This is the best stuffing recipe ever!
Honestly, this is our favorite stuffing and the only one I make now. The edges turn golden and crisp while the interior stays soft and buttery. It’s full of fresh herbs and balanced flavors that pair well with any main course.
Stuffing is easily my favorite side dish—Thanksgiving is all about the sides for me. Each dish competes to be the best, and this one routinely wins. Technically, when served outside the bird it’s dressing, but I usually call it stuffing.
However!
You can absolutely use this mixture to stuff the turkey if you prefer. I’ve served it both inside and alongside the bird because some family members love traditional turkey-stuffed stuffing.
This recipe is a classic, with a few modern touches—more fresh herbs and generous amounts of butter for that rich, toasty flavor and crispy edges. Yes, there’s a lot of butter. It’s worth it.
PS: This is one of the few recipes where I use celery. I’m not its biggest fan, but celery adds a crucial layer of flavor in stuffing.
My mom made a wonderful traditional stuffing every year. This is a modern take on hers—very similar ingredients but brighter with fresh herbs. It still relies on that buttery base to create the crunchy, golden exterior that everyone loves.
Did not go over well.
That year I brought butternut squash lasagna instead of the usual sides—let’s just say the family prefers classic dishes at Thanksgiving. This stuffing, though, is always welcome.
This recipe comfortably feeds about eight people, though in my house stuffing disappears quickly. People take seconds and often ask for leftovers to go. If you want to scale, halving or doubling the recipe works well.
If you’re making less, cut it in half and bake in an 8×8 or 9×9 dish. Feeding more? Double the recipe and bake in a larger pan or two 9x13s—add about 15 minutes to the bake time if needed.
If you have leftover stuffing…
Leftovers transform beautifully: try a breakfast hash skillet with eggs or press it into a waffle maker for stuffing waffles. It’s also great in a Thanksgiving sandwich, stuffed into bell peppers, or frozen for an easy winter meal.
If you want variations, try grilled bread for a smoky twist, or cook it in a slow cooker to free oven space. A double-bread version with bacon and brown butter is another crowd-pleaser if you want to mix things up.
Which stuffing is your favorite to make?
Best Stuffing Recipe!
Our Favorite Buttery Herb Stuffing
8
to 12 people
45 mins
50 mins
1 hr 35 mins
Ingredients
- 18 to 24 ounces bread cubes (1.5 loaves, about 12 to 14 cups), preferably toasted or stale
- 1 cup unsalted butter
- 3 cups diced sweet onion (about 2 large)
- 2 cups diced celery
- 6 garlic cloves, minced
- Kosher salt and pepper
- 3 tablespoons chopped fresh sage
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh rosemary
- 2 1/2 cups chicken or vegetable stock
- 2 large eggs
- A mixture of fresh herbs for sprinkling
Instructions
- Note about the bread cubes: stale or toasted bread works best. Cut 1 1/2 pounds of bread into cubes and either let them sit, loosely tented with foil, overnight, or toast them on a baking sheet at 350°F until lightly browned, about 15 minutes. You can also buy pre-toasted bread cubes.
- Using a mix of breads—such as sourdough and Italian—adds texture and depth. My mom often used a mixture of stale and fresh bread for added variety.
- Preheat the oven to 350°F. Brush a 9×13 baking dish (or larger roasting pan) with melted butter or oil. Place the bread cubes in a large bowl or directly in the baking dish.
- Melt the butter in a large skillet or Dutch oven over medium heat. Add the onion, celery and garlic with a big pinch of salt and pepper (about 1/2 to 1 teaspoon each). Cook until softened, 8 to 10 minutes. Stir in the sage, parsley and rosemary and cook another minute. Add 1 cup of stock and stir to combine.
- Pour the onion and celery mixture over the bread cubes and toss to coat evenly.
- In a bowl, whisk together the remaining 1 1/2 cups stock and the eggs. Pour this over the bread cubes and fold gently until all the bread is moistened.
- Bake for 45 to 50 minutes, until the internal temperature reaches 160°F and the top is golden. If it browns too quickly, tent with foil.
- Make-ahead: this can be prepared a day ahead, refrigerated, and reheated. Remove the pan from the fridge about 60 minutes before reheating.
- To serve 4: halve the recipe and bake in an 8×8 or 9×9 dish for the same time.
- To serve 12 to 18: double the recipe and bake in a large roasting pan or two 9x13s; increase baking time by about 15 minutes if needed.
Notes
Did you make this recipe?
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Look at that buttery golden crunch!