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Incredible Buttery Herb Stuffing

Incredible Buttery Herb Stuffing

3 minute read

The Best Buttery Herb Stuffing

Stuffing is the best way to absorb all of the flavors from roasted poultry dishes, stuffing also helps to lock in moisture for your main dish. This Incredible buttery herb stuffing is easy to make yet packs an incredible punch with its rich buttery taste and fresh herb infusion. Skip the box this year and make this home made version this year. Our Titanium elite roasting pans are perfect for this dish and any size turkey you need to make for your holiday guests. Stuffing made from scratch is moist, and savory pulsing with vibrant flavors and textures your mouth will water for more of. Feel free to change this variation up by adding, apples, or sausage, even cranberry, you can even change the bread type you use to create different textures and densities. 


  • 18 to 24 ounces bread cubes, (1.5 loaves of bread, or about 12 to 14 cups) preferably toasted or stale
  • 1 cup unsalted butter
  • 3 cups diced sweet onion, roughly 2 large onions
  • 2 cups diced celery
  • 6 garlic cloves, minced
  • kosher salt and pepper
  • 3 tablespoons chopped fresh sage
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh rosemary
  • 2 1/2 cups chicken or vegetable stock
  • 2 large eggs
  • a mixture of fresh herbs for sprinkling


STEP 1.)

Cut1 ½ pounds of bread into cubes, place it in a large titanium elite casserole dish and bake at 350 degrees for 15 minute. You can choose from cutting your bread cubes into small tiny pieces or large big ones for a variation in texture.

STEP 2:) preheat the oven to 375 degrees and brush your titanium elite casserole dish with butter.

STEP 3.) In a large mixing bowl add in the toasted bread cubes.

STEP 4.) Heat the butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper - at least ½ to 1 teaspoon each. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, parsley and rosemary. Cook for another minute. Stir in 1 cup of stock.

STEP 5:) Mix the onion and celery from the skillet into the bowl with the bread crumbs, and mix them thoroughly.

STEP 6:) In a separate bowl mix together the remaining 1.5 cups stock and two eggs. After mixing the two ingredients add them into the bread mixture.

STEP 7:) Bake the bread mixture for 40-50 minutes at 350 degrees. Or until the temperature reads 160 degrees.
Tip: You can actually prepare this recipe a day in advance and reheat it to save time and oven space.

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