Classic Butter Herb Stuffing
User Reviews
5
Classic Butter Herb Stuffing
Description
Classic Butter Herb Stuffing starts with sourdough bread cubes mixed with a savory sauté of onions, celery, and garlic cooked in butter. The addition of fresh herbs like rosemary, parsley, and sage bring fragrant earthiness to the dish. Eggs combined with chicken stock moisten the mixture, allowing it to bake into a creamy yet firm texture. Baking for 40 to 48 minutes produces a stuffing with a tender interior and a lightly crisp top. A final drizzle of melted butter adds extra richness and moisture.
It serves as a classic accompaniment to roasted poultry or festive dinners, providing a buttery herb flavor that complements savory mains. The stuffing can be made ahead and refrigerated, then reheated covered with foil to maintain moisture. Using a kitchen scale to measure bread helps balance the texture, and the option to top with extra butter before serving enhances its richness.
Ingredients
- 20 ounces sourdough bread cut into cubes, about 12-13 cups, or French bread
- 1 cup butter
- 2 large onion diced
- 5 celery about 2 cups, diced stalks
- 5 garlic minced, cloves
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 to 2 Tablespoons rosemary finely chopped, fresh
- 4 Tablespoons parsley finely chopped, fresh
- 3 Tablespoons sage finely chopped, fresh
- 2 large egg
- 2 1/2 tp 3 cups chicken stock or vegetable stock
- butter melted; optional; for topping
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick cooking spray or generously coat with butter. Place the bread cubes into a large mixing bowl.
- In a large skillet, heat the butter over medium heat until melted. Add onion and celery and cook for 10-12 minutes, or until softened. Add in garlic and cook for 1 minute longer. Sprinkle with salt and pepper. Add chopped fresh herbs and stir all together until combined. Add 1 cup of stock.
- Pour the onion celery mixture over the bread cubes in bowl and toss to evenly coat. In a bowl, whisk together the eggs and remaining 1 1/2 cups of chicken broth. Pour that mixture over the bread and fold together until combined.
- Pour into the baking pan and bake for 40-48 minutes. I suggest placing foil on the stuffing with 15 minutes remaining of baking time
- For serving, you can always drizzle 2 Tablespoons of melted butter over the stuffing for extra moisture and flavor.
Notes
- Use 1 1/2 to 2 loaves of bread, weighing if possible for accuracy.
- Make the stuffing up to a day in advance; store covered in the refrigerator.
- When reheating, cover with foil to prevent drying and drizzle melted butter on top for moisture.
- Butter melted and drizzled before serving adds flavor and keeps the stuffing moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 663mg | 28% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 866IU | 17% |
| Vitamin C | 4mg | 4% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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