This Homemade Stuffing was one of my very first recipes to go 'viral' and it's become a holiday staple in thousands of homes ever since. And for good reason, it's absolutely delicious! Just scroll down and check out one of the 100+ five-star reviews to see for yourself.
This is a traditional recipe made with dried bread cubes mixed with onions and celery sauteed in plenty of butter then mixed with herbs and broth (and more butter) and baked until golden and delicious! You are going to love the buttery center and the golden crispy top.
Five Star Review
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“Wonderful recipe! I've made it once with the Artesano bread (came out amazing!) and once with Udi's gluten free hot dog buns - also came out amazing. I have been using recipes from your website for a few years now, and have yet to find a recipe that isn't excellent. Thank you for the work you do - you've added variety and yum to my monthly meal rotations as well as to our holidays.” – Vic
Jump to:
- Five Star Review
- Why You’ll Love This Stuffing Recipe
- Stuffing vs. Dressing
- Homemade Stuffing Recipe Ingredients
- How To Make Stale Bread Cubes
- How to Make Homemade Stuffing Recipe
- Recipe Card Shortcut
- How to Store Homemade Stuffing
- More Holiday Recipes To Love
- Did you make this recipe?
- Homemade Stuffing Recipe + Video
- More Recipes you will love
- Leave a comment and rate this recipe!
Why You’ll Love This Stuffing Recipe
There are over 100 five star reviews on this Homemade Stuffing, if that doesn't convince you this is an amazing recipe, let me give you 5 more reasons:
- It is made with stale bread cubes instead of store bought dehydrated bread, which gives it a buttery texture in the center and a crispy topping.
- The combo of FRESH sage and parsley set this one apart from others. Really punches up that "holiday" flavor.
- We are not skimping on the butter in this recipe! The veggies are sauteed in butter and then the top is dotted with butter.
- The egg helps hold the stuffing together, giving it that classic stuffing texture rather than just loose bread cubes.
- If you want classic stuffing flavors without any extras, THIS is your recipe! It is the taste of the Holidays.
Stuffing vs. Dressing
The old argument – is it stuffing or dressing?
Traditionally you call this dish stuffing only if it is stuffed and cooked inside of the turkey. It is dressing if it is served on the side of the turkey.
Even though this recipe is not cooked INSIDE of the bird I am still calling it stuffing. That has more to do with people being able to find it on the internet than tradition.
Homemade Stuffing Recipe Ingredients
Of course one of the most important ingredients in stuffing is bread. It is so important that we devoted a whole section on it below. You can pop down there and read more about it:
Salted Butter – The salted version is the only butter we recognize here at Mom’s Dinner. You are going to need a lot of butter for this stuffing. Generally when you have stuffing, you aren’t counting calories. The butter is perfect for softening the celery and onions, then it gets cubed for the top of the stuffing.
Onion & Celery – It’s CLASSIC to have onion and celery added to your stuffing. I recommend you use a yellow onion for the most classic flavor, and use the celery ribs and leaves!
Egg – The eggs will bind the stuffing together for the perfect texture.
Chicken Broth – Using the right amount of chicken broth moistens the dried bread cubes perfectly, so that they are buttery and soft in the middle, and not soggy.
Herbs – It is crucial to use fresh herbs if you want your stuffing to be over-the-top. A combo of fresh chopped sage and parsley are perfect for a traditional stuffing flavor.
Seasonings – kosher salt, black pepper, marjoram and poultry seasoning blend perfectly to finish off the stuffing recipe.
Bread
Bread is the main ingredient in traditional stuffing (dressing). So you want to make sure that you buy a nice hearty bread that will stand up to the butter, eggs and broth that are added.
Look for a thicker cut, quality bread. I have used these brands and they work perfectly:
- Sara Lee Artesano Bakery Bread
- Pepperidge Farm Farmhouse Hearty White, Butter or Potato Bread
You will also want to make sure that your bread is stale. This is key to allowing the bread to absorb the butter, broth and eggs, which makes your stuffing so buttery and golden!
How To Make Stale Bread Cubes
You have 2 options to make your bread nice and stale for this stuffing recipe:
Stale Bread Cubes
- Overnight– Cut the bread into 1 inch cubes and let it sit on a sheet pan, on the counter overnight.
- Quick Method– Cut the bread into 1 inch cubes and spread on a large sheet pan. Dry in a 250 degree oven for 30 minutes, tossing every 5-10 minutes so it doesn’t brown. (You will have time for this while the onions and celery soften!)
Making stale bread cubes allows the bread to absorb all the flavor (butter, broth, seasonings) and not disintegrate! Don’t skip this step.
How to Make Homemade Stuffing Recipe
You can also watch Susie make this Stuffing Recipe and Sausage Stuffing Recipe on a 30 minute episode of Pinterest TV!
Make sure that you are starting with stale bread cubes -see the section above for help with that! These steps will give you a general over view of how to make homemade stuffing. For more detailed instructions and ingredient amounts, jump down to the recipe card.
Step 1
Dry your bread cubes using one of the two methods above.
Step 2
Preheat the oven to 350°F and generously butter a 9×9 baking pan, if doubling use a 9×13 or 10×15 baking pan.
Step 3
In a large skillet over medium heat melt the ¾ cup butter. Add the onions and celery and sauté until they are completely softened, this will take about 20-30 minutes.
Step 4
Off the heat stir in the salt, pepper, poultry seasoning, marjoram, fresh chopped sage, and fresh chopped parsley.
Step 5
Whisk together the 2 eggs and cup of chicken broth.
Step 6
In a large bowl stir together the onion/herb mixture and stale bread cubes. Now pour in the egg/broth mixture and stir until the bread absorbs the liquid.
Step 7
Pour into the buttered pan. Cube 2 tablespoon of butter and dot the top of the stuffing.
Step 7
Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes. If you like a really crispy top you can broil for the last minute or two!
How to Double the Stuffing Recipe
If you are hosting a larger crowd you can absolutely double this stuffing recipe. Simply double all the ingredients, bake in a 9×13 or 10×15 dish, and the baking time will be the same.
Recipe Card Shortcut
Use the +/- buttons and change for the amount of people you are serving. It will change all the ingredient amounts for you!!
How to Store Homemade Stuffing
Homemade Stuffing makes amazing leftovers! Actually you might want to double or triple the recipe just so you have extra. Keep leftover stuffing in the fridge, covered, for up to 5 days. You can reheat in the microwave or in the oven.
More Holiday Recipes To Love
Build a beautiful holiday meal around your delicious Homemade Stuffing by adding some of the recipes below:
💛💛💛💛💛
Did you make this recipe?
I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Homemade Stuffing Recipe + Video
Equipment
- 9×9 baking dish (use a 9×13 if doubling the recipe)
Ingredients
- 12 cups Stale White Bread – cut into 1 inch cubes - (approx 1 lb 4 oz loaf of bread – see notes below for details)
- ¾ cup plus 2 tablespoon butter - divided
- 1 large yellow or white onion - chopped
- 2 cup celery, chopped - stalks and leaves!
- 1 ½ teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon poultry seasoning
- ½ teaspoon marjoram
- 3 tablespoon (heaping) fresh sage - , chopped
- ⅓ cup fresh parsley - , chopped – Curly or Italian will work
- 2 eggs
- 1 cup chicken broth or stock
Instructions
Stale Bread Cubes
- Cut the bread into 1 inch cubes.12 cups Stale White Bread – cut into 1 inch cubes
- Make the bread stale by one of the two options:A. Overnight – Lay the bread cubes on a sheet pan on the counter overnight to dry out.B. Quick Method – Preheat the oven to 250°, lay the bread cubes on a sheet pan and pop in the oven for 30 minutes, tossing every 5-10 minutes.
Stuffing
- Preheat the oven to 350° and prep a 9×9 baking dish by generously greasing with butter or oil. (if you are doubling the recipe use a 9×13 or 10×15 baking dish)
- In a large sauté pan over medium heat melt ¾ cup butter. Add the onions and celery and sauté until they are completely softened, this will take about 20-30 minutes.1 large yellow or white onion, 2 cup celery, chopped
- Off the heat add the salt, pepper, poultry seasoning, marjoram, fresh sage and parsley to the onions.1 ½ teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon poultry seasoning, ½ teaspoon marjoram, 3 tablespoon (heaping) fresh sage, ⅓ cup fresh parsley
- In a small bowl whisk together the eggs and broth.2 eggs, 1 cup chicken broth or stock
- Add the bread cubes to a large bowl, pour the onions/herb mixture over the bread and stir to combine. Pour the egg mixture over the bread cubes and stir until the liquid is absorbed.
- Pour the stuffing mixture into the buttered baking dish. Cube the remaining 2 tablespoon of butter and dot the top of the stuffing.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes. For an extra crispy top turn the broiler on for a minute or two!
- Serve right away!
Recipe Tips and Notes:
To make a meat stuffing, pop over to this recipe for Sausage Stuffing! You can also watch Susie make this stuffing recipe and sausage stuffing recipe on a 30 minutes episode of Pinterest TV!
Francesca says
I’m so excited to try this! We have a vegetarian coming to dinner and she loves stuffing. Have you tried this with veggie broth before?
Susie Weinrich says
I have not tried it with veggie broth, but that should work perfectly well!
AJ says
This recipe was a hit last year, cannot wait to make it again this year! Is it possible to make it two nights (Tuesday night) ahead and refrigerate until it’s baked Thursday? Thank you!
Susie Weinrich says
It should be ok to make it on Tuesday (just prep, don’t bake), just make sure your bread cubes are well dried out. Then bake on Thursday. If it looks like it dried out a little in the fridge you can always sprinkle on some extra chicken broth before popping it in the oven.
Katie says
Well I have never in my life made homemade stuffing but I really want to give it a try! My fiance is gonna think I’m nuts! He says just to make everything simple since it’s just us! I am just kind of feeling a little inspired! I am not really that great of a cook but everyone please send me some good luck!! Happy Thanksgiving!
Susie Weinrich says
GOOD LUCK!!! You are going to nail it! Just make sure you get the bread cubes nice and dry and it will turn out perfect. Your fiance is going to be so impressed.
Katie says
Thank you Susie,
I got the bread cubes in the counter as we speak! I will let you know! Thank you for sharing your recipe!
Katie
Kim says
I’m trying homemade stuffing for the first time and i’m so nervous that it’ll turn out soggy. What bread brand and type would you recommend to yield stuffing that isn’t soggy underneath? not soggy but more pudding like, which i’m trying to avoid… i usually use pepperidge farms premade stuffing so that’s the texture i’m looking for… your stuffing looks so good and i’m determined to make it but would appreciate guidance and recommendation on the best bread. ty!!
Susie Weinrich says
I got you, girl! It will be perfect.
We like the Sarah Lee Artesano or Pepperidge Farm Hearty White. You will need a whole loaf.
DRY THAT BREAD OUT. You will want to cut it into cubes (maybe smaller than I have pictured so you mimic the pepperidge farm texture) then lay it out on a couple sheet pans, on the counter, for a couple days. The cubes should sound just about like croutons when it’s time to make the stuffing.
You can always cut back the chicken broth by a smidge, but I would keep all the other ingredients the same.
Let me know if you have any other questions!!!
Tammy says
Can you make this ahead of time and reheat? What time and temperature for reheating? Thanks!
Susie Weinrich says
Yes! You will want to dry the bread cubes for a few days ahead. Then the day before prep it completely, without baking. Cover and pop in the fridge. Then the day of bake in the oven per instructions in the recipe card. You can always sprinkle on a little more chicken broth/stock if you think it’s looking dry after being in the fridge.
Eileen says
This recipe looks perfect! One question: can I make it in advance – like 1 day before Thanksgiving ? Thank you so much!
Susie Weinrich says
Yes! You will want to dry the bread cubes for a few days ahead. Then the day before prep it completely, without baking. Cover and pop in the fridge. Then the day of bake in the oven per instructions. You can always sprinkle on a little more chicken broth/stock if you think it’s looking dry after being in the fridge.
Karin Carrigan says
Lost mom in March. Never dreamed I’d be the one tasked with a traditional Thanksgiving. Trying out new things before they’re actually needed. My dad’s eyes lit up when he tasted this!!! I wanted to cry. I don’t want to let him down. Cook with your mommas while you can 🫶🏻
Susie Weinrich says
Oh Karin! I am so sorry to hear you lost your Mom. I’m so glad you found a recipe that your family will love and would make your Mom so proud!
Have a wonderful holiday and let me know if I can help you with any other traditional Thanksgiving recipes.
kk says
so sad hope your ok. happy thanks giving.
Karin Carrigan says
Thank you both so much. It’s funny the things we never thought we would need to ask our mommas. But she lived an amazing life and I’m blessed to have a father that wants a traditional dinner. Appreciate the little things because they quickly become the biggest 🥰🥰🥰🥰
Alisa says
If you triple this recipe, what size baking dish do you use?
Susie Weinrich says
If you have a 15x12x3 casserole pan, that should be perfect!