Name: Buttery Herb Stuffing Recipe
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 18 to 24 ounces bread cubes (1.5 loaves, about 12 to 14 cups), preferably toasted or stale; 3 cups diced sweet onion (about 2 large onions); 2 cups diced celery; 6 garlic cloves, minced; 3 tablespoons chopped fresh sage; 3 tablespoons chopped fresh parsley; 3 tablespoons chopped fresh rosemary; A mixture of fresh herbs for sprinkling; 1 cup unsalted butter; Kosher salt and pepper to taste (about 1 teaspoon each minimum); 2 1/2 cups chicken or vegetable stock; 2 large eggs

There’s something utterly comforting about a classic stuffing that’s bursting with fresh herbs and rich butter. This Buttery Herb Stuffing Recipe is just that — golden, tender, and scenting your kitchen with sage, rosemary, and parsley. Trust me, it turns any meal into a celebration.

A close-up view of a baked stuffing dish in a white ceramic Staub baking dish, showing a single textured layer made of golden brown toasted bread pieces mixed with finely chopped celery and herbs. The bread chunks have crispy edges with a soft, crumbly inside, and the celery bits add a light green color scattered evenly throughout. The surface looks slightly uneven with a crunchy, browned texture contrasting the moist interior. The baking dish sits on a white marbled texture background with a few green leaves partially visible. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Buttery Herb Stuffing Recipe
Top Tip
How to Serve Buttery Herb Stuffing Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Buttery Herb Stuffing Recipe

Why You'll Love This Recipe

I honestly can’t say enough good things about this stuffing. It’s the kind of dish I know my whole family will reach for seconds on, year after year. The blend of fresh herbs accented by buttery richness makes it stand out from any box mix—fresh, vibrant, and totally homemade.

Fresh Herb Goodness: The combination of sage, parsley, and rosemary gives it a wonderfully aromatic and balanced flavor that feels like a warm herbal hug.
Buttery and Moist: Lots of butter and broth keep the bread perfectly tender without getting soggy or dry.
Adaptable Bread Choices: Mixing different types of bread like sourdough and Italian gives a beautiful texture and rustic appeal.
Make Ahead Friendly: You can prepare it a day early and still get that fresh-out-of-the-oven taste with minimal fuss.

The image shows a close-up of a white bowl filled with chunks of golden brown bread stuffing mixed with small pieces of green celery. The stuffing has a rough, crispy texture with some darker toasted spots and is seasoned with visible specks of black pepper. On top of the stuffing, there are fresh, green sprigs of rosemary and thyme, adding a touch of green contrast. The bowl is placed on a white marbled surface, and the photo captures the warm, inviting colors and textures of the dish very closely. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Buttery Herb Stuffing Recipe has a job — from the bread that provides texture and body to the fresh herbs that pack in tons of flavor. The butter and broth keep everything moist and rich, while the eggs help bind all the elements together so the stuffing doesn’t fall apart.

Flat lay of a generous pile of rustic sourdough and Italian bread cubes, a small white ceramic bowl filled with golden unsalted butter, a white ceramic bowl overflowing with diced sweet onions, a white bowl containing bright green diced celery, a small white bowl with minced garlic cloves, three neat piles of freshly chopped sage, parsley, and rosemary leaves, a small white bowl holding light golden chicken stock, and two whole brown eggs with clean shells, a few sprigs of mixed fresh herbs scattered nearby, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bread Cubes: Using stale or toasted bread helps absorb the butter and broth beautifully without becoming mushy. I like mixing sourdough with Italian bread for texture contrast.
Unsalted Butter: Adds luxurious richness and allows you to control the seasoning better.
Sweet Onion: Brings essential sweetness and depth when softened gently.
Celery: Gives that classic mild crunch and freshness every stuffing needs.
Garlic: Provides a subtle but savory punch, just enough to build complexity.
Fresh Sage, Parsley & Rosemary: These herbs are the heart and soul here — fresh chopped herbs brighten up the entire dish.
Chicken or Vegetable Stock: Keeps the stuffing moist with savory flavor; choose low sodium to control salt level.
Eggs: Help bind the stuffing gently so it holds its shape when sliced or served.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Buttery Herb Stuffing Recipe feels like a base camp for all kinds of variations. I love tweaking the herbs or tossing in extras like toasted pecans or dried cranberries when I want a special touch. You should feel free to make it yours!

Variation: One year, I swapped half the chicken stock for mushroom broth to give it a deep, earthy twist that was so satisfying and paired perfectly with the herbs.
Dietary Switch: Use vegetable stock and olive oil instead of butter for a vegetarian-friendly version that still keeps the flavor punch.
Seasonal Spin: Add chopped apples or pears and a sprinkle of cinnamon for a fall-inspired stuffing that’s sweet and savory.

Step-by-Step: How I Make Buttery Herb Stuffing Recipe

Step 1: Get Your Bread Cubes Just Right

First things first — bread cubes! I prefer to cut my bread (a mix of sourdough and Italian bread) into cubes, then either toast them lightly in a 350°F oven for about 15 minutes or leave them out overnight to dry and stale a bit. This ensures they soak up the butter and broth without turning soggy. You can also buy pre-toasted bread cubes, which is a handy shortcut.

Step 2: Sauté the Aromatics

Melt a cup of butter in a large skillet over medium heat, then add diced sweet onions, celery, and minced garlic with a generous pinch of salt and pepper. Cook gently for 8 to 10 minutes until everything softens and starts to smell amazing. Stir in the fresh sage, parsley, and rosemary, cooking another minute — this is where your kitchen fills with that gorgeous herbaceous aroma.

Step 3: Combine and Bring It All Together

Pour one cup of stock into the onion mixture, then toss it with your bread cubes in a large bowl or directly in your baking dish for easy serving. In a separate bowl, whisk the remaining stock with two eggs, then fold this into the bread mixture gently until everything is well-coated and bound together.

Step 4: Bake to Perfection

Brush your baking dish with extra melted butter or olive oil, then spread the stuffing mixture evenly. Bake at 350°F for 45 to 50 minutes, or until the internal temperature hits 160°F, and the top turns a beautiful golden brown. If it’s browning too quickly, loosely cover with foil to keep it tender inside.

Top Tip

After making this Buttery Herb Stuffing Recipe a bunch of times, I’ve learned these little tricks that really make the difference between “just good” and “wow” stuffing.

Right Bread Texture: Using a mix of slightly stale and fresh bread cubes gives the best texture — stale cubes soak up moisture without getting soggy, while fresh cubes add some chew.
Don’t Skip the Herbs: Fresh herbs transform the flavor, so always use fresh if you can. Dried should be a last resort, and if you do, use about a third of the quantity.
Season as You Go: Taste the sautéed veggies before mixing with bread and adjust salt and pepper — it makes a nice flavor foundation.
Let It Rest: If you make it ahead, bring it to room temp for an hour before reheating to help it warm evenly without drying out.

How to Serve Buttery Herb Stuffing Recipe

buttery herb stuffing - Serving Suggestion

Garnishes

I like to sprinkle a few fresh chopped herbs—especially parsley—right on top before serving. It adds a pop of color and brightens the flavors just a bit more. Sometimes a few toasted pecans on top add a lovely crunch too.

Side Dishes

This stuffing pairs perfectly with classic roasted turkey, mashed potatoes with gravy, and roasted carrots or green beans. It’s the golden glue that ties your holiday plate together, but it’s delicious alongside simply roasted chicken any time of year.

Creative Ways to Present

For a pretty presentation, I sometimes bake the stuffing in individual ramekins or mini cast-iron skillets. It’s a delightful way to serve guests their own portion with crispy edges that everyone loves. You can also stuff it inside a bird or turkey for that old-school traditional touch.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover stuffing in an airtight container and refrigerate it for up to 3 days. It keeps well and the flavors deepen overnight, which can be a happy bonus for next-day meals.

Freezing

I’ve frozen portions of this stuffing successfully by placing it in freezer-safe containers or bags, tightly sealed. Thaw overnight in the fridge before reheating. It doesn’t lose much flavor or texture and is a lifesaver for meal prep.

Reheating

For leftovers, I like reheating stuffing covered with foil in a 350°F oven for about 20 minutes. If you want crispy edges back, uncover for the last 5 minutes. Adding a little extra broth or butter before reheating keeps it moist and fresh-tasting.

Frequently Asked Questions:

Can I use dried herbs instead of fresh in the Buttery Herb Stuffing Recipe?

Fresh herbs provide the best flavor for this recipe, but if you only have dried, use about one-third of the amount specified and add them during the sauté step so they bloom in the butter and aromatics.

What type of bread works best for stuffing?

Stale or toasted bread cubes work best because they soak up the liquids without turning mushy. A mix of breads, like a tangy sourdough combined with a softer Italian loaf, creates interesting texture and taste.

Can I make the Buttery Herb Stuffing Recipe a day ahead of time?

Absolutely! You can assemble the stuffing and refrigerate it covered overnight. Bring it to room temperature about an hour before baking, then bake as usual. It reheats beautifully and often tastes even better after the flavors meld overnight.

Does this recipe work for stuffing inside a turkey?

Yes, this recipe can be used as bird stuffing. Be sure the bird and stuffing reach a safe internal temperature of 165°F to ensure food safety. Plus, the herbs and butter make a delicious complement to turkey.

Final Thoughts

This Buttery Herb Stuffing Recipe has been a cherished part of my holiday table and regular dinners alike. It’s reliably delicious and simple enough to make that it becomes part of your family’s staple repertory. I can’t wait for you to try it and see how those fresh herbs and tender bread cubes truly bring magic to your meal!