1. Can I make classic butter herb stuffing ahead of time?

Yes! Classic butter herb stuffing can easily be made a day ahead. Simply prepare the stuffing, cover it with plastic wrap, and store it in the refrigerator. When you're ready to serve, reheat it in the oven, covered with foil, for the best results. For added moisture, drizzle with melted butter before serving.

2. Can I use fresh bread instead of stale bread for stuffing?

While stale bread works best because it absorbs the broth without getting too soggy, fresh bread can still be used. If you're using fresh bread, make sure to toast the cubes in the oven before preparing the stuffing to achieve the ideal texture.

3. Can I make this stuffing recipe gluten-free?

Absolutely! To make this classic butter herb stuffing gluten-free, simply swap the regular bread for a dense, hearty gluten-free loaf. This will ensure the stuffing holds up to the broth while keeping the texture intact.

Classic Butter Herb Stuffing Recipe + Easy Holiday Side

Name: Classic Butter Herb Stuffing Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 20 ounces sourdough or French bread, cut into cubes (about 12-13 cups); 1 cup butter; 2 large onions, diced; 5 celery stalks, diced (about 2 cups); 5 garlic cloves, minced; 1/2 teaspoon salt; 1 teaspoon pepper; 1-2 tablespoons fresh rosemary, finely chopped; 4 tablespoons fresh parsley, finely chopped; 3 tablespoons fresh sage, finely chopped; 2 large eggs; 2 1/2 to 3 cups chicken or vegetable stock; Optional: 2 tablespoons melted butter for topping

Description

Classic Butter Herb Stuffing is a savory, comforting side dish made with high-quality bread, fresh herbs, vegetables, and plenty of butter. It’s a perfect addition to any holiday meal, especially Thanksgiving, offering a perfect balance of textures and flavors.

Ingredients

Scale

20 ounces sourdough or French bread, cut into cubes (about 12-13 cups)
1 cup butter
2 large onions, diced
5 celery stalks, diced (about 2 cups)
5 garlic cloves, minced
1/2 teaspoon salt
1 teaspoon pepper
1-2 tablespoons fresh rosemary, finely chopped
4 tablespoons fresh parsley, finely chopped
3 tablespoons fresh sage, finely chopped
2 large eggs
2 1/2 to 3 cups chicken or vegetable stock
Optional: 2 tablespoons melted butter for topping

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Instructions

Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray or coat it with butter.
Place the bread cubes in a large mixing bowl.
In a large skillet, melt the butter over medium heat. Add onions and celery, cooking for 10-12 minutes until softened. Add garlic and cook for 1 more minute. Season with salt and pepper.
Stir in the fresh herbs (rosemary, parsley, sage) and add 1 cup of stock. Mix well to combine.
Pour the sautéed vegetable and herb mixture over the bread cubes. Toss the bread to coat evenly.
In a separate bowl, whisk together eggs and the remaining 1 1/2 cups of stock. Pour the mixture over the bread and fold together until well combined.
Transfer the stuffing mixture to the prepared baking dish. Cover with foil and bake for 40-48 minutes. For a crispy top, remove the foil for the last 10 minutes of baking.
Optional: Drizzle with 2 tablespoons of melted butter before serving for extra moisture and flavor.

Notes

Stale bread works best for this stuffing, but you can toast fresh bread cubes if needed.
If you prefer a more savory stuffing, consider adding cooked sausage to the mixture.
This recipe can be made a day ahead of time and stored in the refrigerator. Simply reheat in the oven before serving.
For a gluten-free version, substitute with a dense, hearty gluten-free bread.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/8th of the recipe
Calories: 168
Sugar: 2g
Sodium: 663mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 1g
Carbohydrates: 5g
Fiber: 1g
Protein: 2g
Cholesterol: 72mg