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Thanksgiving is just around the corner, and you know what that means: time to start planning that *perfect* holiday meal! I know, I know, it can be stressful. But trust me, this Buttery Herb Stuffing is going to be the easiest (and most delicious!) part of your spread. I’m Lisa Raymond, and I’m all about unfussy meals that still feel special. This recipe has been a family favorite for years. Honestly, the first time I tried it, I was blown away. It’s packed with flavor, super simple to make, and always a crowd-pleaser, even for those picky eaters. And believe me, a *quick* and delicious Buttery Herb Stuffing recipe can truly be a game-changer. With my years of creating simple, flavorful dishes, I can assure you: you’ll return to this Buttery Herb Stuffing year after year.
Why You’ll Love This *Buttery Herb Stuffing*
Okay, seriously, what’s not to love? This Buttery Herb Stuffing is a total winner. Here’s why:
- **Easiest stuffing ever:** Seriously, minimal chopping and mixing – that’s it!
- **Flavor explosion:** The herbs and butter? Wowza! So good.
- Simple ingredients: Nothing fancy or hard to pronounce here. Just good, honest ingredients.
- **Holiday hero:** It just *screams* Thanksgiving (or Christmas, or Easter…you get the idea!).
- Crowd-pleaser:** Even your pickiest cousin will be back for seconds. Trust me!
Gather Your Ingredients for *Buttery Herb Stuffing*
Alright, let’s get our stuff together (pun intended!) for this Buttery Herb Stuffing. Nothing too crazy here, just simple ingredients that come together to make something amazing. You’ll want:
- 1 loaf bread, cubed (I like using a day-old baguette!)
- 1/2 cup butter, melted (yes, real butter!)
- 1 onion, chopped (yellow or white is fine)
- 2 celery stalks, chopped (about 1 cup)
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste (don’t be shy!)
- 2 cups chicken broth (low sodium is my go-to)
How to Make *Buttery Herb Stuffing*: Step-by-Step
Okay, ready to get this Buttery Herb Stuffing party started? Don’t worry, it’s super easy, I promise! Just follow these steps, and you’ll have the perfect side dish in no time. Seriously, you can even do this while sipping a glass of wine (just sayin’). If you want even more great stuffing ideas, then take a look at Grandma’s Thanksgiving Stuffing Recipe.
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Preheat, baby, preheat! Crank that oven to 350°F (175°C). This is important, so don’t skip it! While the oven’s heating up, you can move on to the next steps. It’s all about efficiency, right?
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Combine the Goods. Grab that big bowl and toss in your bread cubes, melted butter, chopped onion, celery, sage, thyme, and parsley. Season with salt and pepper. Don’t be afraid to get your hands in there and really mix it up! Make sure that butter coats *every* little piece.
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Moisture Time! Pour in your chicken broth, and mix until *evenly* moistened. You don’t want soupy stuffing, so go slow. If it looks too dry, add a *splash* more broth. It should be damp, not drenched!
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Bake It ‘Til You Make It. Transfer everything to a baking dish. I usually use a 9×13 inch pan, but whatever you’ve got on hand will work. Spread it out evenly, then pop it in the oven for 30-40 minutes.
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Golden Brown Goodness! You’re looking for that golden-brown color. Ooh, my favorite part is when the top gets just a little crispy! If it starts to brown too quickly, just tent some foil over it. To make sure your stuffing is done inside, take a knife and test it like you would test a cake. If the knife comes out clean, then it’s ready!
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Serve it Hot! Let it cool for a few minutes (if you can resist!), then serve it up hot. This stuff is seriously addictive!
Seriously, that’s it! You’ve just made amazing Buttery Herb Stuffing. See? I told you it was easy!
Ingredient Spotlight: Herbs in *Buttery Herb Stuffing*
Okay, so let’s talk herbs, because honestly, they’re what make this Buttery Herb Stuffing sing! We’ve got a classic trio here, each bringing its own special something to the party.
First up, sage. This one’s got a slightly peppery, earthy flavor. It’s *the* Thanksgiving herb, in my opinion! Then there’s thyme, which brings a subtle, woody note. It adds a little warmth and depth. Don’t forget the parsley! I love fresh parsley. It’s bright, clean and fresh. Together, they create this incredible chorus of flavor that just screams “comfort food!”. I always use dried sage and thyme (easier!), but fresh parsley. You could use dried parsley. But trust me, fresh is best!
Tips for the Best *Buttery Herb Stuffing*
Want to take your Buttery Herb Stuffing game to the *next* level? Of course, you do! Here are a few of my tried-and-true tips for stuffing perfection:
- **Bread is Key:** Don’t just grab any old loaf! Day-old bread (like a baguette or sourdough) works best. It soaks up all that buttery goodness without getting mushy.
- **Browned Butter Boost:** Seriously, browning the butter before adding it to the bread mixture is a game-changer. Just cook it in a saucepan over medium heat until it’s nutty and fragrant. Careful, it splatters!
- Moisture Control:** The right amount of moisture is crucial. You want the stuffing to be damp, but not soggy. Add the chicken broth gradually, and stop when it looks just right.
- **Don’t Overbake:** Keep a close eye on your stuffing while it’s in the oven. Overbaking will dry it out. You’re looking for golden-brown crispiness on top, but still soft and moist underneath.
Trust me, these little tweaks make a *huge* difference. Happy stuffing!
Make-Ahead and Storage Tips for *Buttery Herb Stuffing*
Okay, let’s talk about making this Buttery Herb Stuffing even *easier* (if that’s even possible!). The great news is, you can totally prep it ahead of time. Here’s the scoop:
You can assemble the whole stuffing — mix everything together, put it in the baking dish, cover it tightly with foil, and stick it in the fridge. Then, when you’re ready to bake, just pop it in the oven! You might need to add an extra 10-15 minutes of baking time to compensate for starting cold.
Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. To reheat, just microwave individual portions, or bake the whole thing covered with foil until heated through. You can even freeze it! Just let it cool completely, wrap it well, and freeze for up to a month. Thaw in the fridge overnight before reheating. Easy peasy!
Frequently Asked Questions About *Buttery Herb Stuffing*
Can I make this Buttery Herb Stuffing gluten-free?
Absolutely! Just swap out the regular bread for your favorite gluten-free bread. You’ll want to make sure it’s a sturdy gluten-free loaf, since some can be a little fragile. Also, double check your chicken broth to make sure it’s gluten-free too. Otherwise, the recipe stays exactly the same!
How do I keep my Buttery Herb Stuffing from drying out?
Ah, the dreaded dry stuffing! The secret is all in the moisture. Make sure you don’t skimp on the melted butter, and add the chicken broth gradually until the bread is evenly moistened. You also might try covering the baking dish with foil for the first half of the baking time. You can remove it later to let the top get nice and golden brown. If you still find it’s drying out add a little extra broth!
Can I add sausage to this Buttery Herb Stuffing recipe?
Oh, you *know* I love adding sausage! It gives the stuffing a delicious savory flavor and a little extra protein. Just brown some sausage (Italian sausage is my favorite!), before browning the veggies. Then, just mix it in with the bread cubes and herbs according to the easy Buttery Herb Stuffing recipe below. Yum!
What kind of bread is best for this quick Buttery Herb Stuffing?
I personally love using a day-old baguette or sourdough bread. They both have a nice texture to them that soaks up all of the good flavors without becoming mushy. Really, any sturdy, slightly stale bread will work great for this trending Buttery Herb Stuffing!
Nutritional Information for *Buttery Herb Stuffing*
Okay, so here’s the deal: nutritional info can vary *a lot* depending on the exact ingredients you use (brands, etc.). So, while I can give you an estimate, please know it’s not an exact science! Just a general idea.
Enjoy Your *Buttery Herb Stuffing*
Well, there you have it! My super-easy, super-delicious Buttery Herb Stuffing recipe. I truly hope you give it a try! It’s become such a staple in our Thanksgiving dinners. Once you make my Buttery Herb Stuffing, trust me, you’ll be making it forever. Oh, and be sure to head over to my about page to learn more about me and my love for quick and easy recipes!
If you do make it, please leave a comment below and let me know what you think! I’d love to hear about your cooking experience. Also, don’t be shy – rate the recipe and share it on social media! I can’t wait to hear from you!
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Buttery Herb Stuffing
- Total Time: 55 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Prepare a flavorful buttery herb stuffing with this straightforward recipe, perfect for enhancing your meal.
Ingredients
- 1 loaf bread, cubed
- 1/2 cup butter, melted
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 2 cups chicken broth
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine bread cubes, melted butter, onion, celery, sage, thyme, and parsley. Season with salt and pepper.
- Add chicken broth and mix until evenly moistened.
- Transfer to a baking dish and bake for 30-40 minutes, or until golden brown.
- Serve hot.
Notes
- For extra flavor, brown the butter before adding it to the bread mixture.
- You can add sausage or other vegetables to customize the stuffing to your liking.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg