Classic Herb Butter Stuffing Bake for Easy Holiday Sides Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, sauté the celery and onions in a small amount of butter before adding them to the bread cubes. This quick step intensifies their sweetness and adds a savory base note that permeates the entire dish.

While not strictly necessary, it is a professional trick that adds significant depth to the final flavor profile of your stuffing.

If you prefer a crunchier stuffing, bake it in a shallower, wider pan. This increases the surface area exposed to the heat, resulting in more crisp edges.

Conversely, if you enjoy a softer, more traditional stuffing, using a deeper, narrower baking dish will help retain more moisture in the center throughout the baking process.

Variations

• Sausage and Herb Stuffing: Brown 1/2 pound of crumbled pork sausage and add it to the bread mixture before pouring over the broth. The sausage adds a savory, meaty depth that makes the dish even more substantial and satisfying.
• Apple and Walnut Stuffing: Add 1 cup of diced tart apples and 1/2 cup of toasted, chopped walnuts to the bread base. The apples provide a subtle sweetness that pairs perfectly with the savory herbs and buttery bread.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a 350°F (175°C) oven until warmed through and the top is crisp, about 15-20 minutes.

Transfer any leftover stuffing to an airtight container once it has cooled to room temperature. It will keep in the refrigerator for up to three days. When storing, try to keep the top layer intact to preserve the texture as much as possible, although it will naturally soften slightly over time due to the moisture content.

You can assemble the stuffing up to 24 hours in advance. Combine the bread and aromatics, pour over the liquid, and cover the dish tightly with plastic wrap or foil.

Keep it refrigerated until you are ready to bake. If baking directly from the refrigerator, add 5 to 10 minutes to the total baking time to ensure it is heated thoroughly.

Serving ideas

Serve the stuffing warm, directly from the baking dish, to maintain its temperature and texture. It pairs beautifully with roasted poultry, pork, or even a hearty vegetarian roast. A simple garnish of fresh herbs can add a pop of color that complements the warm, golden tones of the dish, making it look as good as it tastes.

Because this stuffing is quite rich, it works well alongside lighter vegetable sides like roasted green beans or a crisp garden salad.

The contrast between the savory, buttery stuffing and fresh, acidic vegetables creates a combination that is sure to please. Consider serving it with a side of gravy for those who prefer an extra layer of moisture and flavor.

Frequently asked questions

Recipe card

Classic Herb Butter Stuffing Bake for Easy Holiday Sides

Prep 15 minCook 40 minRest 5 minTotal 1 hServes 8

Ingredients

• 10 cups seasoned bread cubes
• 1 cup diced celery
• 1 cup diced onion
• 2 cups chicken broth
• 1/4 cup melted butter
• 1 tsp dried sage
• 3 tbsp butter, cut into small pats

Instructions

1. Preheat the oven to 350°F (175°C). Place the seasoned bread cubes into a large rectangular baking dish. Scatter the diced celery and onion evenly over the bread cubes to ensure every serving gets a bit of crunch and flavor.
2. In a glass pitcher, whisk together the chicken broth, melted butter, and dried sage until well combined. Slowly pour the liquid mixture over the bread cubes, ensuring it soaks in evenly. Top the stuffing with the small pats of butter for extra richness.
3. Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the top is crisp and golden brown. The edges should be bubbling slightly. Remove from the oven and allow it to rest for 5 minutes before serving.

Contains: gluten, milk, celery

Estimated nutrition per serving

Calories

280

Protein

6 g

Carbohydrates

38 g

Fat

12 g

Fiber

2 g

Sugar

3 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.