This is the best stuffing recipe ever! Served as stuffing or dressing, this buttery herb toasted bread dish is absolutely incredible!
Recipe by How Sweet Eats on November 2, 2020
Prep time: PT45M
Cook time: PT50M
Total time: PT95M
Rating
4.98 stars (8264 reviews)
Keywords
stuffing recipe
Ingredients
18 to 24 ounces bread cubes, (1.5 loaves of bread, or about 12 to 14 cups) (preferably toasted or stale)
1 cup unsalted butter
3 cups diced sweet onion, (roughly 2 large onions)
2 cups diced celery
6 garlic cloves, (minced)
kosher salt and pepper
3 tablespoons chopped fresh sage
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh rosemary
2 1/2 cups chicken or vegetable stock
2 large eggs
a mixture of fresh herbs for sprinkling
Categories
Side Dish
Cuisine
American
Steps
Note about the bread cubes! You have options here. Stale or toasty bread works best. The first option is that you can cut 1 ½ pounds of bread into cubes, place it in a large baking dish, loosely tent with foil and let it sit overnight. You can also cut the cubes and put them in oven, toasting them at 350 degrees F until they are like croutons, about 15 minutes or so. Finally, you can buy the toasted bread cubes in bags from the store. It’s your choice! You can also choose the size of your cubes. They can be small or larger for a more rustic stuffing.
My mom has always used a mixture of stale and fresh bread. Also, I like to use different kinds of bread (usually two), like a sourdough and italian, and mix the cubes. It provides great texture.
Preheat the oven to 350 degrees F. Brush a 9x13 baking dish (you can also use a larger baking dish or a larger foil roasting pan too!) with melted butter, olive oil or spray with nonstick spray. Place the bread in a large mixing bowl (this may be easier for you to stir!) or the baking dish that you will bake it in. You can also separate this into two baking dishes if it's easier.
Heat the butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper - at least ½ to 1 teaspoon each. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, parsley and rosemary. Cook for another minute. Stir in 1 cup of stock.
Pour the onion celery mixture over the bread crumbs and toss well to coat.
In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.
Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined. Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If the stuffing is getting too browned, you can tent it with foil.
I have successfully made this a day ahead of time and reheated it - it’s just as good! emove the pan from the fridge 60 minutes before reheating it. You can also use this mixture to stuff the bird if you wish!
To serve 4: Cut this recipe in half exactly and bake it in an 8x8 or 9x9 inch dish. I bake for the same amount of time.
To serve 12 to 18: Double this recipe exactly. Bake in a large baking dish, like a 10x15 roasting pan, or baking in two 9x13 baking dishes. I bake for roughly the same amount of time, or about 15 minutes longer.
Reviews
Victoria on 2026-05-11 (5 stars): I've made this a few times and it was a hit every time!
Amber on 2026-04-22 (5 stars): If I bake this at a higher temperature, and cover it with foil, do you think it would be done quicker? Trying to time out my dinner I’m planning.
Tracy on 2026-04-04 (5 stars): This is my first time making stuffing and it was a hit! Great recipe.
Vanessa on 2026-03-01 (5 stars): This recipe was a hit! I doubled the recipe and used a large roasting pan.
I ended up not having enough fresh herbs so I had to add in a bit of dried and it turned out great.
Everyone loved it, will be adding it to the holiday rotation.
Charlie Marsh on 2026-02-16 (5 stars): This was delicious!! I made some notable changes (not because I didn't trust it- but for my lifestyle :-) I am always trying to add veggies into my diet, so I sautéed some mushrooms and cabbage and added that to the onion mixture. And I used ZERO CARB bread. Im guessing it was probably 1-2 carbs per serving-- and it was the best stuffing I've ever had. Thank you so much!!
Linda on 2026-01-10 (5 stars): Very good and tastes just like my mom made while growing up. Classic and tasty.
MyGiftsy on 2026-01-08 (5 stars): This is the perfect stuffing recipe—easy to make, full of flavor, and ideal for festive meals or family dinners.
Erika Eyking on 2025-12-27 (5 stars): I’ve made this for several turkey and Christmas dinners now and it’s always a hit. People refer to it as “Erika’s stuffing” and I have to kindly tell them it’s not mine and I found it here haha but regardless, I’m so grateful for it! Thank you!
Farah on 2025-12-27 (5 stars): Your stuffing recipe was a hit with everyone tonight! There was only 5 of us and 1/4 pan left lol!
I didn’t add salt as I used salted butter and the chicken stock was salty. I also added 1/4 cup extra butter. Otherwise followed the rest of the recipe. The stuffing was full of flavour, buttery, and moist.
Thank you for sharing! Will be using this recipe going forward.
Jean Leggett on 2025-12-25 (5 stars): This is my third time making this and it's a real banger. I measure fresh herbs with my heart and probably put in more of everything all around. I had a lot of stuffing for the turkey cavity (22 cups of bread) so we baked the rest as you directed but not before adding sautéed mushrooms and some chorizo which blew my mind. thanks for this recipe!
Lauren on 2025-12-24 (5 stars): I just made this for Christmas Eve dinner and it was so delicious! We all had seconds, it was that good! Loved the mix of fresh herbs and different textures of the bread. So good!
Jana E Czahor on 2025-12-24 (5 stars): Best ever
Karen in Boxford on 2025-12-21 (5 stars): Made for Thanksgiving 2025 and this was the best stuffing I've made - or had - in many years. Standard ingredients as other recipes but I believe the heavy hand on herbs (sage, parsley and rosemary) makes the difference. Thank you!
