This Butter Stuffing recipe is going to be your family’s new Holiday Tradition. Made with butter, onions, celery and a plethora of herbs and seasonings, this stuffing hits all the right notes. Crispy bits on the top and sides and tender soft butter soaked bites throughout. You can use this stuffing inside the bird, or baked in a casserole dish which is how I prefer. Years ago I created The World’s Best Stuffing Recipe, but I think I dare to deem this recipe The Best Stuffing In The Universe.
Both stuffing recipes are equally delicious, and somewhat similar, but this recipe omits the sausage and mushrooms that is in The World’s Best Stuffing. Therefore, this Butter Stuffing is a more traditional and familiar stuffing, like the one Grandma used to make. The Full recipe is at the bottom of this post. I will share a few important details in the next couple of paragraphs.
I work with a lot of local family businesses throughout the midwest. Turano Bread is one of my favorite brands to work with. Family owned and operated and in my opinion, they make the BEST bread. If you are familiar with the hit Hulu show “The Bear” the Italian Beef sandwich featured on that show was made with Turano Bread! You can read more about that in this Barstool Sports Article. I have used these Turano French Rolls in MANY recipes over the years, including my Chicken Parm Sandwich which lives here on The Tipsy Housewife and on Turano Baking Company’s Website!
These rolls have a chewy texture that is perfect for stuffing. I also love that these rolls do not have a super crunchy, crust. They sell these rolls at many locations, I will link their retail locator HERE. If you cannot find them, replace them with a hoagie like french roll that doesn’t have a super crispy crust and has some chew to the bread. A light, airy bread will disintegrate in the broth, so choose wisely.
Celery And Onion
This recipe calls for A LOT of celery and onions. There are very little ingredients in this recipe, so be sure to take your time dicing the celery and onions so that you have a nice even texture in every bite. If you cook these according to the directions below, the celery and onions will literally melt in your mouth in every bite of stuffing. You can prep these a couple of days before and store them in ziploc bags until you are ready to make your stuffing.
Seasoning Is A Suggestion
I give the approximate measurements of the seasonings I use and how I personally prefer this recipe. This is always a suggestion when it comes to my recipes. I highly recommend, seasoning and tasting this as you go and adjusting to what you like. Don’t be afraid to season this well. Just be careful with the celery salt as there is salt added with the broth and the butter. I even taste this several times and adjust when it is mixed with the bread and butter. Just be sure to finish tasting and adjusting BEFORE you add the raw eggs.
Butter IS Better
The butter in this recipe is the key to the crispy bits on the top and sides. The butter is also the key to the soft rich center. Every bite of this stuffing is a textural and flavorful DREAM. The stuffing will look very soggy when you are mixing it, but trust that it will be perfect when it is baked off.
Bake It Outside The Bird
I am a firm believer in baking the stuffing outside the bird. I still call it stuffing though, because you will stuff yourself with this because it is so delicious. Stuffing the bird just adds cook time and in turn, dries out your bird. If you want this stuffing to taste like it has been slow cooked in the bird, omit the 1/4 cup of butter you add at the end and use a turkey baster of turkey drippings and juices over the whole thing for the last 15 minutes of baking.
- 2 Sticks of Salted Butter + 1/4 cup
- 12 Turano Brand French Rolls (you can sub any long Hoagie type rolls that are slightly chewy in texture and have a thin and not coarse crust)
- 3 Cups of Finely Minced Celery With The Leaves (make sure you use the leaves)
- 3 Cups of Finely Minced Sweet Onions
- 4 to 5 Cups of Chicken or Turkey Broth (I use Better Than Bouillon with Water because I feel like it adds more flavor than carton broth)
- 3/4 Cup of Milk
- 2 Eggs
- Seasoning Is Approximate, Feel Free To Add More Or Less To Your Liking
- 1.5 Tablespoons Poultry Seasoning
- 1 Tablespoon Onion Powder
- 1 Tablespoon of Garlic Powder
- 1 Tablespoon Black Pepper
- 1/2 Tablespoon of Celery Seeds
- 1/2 Tablespoon of Sage
- Sprinkle of Celery Salt
- 1.5 Tablespoons of Dried Parsley
- *you will add a sprinkle of all the seasonings to the top as well
- Cut your rolls up into small, bite sized pieces. It is very important to the texture of the stuffing to be cut into smaller, bite sized pieces. Spread the cubes on two baking sheets and bake in the oven for 15 minutes at 350 degrees or until golden brown.
- Add the cubes to a very large bowl.
- In a skillet, melt one stick of the butter and then add the celery and onions. Sauté these low and slow so that the liquid is evaporated and they tunr soft and golden brown. Make sure you spread the celery and onions evenly in the skillet and give it time to cook before stirring it too much, but stir it enough to not let it burn. When it is spread out, it cooks evenly.
- When it is soft, add your seasonings. The measurements I gave are my own preference, it would be my advice to season, taste and season again. I prefer a lot of black pepper, you may want to use less. When adding the celery salt, keep in mind that salt will also come from the butter and broth.
- Sauté with the herbs and seasoning for about 5 minutes so that the flavors become fragrant.
- I add my broth, I use four cups to begin with. I reserve the extra cup to see if it needs to be added after combining with the bread cubes. Bring the mixture to a slow simmer, and simmer about ten minutes.
- Turn off the heat and let this cool for a few minutes, then add to the bread cubes, stirring and folding so that every cube is soaked in the mixture. You may need to add a little more of the reserved cup of the broth to make sure there is enough broth to cubes ratio. The cubes should be very soaked and somewhat soggy, but there shouldn't be a ton of liquid in the bottom of the bowl.
- Melt the additional stick of butter and add it to the mixture and fold this in to the mixture. Let this cool for about 10 minutes. At this point you can put the mixture in the fridge overnight to finish the next day.
- When the mixture is cooled, whisk the eggs with the milk and fold into the stuffing.
- Spray a casserole dish with non stick spray or butter, add the stuffing to the dish. Season the top with a tiny sprinkle of all the seasonings. Bake at 350 degrees for about 45 minutes. Check once or twice to make sure it isn't getting too brown. If it is, and the center isn't set, loosely place a sheet of foil over the top. At the 45 minute mark, melt the 1/4 cup of butter and drizzle over the top and bake for 15 minutes more at 375 degrees. Again, you will know the stuffing is done when the center is firm when you press on it.
- Let the stuffing rest for 15 minutes before serving.
Make New Food Traditions
Many people have shared with me through the years that their family stuffing traditions have been lost with the passing of Aunt’s, Grandmother’s and Mother’s. This is a recipe that can become a new tradition for your family if that is the case. This is an easy and affordable recipe that will feed a crowd. It is also so delicious and decadent and really something special for the holiday. I hope you enjoy this recipe as much as I enjoyed creating it.