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This homemade stuffing recipe is a classic holiday side dish, that everyone loves! The bread mixture is full of buttery flavor, soft in the center, and crispy on top. The perfect balance for your Thanksgiving dinner.
“The secret to the best stuffing recipe is using the right kind of bread, plenty of butter, and just the right amount of broth so every bite has lots of flavor.”
-Becky
This homemade stuffing is buttery, herby, and perfectly crisp on top. It’s the best stuffing recipe to serve alongside turkey, mashed potatoes, and gravy. It really is a true family favorite that tastes even better the next day as leftovers!
If you’re planning your holiday menu, try pairing it with this juicy Roasted Turkey, Glazed Honey Spiral Ham, or this festive Christmas Chicken. And don’t forget the extras like Homemade Gravy, Cranberry Orange Sauce, and Homemade Dinner Rolls.
Table of Contents
Ingredients You Will Need
- bread slices, cut into pieces – about 1-inch cubes, a sturdy type of bread like white bread, sourdough bread, or even a mix from your favorite bakery. (About one loaf of bread)
- chopped celery – adds crunch and freshness.
- chopped onion – forms the base of the savory onion mixture.
- chopped carrots – for sweetness and color.
- butter – use lots of butter for rich flavor.
- fresh rosemary – adds classic flavor.
- fresh thyme – another classic seasoning.
- fresh sage – the essential Thanksgiving herb.
- poultry seasoning – adds warmth and depth.
- garlic cloves, finely chopped – adds flavor to every bite.
- chicken stock or broth or turkey stock – adds moisture.
- eggs – help bind the bread mixture together for a soft, custard-like texture.
A full list of ingredients is included in the recipe card below.
Variations
Add sausage: Cook 1 pound of breakfast or Italian sausage in a large skillet, drain, and mix it into the bread mixture before baking.
Vegetarian version: Swap chicken broth for vegetable broth and leave out the sausage.
Sweet and savory twist: Add a handful of dried cranberries or chopped walnuts when combining the vegetables and bread.
Herb lovers: Stir in a little parsley for a bright, fresh finish before baking.
How to Make Homemade Stuffing
- Preheat your oven to 300 degrees (149 degrees C). Cut the bread into 1-inch cubes and spread them in a single layer on large baking trays.
- Bake the cubes in the preheated oven for 20 minutes, stir, and bake another 15 minutes. If still soft in the middle, continue baking in 5-minute intervals until you have perfectly dry bread cubes. Transfer the dried bread cubes to a large bowl and set aside. Increase the oven temperature to 375 degrees F (190 degrees C).
- In a large skillet, melt the butter over medium heat. Add the onions, celery, and carrots, and sauté for about 5-10 minutes until tender.
- Add garlic, rosemary, thyme, sage, poultry seasoning, salt, and pepper. Stir well, then pour in 1 cup of broth. Remove from heat and let cool slightly.
- Pour the onion mixture over the bread mixture in the large bowl. Add 1 cup of broth and toss gently to combine. Whisk the eggs in a medium bowl, then pour over the stuffing and mix again. Gradually add more broth ½ cup at a time until most of the cubes are moist but not soggy.
- Transfer the mixture into a greased casserole dish, cover with foil, and bake for 25 minutes. Remove the foil and bake another 30–35 minutes until golden brown and crisp on top. Remove from the oven and let it rest for a few minutes before serving.
Expert Tips
Dry your bread properly: Toasting the bread in the oven helps it absorb broth evenly and keeps it from getting mushy.
Mix breads for flavor: Combining white bread and sourdough bread adds the best texture and taste.
Use a mix of herbs: Fresh sage, rosemary, and thyme give that unmistakable Thanksgiving flavor.
Save the leftovers: Store any extra stuffing in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave for a quick side the next day.
Make ahead: Assemble your stuffing the day before, refrigerate, and bake it just before serving.
Homemade Stuffing FAQs
Yes, you can assemble the stuffing ingredients the day before. Cover the dish tightly and refrigerate, then bake it the next day in a preheated oven at 375 degrees F until it’s hot and golden.
Absolutely. Store leftovers in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven until warmed through.
Yes, you can stuff your turkey with it! Just make sure the center of the stuffing inside the turkey reaches 165 degrees F (74 degrees C) for safety.
Yes, cooked sausage adds lots of flavor and makes the stuffing even heartier. Just mix it into the bread mixture before baking.
A mix of white bread and sourdough bread works beautifully. The combination gives you a sturdy texture that won’t turn mushy and adds layers of flavor.
More Holiday Recipes
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Homemade Stuffing Recipe
Equipment
- Baking Sheet
- Large Skillet or Saucepan
- Large Bowl
- Measuring Cups
- Casserole Dish
Ingredients
- 16 slices bread, cut into one inch cubes (about one small loaf of bread)
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 2 teaspoons poultry seasoning
- 6 garlic cloves, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2-4 cups chicken stock, or turkey stock
- 2 large eggs
Instructions
- Preheat your oven to 300 degrees F (149 degrees C). Cut the bread into 1-inch cubes and spread them in a single layer on large baking trays. Use your favorite kind of bread, such as white bread, sourdough bread, or a mix of both.
- Bake the cubes in the preheated oven for 20 minutes, stir, and bake another 15 minutes. If still soft in the middle, continue baking in 5-minute intervals until you have perfectly dry bread cubes.
- Transfer the dried bread cubes to a large bowl and set aside. Increase the oven temperature to 375 degrees F (190 degrees C).
- In a large skillet, melt the butter over medium heat. Add the onions, celery, and carrots, and sauté for about 5-10 minutes until tender.
- Add garlic, rosemary, thyme, sage, poultry seasoning, salt, and pepper. Stir well, then pour in 1 cup of broth. Remove from heat and let cool slightly.
- Pour the onion mixture over the bread mixture in the large bowl. Add 1 cup of broth and toss gently to combine. Beat the eggs in a medium bowl, then pour over the stuffing and mix again. Gradually add more broth ½ cup at a time until most of the cubes are moist but not soggy.
- Transfer the mixture into a greased casserole dish, cover with foil, and bake for 25 minutes. Remove the foil and bake another 30–35 minutes until golden brown and crisp on top.
- Remove from the oven and let it rest for a few minutes before serving.
Notes
Mix breads for flavor: Combining white bread and sourdough bread adds the best texture and taste.
Use a mix of herbs: Fresh sage, rosemary, and thyme give that unmistakable Thanksgiving flavor.
Save the leftovers: Store any extra stuffing in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave for a quick side the next day.
Make ahead: Assemble your stuffing the day before, refrigerate, and bake it just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This stuffing is delicious!