Name: Homemade Buttery Herb Stuffing Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: 24 oz bread cubes (Source: 24 oz bread cubes); 1 cup unsalted butter (Source: 1 cup unsalted butter); 2 each large onions (diced) (Source: 2 large onions (diced)); 2 cups celery (Source: 2 cups celery); 6 each garlic cloves (minced) (Source: 6 garlic cloves (minced)); As Needed Salt (Source seasoning: Salt and pepper (to taste)); As Needed Black pepper (Source seasoning: Salt and pepper (to taste)); 3 tbsp fresh sage (chopped) (Source: 3 tbsp fresh sage (chopped)); 3 tbsp fresh parsley (Source: 3 tbsp fresh parsley); 3 tbsp fresh rosemary (Source: 3 tbsp fresh rosemary); 2½ cups chicken stock (divided) (Source: 2½ cups chicken stock (divided)); 2 each large eggs (lightly beaten) (Source: 2 large eggs (lightly beaten)); ⅓ cup fresh herbs (chopped) (Source: ⅓ cup fresh herbs (chopped))

Get to know the ingredients

bread cubes

In the method: Spread the bread cubes on a large baking tray and bake for 15–20 minutes, tossing halfway, until lightly golden and dry like croutons.

large onions (diced)

In the method: Melt the butter in a large skillet or Dutch oven over medium heat. once melted, stir in the onions, celery, and garlic with a big pinch of salt and pepper.

celery

In the method: Melt the butter in a large skillet or Dutch oven over medium heat. once melted, stir in the onions, celery, and garlic with a big pinch of salt and pepper.

Let’s make it

Choose your servings, then check things off as you go.

Servings

Original recipe: Serves 8. Original quantities shown.

Estimating…

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How to make it

0 of 8 steps complete

Preheat oven to 350℉ (175℃). Spread the bread cubes on a large baking tray and bake for 15–20 minutes, tossing halfway, until lightly golden and dry like croutons. Set aside to cool.
Melt the butter in a large skillet or Dutch oven over medium heat. once melted, stir in the onions, celery, and garlic with a big pinch of salt and pepper. Cook for 8–10 minutes, stirring occasionally, until softened.
Add the sage, parsley, and rosemary. Cook for 1 more minute, stirring to combine.
Pour in 1 cup (250 ml) of the chicken stock. Stir to coat the vegetables, then remove from heat.
Place the toasted bread cubes into a large mixing bowl. Pour the onion–celery mixture over the bread and toss gently until evenly coated.
In a small bowl, whisk together the remaining 1 ½ cups (375 ml) chicken stock and the eggs. Pour this over the bread mixture and gently toss until fully combined.
Transfer to a greased baking dish and bake uncovered for 45–50 minutes, or until golden and crisp on top.
Sprinkle with the chopped fresh herbs before serving.

Make room for Homemade Buttery Herb Stuffing Recipe

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Finish as directed

Sprinkle with the chopped fresh herbs before serving.

A little more help as you go

Prepare the finishing addition

Have the final topping or garnish ready for its specified step.

Prepare the whisked mixture

Keep the whisking step in its stated place in the preparation.

Return for the stirring

Stir occasionally as directed while the mixture cooks.

A few questions you might have

What should I prepare first?

Set out the oven, skillet, dutch oven, and baking dish. Start with this step: Preheat oven to 350℉ (175℃).

Which preparation step should I plan for?

Turn or stir the food at the point specified in the method.

What check should I look for as it cooks?

Transfer to a greased baking dish and bake uncovered for 45–50 minutes, or until golden and crisp on top.

Is there another preparation step to plan for?

Have the final topping or garnish ready for its specified step.

Additional recipe notes

You know how every family has that one dish that disappears before anything else? This stuffing can be that dish if you give it just a little extra love. Butter Is A Flavor, Not An Ingredient: Melt it slowly with the onions and celery until it smells like you want to live inside the pan. That’s your foundation, don’t rush it. Herbs Taste Different When Warm: Add a few fresh sprigs after baking, not just before. The contrast of hot bread and cool herbs makes every bite feel brighter. Don’t Fear The Crunchy Bits: Those caramelized corners? They’re the best part. If someone tries to scrape them off the pan before dinner, just pretend you didn’t see it. Size Matters (For Bread Cubes, I Mean): Too small, and you’ll get mush. Too big, and it won’t soak evenly. Aim for roughly 1-inch pieces, the kind that still feel like bread. If You’re Making It Ahead: Bring it to room temperature before baking. Cold stuffing takes longer to crisp, and you’ll lose that golden edge. For A Little Twist: Try swapping part of the broth for apple cider; it adds a subtle sweetness that somehow makes the herbs sing louder. Rest, Like You Mean It: Once it’s out of the oven, let it sit for 10 minutes. The butter redistributes, and suddenly every bite tastes like it’s exactly where it was meant to be. Chef’s Confession: Once, during recipe testing, I said I’d “just taste one spoonful” and ended up eating half the tray. So yeah, maybe make extra.

Homemade Buttery Herb Stuffing Recipe

1. Remember the turn or stir

2. Preheat as directed

3. Allow for cooling

Get to know the ingredients

bread cubes

large onions (diced)

celery

Let’s make it

How to make it

Make room for Homemade Buttery Herb Stuffing Recipe

Finish as directed

A little more help as you go

Prepare the finishing addition

Prepare the whisked mixture

Return for the stirring

A few questions you might have

How did this dish turn out?