Buttery Herb Stuffing

Buttery Herb Stuffing

Introduction
This buttery herb stuffing is crisp on top, soft and savory in the middle, and loaded with fresh herbs and flavor. It’s the kind of cozy holiday side dish everyone goes back for seconds.

Prep Time
15 minutes

Cook Time
50 minutes

Total Time
1 hour 5 minutes

Ingredients
• 6 cups day-old bread cubes (French or sourdough, about 10 oz)
• 8 tbsp unsalted butter, divided
• 1 medium yellow onion, finely diced
• 3 celery stalks, finely diced
• 2 garlic cloves, minced
• 1 ½ tsp kosher salt (plus more to taste)
• ½ tsp freshly ground black pepper
• 2 tbsp fresh sage, finely chopped (or 2 tsp dried)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried, crushed)
• 3 tbsp fresh parsley, chopped
• 2 ¼–2 ½ cups low-sodium vegetable broth, warmed
• 2 large eggs, lightly beaten
• Cooking spray or extra butter, for greasing the baking dish

Step-by-Step Instructions (Detailed)

1. Preheat the oven
   Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch or similar baking dish with cooking spray or a thin layer of butter. Spread the bread cubes out on a large baking sheet and toast in the oven for 8–10 minutes, just until dry and lightly crisped. This helps the stuffing soak up flavor without getting mushy.
2. Cook the vegetables
   In a large skillet over medium heat, melt 6 tablespoons of butter. Add the diced onion and celery. Cook, stirring occasionally, for 8–10 minutes until the vegetables are very soft and translucent. Stir in the garlic and cook 1 minute more, just until fragrant.
3. Add the herbs and seasoning
   Turn the heat to low. Stir in the salt, pepper, sage, thyme, rosemary, and parsley. Cook for 1–2 minutes to bloom the herbs in the butter. Taste and adjust seasoning if needed—this is where most of the flavor comes from.
4. Combine with the bread cubes
   Place the toasted bread cubes in a large mixing bowl. Pour the hot herb-butter mixture over the bread and toss gently until the cubes are evenly coated. Make sure every piece gets some of that buttery goodness.
5. Add broth and eggs
   Whisk the warm vegetable broth with the beaten eggs in a separate bowl or large measuring cup. Slowly pour this mixture over the bread, tossing gently as you go. The bread should be evenly moistened but not soggy. If it looks dry in spots, add a little more broth, a few tablespoons at a time.
6. Transfer to baking dish
   Spread the stuffing mixture into the prepared baking dish, pressing down very lightly to even out the top but without packing it too tightly. Dot the top with the remaining 2 tablespoons of butter, cut into small pieces, for extra richness and browning.
7. Bake until golden
   Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and continue baking for another 20–25 minutes, or until the top is golden brown and crisp and the center is hot and set. If you like an extra-crispy top, you can broil for 1–2 minutes at the end—just watch closely.
8. Rest and serve
   Let the stuffing rest for 5–10 minutes before serving so it can firm up slightly and slice cleanly. Garnish with a little extra chopped parsley or thyme if you like, then serve warm alongside your favorite holiday mains.

Pro Tips
• For deeper flavor, use a mix of bread types—half French bread and half rustic whole-grain or sourdough.
• Make it ahead by assembling the stuffing up to the baking step, covering tightly, and refrigerating for up to 24 hours. Add 5–10 minutes to the bake time.
• To keep it vegetarian and still rich, use a flavorful vegetable broth and do not skip the fresh herbs and butter; they build most of the taste.

Nutrition Info Table and Disclaimer

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 serving	340	9g	38g	17g	3g	5g

Disclaimer
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.