Homemade Stuffing Recipe

Few dishes capture the warmth of the holidays quite like homemade stuffing. It’s the dish that unites the table—a savory, aromatic side that perfectly complements roasted meats, gravies, and vegetables. Stuffing, also known as dressing in some regions, has been a staple for centuries, evolving from simple bread and herbs to the richly flavored versions we enjoy today. This recipe for Homemade Stuffing honors tradition while ensuring a perfect balance of texture and taste: crisp on the outside, moist on the inside, and bursting with the comforting flavors of sage, parsley, and buttery bread. Whether you’re preparing it for Thanksgiving, a family gathering, or a cozy Sunday dinner, this recipe guarantees that your stuffing will be the star of the meal.

Ingredients

▢ 12 cups stale white bread, cut into 1-inch cubes (about a 1 lb 4 oz loaf; see notes below)
▢ ¾ cup plus 2 tablespoons butter, divided
▢ 1 large yellow or white onion, chopped
▢ 2 cups celery, chopped (include stalks and leaves)
▢ 1½ teaspoons kosher salt
▢ 1 teaspoon black pepper
▢ 1 teaspoon poultry seasoning
▢ ½ teaspoon marjoram
▢ 3 tablespoons (heaping) fresh sage, chopped
▢ ⅓ cup fresh parsley, chopped (curly or Italian)
▢ 2 eggs
▢ 1 cup chicken broth or stock

The Secret to Great Stuffing: Bread Texture and Flavor

The foundation of any stuffing is the bread. Using stale bread ensures that it absorbs moisture and flavor without becoming soggy. The best choice is plain white sandwich bread—soft but firm enough to hold its shape when dried. You can also use French bread or a rustic country loaf for added texture. To prepare the bread, cut it into cubes and leave them out overnight, uncovered, to dry, or toast them in a 300°F (150°C) oven for about 15–20 minutes until firm and lightly golden. Avoid using fresh, soft bread—it will turn mushy when combined with the broth and butter.

Step-by-Step Method

Step 1: Prepare the Bread Base

Once your bread cubes are dried, transfer them to a large mixing bowl. The key to perfect stuffing is balance: you want enough moisture to bind the ingredients together but not so much that it becomes heavy. Dry bread is essential for absorbing the buttery, herbed mixture you’ll prepare next.

Step 2: Sauté the Vegetables

In a large skillet or sauté pan, melt ¾ cup of butter over medium heat. Add the chopped onion and celery, including the leafy tops for added flavor. Sauté gently for 8–10 minutes until the onions turn translucent and the celery softens slightly. Avoid browning the vegetables; the goal is to draw out their natural sweetness while keeping their color. Season with kosher salt, black pepper, poultry seasoning, and marjoram. Stir in the chopped fresh sage and parsley, letting the herbs release their fragrance into the butter. This aromatic blend forms the flavor foundation of your stuffing—rich, herbal, and deeply savory.

Step 3: Combine the Ingredients

Pour the sautéed mixture over the bread cubes. Using a large spoon or your hands, toss gently to distribute the butter and vegetables evenly throughout. In a small bowl, whisk together the eggs and chicken broth until smooth. Gradually pour this mixture over the bread, tossing lightly as you go. The liquid should moisten the bread without soaking it completely; you want the cubes to retain their shape. If the mixture feels too dry, add a few more tablespoons of broth, but remember that the stuffing will continue to absorb moisture as it bakes.

Step 4: Bake the Stuffing

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray. Transfer the stuffing mixture into the dish, spreading it evenly but without pressing it down too firmly. Drizzle the remaining 2 tablespoons of melted butter over the top for extra flavor and browning. Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake uncovered for another 15–20 minutes, or until the top is golden brown and slightly crisp. The interior should remain moist and tender, contrasting beautifully with the toasted crust.

Step 5: Serve and Enjoy

Once baked, remove the dish from the oven and let the stuffing rest for 5–10 minutes before serving. This allows the ingredients to settle and the flavors to deepen. Serve warm as a side dish with roast chicken, turkey, or even vegetarian mains. The stuffing’s buttery aroma, combined with the earthiness of sage and celery, adds a touch of rustic elegance to any meal.

Notes and Variations

Bread choice: White sandwich bread gives a classic texture, but French, sourdough, or brioche can elevate the dish with extra flavor. Avoid flavored breads or those with seeds, which can clash with the herbs.
Make-ahead option: Prepare the stuffing mixture up to a day in advance, cover tightly, and refrigerate. When ready to bake, let it come to room temperature before placing it in the oven.
Vegetarian version: Replace the chicken broth with vegetable broth for a fully vegetarian side. The result remains just as rich and satisfying.
Added flavor: For extra depth, you can mix in ½ cup of sautéed mushrooms, cooked sausage, or diced apples for a sweet-savory twist. A handful of toasted pecans or walnuts adds crunch and aroma.

Tips for the Perfect Stuffing

Keep moisture balanced—your bread should be moist but not wet. Squeeze a cube between your fingers: it should hold shape without dripping liquid. Use fresh herbs whenever possible. Fresh sage and parsley make all the difference, lending vibrant flavor that dried herbs can’t replicate. Don’t overmix—handle the bread cubes gently to keep the stuffing light and fluffy. Bake uncovered for the last 15 minutes to develop a beautiful golden crust. If you’re using this stuffing to fill a turkey, ensure it reaches 165°F (74°C) internally to be safe for serving.

Serving Ideas

This homemade stuffing pairs wonderfully with roasted poultry, glazed ham, or even vegetarian mains like stuffed squash. Serve it alongside mashed potatoes, cranberry sauce, and gravy for a traditional holiday spread. For a touch of sophistication, drizzle it with pan juices or melted butter before serving. Leftovers can be repurposed into stuffing muffins or fried patties—simply shape portions and pan-fry until crisp.

Storing and Reheating

Leftover stuffing keeps well for up to 4 days in the refrigerator when stored in an airtight container. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 20 minutes, or until heated through. For a crisp top, remove the foil during the final few minutes. Stuffing also freezes beautifully—cool it completely, transfer to freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions (FAQs)

1. Why should I use stale bread for stuffing? Stale or dried bread absorbs broth and butter more effectively, creating the ideal texture—crispy on top, tender inside—without turning soggy.
2. Can I make stuffing ahead of time? Yes. Prepare the mixture a day in advance, store it in the refrigerator, and bake just before serving for the best results.
3. What if my stuffing turns out too dry? Simply drizzle in a bit more warm broth, stir gently, and return it to the oven for a few minutes until it reaches your desired texture.
4. How do I make gluten-free stuffing? Substitute the white bread with your favorite gluten-free loaf, dried and cubed in the same way. Adjust moisture levels slightly, as gluten-free bread tends to absorb liquid differently.
5. Can I add meat to this recipe? Absolutely. Browned sausage, bacon, or pancetta can be added to the sautéed vegetables for a heartier version.
6. Is it safe to cook stuffing inside the turkey? Yes, but be cautious. Ensure the center of the stuffing reaches 165°F (74°C) to prevent undercooked poultry juices from making it unsafe.
7. Can I use dried herbs instead of fresh? Yes, though fresh herbs deliver superior flavor. If using dried, reduce quantities by half since they’re more concentrated.

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Conclusion

This Homemade Stuffing Recipe is the essence of comfort food—richly flavored, aromatic, and beautifully balanced. Every bite combines the buttery crispness of toasted bread with the gentle sweetness of onion, the freshness of herbs, and the savory warmth of broth. It’s a recipe that brings people together, filling the kitchen with irresistible aromas and the dining table with joy. Whether served alongside a roast turkey during the holidays or as part of a simple family meal, this stuffing delivers the perfect combination of nostalgia and flavor. Once you make it from scratch, you’ll never go back to boxed mixes again—this is stuffing the way it was meant to be: homemade, hearty, and unforgettable.