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Herb Butter Stuffing and Herb Butter Gravy



1/4 cup Herb butter, recipe follows

1 1/2 yellow onions, finely diced 

3 celery stalks, finely diced

6 cups of corn bread 

3/4 cup chicken stock 

1/2 cup whole milk 

1 large egg 

1/2 teaspoon salt 

1/2 teaspoon pepper 

 Herb butter:

2 sticks unsalted butter, softened 

3 tablespoons minced fresh sage

3 tablespoons fresh Italian parsley 

1 teaspoon fresh rosemary 

2 tablespoon fresh thyme 

Salt and pepper to taste 

 Directions for Herb Butter: 

  • Combine, butter, sage, parsley, thyme, rosemary, salt and pepper in a small mixing bowl.
  • Mix to blend. 

 Directions for Stuffing:

  • Preheat oven to 375 degrees F.
  • Melt the butter in a medium skillet over medium heat.
  • Add the onions and celery.
  • Sauté until translucent, stirring occasionally, for 10-15 minutes.
  • Remove from heat and let cool. 

Preheat oven to 375 degrees F.

  • In a large bowl combine all the ingredients. Mix well.  (You can refrigerate overnight, but is not a must). 
  • Transfer the stuffing mixture to a greased 9-by-13 inch baking dish.
  • Bake until golden brown, 35-40min. 



2 sticks of butter 

1 cup of flour 

2 cups chicken stock

1 tablespoon fresh sage 

1 tablespoon fresh rosemary 

1 tablespoon fresh parsley 

Salt and pepper to taste 

 Directions for Fresh Herb Gravy:

  • Melt the butter in a medium skillet over medium heat. Slowly add flour while whisking.
  • Continue to whisk for several minutes.
  • One cup at a time, add the chicken stock.
  • Continue to whisk the gravy for several more minutes.
  • Add the fresh herbs, salt and pepper.
  • Enjoy while it’s piping hot.