Herb Butter Stuffing
This year, wow your family and friends with an impressive, delectable stuffing – a fan favorite side dish that’s certain to steal the show. Golden and crunchy around edges, and perfect buttery in the center, this herby stuffing brings joyous cheer to every table. And while this nourishing side dish pairs well with practically everything, it’s especially appreciated during holidays.
This recipe was written for the Arizona Republic.
Stuffing or dressing? I called this recipe stuffing, but since it’s baked in a casserole dish and not stuffed into the bird, it’s referred to as dressing. That said, you have the option to fill your bird with this moist, herbal bread mixture and call it true stuffing. I’ve prepared this recipe both ways, so feel free to choose. Note, there is likely more stuffing than will fit into your turkey (even a big bird), so you will have leftover dressing to cook in a baking dish. I like serving both versions – stuffing and dressing – so I can please everyone at the table.
Stuffing ingredients
- Bread. This recipe calls for 1 ½ loaves of bread, or about 1 ½ pounds total. I prefer a combination of sourdough and Italian bread because they offer different tastes and textures. When cubed, the bread should yield about 12 to 14 cups. And the size of the cubes is up to you – I like hearty, 1-inch cubes, but you can cut the bread into smaller pieces if desired. For the best results, the bread should be day-old and a bit stale so that it absorbs more of the broth-butter mixture. Ideally, purchase the bread a few days in advance. If you only have fresh bread, spread the cubes out on a baking sheet and bake at 300 degrees F for about 8 to 10 minutes. Note, we want dry bread, not toasted bread, so check the bread often. I do not recommend store-bought bread cubes or stuffing mix for this recipe.
- Butter. We use a hefty amount of butter in this recipe. One cup to be exact. Most of the butter is used to create sweet, creamy moisture for the bread, and a small amount is used on top of the casserole, to guarantee that the top is rich, buttery, and perfectly toasty.
- Onion, celery, and garlic. Aromatic onion, celery, and garlic add tremendous flavor and complexity to the stuffing. They also keep the bread moist during cooking.
- Herbs. I prefer a combination of fresh parsley and dried poultry seasoning. Poultry seasoning is a floral blend of sage, rosemary, thyme, and marjoram and is a one-stop-shop for deep flavor.
- Broth. We need 3 cups of chicken broth for this recipe. You may also use chicken stock and chicken bone broth. If desired, you may swap in vegetable broth.
- Eggs. Eggs act as a binder in the stuffing, ensuring that the ingredients don’t crumble apart when serving. The eggs also add moisture and richness.
- Salt and pepper. Salt and black pepper are used to make sure all flavors pop.
How to use this recipe to stuff a turkey. If you want to use some of this stuffing inside your turkey, prepare it as directed, up until transferring to a baking dish. Chill the stuffing in the refrigerator for at least 45 minutes before stuffing the turkey. When ready to cook, take some of the stuffing and loosely stuff the cavity.
Do not press the stuffing in or overstuff the bird, and do not stuff your turkey until just before roasting.
Cook until the center of the stuffing reaches 165 degrees F. Note, if you overstuff your turkey, the turkey meat may overcook by the time the stuffing reaches 165 degrees F, so do not pack the stuffing in. Transfer any unstuffed stuffing to a baking dish, top with the butter as directed, and bake as instructed.
How to alter the recipe to serve fewer, or more people. To serve four people, halve the recipe and use a 9-inch baking dish. To serve 12 to 16 (or more) people, double the recipe and use a large roasting pan (such as a 10×15-inch roasting pan), or use two 13×9-inch baking dishes. When using a large roasting pan, increase the baking time by 10 to 15 minutes.
How to prepare this stuffing in advance. Let’s face it, few things rival holiday dishes that can be prepped ahead! To make the stuffing in advance, prepare it as directed – up until baking. Cover with plastic wrap and refrigerate for up to 2 days. Pull the stuffing from the refrigerator 30 minutes before baking. If the stuffing is still chilled in the center, you may need to add 5 to 10 minutes to the baking time.
How to store leftover stuffing. Do you cherish leftover turkey sandwiches with a little stuffing and cranberry sauce? Save those leftovers! Once cool, transfer the stuffing to an airtight container and refrigerate for up to 3 days, or freeze up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat the stuffing in a baking dish in the oven, with a little extra broth drizzled over top, at 350 degrees F, for about 20 minutes, until hot throughout.
Herb Butter Stuffing
Ingredients
- 1 ½ loaves bread, 1 ½ pounds total, preferably a mixture of sourdough and Italian, and day-old or dry, cubed (about 12 to 14 cups cubed), see note above
- 1 cup 2 sticks unsalted butter, divided
- 3 cups chopped yellow onion, about 2 to 3 onions
- 2 cups diced celery, about 4 stalks celery
- 6 cloves garlic, minced or pressed
- 3 tablespoons chopped fresh parsley, plus more for garnish
- 4 teaspoons poultry seasoning
- Salt and freshly ground black pepper
- 3 cups chicken broth, or vegetable broth, divided
- 2 large eggs
Instructions
- Preheat the oven to 350 degrees F. Coat a 13×9-inch baking dish with cooking spray or coat with a thin layer of olive oil.
- Place the bread in a large mixing bowl. Set aside.
- Melt ¾ cup of the butter (1 ½ sticks) in a large saucepan over medium heat. When the butter is bubbly, add the onion and celery and cook for 10 minutes, until soft.
- Add the garlic, parsley, poultry seasoning, ¾ teaspoon salt, and ½ teaspoon black pepper to the pan and cook for 1 minute, until fragrant. Add 1 cup of the chicken broth and remove the pan from the heat.
- Pour the mixture over the bread cubes and toss to coat.
- In a medium bowl, whisk together the remaining 2 cups of chicken broth and eggs.
- Add the egg mixture to the bread cubes and toss to coat. Make sure the bread cubes are well coated with the liquid. Transfer the mixture to the prepared pan and spread out in an even layer.
- Cut the remaining ¼ cup of butter into small pieces and arrange the butter on top of the stuffing.
- Bake for 45 minutes, until the bread is toasted and the internal temperature reaches 160 degrees.
- Garnish with more fresh parsley and serve hot.