This Butter and Herb Stuffing is the BEST! The recipe has two different kinds of bread that bake golden brown to achieve crunchy edges and a soft and tender inside. The extra flavorful butter, fresh herbs, and sautéed celery and onions make this the BEST Thanksgiving stuffing.

 

Some call it dressing, some call it stuffing. It’s a regional thing. This Butter and Herb Stuffing recipe is technically a dressing because I do not stuff it in the bird. Feel free to use this recipe as stuffing inside your bird if you would like. This recipe is not just great for Thanksgiving Dressing, it can be made as a side dish all year long. Kick the boxed stuffing to the curb. This dressing is so much better.
If you are looking for other stuffing recipes, consider making Jiffy Cornbread Dressing or Cranberry Apple Walnut Stuffing.

Just like Traditional Stuffing, this recipe starts with a butter, celery and onion base. But our stuffing recipe has a bit more of a modern flair. It uses TONS of butter, 2 kinds of stale bread, fresh bread cubes, garlic and lots of FRESH herbs.

For the bread, we use a sourdough loaf and a french loaf to add a depth of flavor and texture. Feel free to use your favorite breads in this stuffing, aim for two different textures/flavors. I like to also use mostly stale bread (cube it and leave it on the counter overnight). And, a bit of fresh bread. The combo of stale and soft bread really make this the BEST stuffing recipe.

I also use a beaten egg for a bit more binding in this homemade stuffing. I combine it with a chicken stock. You could use a vegetable stock, or homemade turkey stock if you have any on hand.
The fresh herbs I chose to toss in are rosemary and sage. You could use thyme too! Try to use fresh and not dried herbs. The flavor is so much better. Obviously, in a pinch, dried herbs you have on hand will work as well.

Butter and Herb Stuffing Ingredients

To make Buttery Herb Stuffing like ours, you’re only going to need a short list of ingredients. If you’ve made stuffing from scratch or dressing in the past, it should all look very familiar. These are the ingredients you need:

• Bread – We’ll be using a blend of fresh bread and toasted or stale bread for stuffing. Try using a blend of an Italian or French loaf and sourdough bread for stuffing recipes.
• Onion – Use white or yellow onions, preferably.
• Celery
• Butter
• Garlic – Fresh garlic or minced garlic from the jar both work here.
• Salt and Pepper
• Herbs – Some of the best herbs for stuffing, we think, are sage and rosemary. You can usually find rosemary and sage in poultry seasoning, which has the kind of flavors we’re going for with this recipe. Fresh herbs are preferred, but you can substitute 1 tsp dried herbs for every 1 tbsp fresh herbs in a pinch.
• Chicken Broth – Or chicken stock.
• Egg– helps the toasty bread bind just a bit.

See recipe card for quantities.

How to make Stuffing with Butter and Herbs

Making homemade stuffing is a bit more involved than preparing boxed stuffing mix, but the effort is well worth it. You’ll love how this Butter & Herb Stuffing turns out and, once you get the hang of it, it’s actually pretty easy to make. For a quick guide on how to make stuffing from scratch, read our recipe below:

• Grab a cutting board and a sharp kitchen knife. Start by dicing onions and celery. No need to finely mince or anything- a quick dice will work.

• Next, cut stale bread into 3/4-inch cubes. Ideally, you’ll have done this yesterday and let the bread get stale overnight. If using toasted bread cubes, cut bread into cubes and toast on a baking sheet in a 350 degree oven for 15 minutes.

• Get a large skillet and set it on the stovetop. Add butter and melt over medium heat.

• Add onions, celery, garlic, salt and pepper to the pan. Give a quick stir to coat and cook for 10 minutes until celery is tender and onions become translucent. Remember to stir occasionally.

• At this point, add in herbs– the sage and rosemary. Stir in to combine and cook another couple minutes.

• Add 1 cup of chicken broth in next. Stir in to combine and make sure everything is evenly coated and soaked.

• Now cut fresh bread into 3/4-inch cubes and combine it with the stale bread cubes from earlier.

• Transfer mixed bread cubes to a large mixing bowl. In a separate small bowl, combine egg and remaining chicken broth.

• Pour contents of skillet over bread cubes before mixing and tossing to coat.

• Once stuffing ingredients are mixed up, evenly pour egg and chicken broth mixture over top. Stir to combine.

• Transfer raw stuffing to a 9×13 baking dish greased with butter. Bake in a preheated 350 degree oven for 50-60 minutes or until internal temperature reaches 160 degrees. Optionally tent with foil if top starts browning too much.

Storage / Freezing

Storage: Leftover stuffing should be stored in an airtight container in the fridge for best results. Let cool completely before transferring to a resealable container- you can also top stuffing with plastic wrap and/or foil in a pinch. Leftover stuffing in the fridge should keep for 3-4 days.

Freezing: If you need long-term storage, you can try freezing stuffing as well. Let stuffing cool completely before transfering to a freezer-safe container, freezer bag, or wrapping tightly in plastic wrap and foil. Frozen stuffing should keep in the freezer for up to 6 months, but enjoy within the first 3 for best taste and texture.

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