Butter & Herb Stuffing
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.
Servings: 8 servings
Ingredients
- 24 oz Bread stale or toasted
- 8 oz Bread fresh
- 3 cup Onion diced
- 2 cup Celery diced
- 1 cup Butter
- 1 tbsp minced Garlic
- 1 tsp Salt
- 1/2 tsp Pepper
- 3 tbsp fresh Sage chopped
- 3 tbsp fresh Rosemary chopped
- 2 1/2 cup Chicken Broth divided
- 1 Egg
Instructions
- Cut stale bread into 3/4" cubes. Ideally do this the day before and allow bread to stale. You can also toast the bread cubes at 350 for 15 minutes.
- Place the stale bread in a large bowl and set aside.
- Dice onions and celery.
- Preheat the oven to 350.
- Grease a 9x13" baking dish with butter. Set aside.
- Heat the butter in a large skillet over medium heat.
- Add the onion, celery, garlic salt and pepper. Cook about 10 minutes until onions are translucent and celery is more tender.
- Add sage and rosemary. and cook for a couple more minutes.
- Stir in 1 cup of broth.
- Cut fresh bread into cubes and add to stale bread cubes.
- Pour the skillet contents over the bread cubes and toss to coat.
- In a small bowl, combine remaining broth and egg. whisk to combine.
- Pour egg mixture into the bread cubes and stir until combined.
- Bake the stuffing for 50-60 until the internal temperature reads 160. If top is getting too brown, tent with foil.
Notes
- Use two different breads with different flavors and textures.
- Cube 3/4 of the bread and allow it to get "stale" at least overnight.
- Use the combination of both stale and fresh bread.
- Fresh herbs are BEST for this stuffing recipe. Feel free to add a bit of fresh thyme too!
- Allow the butter, vegetable and herb mixture to cool just a bit before adding to the bread mixture.
- Use a thermometer to check for at least 160 degree internal temperature.
- Use aluminum foil if your top and edges are getting more than golden brown or edges are appearing too crispy.
Nutrition
Calories: 561kcal | Carbohydrates: 62g | Protein: 15g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 1313mg | Potassium: 365mg | Fiber: 6g | Sugar: 10g | Vitamin A: 880IU | Vitamin C: 6mg | Calcium: 200mg | Iron: 5mg