Herb Butter Stuffing

Golden and crunchy around edges, and perfect buttery in the center, this herby stuffing brings joyous cheer to every table.

Course Side Dish

Cuisine American

Keyword dressing, holiday cooking, stuffing, thanksgiving

Prep Time 20

Cook Time 45

Servings

Calories 733kcal

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

Preheat the oven to 350 degrees F. Coat a 13x9-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.