In My Kitchen: Buttery Herb Stuffing

It’s not Thanksgiving without stuffing! Stuffing has always been my favorite part of the Thanksgiving meal. It’s not easy to find a perfect store-bought one, so I’ve adapted recipes to make my own favorite stuffing.

It’s not quick or easy or fun to get all the fresh herbs washed and picked, but you’ll think it’s well worth the effort when you taste the final dish.

You’ll need:

  • 18 – 24 oz bread cubes (1.5 loaves of bread, or about 12 – 14 cups), preferably toasted or stale
  • 1 cup unsalted butter
  • 2 cups diced yellow onion
  • 2 cups diced celery
  • 6 garlic cloves, minced
  • Salt and pepper
  • 3 tablespoons chopped fresh sage
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh rosemary
  • 2 1/2 cups vegetable stock
  • 2 large eggs


1. Preheat oven to 350 degrees. Brush a 9×13 inch baking dish with melted butter.

2. Place bread cubes in a large mixing bowl.

3. Heat the butter in a large Dutch oven over medium heat. Once melted, stir in onion, celery and garlic with a big pinch each of salt and pepper (at least 1 teaspoon each).

4. Cook until the onions and celery soften, 5- 10 minutes. Stir in the sage, parsley and rosemary. Cook for an additional minute. Stir in 1 cup of vegetable stock.

5. Pour the onion mixture over the bread crumbs and toss well to coat.

6. In a small bowl, whisk together the remaining 1 1/2 cups stock and 2 eggs.

7. Pour the egg mixture into the bread cubes. Stir and fold the bread cubes until thoroughly combined.

8. Bake the stuffing for 45 – 50 minutes, until the internal temperature reaches 160 degrees. If the stuffing is getting too browned, you can tent it with foil.

9. Serve and enjoy!

Source: Adapted from a recipe by How Sweet Eats

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