This post may contain affiliate links. Please read my disclosure policy
Elevate your Thanksgiving feast with a mouthwatering Buttery Stuffing that’s sure to become a requested favorite. This recipe combines the aromatic blend of herbs and the golden-brown crust with the richness of real butter, creating a decadent side dish that will leave your guests craving more.
Table of Contents
- Table of Contents
- Why You’ll Love This Recipe
- Ingredients for The Best Buttery Stuffing:
- Tips & FAQs
- Recipe
- Check out these other great recipes!
Why You’ll Love This Recipe
The luxurious taste of butter infuses every bite, adding a velvety texture and unparalleled depth of flavor. It’s the perfect indulgence for a special occasion like Thanksgiving. My recipe features the traditional blend of aromatic herbs, creating a symphony of flavors that complement the buttery goodness. Each bite is a harmonious balance of savory and herbal notes, enhancing the overall dining experience. The stuffing is baked to perfection, resulting in a golden-brown crust that adds a delightful crunch to the dish. The contrast between the crispy exterior and the tender interior creates a textural sensation that will leave your guests coming back for seconds. It strikes the perfect balance between tradition and innovation, offering a familiar comfort with an elevated, unforgettable taste.
Ingredients for The Best Buttery Stuffing:
- Sourdough Bread: Sourdough bread tends to have a firmer and denser texture compared to softer bread varieties. This quality helps the bread maintain its structure even when mixed with other ingredients and baked. The result is a stuffing with a satisfying combination of soft and chewy textures. Its best if it is a day old as well.
- Unsalted Butter: What makes this stuffing buttery! Unsalted is best since you can control the salt that goes into it.
- Leeks: I like the mild flavor of leeks. You can choose to use sweet onions or yellow onions instead.
- Celery: Often found in stuffing recipes. Even if you don’t like celery (like me), you don’t taste it in this dish. Think of it as a flavor enhancer.
- Fresh Sage, Fresh Parsley, Fresh Thyme, Fresh Rosemary: Fresh herbs do so much for stuffing on Thanksgiving day. Dried herbs are an option, however I love the aromatics notes of fresh herbs. Flavors are more intense with fresh herbs and contain water, which can contribute moisture to the dish.
- Vegetable Broth: I used this to keep the dish vegetarian, but you can opt in for chicken broth if you wish!
- Eggs: To hold the stuffing together so it doesn’t fall apart.
- Salt & Pepper: Always essential!
Tips & FAQs
- Storage: Allow to cool completely, then transfer to an airtight container in the fridge for up to 5 days.
- Freeze: Allow to cool completely. Transfer it to a freezer safe container and freeze for up to 6 months. Thaw it overnight in the fridge. Let it rest at room temperature for 30 minutes, then bake in the oven at 350F for 20 minutes, splashing some water to keep it from drying out.
- Make Ahead: You can make the stuffing a day in advance. Baking it earlier is your choice. Once you are ready to make it for Thanksgiving dinner, then take it out of the fridge and leave it out for 30 minutes before putting it into the oven. If you choose to bake it early, reheat it at 350F for 30 minutes until the internal temperature is 160F or over. If you choose not to bake it early, then follow the baking time as instructed in the recipe.
- Can I stuff the turkey with this recipe? According to the USDA, cooking poultry with stuffing inside the cavity can be unsafe to eat. The reason behind this is that when the meat reaches a safe temperature to eat, the stuffing can still be raw and soaked in raw poultry juices, so it’s unsafe to consume. If you cook it for longer, whilst the stuffing can be properly cooked and safe, the meat will be overdone. So, the simple answer is no. That’s why I’ll always cook them separate.
- Variations:
- When sauteing the onions and celery, add in ground sausage to make a buttery sausage stuffing.
- Add in mushrooms for a hearty element.
- Add in apples for a sweet-savory combination. Or try dried cranberries.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Recipe
Buttery Herb Stuffing
Ingredients
- 1 loaf sourdough bread (18-24 oz bread cubes)
- 1 cup unsalted butter
- 2 leeks, white and light green parts, halved, thinly sliced (about 2 cups worth)
- 4 celery stalks, diced (1 1/2 cups)
- 1/4 cup fresh chopped sage
- 1/4 cup fresh chopped parsley
- 2 tbsp fresh chopped rosemary
- 1 tbsp fresh thyme leaves
- Salt & pepper, to taste
- 2-3 cups vegetable broth
- 2 eggs, beaten
Instructions
- Preheat the oven to 350F. Grease a 9×13 pan and set aside.
- In a large skillet, melt 1/2 cup of butter over medium heat. Add the leeks & celery and saute for 5 minutes, then reduce heat to low and saute another 10-12 minutes.
- Add in the sage, parsley, rosemary, and thyme. Season with salt and pepper to taste; stir to combine. Stir in 1 cup broth and simmer for 2-3 minutes to allow the fresh herbs to enhance the flavor.
- In a large bowl, add bread cubes and leek mixture. In a separate small bowl, whisk together the eggs and remaining broth. Pour it over the bread mixture; stir and fold the bread cubes until thoroughly combined.
- Transfer to the greased pan and spread out evenly. Cube remaining butter and place on top of stuffing evenly. Bake for 45 minutes to 1 hour, until internal temp reaches 160F. If it’s getting too browned on top, tent with foil. Let it sit for 15 minutes before serving, which will allow the stuffing to set and not break apart.
Notes
Storage: Allow to cool completely, then transfer to an airtight container in the fridge for up to 5 days.
- Freeze: Allow to cool completely. Transfer it to a freezer-safe container and freeze for up to 6 months. Thaw it overnight in the fridge. Let it rest at room temperature for 30 minutes, then bake in the oven at 350F for 20 minutes, splashing some water to keep it from drying out.
- Make Ahead: You can make the stuffing a day in advance. Baking it earlier is your choice. Once you are ready to make it for Thanksgiving dinner, take it out of the fridge and leave it out for 30 minutes before putting it into the oven. If you choose to bake it early, reheat it at 350F for 30 minutes until the internal temperature is 160F or over. If you choose not to bake it early, then follow the baking time as instructed in the recipe.
Can I stuff the turkey with this recipe? According to the USDA, cooking poultry with stuffing inside the cavity can be unsafe to eat. The reason behind this is that when the meat reaches a safe temperature to eat, the stuffing can still be raw and soaked in raw poultry juices, so it’s unsafe to consume. If you cook it for longer, whilst the stuffing can be properly cooked and safe, the meat will be overdone. So, the simple answer is no. That’s why I’ll always cook them separately.
Variations:
- When sauteing the onions and celery, add in ground sausage to make a buttery sausage stuffing.
- Add in mushrooms for a hearty element.
- Add in apples for a sweet-savory combination. Or try dried cranberries.
Nutrition Facts
Calories
251.8Fat (grams)
16.34 gSat. Fat (grams)
9.95 gCarbs (grams)
22.71 gFiber (grams)
1.3 gSugar (grams)
2.78 gProtein (grams)
4.56 gSodium (milligrams)
446.18 mgCholesterol (grams)
40.67 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
Leave a comment