Description

A classic, buttery herb stuffing recipe featuring a savory blend of fresh sage, parsley, and rosemary combined with tender onions, celery, and garlic. This delicious stuffing uses toasted or stale bread cubes soaked in flavorful chicken or vegetable stock and baked to golden perfection, making it the perfect side dish for holiday meals or comforting family dinners.

Ingredients

Scale

Bread

18–24 oz bread cubes (1.5 loaves, about 12–14 cups) stale or toasted (sourdough, Italian, or preferred combination)

Vegetables and Herbs

3 cups diced sweet onion (about 2 large onions)
2 cups diced celery
6 cloves garlic, minced
3 tbsp chopped fresh sage
3 tbsp chopped fresh parsley
3 tbsp chopped fresh rosemary

Liquids and Others

1 cup unsalted butter
2 1/2 cups chicken or vegetable stock
2 large eggs
Kosher salt and freshly ground black pepper, to taste
Fresh herbs (for garnish)

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Instructions

Prepare the Bread Cubes: Cut stale bread into cubes and let them sit loosely covered with foil overnight to dry out. Alternatively, preheat the oven to 350°F and toast bread cubes on a baking sheet for about 15 minutes until slightly crisp.
Preheat the Oven: Set the oven to 350°F and grease a 9×13-inch baking dish with melted butter, olive oil, or nonstick spray.
Cook the Vegetables: In a large skillet or Dutch oven over medium heat, melt the butter. Add diced onions, celery, minced garlic, salt, and pepper, and cook for 8–10 minutes, stirring occasionally, until vegetables are softened.
Add Fresh Herbs and Stock: Stir in chopped sage, parsley, and rosemary, cooking for 1 more minute to release their aromas. Pour in 1 cup of the stock and stir well to combine.
Combine the Stuffing: Place the bread cubes in a large mixing bowl or directly in the prepared baking dish. Pour the vegetable and herb mixture over the bread cubes, tossing gently to coat evenly.
Mix Egg and Stock: In a small bowl, whisk together the remaining 1½ cups of stock with the eggs until fully blended.
Incorporate Egg Mixture: Pour the egg and stock mixture over the bread cubes and vegetable mixture, stirring gently to ensure even coating and moisture absorption.
Bake the Stuffing: Spread the mixture evenly in the prepared baking dish and bake uncovered for 45–50 minutes or until the internal temperature reaches 160°F. If the top browns too quickly, tent with foil to prevent burning.
Garnish and Serve: Once baked, sprinkle additional fresh herbs over the stuffing. Serve hot and enjoy the buttery, herb-infused flavors that perfectly complement any meal.

Notes

Use stale or lightly toasted bread cubes to achieve the best texture; fresh bread can make the stuffing too soggy.
Feel free to substitute vegetable stock for chicken stock to make this recipe vegetarian-friendly.
Adjust the amount of fresh herbs based on preference for stronger or milder herb flavor.
The eggs help bind the stuffing but can be omitted if making it vegan; consider using a flax egg or vegan binder instead.
If you prefer crispier edges, increase baking time slightly but watch carefully to avoid drying out the stuffing.
Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispness.