Classic Homemade Stuffing

A serving spoon holds a scoop of homemade stuffing with herbs and onions over a baking dish.

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This homemade stuffing recipe is the greatest, with savory, buttery, golden bites. Try this easy homemade stuffing recipe for Thanksgiving family gatherings!

Prep Time20

Cook Time50

Total Time11 10

Course: Side Dish

Cuisine: American

Keyword: Homemade Stuffing Recipe

Servings: servings

Calories: 234kcal

Author: Alicia

Equipment

1 9 x 13-inch baking dish

Ingredients

20 ounces white sandwich bread 1 loaf, cut into small cubes
½ cup unsalted butter 1 stick
4 stalks celery finely chopped
1 large sweet onion finely chopped
2 teaspoons poultry seasoning
1 Tablespoon finely chopped fresh poultry herbs sage, rosemary, and thyme
1 Tablespoon fresh parsley chopped
½ teaspoon salt or to taste
½ teaspoon black pepper
2-3 cups cups chicken broth as needed
2 large eggs lightly beaten

Instructions

Preheat oven to 350° F. Spray a deep 9 x 13-inch baking dish with nonstick cooking spray and set aside.
Cut the white bread into small cubes and place them in an extra-large mixing bowl. You can leave the crusts on or remove them if you prefer.
20 ounces white sandwich bread
In a large skillet, melt the butter over medium heat. Add the chopped celery and onion and cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
½ cup unsalted butter, 4 stalks celery, 1 large sweet onion
Pour the melted butter, celery, and onion mixture over the cubed bread. Add the poultry seasoning, chopped fresh herbs, parsley, salt, and pepper. Gently toss until everything is evenly combined.
2 teaspoons poultry seasoning, 1 Tablespoon finely chopped fresh poultry herbs, 1 Tablespoon fresh parsley, ½ teaspoon salt, ½ teaspoon black pepper
Pour 2 cups of chicken broth over the bread mixture and gently mix. Continue adding more broth, a little at a time, until the bread is thoroughly moistened. The stuffing should be soft and moist enough to hold together when gently pressed, but not soupy. (You may use all the broth, or need more.)
2-3 cups cups chicken broth

Chicken broth: Start with 2 cups and add more as needed. The amount will depend on how fresh or stale your bread is. The mixture should be very moist before baking, but there shouldn't be excess liquid pooling in the bottom of the bowl.

Taste the seasoned bread mixture and adjust the seasonings if needed. Add the beaten eggs and gently mix until everything is evenly combined.
2 large eggs
Transfer the stuffing mixture to the prepared baking dish, spreading it into an even layer without packing it down too tightly. If the dish is too full, place the extra stuffing in a small greased baking dish.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 25–30 minutes, until the top is golden brown and slightly firm while the inside remains soft and moist. The center of the stuffing should reach 165° F.
Remove from the oven and let stand for 5–10 minutes before serving.

Notes

White bread: Inexpensive white sandwich bread works perfectly for this recipe. Day-old or slightly stale bread is fine, too. There's no need to toast the bread before making the stuffing.
Fresh herbs: Look for a fresh poultry herb bundle in the produce section of the grocery store. These usually contain sage, rosemary, and thyme. Remove the tough stems and finely chop about 1 tablespoon of the leaves. The fresh herbs add flavor without overpowering the traditional poultry seasoning.
Texture: This is a traditional moist stuffing, not a dry bread dressing. Covering it for the first part of baking helps keep the inside soft, while removing the foil allows the top to become golden brown and slightly firm.
Making a larger batch: My mother traditionally makes this stuffing with 3–4 loaves of white bread because she makes enough to stuff the turkey and bake a separate casserole. To make more, increase the ingredients proportionally and use additional baking dishes.
Stuffing the turkey: This recipe is written for baking in a casserole dish. If you prefer to stuff your turkey, loosely fill the cavity immediately before roasting. Make sure the center of the stuffing reaches 165° F before serving.
Make ahead: You can cut the bread into cubes and chop the vegetables a day in advance. Store the bread separately and refrigerate the chopped vegetables. Assemble the stuffing just before baking.

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