Buttery herb stuffing is the side dish that disappears first at a seasonal table, and it only takes a handful of pantry items to make. Cubed homemade bread soaks up broth, eggs, and melted butter, then bakes into a pan with a crisp, golden top and a soft, custard like center.
This version keeps the seasoning simple with parsley, onion powder, and poultry seasoning, so the flavor of the bread and butter stays in front. It bakes in one 9×13 inch pan in under an hour, which leaves your stovetop free for gravy and vegetables.
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Why This Buttery Herb Stuffing Recipe Works
Texture is what makes this recipe work. Bread cubes that are slightly dry take in the egg and broth mixture evenly, so the inside sets like a soft custard while the exposed edges toast and crisp. A hot oven at 400 degrees F builds that contrast quickly.
It is also forgiving. There is no pre cooking of vegetables, no long soak, and no special equipment. If you want to dress it up with onion, celery, or sausage, the base recipe holds up to every one of those additions, which makes it a reliable starting point.
Ingredients for Buttery Herb Stuffing
- 1 loaf homemade sandwich bread, cut into 1/2 inch slices and cubed
- 1/4 cup unsalted butter, melted
- 2 1/2 cups low sodium chicken broth
- 2 large eggs
- 1/4 cup dried parsley
- 1 1/4 tsp onion powder
- 1 1/4 tsp poultry seasoning
- 1 tsp salt
- 1/4 tsp black pepper
Bread. Homemade sandwich bread gives the ideal crumb, and it works even better when it is a day old. Fresh bread turns gummy, so leave the cubes out on the counter for a few hours if your loaf is soft.
Butter. Unsalted butter lets you control the salt. Olive oil works for a dairy free pan.
Broth. Low sodium chicken broth keeps the stuffing from tasting too salty. Vegetable broth makes it meatless.
Eggs. The eggs set the center into a soft custard. Without them the stuffing bakes up looser and drier.
Seasoning. Poultry seasoning brings sage, thyme, and marjoram in one jar. Fresh herbs can replace the dried parsley if you have them on hand.
How to Make Buttery Herb Stuffing
1. Heat the oven and prep the pan. Heat the oven to 400 degrees F and butter a 9×13 inch baking pan so the bottom crisps instead of sticking.
2. Cube the bread. Use a serrated knife to slice the loaf 1/2 inch thick, then cut the slices into even cubes. Even size means even soaking.
3. Season the bread. Put the cubes in a large bowl and sprinkle the parsley, onion powder, poultry seasoning, salt, and pepper over them.
4. Whisk the liquid. Whisk the broth and eggs together in a large measuring cup until no streaks of egg remain.
5. Toss to coat. Pour the broth mixture and melted butter over the bread. Toss with a large spoon until every cube is damp, but stop before it turns into paste.
6. Bake until golden. Spread the stuffing in the pan and bake uncovered for 45 to 50 minutes. The top should be deep golden and crisp, and the center should read 160 degrees F.
7. Rest before serving. Let the pan stand for 5 minutes so the custard finishes setting, then scoop with a wide spoon.
How to Serve Buttery Herb Stuffing
Serve this stuffing next to sage roasted whole chicken and a ladle of gravy for a full dinner. Warm rolls such as fluffy homemade dinner rolls or honey butter dinner rolls round out the table, and a bowl of autumn squash soup starts the meal on a warm note.
How to Store and Reheat Buttery Herb Stuffing
Cool leftovers within 2 hours, then store the stuffing in an airtight container in the refrigerator for 3 to 4 days. Reheat portions in a hot oven at 350 degrees F, covered with foil, until steaming hot and 165 degrees F in the center. For longer storage, freeze it in portions for up to 3 months and thaw overnight in the refrigerator before reheating. A splash of broth stirred in keeps reheated buttery herb stuffing moist.
Tips and Variations for Buttery Herb Stuffing
Use dry bread. Slightly stale cubes absorb the liquid without turning mushy.
Do not overmix. Toss gently so the cubes keep their shape and the center stays tender.
Add aromatics. Cook a diced onion and a few celery ribs in a little butter, then fold them in for a classic version.
Try sausage. Brown crumbled breakfast sausage, drain it, and fold it in. Skip any extra salt if you do.
Make it meatless. Use vegetable broth and keep the eggs for the custard like center.
Check the center. The stuffing is done at 160 degrees F, the safe temperature for egg dishes, according to Montana State University Extension.
Tent if needed. If the top browns before the center sets, cover the pan loosely with foil.
Add fruit. Dried cranberries or diced apple add a sweet contrast to the savory herbs.
Frequently Asked Questions About Buttery Herb Stuffing
Can I make buttery herb stuffing ahead of time?
Yes. Cube and season the bread a day ahead, then mix in the liquid and bake when you are ready. Adding the liquid too early makes the bread soggy.
How do I keep buttery herb stuffing from getting soggy?
Use dry bread cubes, measure the broth, and toss gently. The cubes should be damp, not sitting in liquid.
What bread works well for buttery herb stuffing?
A plain sandwich loaf, Crusty bread, or any day old white bread works well. Avoid very sweet or heavily seeded breads.
Can I freeze leftover stuffing?
Yes. Portion it into airtight containers and freeze for up to 3 months. Thaw in the refrigerator before reheating.
Is this stuffing or dressing?
The name depends on where you live. Baked in a pan it is often called dressing, but the recipe is the same.
Homemade Buttery Herb Stuffing
Equipment
- Serrated knife
- Large mixing bowl
- 9×13-inch baking pan
- Instant read thermometer
Ingredients
Main Ingredients
- 1 loaf homemade sandwich bread sliced 1/2 inch thick, then cubed (day old works well)
- ¼ cup unsalted butter melted
- 2 ½ cup low sodium chicken broth
- 2 large eggs
- ¼ cup dried parsley
- 1 ¼ tsp onion powder
- 1 ¼ tsp poultry seasoning
- 1 tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Heat and prep. Heat the oven to 400 degrees F and butter a 9×13 inch pan. Cube the bread. Slice the loaf 1/2 inch thick, cut the slices into cubes, and place them in a large bowl.
- Season. Sprinkle the parsley, onion powder, poultry seasoning, salt, and pepper over the cubes.
- Mix the liquid. Whisk the broth and eggs together in a measuring cup.
- Coat. Pour the broth mixture and melted butter over the bread. Toss gently until every cube is damp.
- Bake. Spread in the pan and bake uncovered for 45 to 50 minutes, until deep golden and 160 degrees F in the center.
- Rest. Let stand for 5 minutes, then scoop and serve.
