This Buttery Herb Stuffing is everything I crave at a holiday table. Golden and crisp on top, soft and custardy in the middle, with plenty of fresh sage and thyme. It is simple, deeply savory, and absolutely make-ahead friendly.
Why You’ll Love This Buttery Herb Stuffing
- Crispy edges and a tender, buttery center that never turns soggy
- Packed with fresh herbs for classic holiday flavor
- Straightforward steps and easy to make ahead
- Flexible base that welcomes add ins like sausage or mushrooms
- Comforting, reliable, and great for feeding a crowd
Buttery Herb Stuffing Ingredients & Substitutions
- 1 lb day old bread, cut in 3/4 inch cubes, about 10 cups (French bread, sourdough, or country loaf)
- 10 tbsp unsalted butter, divided
- 1 large yellow onion, finely diced, about 2 cups
- 4 celery ribs, finely diced, about 2 cups
- 3 garlic cloves, minced
- 2 tbsp chopped fresh sage
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh rosemary
- 1/3 cup chopped fresh parsley
- 2 1/2 to 3 cups low sodium chicken or vegetable broth, warmed
- 2 large eggs
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- Optional: 1/4 tsp poultry seasoning, 1/4 cup dry white wine for deglazing
Simple Substitutions
- Bread: Use gluten free bread if needed. Brioche adds richness. Whole wheat brings nuttiness.
- Dried herbs: Use 1/3 the amount of fresh. For example, 2 tsp dried sage instead of 2 tbsp fresh.
- Dairy free: Swap butter for olive oil or dairy free butter.
- Egg free: Omit eggs and add 1/2 to 3/4 cup more broth. The texture will be a bit looser.
- Vegetarian: Use vegetable broth. For vegan, use dairy free butter and skip the eggs.
Step-by-Step Instructions to Make Buttery Herb Stuffing
Dry the bread
Heat oven to 300°F. Spread bread cubes on 2 sheet pans and bake 15 to 20 minutes until dry to the touch but not browned. Cool slightly.
Sauté the aromatics
Melt 8 tbsp butter in a large skillet over medium heat. Add onion, celery, and 1/2 tsp salt. Cook, stirring, until soft and translucent, 10 to 12 minutes. Stir in garlic for 1 minute. If using, deglaze with white wine and simmer 1 minute.
Toss with herbs and seasonings
Place dried bread in a large bowl. Add the cooked vegetables, sage, thyme, rosemary, parsley, pepper, and poultry seasoning if using. Toss to combine.
Moisten with broth and eggs
Whisk eggs with 2 1/2 cups warm broth. Pour gradually over the bread, tossing gently so cubes absorb liquid evenly. Add more broth, a little at a time, until bread feels evenly damp but not soggy.
Rest to hydrate
Let the mixture stand 10 minutes so the bread hydrates fully. If a cube squeezed between fingers looks dry in the center, sprinkle on a bit more broth.
Bake to perfection
Heat oven to 350°F. Grease a 9×13 inch baking dish with a little butter. Transfer stuffing to the dish and dot the top with the remaining 2 tbsp butter. Cover with foil and bake 25 minutes. Uncover and bake 20 to 25 minutes more until the top is golden and the edges are crisp. For extra crunch, broil 1 to 2 minutes, watching closely.
Tips for Success
- Dry bread is key. Moisture should come from butter, broth, and eggs, not fresh bread.
- Season in layers. Lightly salt the vegetables, then taste your broth and adjust the final mix.
- Moisten, do not soak. The cubes should be evenly damp and hold their shape when pressed.
- Rest before baking so flavors mingle and bread fully hydrates.
- Finish uncovered for a deeply golden, crisp top.
Variations of Buttery Herb Stuffing
- Sausage and apple: Brown 1 lb mild Italian sausage and fold in with 1 chopped apple and a pinch of fennel seed.
- Mushroom and leek: Sauté 1 lb sliced mushrooms and 2 leeks in butter until browned and add with herbs.
- Cranberry pecan: Fold in 1/2 cup dried cranberries and 1/2 cup toasted pecans.
- Garlic Parmesan: Add 1/2 cup grated Parmesan and an extra clove of garlic.
- Gluten free or vegan: Use gluten free bread and dairy free butter with vegetable broth, skip eggs.
Serving Suggestions: What to Pair with Buttery Herb Stuffing
- Roast turkey or chicken with classic pan gravy
- Green beans with browned butter and almonds
- Shaved Brussels sprouts salad with lemon and pecorino
- Cranberry sauce for a bright, tangy contrast
- Drinks: dry Riesling, Pinot Noir, or sparkling cider
Storage & Reheating Instructions
- Refrigerate: Cool, cover, and refrigerate up to 4 days.
- Reheat oven: 325°F covered 15 to 20 minutes, then uncover 5 to 10 minutes to crisp. Splash with broth if needed.
- Reheat microwave: Individual portions on medium power 60 to 90 seconds.
- Freeze: Wrap tightly and freeze up to 3 months. Reheat from frozen at 350°F covered 30 to 40 minutes, then uncover to crisp.
Memories Made Around the Table
I learned to make stuffing standing beside my grandmother, who always tucked an extra pat of butter under the top to ensure a golden crust. The aroma of sage filling the kitchen still feels like a warm hug.
FAQs
Can I stuff the turkey with this? It is safest and tastiest baked in a dish. If you do stuff the bird, use a thermometer and ensure the center of the stuffing reaches 165°F.
Can I make it ahead? Yes. Assemble up to 24 hours ahead, cover, and refrigerate. Add a splash of warm broth before baking to refresh.
What is the best bread? Day old country loaf or sourdough holds texture and soaks up flavor. Avoid very soft bread that can turn mushy.
How do I get an ultra crisp top? Spread in a wider dish for more surface area, drizzle a little melted butter on top, and finish uncovered. A brief broil works too.
How do I scale for a crowd? For 10 to 12 servings, make 1 1/2 times the recipe in a deep roasting pan. For 20 plus, double and use two pans so the top crisps well.
Final Thoughts
This Buttery Herb Stuffing brings classic flavor with reliably crisp edges and a soft, savory center. Prep ahead, bake when you are ready, and enjoy every buttery bite.
Buttery Herb Stuffing (Crispy Edges, Soft Center)
Equipment
- 2 Sheet pan for drying bread cubes
- 1 Large Skillet
- 1 Large bowl
- 1 Whisk
- 1 9x13 inch baking dish buttered
- 1 Aluminum foil for covering
Ingredients
Main Ingredients
- 1 lb day-old bread cut into 3/4-inch cubes (about 10 cups; French bread, sourdough, or country loaf)
- 10 tbsp unsalted butter divided
- 1 large yellow onion finely diced (about 2 cups)
- 4 celery ribs finely diced (about 2 cups)
- 3 cloves garlic minced
- 2 tbsp fresh sage chopped
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh rosemary chopped
- 0.33 cup fresh parsley chopped
- 3 cups low-sodium chicken or vegetable broth warmed; use 2 1/2 to 3 cups as needed
- 2 large eggs
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly ground
Optional
- 0.25 tsp poultry seasoning
- 0.25 cup dry white wine for deglazing
Instructions
Dry the bread
- Heat oven to 300°F. Spread bread cubes on 2 sheet pans and bake 15 to 20 minutes until dry to the touch but not browned. Cool slightly.
Sauté the aromatics
- Melt 8 tbsp butter in a large skillet over medium heat. Add onion, celery, and 1/2 tsp salt. Cook, stirring, until soft and translucent, 10 to 12 minutes. Stir in garlic for 1 minute. If using, deglaze with white wine and simmer 1 minute.
Toss with herbs and seasonings
- Place dried bread in a large bowl. Add the cooked vegetables, sage, thyme, rosemary, parsley, pepper, and poultry seasoning if using. Toss to combine.
Moisten with broth and eggs
- Whisk eggs with 2 1/2 cups warm broth. Pour gradually over the bread, tossing gently so cubes absorb liquid evenly. Add more broth, a little at a time, until bread feels evenly damp but not soggy.
Rest to hydrate
- Let the mixture stand 10 minutes so the bread hydrates fully. If a cube squeezed between fingers looks dry in the center, sprinkle on a bit more broth.
Bake to perfection
- Heat oven to 350°F. Grease a 9x13 inch baking dish with a little butter. Transfer stuffing to the dish and dot the top with the remaining 2 tbsp butter. Cover with foil and bake 25 minutes. Uncover and bake 20 to 25 minutes more until the top is golden and the edges are crisp. For extra crunch, broil 1 to 2 minutes, watching closely.