Homemade stuffing is a staple side dish for every Thanksgiving table! 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!
If you prefer your stuffing with a little sausage, pop over to this recipe for Sausage Stuffing.
Set the perfect holiday table with Mashed Potatoes, Gravy, Corn Casserole, Turkey, and this Thanksgiving Stuffing Recipe!
Stuffing or 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.
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!
Making Bread Cubes Stale
You have 2 options to make your bread nice and stale for this stuffing recipe:
- 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!)
How to Make Homemade Stuffing
Make sure that you are starting with stale bread cubes -see the section above for help with that!
Preheat the oven to 350 degrees and generously butter a 9×9 baking pan, if doubling use a 9×13 or 10×15 baking pan.
In a large skillet over medium heat melt the ¾ cup butter. Add the onions and celery and saute until they are completely softened, this will take about 20 minutes.
Off the heat stir in the salt, pepper, poultry seasoning, marjoram, fresh chopped sage, and fresh chopped parsley.
In a separate bowl whisk together the 2 eggs and cup of chicken broth.
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.
Pour into the buttered pan. Cube 2 tablespoon of butter and dot the top of the stuffing. 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!
Doubling
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.
Homemade Stuffing Recipe
Homemade Stuffing
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
- â…“ 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.
- 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 saute pan over medium heat melt ¾ cup butter. Add the onions and celery and saute until they are completely softened, this will take about 20 minutes.
- Off the heat add the salt, pepper, poultry seasoning, marjoram, fresh sage and parsley to the onions.
- In a small bowl whisk together the eggs and broth.
- 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!
Notes:
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
Papa Squott
Fantastic! I finally proved to my family that homemade stuffing is superior to Stove Top! Thank you!
Susie Weinrich
That is AWESOME!!! Favorite comment of the week. Thank you so much for sharing- Happy Holidays
Leslie Turner
Recipe looks awesome. Could I make this the night before and refrigerate and heat up the next day?
Susie Weinrich
That is what I plan on doing… here is what you will do: assemble the dish, put the butter pats on top, cover it with foil but don’t bake, pop it in the fridge, then bake completely the next day.
Daniel
Great recipe, but needs more liquid. I had to double the broth, or it would have been a very dry crusty stuffing. I also added some fresh pressed garlic. It was heavenly.
Wilma Robinson
I thought it would be dry also. But I kept to the recipe and was pleasantly surprised. It was perfect.
wilma robinson
I made this again for Christmas, 2022 but this time I used rye with pumpernickel bread. I didn’t care much for the taste but my son thought it was the bomb. I will stick to the Pepperidge Farm I used before. Maybe make a little for him with the rye!🤪
Andrea Howe
I MUCH prefer homemade stuffing compared to boxed stuffing, and this recipe is perfect. Many homemade stuffing recipes are overly complicated or filled with a bunch of ingredients that doesn’t appeal to a large group of people. I love that this recipe has simple ingredients and plenty of flavor. Thanks!
Katy
Can I prepare this the night before?
Susie Weinrich
Yes, then plan to bake the day of.
Lori
Such a great recipe! The flavors are going to be perfect for our Thanksgiving turkey this year!!
Lauren
This is a simple recipe, but has so much flavor. My favorite fall side dish, we love it with fish and chicken too.
Lo
starting to plan my thanksgiving menu and HAD to come back to this recipe. I made it last year and everyone raved!! will be making it again. thank you for the fabulous recipe!
Cindy
Easy recipe to follow and entire family thought it was delicious! Made it again today for another Thanksgiving dinner!!!
Lauren
starting to plan my thanksgiving menu and HAD to come back to this recipe. I made it last year and everyone raved!! will be making it again. thank you for the fabulous recipe!
Brennan
My favorite stuffing recipe by far! The family loved it too!
Edward
Love the recipe!!! -Ed
John
This was second dinner tonight and it was awesome 😋🙂😋