves partially visible. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Buttery Herb Stuffing Recipe
Top Tip
How to Serve Buttery Herb Stuffing Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Buttery Herb Stuffing Recipe

Why You'll Love This Recipe

I've tried countless stuffings over the years, but this Buttery Herb Stuffing Recipe always feels just right. It perfectly balances rich butter with fresh, fragrant herbs so the flavors marry beautifully without overpowering the senses. Plus, it’s easy enough for any day you want to impress without stress.

Flavor-packed but balanced: The fresh sage, rosemary, and parsley elevate the butter-soaked bread cubes with garden-fresh notes.
Flexible bread options: You can use stale, toasted, or even store-bought bread cubes for convenience, making this recipe adaptable to your pantry.
Make-ahead friendly: It holds up beautifully when made a day ahead, which saved me on busy holiday mornings more than once.
Serves a crowd or keeps it cozy: Whether you’re cooking for just a few or a dozen, scaling this recipe is straightforward and hassle-free.

The image shows a close-up of a white bowl filled with chunks of golden brown bread stuffing mixed with small pieces of green celery. The stuffing has a rough, crispy texture with some darker toasted spots and is seasoned with visible specks of black pepper. On top of the stuffing, there are fresh, green sprigs of rosemary and thyme, adding a touch of green contrast. The bowl is placed on a white marbled surface, and the photo captures the warm, inviting colors and textures of the dish very closely. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe shines because each ingredient plays a part in texture and flavor. The butter creates that luscious richness, while the mix of herbs keeps it fresh and vibrant. And the bread? It’s the canvas that soaks it all up, giving you crispy edges and a soft, savory center.

Flat lay of a generous pile of rustic sourdough and Italian bread cubes, a small white ceramic bowl filled with golden unsalted butter, a white ceramic bowl overflowing with diced sweet onions, a white bowl containing bright green diced celery, a small white bowl with minced garlic cloves, three neat piles of freshly chopped sage, parsley, and rosemary leaves, a small white bowl holding light golden chicken stock, and two whole brown eggs with clean shells, a few sprigs of mixed fresh herbs scattered nearby, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bread cubes: Using stale or toasted bread gives the stuffing structure; two types like sourdough and Italian add delightful texture contrast.
Unsalted butter: This controls salt levels so you can season to taste — plus, it adds that dreamy, rich mouthfeel.
Sweet onion: Brings a subtle sweetness and depth when sautéed, balancing savory herbs.
Celery: Adds crunch and freshness, preventing the stuffing from feeling too heavy.
Garlic cloves: Give a gentle kick, elevating the whole flavor profile.
Kosher salt and pepper: Seasoning essentials — be generous here to let the herbs and butter shine.
Fresh sage, parsley, rosemary: These classic herbs infuse the stuffing with the iconic herbaceous aroma and taste.
Chicken or vegetable stock: Moistens the bread cubes while boosting savory depth naturally.
Eggs: Bind everything together for that perfect hold without sogginess.
Fresh herbs for sprinkling: Optional but makes a beautiful finishing touch to brighten the final dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Buttery Herb Stuffing Recipe depending on the season or what I have on hand. Don’t hesitate to personalize it—the best part of cooking at home is making a dish your own.

Variation: Once, I swapped half the chicken stock for mushroom broth to add a lovely earthy undertone. It was a game-changer and added a rich depth that my family adored.
Dietary swaps: Use vegetable stock to keep it vegetarian-friendly; try dairy-free butter alternatives if you need to avoid dairy.
Seasonal herbs: In winter, fresh thyme and marjoram work beautifully alongside or instead of the rosemary and sage for a slightly different herbal profile.
Texture play: I sometimes mix in toasted pecans or walnuts for an unexpected crunch that everyone raves about.

Step-by-Step: How I Make Buttery Herb Stuffing Recipe

Step 1: Prep the bread cubes perfectly

You want your bread cubes ready to soak up all that buttery goodness without turning mushy. I often cut a mix of sourdough and Italian bread into cubes and let them sit overnight uncovered, or toast them lightly at 350°F for about 15 minutes—whichever fits my schedule. Either method is great for texture, so don’t stress too much on this part.

Step 2: Sauté your veggies and herbs

Heat up the butter over medium heat until it’s fully melted and starts to sizzle. Then, toss in the diced onions and celery with a generous pinch of salt and pepper. The salt draws out extra moisture and softens those veggies beautifully. Stir in your minced garlic after about 5 minutes so it doesn’t burn, cooking everything for around 8–10 minutes total. Last, add your fresh sage, parsley, and rosemary—cooking just a minute brings out their fragrant oils perfectly.

Step 3: Combine and bind it all

Pour the onion and celery mixture over your bread cubes and toss gently. Then whisk the eggs with the remaining stock and pour that in. Fold everything carefully so the bread cubes absorb the liquid evenly without getting soggy. This step is crucial for that perfect stuffing texture.

Step 4: Bake until golden and fragrant

Spoon the mixture into a buttered 9x13 baking dish and bake at 350°F for 45 to 50 minutes. Keep an eye on the top — if it’s browning too fast, tent loosely with foil. You’ll know it’s ready when the internal temperature hits 160°F and the edges are nice and crisp while the center stays moist.

Top Tip

Having made this Buttery Herb Stuffing Recipe dozens of times, I've learned a few tricks that really make my stuffing stand out. These tips helped me avoid common pitfalls like soggy bread and bland flavor.

Mix your bread types: Combining different breads like sourdough and Italian adds layers of flavor and texture everyone notices.
Don’t over-soak the bread: Adding too much liquid makes for mushy stuffing. Fold gently and stop stirring once the cubes are moistened but still a bit dry on top.
Fresh herbs matter: Use fresh rather than dried herbs whenever possible—they bring brightness and that irresistible aroma.
Butter the dish well: That extra layer of butter around the baking dish creates crispy edges that everyone fights over.

How to Serve Buttery Herb Stuffing Recipe

buttery herb stuffing - Serving Suggestion

Garnishes

I love sprinkling fresh chopped parsley or a little sage right before serving — it adds a pop of color and a fresh burst of herbal fragrance that really wakes up the dish. Sometimes I even add a few toasted pine nuts on top for a subtle crunch.

Side Dishes

This stuffing pairs beautifully with roasted turkey or chicken, but I also enjoy it next to garlic mashed potatoes and sautéed green beans for a classic holiday plate. It’s a crowd-pleaser every time.

Creative Ways to Present

For a special occasion, I’ve baked this stuffing in hollowed-out mini pumpkins or bell peppers to serve individual portions that look festive and fun. You can also use ramekins for elegant single servings—plus, it saves on cleanup!

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers into an airtight container and refrigerate. It keeps well for about 3 to 4 days. When you reheat it, the flavors deepen, which makes the next meal almost better than the first.

Freezing

This stuffing freezes beautifully, too! I like to portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating for the best texture.

Reheating

To reheat, I cover the stuffing loosely with foil and warm it in a 350°F oven until heated through — usually about 20-25 minutes. This method keeps the interior moist while reviving those crispy edges.

Frequently Asked Questions:

Can I use dried herbs instead of fresh in the Buttery Herb Stuffing Recipe?

While fresh herbs provide the best flavor and aroma, you can substitute dried herbs if needed. Use about one-third of the amount called for fresh herbs because dried herbs are more concentrated. Just add them during the sautéing step so they have time to rehydrate and release flavor.

What’s the best bread to use for stuffing?

I recommend a mix of firmer breads like sourdough and Italian for the best texture. Avoid breads with too much sweetness or moisture, like brioche or sandwich bread, as they can make the stuffing soggy. Stale or toasted bread cubes absorb the stock perfectly without falling apart.

Can I make this stuffing ahead of time?

Absolutely! You can assemble the stuffing the day before and refrigerate it covered. Take it out 60 minutes before baking to let it come closer to room temperature, then bake as directed. Leftovers can also be stored and reheated later with great results.

How do I avoid soggy stuffing?

Don’t over-soak the bread cubes with liquid — gently fold in the egg and stock mixture until the bread is just moistened. Also, using stale or toasted bread cubes helps keep a nice texture. Baking uncovered also encourages the top and edges to crisp up nicely.

Final Thoughts

Making this Buttery Herb Stuffing Recipe always brings back memories of family gatherings and cozy kitchen moments. It’s simple, dependable, and so full of flavor that it instantly feels like a celebration. I can’t wait for you to try it and make some delicious memories of your own!