Our Favorite Buttery Herb Stuffing

If there’s one recipe that absolutely defines our holiday table, it’s this: Our Favorite Buttery Herb Stuffing. It’s warm, rich, savory, and downright irresistible. Whether you’re planning a full-on Thanksgiving spread or just need a cozy side dish for roast chicken, this is the recipe you’ll come back to year after year.

As a mom of three, holidays in our house are all about warmth, laughter, and food that feeds the soul. This stuffing? It’s one of the first things I ever made on my own for Thanksgiving. I still remember the smell of butter and herbs filling the kitchen while I nervously watched the oven. And now? It’s my kids who sneak bites straight from the pan.

Why Our Favorite Buttery Herb Stuffing Belongs on Your Holiday Table

Let me tell you why this stuffing has become a tradition in our family (and why it might just be your new favorite):

• Incredibly flavorful: Thanks to a buttery base, lots of herbs, and savory aromatics
• Perfect texture: Crispy on top, soft and moist underneath
• Easy to make: Basic ingredients, beginner-friendly steps
• Flexible: Works great for vegetarians and can be adapted with simple swaps
• Make-ahead approved: Perfect for prepping the night before a big meal

Ingredients You’ll Need for Our Favorite Buttery Herb Stuffing

You probably already have most of these on hand. That’s one of the things I love most about it.

• 18 to 24 ounces of bread cubes (day-old or oven-dried)
• 1 cup unsalted butter
• 3 cups diced sweet onion
• 2 cups diced celery
• 6 cloves garlic, minced
• Kosher salt and ground black pepper, to taste
• 2 tablespoons each of chopped fresh sage, rosemary, and parsley (or 1 tablespoon dried)
• 2.5 cups chicken or vegetable stock
• 2 large eggs, whisked

Tip: Use crusty sourdough or French bread for the best texture. Softer breads tend to get mushy.

How to Make Buttery Herb Stuffing from Scratch

This stuffing comes together in just a few steps. Here’s exactly how I make it:

Step 1: Dry Out the Bread

1. Cut the bread into 1-inch cubes.
2. Let them sit out overnight OR spread on a baking sheet and toast at 300°F for 20 minutes until slightly crisp.

Practical tip: Don’t skip this step—dry bread soaks up broth without turning soggy.

Step 2: Sauté the Veggies

3. In a large skillet, melt the butter over medium heat.
4. Add diced onion, celery, and garlic.
5. Cook until soft and fragrant, about 10 minutes.
6. Stir in herbs, salt, and pepper.

And Step 3: Mix Everything Together

7. In a large mixing bowl, combine bread cubes and sautéed veggies.
8. In a separate bowl, whisk together the stock and eggs.
9. Pour the liquid over the bread mixture and gently toss until evenly moistened.

Tip: Use your hands if needed—just make sure everything is coated, not soggy.

Step 4: Bake to Perfection

10. Preheat your oven to 350°F.
11. Lightly grease a 9×13-inch baking dish.
12. Transfer the stuffing mixture into the dish and spread evenly.
13. Cover loosely with foil and bake for 30 minutes.
14. Remove foil and bake another 15–20 minutes until golden brown on top.

Make It Your Own: Stuffing Variations We Love

This recipe is our classic go-to, but sometimes we like to switch things up. Here are a few favorite variations:

Vegetarian or Vegan-Friendly

• Use vegetable stock instead of chicken
• Swap butter for vegan butter or olive oil
• Skip the eggs or use a flax egg as a binder

Southern Cornbread Style

• Substitute half the bread with cubed cornbread
• Add a pinch of cayenne for a gentle kick

Mushroom & Leek Stuffing

• Sauté sliced mushrooms and leeks with the onion and celery
• Adds a rich, earthy flavor

Inside-the-Bird Option

• You can stuff this into your turkey, just make sure the internal temp reaches 165°F for food safety

Family tip: My kids LOVE when I mix in a handful of dried cranberries for a little sweetness.

Storage Tips and Leftover Ideas

How to Store Leftovers

• Store in an airtight container in the fridge for up to 4 days
• Reheat in the oven or microwave with a splash of broth to keep it moist

Can You Freeze It?

• Yes! Let it cool completely, wrap tightly, and freeze for up to 3 months
• Thaw overnight in the fridge before reheating

Leftover Magic

• Use as a topping for a chicken casserole
• Stuff it into bell peppers and bake for a fun twist
• Turn it into stuffing muffins in a greased muffin tin

FAQs About Our Favorite Buttery Herb Stuffing

Can I make this stuffing ahead of time?
Yes! Prep everything the night before, cover tightly, and refrigerate. Bake right before serving.

What kind of bread is best?
Sturdy, crusty bread like sourdough, Italian, or country white works best. Avoid soft sandwich bread.

Can I skip the eggs?
You can, but they help bind everything together. If skipping, add an extra 1/4 cup broth and mix gently.

Is this stuffing gluten-free?
Only if you use gluten-free bread. Everything else is naturally gluten-free.

Why is my stuffing soggy?
Too much liquid or not drying the bread enough. Make sure your bread is crisp before mixing.

What to Serve with Buttery Herb Stuffing

This stuffing pairs beautifully with just about anything during the holidays. Here are some of our family favorites:

• Roast turkey or chicken
• Cranberry sauce (the tangy sweet balances the savory stuffing perfectly)
• Green bean casserole
• Sweet potato mash
• Classic gravy

Looking for more holiday sides? Try my Creamy Baked Mac & Cheese or Honey-Roasted Carrots for another family favorite!

Final Thoughts from My Kitchen to Yours

If you’re craving a simple, soulful dish that brings everyone to the table—this stuffing is it. It’s the kind of recipe you make once, then again and again every year. I hope it brings as much warmth and joy to your home as it has to mine.

If you make this recipe, tag me on Pinterest or Instagram @RitzyRecipes! I’d love to see your holiday table and hear how it turned out.

Thanks for being here, friend. Wishing you the happiest (and most delicious) holiday season. 🌟

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