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 of bread, 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; Kosher salt and pepper (at least ½ to 1 teaspoon each); 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; 2 ½ cups chicken or vegetable stock; 2 large eggs

There’s something incredibly comforting about a classic, richly flavored side, and this Buttery Herb Stuffing Recipe hits all the right notes. It’s golden, herbaceous, and satisfyingly buttery—definitely the kind of dish that fills your kitchen with warmth and invites everyone to the table.

A white baking dish filled with a golden brown stuffing, showing small chunky pieces throughout with a mix of light and darker toasted edges. The stuffing has visible bits of celery and herbs scattered evenly, giving it a varied texture with both soft and crispy parts. The top layer looks crunchy and uneven, with a rich color variation from light beige to deep golden brown. The white marbled surface underneath adds a clean contrast to the dish’s warm tones. 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

This Buttery Herb Stuffing Recipe is a personal favorite because it feels like a celebration of simple, fresh ingredients working in harmony. I’ve made this for holidays and weeknight dinners alike, and it never fails to get compliments—and leftover requests!

Perfect texture: Using a mix of bread types and letting some cubes toast lends a beautiful contrast of chewy and crispy.
Fresh herbs galore: Sage, parsley, and rosemary layer vibrant flavor that's truly aromatic.
Buttery richness: Generous butter ensures every bite feels indulgent without being heavy.
Flexible and forgiving: You can easily adjust quantities, herbs, or even bread types to make it your own.

The image shows a close-up view of a dish filled with several layers of golden-brown toasted bread pieces mixed with small bits of green celery and seasoning black pepper sprinkled on top. The textures vary from crunchy and crispy to soft, with a few shiny herb sprigs, including rosemary and thyme, placed on the top left side of the dish. The food sits inside a simple white bowl, and the background is a smooth white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Buttery Herb Stuffing Recipe plays a key role. The bread soaks up all those buttery juices and herbaceous stock, while fresh herbs lift the flavors far beyond ordinary. When shopping, I always look for day-old or lightly stale bread because it holds up better without turning mushy.

Flat lay of a mix of fresh sourdough and Italian bread cubes, a small white ceramic bowl of unsalted butter chunks, a small white ceramic bowl of diced sweet onion, a small white ceramic bowl of diced celery, six peeled garlic cloves, two whole brown eggs with clean shells, a small white ceramic bowl of chopped fresh sage, a small white ceramic bowl of chopped fresh parsley, a small white ceramic bowl of chopped fresh rosemary, a small white ceramic bowl of golden chicken stock, and a small white ceramic bowl with a scattering of fresh herb sprigs, all arranged in 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 a mix like sourdough and Italian gives you a lovely combination of textures and subtle flavor differences.
Unsalted butter: The richness is key here, and using unsalted allows you to control the salt level perfectly.
Sweet onion: Adds a mild, natural sweetness that balances the herbs beautifully.
Celery: Provides crunch and that classic celery taste you expect in stuffing.
Garlic cloves: Minced garlic gives an unmistakable depth without overpowering.
Kosher salt and pepper: Essential for seasoning—don’t skip or skimp!
Fresh sage, parsley, rosemary: These fresh herbs are the stars that turn ordinary stuffing into something memorable.
Chicken or vegetable stock: Moistens the bread and brings richness; homemade or good-quality store-bought works great.
Eggs: They help bind everything together for that perfect, sliceable texture.
Fresh herb mix for sprinkling: A simple finishing touch that adds visual appeal and a fresh burst of flavor.

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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 how adaptable this Buttery Herb Stuffing Recipe is. Sometimes I swap rosemary for thyme or add a handful of toasted pecans for crunch. You should feel free to tweak it based on what herbs and bread you have on hand to make it truly yours.

Variation: I once made this with a mix of whole wheat and sourdough bread, which gave it a nuttier flavor that my family adored.
Dietary tweaks: Use vegetable stock and olive oil instead of butter to make it vegetarian-friendly without losing taste.
Seasonal twist: Adding chopped dried cranberries or sautéed mushrooms can bring a special holiday flair.

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

Step 1: Prep Your Bread Cubes

Start by cubing your bread—about 1.5 loaves or roughly 12 to 14 cups of cubes are perfect. You have options here: if you have stale bread, that’s fantastic because it soaks up moisture without falling apart. Otherwise, toast fresh cubes at 350°F for about 15 minutes until lightly golden. This step is crucial because it gives the stuffing a lovely texture contrast between crispy edges and soft centers. I often mix two kinds of bread, like sourdough and Italian, for more interest.

Step 2: Sauté the Aromatics

Next, melt a cup of unsalted butter in a large skillet or Dutch oven over medium heat. Toss in diced sweet onions, celery, and minced garlic with a hefty pinch of kosher salt and black pepper. Let these cook gently for 8 to 10 minutes until softened and fragrant. Then stir in your fresh sage, parsley, and rosemary for another minute before adding a cup of chicken or vegetable stock. This mixture is where all those gorgeous herb flavors infuse the stuffing base.

Step 3: Combine and Bind

Transfer the bread cubes into a large mixing bowl or your baking dish, pour the sautéed veggie and herb mixture over, and toss until well-coated. In a separate bowl, whisk together the remaining 1.5 cups stock with two eggs, then fold this into the bread mixture. Make sure everything gets evenly combined so every cube has some of that savory, buttery goodness.

Step 4: Bake to Perfection

Preheat your oven to 350°F and grease your baking dish with melted butter or nonstick spray. Spread your stuffing mixture inside, and bake it for 45 to 50 minutes until the top is golden and crispy and the internal temperature reaches 160°F. If the top starts browning too quickly, loosely cover with foil. The aroma at this point will be absolutely irresistible, trust me.

Step 5: Serve and Enjoy

Once baked, sprinkle a fresh mix of herbs over the top for a vibrant finishing touch. This step makes such a difference in flavor and presentation—plus it looks beautiful sitting on the table.

Top Tip

From my years of making this Buttery Herb Stuffing Recipe, a couple of things really make the difference between good and unforgettable stuffing. Here are my favorite tips to help you nail it every time:

Mix your bread: Combining two types of bread not only adds texture but layers flavor unlike a single bread type.
Don’t skip toasting: Even if your bread isn’t stale, giving it a quick toast helps hold the shape and prevent sogginess.
Use fresh herbs: Dried herbs won’t give you the brightness or aroma that fresh sage, rosemary, and parsley deliver.
Let it rest before baking: Allowing the bread cubes to absorb the stock and eggs for 10-15 minutes before baking means a perfectly moist inside.

How to Serve Buttery Herb Stuffing Recipe

buttery herb stuffing - Serving Suggestion

Garnishes

I love finishing this stuffing with a light sprinkle of freshly chopped parsley or a few delicate sage leaves on top. It adds a fresh burst of green and a hint of herbal aroma that makes it pop on the plate. Sometimes, I also toss on toasted pecans or dried cranberries to introduce a bit of sweetness and crunch.

Side Dishes

This stuffing pairs beautifully with roasted turkey or chicken, but I also enjoy it alongside simple roasted vegetables like carrots and Brussels sprouts. Creamy mashed potatoes or a crisp green salad round out the meal perfectly for a balanced spread.

Creative Ways to Present

For Thanksgiving or special dinners, I've baked individual portions of this stuffing in small ramekins, topped with a fresh sage leaf. It feels so elegant and makes serving easy, plus guests love having their own personal dish.

Make Ahead and Storage

Storing Leftovers

Leftover stuffing is simply wonderful the next day. I cool it completely, then store it in an airtight container in the fridge for up to three days. It keeps its flavor well and reheats beautifully.

Freezing

I’ve frozen this stuffing before with great success. After baking and cooling, transfer portions into freezer-safe containers or bags. It will keep for up to three months. When ready, thaw overnight in the fridge before reheating.

Reheating

To reheat, place the stuffing in a baking dish, cover loosely with foil, and warm in a 350°F oven for about 20-25 minutes or until heated through. This method helps retain moisture without drying out the buttery, herby goodness.

Frequently Asked Questions:

Can I make this Buttery Herb Stuffing Recipe vegetarian?

Absolutely! Simply substitute vegetable stock for chicken stock and use olive oil in place of butter, or a plant-based butter alternative for that rich texture. The fresh herbs will keep it flavorful.

What’s the best bread to use for stuffing?

Day-old or lightly stale bread works best because it absorbs the liquid without becoming mushy. Mixing types like sourdough and Italian adds great texture and flavor interest, as I always recommend.

Can I prepare this stuffing ahead of time?

Yes! You can assemble it a day before baking, then cover and refrigerate. Take it out about an hour before baking so it can come to room temperature, then bake as usual. It even tastes great reheated the next day.

Can I stuff this inside a turkey?

Definitely, this recipe works wonderfully as a stuffing for poultry. Just make sure to cook the stuffed turkey to the correct internal temperature for safety—at least 165°F in the thickest part of the stuffing and bird.

Final Thoughts

This Buttery Herb Stuffing Recipe has been a staple in my kitchen for years. It’s the kind of side dish that feels like a warm hug and adds soulful depth to any meal. I’m so excited for you to try making it your own—it’s a fuss-free recipe that brings people together and fills your home with delicious memories. Trust me, once you make this, it’ll quickly become a go-to in your recipe arsenal!