Classic Butter Herb Stuffing

How to make a foolproof, perfect, classic stuffing recipe with simple ingredients. This easy stuffing recipe is always a hit at Thanksgiving! This Sourdough Stuffing pairs perfectly with turkey.

A classic stuffing is definitely a hallmark of the Thanksgiving dinner menu. I can’t imagine a Thanksgiving without a classic stuffing.

Since we have such a large family gathering, we usually have two to three different types of stuffing from Cranberry Apple Sausage Stuffing to Mexican Cornbread Chorizo Stuffing to Classic Buttery Herb Stuffing.

This quintessential side dish, with its harmonious blend of savory flavors and comforting textures, is the key to a memorable feast. I am going to share all of the tips and tricks for making the perfect stuffing.

This is just like my Grandma Faye made it back in the day and sometimes simple is just best.

Best Stuffing Ingredients:

Here are the ingredients to make a classic stuffing recipe…

• Bread — use high-quality bread as the foundation of your stuffing. Traditional options include rustic sourdough or French baguette. Stale bread works best, so consider leaving your chosen bread cubes out overnight.
• Butter — this recipe calls for a lot of butter but it is used to saute the onions, celery, and garlic and the butter infuses flavor into the vegetables and helps to soften and caramelize them.
• Onion — this is the base of flavor in the stuffing so you need two large onions in this easy stuffing recipe.
• Celery — helps to add a freshness to the stuffing. I suggest finely dicing the celery.
• Garlic — this just adds so much flavor to the stuffing so be generous with how much garlic you add.
• Fresh Herbs: Sage, Parsley, Rosemary — this trifecta of herbs each has unique flavor profiles that keep the stuffing from being just one note.
• Salt and Pepper — be generous with the salt and pepper because no one wants bland stuffing!
• Chicken or Vegetable Stock — use either chicken or vegetable broth depending on preference.
• Eggs — help to bind the stuffing together and keep it moist.

Can I use sourdough bread in stuffing?

Yes! If you are in your sourdough bread making era, you will love this easy sourdough bread stuffing recipe. The tangy and rustic sourdough is perfect to use in this stuffing recipe because it soaks up all of the chicken broth for the perfect stuffing.

Use stale, toasty bread.

If you don’t have stale bread, you can cut it into cubes and toast it in the oven.

How to make Homemade Stuffing:

It is easy to make this herb stuffing recipe and it can even be made the day before serving.

1. Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick cooking spray or generously coat with butter. Place the bread cubes into a large mixing bowl.
2. In a large skillet, heat the butter over medium heat until melted. Add onion and celery and cook for 10-12 minutes, or until softened. Add in garlic and cook for 1 minute longer. Sprinkle with salt and pepper. Add chopped fresh herbs and stir all together until combined. Add 1 cup of stock.
3. Pour the onion celery mixture over the bread cubes in bowl and toss to evenly coat.
4. In a bowl, whisk together the eggs and remaining 1 1/2 cups of chicken broth. Pour that mixture over the bread and fold together until combined.
5. Pour into the baking pan and bake for 40-48 minutes. I suggest placing foil on the stuffing with 15 minutes remaining of baking time.
6. For serving, you can always drizzle 2 Tablespoons of melted butter over the stuffing for extra moisture and flavor.

Can stuffing be made ahead of time?

Yes! You can make this a day ahead and cover and keep it in the refrigerator. Just reheat in the oven to warm. I suggest placing foil over the stuffing when warming it in the oven. Also, I suggest drizzling 2 Tablespoons of melted butter over the stuffing to keep it from drying out.

Frequently Asked Questions (FAQ’s) about making homemade stuffing:

1. How do I keep my stuffing from getting soggy? The key is to start with dry bread cubes. If your bread isn’t dry enough, lightly toast the cubes in the oven. Also, add the stock gradually and mix as you go. You want the bread to be moist but not overly saturated.
2. What if I don’t have fresh herbs? You can use dried herbs as a substitute. Keep in mind that dried herbs are more potent, so you’ll only need about 1/3 of the amount called for in fresh herbs. For instance, if the recipe calls for 1 tablespoon of fresh sage, use 1 teaspoon of dried sage.
3. Can I add meat to my stuffing? Absolutely! Adding sausage can bring a savory richness to the dish. Just make sure to cook the sausage before adding it to the stuffing mixture. I even have a recipe for Sausage Cranberry Apple Stuffing that is super flavorful!
4. Can I use gluten-free bread? Yes, you can use gluten-free bread. Make sure to choose a dense, hearty loaf that will hold up well to the liquid and maintain the stuffing’s texture.

Storage and Reheating:

• Storage: Store leftover stuffing in an airtight container in the refrigerator for up to 3-4 days. If you make it ahead, keep it covered in the refrigerator for up to 1 day before baking.
• Reheating: To reheat stuffing, preheat the oven to 350 degrees, cover the dish with foil to retain moisture, and bake for 15 minutes until heated through. If you like a crisp top on your stuffing, uncover the stuffing for the last 5 minutes of baking. I like to drizzle on some melted butter for extra moisture and flavor.

If you are looking for more Popular Thanksgiving Recipes, check out these recipes…

• Best Sweet Potato Casserole
• Creamy Mashed Potatoes
• Homemade Mac and Cheese or Creamy Macaroni and Cheese
• Best Green Bean Casserole
• Dinner Rolls
• Best Pumpkin Pie Recipe
• Homemade Cranberry Sauce

Here are all of my THANKSGIVING RECIPES.

Thanksgiving Side Dish Recipes:

Garlic Mashed Potatoes

Cranberry Apple Sausage Stuffing

Creamed Corn with Bacon

Honey Butter Glazed Carrots

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Classic Butter Herb Stuffing

By: Modern Honey® – www.modernhoney.com How to make a foolproof, perfect, classic stuffing recipe with simple ingredients. This easy stuffing recipe is always a hit at Thanksgiving! Prep Time: 20 minutes minutes
Cook Time: 45 minutes minutes
Servings: 12

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 to 2 Tablespoons Fresh Rosemary (finely chopped)
• 4 Tablespoons Fresh Parsley (finely chopped)
• 3 Tablespoons Fresh Sage (finely chopped)
• 2 large Eggs
• 2 1/2 tp 3 cups Chicken or Vegetable Stock
• Optional: Melted butter on top

Instructions

1. Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick cooking spray or generously coat with butter. Place the bread cubes into a large mixing bowl.
2. In a large skillet, heat the butter over medium heat until melted. Add onion and celery and cook for 10-12 minutes, or until softened. Add in garlic and cook for 1 minute longer. Sprinkle with salt and pepper. Add chopped fresh herbs and stir all together until combined. Add 1 cup of stock.
3. Pour the onion celery mixture over the bread cubes in bowl and toss to evenly coat. In a bowl, whisk together the eggs and remaining 1 1/2 cups of chicken broth. Pour that mixture over the bread and fold together until combined.
4. Pour into the baking pan and bake for 40-48 minutes. I suggest placing foil on the stuffing with 15 minutes remaining of baking time
5. For serving, you can always drizzle 2 Tablespoons of melted butter over the stuffing for extra moisture and flavor.

Notes

You will need 1 1/2 to 2 loaves of bread. Most likely, you will need two loaves of bread. If you have a kitchen scale, I suggest weighing the bread crumbs for accuracy. Can stuffing be made ahead of time?Yes! You can make this a day ahead and cover and keep it in the refrigerator. Just reheat in the oven to warm. I suggest placing foil over the stuffing when warming it in the oven. Also, I suggest drizzling 2 Tablespoons of melted butter over the stuffing to keep it from drying out. Recipe adapted from Grandma Faye’s Camelback Cookbook.

Nutrition

Calories: 168kcal
Carbohydrates: 5g
Protein: 2g
Fat: 16g
Saturated Fat: 10g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Trans Fat: 1g
Cholesterol: 72mg
Sodium: 663mg
Potassium: 75mg
Fiber: 1g
Sugar: 2g
Vitamin A: 866IU
Vitamin C: 4mg
Calcium: 30mg
Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side DishCuisine: AmericanServings: 12
Calories: 168Keyword: butter herb stuffing, classic stuffing, herb stuffing, homemade stuffing, stuffing