Description
There’s nothing quite like the comforting aroma of freshly baked stuffing filling your kitchen. This Savory Herb & Butter Bread Stuffing combines golden cubes of bread with rich butter, sautéed vegetables, and fragrant herbs to create a side dish that’s both hearty and full of flavor. Perfect for cozy family dinners or special gatherings, it’s a timeless recipe that pairs beautifully with poultry, beef, or vegetarian mains. Every bite delivers a mix of crisp edges and a soft, buttery interior — a classic that feels homemade and special every time you make it.
Ingredients
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1 loaf (about 1 pound) day-old French or Italian bread, cut into 1-inch cubes
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1 cup unsalted butter (2 sticks)
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2 cups yellow onions, finely chopped
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1 ½ cups celery, finely chopped
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1 tablespoon garlic, minced
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2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
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2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
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1 tablespoon fresh parsley, chopped
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1 teaspoon ground sage
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1 teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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2 ½ to 3 cups low-sodium chicken or vegetable broth
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2 large eggs, lightly beaten
Instructions
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Preheat oven to 300°F (150°C). Spread cubed bread on a baking sheet and toast for 15–20 minutes, or until dry and slightly crisp. Set aside to cool.
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In a large skillet, melt butter over medium heat. Add onions and celery, cooking until soft and translucent, about 7–8 minutes. Stir in garlic and cook for another minute.
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Add thyme, rosemary, parsley, sage, salt, and pepper. Stir for 1–2 minutes to release the herbs’ aromas into the butter.
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Place toasted bread cubes in a large mixing bowl. Pour the butter and vegetable mixture over the bread and gently toss to coat evenly.
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Gradually pour in 2 ½ cups of broth, mixing until the bread is evenly moistened but not soggy. Add more broth if needed.
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Stir in the beaten eggs to help the stuffing hold together.
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Transfer the mixture to a greased 9×13-inch baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake for another 15–20 minutes, or until the top is golden brown and crisp.
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Let rest for 5–10 minutes before serving.
Notes
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Use day-old or lightly toasted bread to prevent sogginess.
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Dried herbs can replace fresh ones; use half the listed amount.
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Substitute vegetable broth for a vegetarian version.
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For extra crunch, bake the stuffing on a sheet pan instead of a deep dish.
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Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes