Go Back

Rich and Flavorful Buttery Herb Stuffing Recipe

Buttery Herb Stuffing made approachable with clear cues, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 loaf of day-old bread preferably ciabatta or sourdough
  • 1 cup unsalted butter
  • 1 large onion diced
  • 4 celery stalks diced
  • 4 cloves garlic minced
  • 1 tablespoon fresh sage finely chopped
  • 1 tablespoon fresh thyme finely chopped
  • 1 tablespoon fresh rosemary finely chopped
  • 2 –3 cups low-sodium chicken or vegetable broth
  • Salt and pepper to taste
  • 1 cup chopped fresh parsley

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Cut the bread into 1-inch cubes and spread them on a baking sheet.
  3. Toast the bread cubes in the preheated oven for 10–15 minutes, or until golden brown.
  4. In a large skillet, melt the butter over medium heat. Add the onion and celery, cooking until softened, about 5–7 minutes.
  5. Stir in the garlic, sage, thyme, and rosemary, cooking for an additional 2–3 minutes until fragrant.
  6. In a large bowl, combine the toasted bread cubes, sautéed vegetables, broth, parsley, salt, and pepper.
  7. Transfer the mixture to a greased baking dish, pressing it down gently. Cover with aluminum foil.
  8. Bake for 30 minutes, then remove the foil and bake for an additional 15–20 minutes until golden and crispy on top.
  9. Let it cool for a few minutes before serving.