There is nothing quite like the aroma of truly stellar Homemade Stuffing baking. Truly, this recipe creates a side dish that is perfectly moist inside. Meanwhile, the top toasts to a gorgeous, irresistible golden brown finish. I perfected this bread stuffing over many holidays.
I always serve this classic recipe proudly every single year. Leftovers reheat beautifully, which is a huge bonus for busy cooks like us. In fact, this flavorful herb stuffing always disappears first from the plate.
Why I Love This Recipe
Honestly, I adore this recipe for so many reasons. It brings such comforting flavor to the table. Plus, it truly is simple to whip up, even on a frantic day.
- Flavor Power: Those earthy herbs blend so well.
- Perfect Texture: Never dry; always beautifully moist inside.
- Versatility King: It works great alongside chicken or roast pork.
It always gets rave reviews from my family. That is always a huge win, isn’t it?
Homemade Stuffing Ingredients
Gathering these simple components starts the magic for a truly delicious bread stuffing. We combine humble bread with rich butter and aromatic garden vegetables. This combination develops deep flavor as it bakes into a perfect holiday side dish.
Let’s look at what we need. The dry bread cubes form our fluffy base structure. Next, the generous butter adds richness and helps everything soften nicely. Onions and celery provide that essential, savory aromatic foundation. Parsley, sage, and thyme infuse that quintessential holiday herb stuffing taste. Warm broth brings everything together beautifully, providing moisture. If desired, eggs help bind it for a slightly firmer texture.
Substitutions and Tips
Making this amazing homemade stuffing flexible is key for real life. Feel free to swap out some herbs if needed. Don’t have sage? Try marjoram instead for a milder note. If you prefer no dairy, use a good quality olive oil instead of butter. That works out just fine, trust me.
For extra flavor power, sauté a finely diced mushroom with your onions. You could even toss in half a cup of toasted pecans for crunch. If freezing leftovers, skip adding the eggs to the batch you plan to save. Keep the broth on the warmer side as you add it in.
See recipe card below for a full list of ingredients and measurements.
Kitchen Tools You’ll Need
- Large skillet or Dutch oven for softening veggies.
- Very large mixing bowl to combine all components easily.
- A standard 9×13 inch baking dish for even baking.
- Sharp knife and cutting board for prepping ingredients.
- Measuring cups and spoons ensure good flavor balance.
How to Make Homemade Stuffing
Now comes the fun part! Transforming ingredients into your beautiful baked stuffing follows simple steps. Follow these guidelines closely for the best results. Remember, control over moisture is the trick here. We want moist stuffing, not mushy stuffing.
Preparing the Bread Base
First, turn your oven to 350 degrees Fahrenheit. Spread your bread cubes on a baking sheet. This step dries out the cubes nicely. If you use pre-packaged stuffings, you can skip this toasting step. Make sure fresh bread is fully dried out. This drying is vital for good texture.
Sautéing the Aromatics
Next, melt all that wonderful butter in a large skillet. Use medium heat for this cooking process. Add your chopped onions and celery right into the melted butter. Stir these veggies sometimes while they soften. This takes about eight to ten minutes total time. Then, stir in the parsley and fragrant dried herbs. Add salt and pepper, too. Cook for one more minute until everything smells fantastic.
Combining and Moistening the Homemade Stuffing
Grab your very large mixing bowl now. Add your prepared bread cubes to the bowl. Next, pour in the warm vegetable or chicken broth slowly. Start with four cups of that warm liquid. Gently toss everything together well. You are aiming for a moist texture, not a soggy one. Mix in those optional eggs if you desire firmness. Add more warm broth only if the bread still seems too dry.
Baking for Golden Perfection
Time to move the mixture into your baking dish. Spread the stuffing evenly in the prepared dish. Bake this bread stuffing for thirty to forty minutes. The top should look golden brown and delicious. You want it certainly heated all the way through. For an even crispier topping, lift the heat briefly at the end.
How to Store Homemade Stuffing
Saving your delicious homemade stuffing is easy for later enjoyment. Cover leftovers tightly with plastic wrap or foil. Store the dish in the refrigerator for up to four days. This herb stuffing reheats beautifully on the stovetop or in the microwave. For longer storage, freeze cooled portions well. Frozen stuffing lasts about three months easily. This ensures easy meals long after the main event.
Tips for Success
- Always use warm broth when moistening the bread base. Cold broth shocks the bread cubes.
- Don’t skip drying the bread if starting with fresh loaves. Soggy stuffing is a kitchen tragedy!
- Taste the vegetable-herb mixture before adding broth. Adjust salt now for full flavor payoff.
- For deep flavor, saute onions and celery until almost caramelized. This builds complexity.
- If you are preparing this ahead of time, wait to add the eggs. Add them just before baking.
serving suggestions
- Serve this classic Homemade Stuffing piping hot alongside turkey or ham.
- A drizzle of fresh pan gravy elevates the flavor profile instantly.
- Pair it with roasted root vegetables for a balanced plate.
- Consider offering homemade cranberry sauce for a tart contrast.
- It also makes a wonderful brunch side dish with eggs.
Homemade Stuffing
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes
- Total Time: 50-60 minutes
- Yield: 8-10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A classic recipe for homemade stuffing made with dry bread cubes, butter, aromatic vegetables, and herbs, baked until golden brown.
Ingredients
- 1 (14 ounce) package dry bread cubes or 1 pound stale bread, cut into 1/2-inch cubes
- 1 cup (2 sticks) unsalted butter
- 2 cups chopped yellow onion (about 2 medium)
- 2 cups chopped celery (about 4 stalks)
- 1 cup chopped fresh parsley
- 1 tablespoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4–5 cups chicken or vegetable broth, warm
- 2 large eggs, lightly beaten (optional, for firmer stuffing)
Instructions
- Preheat oven to 350°F (175°C). If using fresh bread, spread the cubes on a baking sheet and toast in the oven for 10-15 minutes, or until lightly golden and dry. Let cool. If using pre-packaged dry bread cubes, skip this step.
- In a large skillet or Dutch oven, melt the butter over medium heat.
- Add the chopped onion and celery to the skillet. Cook, stirring occasionally, until softened, about 8-10 minutes.
- Stir in the fresh parsley, dried sage, dried thyme, salt, and black pepper. Cook for another 1-2 minutes until fragrant.
- In a very large mixing bowl, combine the toasted bread cubes with the sautéed vegetable mixture.
- Gradually add the warm chicken or vegetable broth, starting with 4 cups, tossing gently until the bread cubes are moistened. If using, mix in the lightly beaten eggs at this stage. Add more broth if needed for desired consistency; the stuffing should be moist but not soggy.
- Transfer the stuffing mixture to a large 9×13 inch baking dish.
- Bake for 30-40 minutes, or until the top is golden brown and the stuffing is heated through. For a crispier top, you can increase the oven temperature to 375°F (190°C) for the last 10 minutes.
- Serve hot.
Notes
- If using fresh bread, ensure it is thoroughly dried out by toasting to prevent the stuffing from becoming overly soggy.
- The amount of broth needed will vary based on the dryness of the bread. Start with 4 cups and add more gradually.
- For a much richer flavor, use chicken broth instead of vegetable broth.
- The eggs are optional and help bind the stuffing together, making it firmer when served.
