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The Best Classic Homemade Herb Stuffing (Dressing)

A close-up of a thick slice of savory stuffing, featuring a golden crust and fresh herbs.
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Make the ultimate holiday side dish with this classic homemade stuffing recipe. You achieve a moist interior and crispy edges using fresh herbs and garlic butter.

Ingredients

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  • 1 pound day-old bread (sourdough or French loaf recommended), cut into 1-inch cubes
  • 1 cup unsalted butter
  • 2 large yellow onions, chopped
  • 4 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups low-sodium chicken broth (or vegetable broth)
  • 2 large eggs, lightly beaten
  • Optional: 1/2 pound bulk breakfast sausage, cooked and crumbled

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. If your bread is not stale, spread the cubes on a baking sheet and bake for 10-15 minutes until lightly dried out. Set aside.
  3. Melt the butter in a large skillet over medium heat. Add the chopped onions and celery. Cook until softened, about 8-10 minutes.
  4. Add the minced garlic, fresh sage, rosemary, and thyme to the skillet. Cook for 1 minute until fragrant. If using sausage, add the cooked sausage now.
  5. Remove the skillet from the heat. Pour the butter and vegetable mixture over the dried bread cubes in a large bowl. Toss gently to coat. Season with salt and pepper.
  6. In a separate bowl, whisk together the chicken broth and the lightly beaten eggs.
  7. Pour the broth mixture over the bread mixture. Toss carefully until the bread is just moistened. Do not overmix; you want some dry spots for crispiness.
  8. Transfer the stuffing mixture to the prepared baking dish. Press down lightly.
  9. Bake for 35-45 minutes, or until the top is golden brown and the center is heated through.
  10. Let the stuffing rest for 10 minutes before serving.

Notes

  • For a crispier top, bake uncovered. For a moister result, cover the dish with foil for the first 25 minutes of baking, then remove the foil for the last 10-20 minutes.
  • You can prepare the entire mixture (steps 1-5) a day ahead. Cover and refrigerate. Add the broth and eggs just before baking.
  • If you prefer to stuff a turkey, reduce the broth by 1/2 cup and bake inside the bird according to safe food handling guidelines.

Nutrition

Find it online: https://delishcraze.com/best-classic-homemade-herb-stuffing-recipe/