5.0 from 18 votes
Classic Butter Herb Stuffing
How to make a foolproof, perfect, classic stuffing recipe with simple ingredients. This easy stuffing recipe is always a hit at Thanksgiving!
Prep Time
20 mins
Cook Time
20 mins
Servings: 12
Calories: 168 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 20 ounces Sourdough or French Bread * (cut into cubes, about 12-13 cups)
- 1 cup butter
- 2 large onions (diced)
- 5 celery stalks, diced (about 2 cups)
- 5 garlic cloves (minced)
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 to 2 Tablespoons fresh Rosemary (finely chopped)
- 4 Tablespoons fresh parsley (finely chopped)
- 3 Tablespoons fresh sage (finely chopped)
- 2 large eggs
- 2 1/2 tp 3 cups chicken or vegetable stock
- Optional: Melted butter on top
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.
Cup of Yum
Notes
- You will need 1 1/2 to 2 loaves of bread. Most likely, you will need two loaves of bread. If you have a kitchen scale, I suggest weighing the bread crumbs for accuracy.
- Can stuffing be made ahead of time?
- Yes! You can make this a day ahead and cover and keep it in the refrigerator. Just reheat in the oven to warm. I suggest placing foil over the stuffing when warming it in the oven. Also, I suggest drizzling 2 Tablespoons of melted butter over the stuffing to keep it from drying out.
- Recipe adapted from Grandma Faye's Camelback Cookbook.
Nutrition Information
Calories
168kcal
(8%)
Carbohydrates
5g
(2%)
Protein
2g
(4%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
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%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 168
% 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.