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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!

Author Shannon Lyon


  • loaves of crust white bread, dried and cubed (about 15 cups)
  • 1/2 cup unsalted butter (1 stick)
  • 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
  • cups chicken stock
  • cooking spray


  1. Preheat oven to 350°F. Chop bread into roughly 1-inch cubes and lay out onto a large baking sheet.

  2. Bake bread for 20-30 minutes until very well dried out. You want it to be completely dry and hard.

  3. Once bread is dried and cooked, transfer to a large bowl. Then you can begin cooking down the onions.

  4. In a large saucepan, add butter and diced onions. Cover and cook over medium heat until onions are translucent.

  5. Once onions are cooked, add salt, celery seed, and dried onions. Stir to coat celery seed and dried onions in the butter.

  6. Add chopped fresh herbs (parsley, thyme, and sage). Mix well.

  7. Slowly add the chicken stock and mix until incorporated.

  8. 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.

  9. Spray a 9x13" 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.

  10. Cover pan with aluminum foil and bake for 30 minutes.

  11. After 30 minutes remove aluminum foil and bake uncovered for 5-7 more minutes, until top is golden.

  12. Remove from oven and serve immediately.