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!
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
- 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.
- 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.
- 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.
- 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
- 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