Herb Browned Butter Stuffing
Salads & Side Dishes

Herb Browned Butter Stuffing of Love

When it comes to preparing Herb Browned Butter Stuffing of Love I can’t think of a recipe that makes me happier!

I know that’s a bold statement for someone who spends hours and hours in the kitchen. However, of all the food groups (and yes stuffing is a food group), stuffing is the one! It evokes emotion.

Warm and fuzzy emotion!

Herb Browned Butter Stuffing
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For as far back as I can remember, all of my Thanksgiving memories, include this glorious side dish. Turkey, I can take it or leave it. But it’s just not Thanksgiving to me without stuffing!

I do believe where you grew up has something to do with it! I grew up in New England and our Thanksgiving dinner included the following:

Flash forward to the early 90s when I moved from New Hampshire to Georgia. Thanksgiving Dinner took on a new look.

My current-day menu is now a wonderful blend of my New England childhood favorites with some delicious Southern comfort food classics!

Herb Browned Butter Stuffing however, will remain the sentimental favorite! It’s the one holiday side dish that my Shelby requests each year. Here’s how I add the LOVE to this heavenly dish!

The Stuffing Ingredients

Bread Cubes

Bread cubes are the foundation of this recipe and you’ll want a nice variety. You’ll want about 1 1/2 – 2 pounds of bread or about 12 cups of cubes. I find whole French or Italian Loaves, Ciabatta, Brioche, or even dinner rolls or bagels cut or torn into bite-sized pieces work well. Try for at least two different types of bread.

Here’s How To Make Bread Cubes for Stuffing.

The Herbs & Aromatics

When it comes to herbs & aromatics, the list of ‘add-in’ possibilities are abundant. For this recipe I begin with butter and fresh herbs. Lots of butter and chopped herbs that are slowly sautéed until the most fragrant rich browned butter aromas begin to dance around your kitchen.

As with the fresh herbs, a nice variety of diced veggies really gives your stuffing texture and personality. Traditionally onion and celery are the base of classic stuffing recipes. I use a large onion and a whole head of celery, about 3 cups diced of each. They are cooked down in the herb butter until tender.

For this recipe I also include leeks, mushrooms and garlic. All of that herb butter flavor is building throughout each layer.

Optional Veggie/Fruit/Meat Add-Ins

You can also add apple, fennel, carrots, dried cranberries or apricots, roasted chestnuts, water chestnuts, toasted pine nuts, sundried tomatoes, artichoke hearts, or olives.

Sometimes I add sausage or diced bacon. I also love Oyster Dressing where fresh shucked oysters are added before baking.

There are so many flavor combinations and directions you can take this stuffing.

The Broth

I traditionally use a nice rich chicken broth for my stuffing. However, you could certainly use veggie broth for a vegetarian stuffing.

You’ll want 4- 5 cups of broth, start with 4 and add more if needed. Once you add the broth to the sautéed aromatics, bring the mixture to a boil. This further incorporates all that buttery herb love.

The last step before baking is to gently fold in the dried bread cubes. The mixture should be quite moist. Transfer to a 3 quart or 9×13 baking dish and bake at 350 degrees F. for about 45 minutes or until the top and edges are nicely browned and crispy.

Herb Browned Butter Stuffing of Love is the perfect balance of buttery crispy edges with an herby soft center. It’s delicious and you’ll want to include this dish on your Thanksgiving menu!

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All my best,
xo Libby

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Herb Browned Butter Stuffing

Herb Browned Butter Stuffing of Love

Libby with Lemony Thyme
Herb Browned Butter Stuffing of Love is the perfect balance of buttery crispy edges with an herby soft center. It’s delicious
5 from 2 votes
Prep Time 1 hour
Cook Time 1 hour 20 minutes
Course Side Dish
Servings 12


For the Bread Cubes

  • 2 pounds or about 12 cups crusty bread cut into bite-sized cubes (french or Italian loaf bread works great, as does Ciabatta, Brioche, dinner rolls or bagels). fully dried

For the Stuffing

  • 1 cup butter
  • 1 1/2 cups finely chopped fresh herbs (parsley, sage, rosemary, thyme)
  • 1 large diced onion about 3 cups
  • 1 head diced celery about 3 cups
  • 1 stalk sliced and rinsed leek about 1 1/2 cups
  • 1 pound sliced button mushrooms about 3 cups
  • 3 cloves minced garlic
  • 5 cups chicken broth
  • salt & pepper to taste


For the Bread Cubes

  • Cut or tear bread into bite-sized pieces. Spread onto baking sheets and either air dry for 1-2 days, loosely covered with a clean tea towel. Or oven dry at 275° F. for 45-60 minutes until very hard and dry, but not browned. Can be done up to 2 days in advance (or can freeze bread cubes for 2-3 months).

For the Stuffing

  • Grease 3 quart or 9×13 casserole with butter. In a large stock pot or dutch oven, melt butter over medium-low heat. Add in chopped fresh herbs and sauté until butter is golden brown and very fragrant, about 8-10 minutes.
  • Add in the diced onions, sauté for 4-5 minutes. Add diced celery, sauté for 4-5 minutes. Add in sliced leeks (be sure to clean well first by soaking in water) and mushrooms, sauté for another 8-10 minutes or until all veggies are cooked through and tender. Add minced garlic and cook 1 additional minute. Stir in 4 cups of chicken broth (reserve 1 cup) increase heat to medium-high and bring to a boil. Remove from heat. Season with salt & pepper to taste.
  • Gently fold in dry bread cubes and continue to stir until all are coated well. Bread cubes should be soaked with broth (without broth pooling in bottom of pan). Add additional cup of reserved broth if needed. I always go for more moist than dry.
  • Transfer stuffing to greased baking dish. Bake at 350° F. for 45 minutes or until edges and top are crispy deep golden brown and center is hot. If making ahead, cover tightly and refrigerate for up to 2 days. Allow to come to rest at room temperature for at least 30 minutes before baking.


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