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Buttery Herb Stuffing

This classic buttery herb stuffing recipe will be a staple side dish on your Thanksgiving dinner menu for years to come.

Buttery Herb Stuffing

Whether you call it stuffing or dressing you can’t go wrong with this easy and delicious recipe that I found on Love and Lemons.  I really liked that it was filled with buttery leeks and tons of fresh herbs and that it’s less heavy than some traditional stuffing recipes. My daughter especially loved that I used sourdough bread used for this stuffing and insists I always use it in the future. This buttery herb stuffing was super simple to make and it paired beautifully with a Tuscan turkey roulade (recipe to come) and Lemon Butter Green Beans with Parmesan.

The night before:

Tear or cut the sourdough bread into 1-inch cubes. Spread out on baking sheets and dry overnight.

Buttery Herb Stuffing

How to Make a Buttery Herb Stuffing

Preheat the oven to 350 degrees. Coat a 9×13-inch baking dish with butter or cooking spray.

Melt the butter in a large nonstick skillet over medium heat. Add the leeks and celery to the skillet and cook, stirring often, for 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste.

Place the dried sourdough bread cubes into a large bowl. Pour the leek mixture over the top along with the sage, parsley, rosemary, and thyme. Use your hands to toss until well coated.

Whisk together the vegetable broth and the eggs until well combined. Pour mixture over the stuffing and mix until evenly coated. The bread should feel pretty wet so add more broth if it feels dry. Side Note: The amount of broth you use will depend on how dense and dry your bread cubes were. 

Pour the stuffing into the prepared baking dish. Side Note: If making ahead: Stop here, cover the dish with foil, and store in the refrigerator until ready to bake. 

Drizzle the top with the oil then cover and bake for 30 minutes. Remove the foil and bake until golden brown and crisp around the edges, about 10-15 minutes. Serve and enjoy.

Buttery Herb Stuffing

Buttery Herb Stuffing

Buttery Herb Stuffing

Prep Time: 15 minutes
Cook Time: 50 minutes
Drying bread cubes: 1 day
Total Time: 1 day 1 hour 5 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Author: Pam - For the Love of Cooking / Original by Love and Lemons

Equipment

  • Baking sheets
  • 9x13-inch baking dish
  • Nonstick Skillet

Ingredients

  • 1 loaf of sourdough bread, torn or cut into 1-inch pieces
  • ½ cup butter
  • 2 leeks, sliced, rinsed, and chopped
  • 4 stalks of celery, diced
  • 4 cloves of garlic, minced
  • Sea salt and freshly cracked pepper, to taste
  • ¼ cup sage leaves, chopped
  • ¼ cup heaping cup of fresh parsley, chopped
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme leaves
  • 1½-2 cups vegetable broth, to taste, depending on the dryness of the bread
  • 2 eggs, well beaten
  • 1 tbsp olive oil

Instructions

  • Tear or cut the sourdough bread into 1-inch cubes. Spread out on baking sheets and dry overnight.
  • Preheat the oven to 350 degrees. Coat a 9x13-inch baking dish with butter or cooking spray.
  • Melt the butter in a large nonstick skillet over medium heat. Add the leeks and celery to the skillet and cook, stirring often, for 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste. 
  • Place the dried sourdough bread cubes into a large bowl. Pour the leek mixture over the top along with the sage, parsley, rosemary, and thyme. Use your hands to toss until well coated. 
  • Whisk together the vegetable broth and the eggs until well combined. Pour mixture over the stuffing and mix until evenly coated. The bread should feel pretty wet so add more broth if it feels dry. Side Note: The amount of broth you use will depend on how dense and dry your bread cubes were. 
  • Pour the stuffing into the prepared baking dish. Side Note: If making ahead: Stop here, cover the dish with foil, and store in the refrigerator until ready to bake. 
  • Drizzle the top with the oil then cover and bake for 30 minutes. Remove the foil and bake until golden brown and crisp around the edges, about 10-15 minutes. Serve and enjoy. 
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

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6 Comments

  1. I like a few more “goodies” in my stuffings, liked pears or ham or dried cranberries, or sausage….. but this looks like a wonderful recipe! Nice and moist.

  2. Interesting. I have used my mother’s recipe all my life and never changed. I have to say I have never enjoyed any one else’s ‘stuffing’ as much as my own but maybe I should make a change 🙂 Keep well Diane

  3. Along with gravy on top this is my favorite part of the Thanksgiving meal. I call it stuffing if it’s stuffed into the bird and dressing if it is not. When growing up, mom made oyster stuffing and white bread dressing for the meal.