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This Herb and Butter Stuffing is a homemade version of your favorite store-bought stove top stuffing. It’s simple and delicious!
Last year for Thanksgiving I started testing out a simple stuffing recipe – still made with crusty bread and lots of fresh herbs, but without as many add-ins as my Sausage Apple Cranberry Stuffing. I wanted a lot of butter and fresh herbs but also something my kids would love without too many additional ingredients.
I came up with this Herb and Butter Stuffing. It mimics the flavors of store-bought stove top stuffings, but without all the manufactured ingredients, and with tons of added freshness. I love how all the fresh herbs combine with the butter and the crusty bread.
My kids don’t love cooked celery in their stuffing, so to get the celery flavor without actual diced celery, I used celery seed in the stuffing. It adds a great flavor. And when you cook down the onions and celery seed in the butter, you get such a fragrant delicious flavor in your stuffing.
Herb and Butter Stuffing
This Herb and Butter Stuffing is a homemade version of your favorite store-bought stove top stuffing. It's simple and delicious!
- 1½ loaves of crusty white bread, dried and cubed (about 15 cups) (I like the Italian round loaves in the bakery section of the grocery store)
- 1 ¼ cups unsalted butter (2.5 sticks)
- 1 yellow onion, diced small (medium sized onion)
- 1 teaspoon salt
- 2 teaspoons celery seed
- 2 teaspoons dried onion flakes
- 1/2 cup fresh parsley, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- 4 cups chicken stock
- cooking spray
Preheat oven to 350°F. Chop bread into roughly 1-inch cubes and lay out onto a large baking sheet.
Bake bread for 20-35 minutes until very well dried out. You want it to be completely dry and hard.
Once bread is dried and cooked, transfer to a large bowl. Then you can begin cooking down the onions.
In a large saucepan, add butter and diced onions. Cover and cook over medium heat until onions are translucent.
Once onions are cooked, add salt, celery seed, and dried onions. Stir to coat celery seed and dried onions in the butter.
Add chopped fresh herbs (parsley, thyme, and sage). Mix well.
Slowly add the chicken stock and mix until incorporated.
Remove mixture from heat and slowly and evenly pour over the dried bread in the large bowl. Once poured, mix well with two large spoons until bread is evenly coated. Make sure you mix it really well, so there are no dry pieces of bread. They should all be hydrated.
Spray a 9×13" baking dish with cooking spray, then pour stuffing mixture into pan. Spray top of bread with a little additional cooking spray to keep the top from drying out.
Cover pan with aluminum foil and bake for 30 minutes.
After 30 minutes remove aluminum foil and bake uncovered for 5-7 more minutes, until top is golden.
Remove from oven and serve immediately.