When it comes to holiday dinners—whether it’s Thanksgiving, Christmas, or a cozy winter celebration—nothing feels quite as traditional, comforting, and universally loved as a big warm dish of Classic Homemade Stuffing. This timeless side dish brings together toasted bread cubes, savory aromatics, rich broth, and fragrant herbs to create the kind of nostalgic flavor that instantly takes you back to family gatherings around the dinner table.

While many kitchens lean on boxed stuffing mixes, nothing compares to the taste and texture of stuffing made from scratch. The golden, crisp edges. The soft, buttery center. The rich aromas of sautéed onions, celery, and herbs wafting through the house. This dish symbolizes everything that’s warm, welcoming, and delicious about holiday cooking.

In this article, you’ll find a complete guide to the ultimate homemade stuffing—simple enough for beginners, flavorful enough for seasoned cooks, and versatile enough to adapt to any holiday menu. From step-by-step instructions to expert tips, variation ideas, and serving suggestions, this guide will help you master a recipe that’s guaranteed to become a yearly tradition.

Why This Classic Stuffing Recipe Works

This stuffing recipe is designed to be:

Dependable – no gimmicks, just traditional ingredients and techniques.
Customizable – make it vegetarian, add sausage, or switch up the herbs.
Perfect in texture – crispy on top, soft in the center.
Full of flavor – the simple combination of fresh herbs, butter, broth, onions, and bread makes every bite irresistible.

The magic lies in balancing moisture and texture. Too much broth and stuffing becomes mushy; too little and it dries out. This recipe hits the sweet spot, providing just enough richness and moisture for a stuffing that slices cleanly yet stays fluffy inside.

Ingredients

Use the dashes as requested.

12 cups dried bread cubes (white, sourdough, or a mix)
1 cup unsalted butter
2 large onions, diced
4 celery stalks, diced
3–4 cloves garlic, minced
2 ½ teaspoons salt (more to taste)
1 teaspoon black pepper
1 tablespoon fresh sage, chopped (or 1 tsp dried)
1 tablespoon fresh thyme, chopped (or 1 tsp dried)
1 tablespoon fresh parsley, chopped
3–4 cups chicken or vegetable broth, warmed
2 large eggs, beaten (optional but recommended for structure)
Extra butter for greasing the dish

Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a large baking dish with butter.
Dry the Bread:
If your bread is not already dried or stale, spread cubes onto baking sheets and bake for 10–15 minutes until lightly crisp. This helps the stuffing absorb flavors without becoming soggy.
Cook the Aromatics:
Melt the butter in a large skillet over medium heat. Add onions and celery; sauté until softened, about 10 minutes. Stir in garlic and cook until fragrant.
Add Herbs and Seasoning:
Mix in sage, thyme, parsley, salt, and pepper. Cook for 1–2 minutes to bring out the flavors.
Combine with Bread:
Place dried bread cubes in a large mixing bowl. Pour the buttery vegetable mixture over the bread and toss gently to coat.
Add Broth and Eggs:
Stir in the warm broth gradually until the bread is moistened but not soggy. If using eggs, add them now—they help bind the stuffing.
Transfer to Baking Dish:
Spread stuffing into your prepared baking dish. Dot the top with a little extra butter.
Bake:
Bake uncovered for 40–50 minutes, until the top is golden and crisp and the inside is soft.
Serve:
Serve hot as part of your holiday dinner spread.

Tips for the Best Stuffing

1. Choose the Right Bread
A hearty loaf like sourdough or French bread holds moisture better than soft sandwich bread. A variety of breads adds even more flavor.

2. Don’t Skip Drying the Bread
This ensures your stuffing absorbs the broth evenly without turning gummy.

3. Add Broth Slowly
You want the bread soft but not soaked. Stop adding broth when the cubes hold their shape but feel moist to the touch.

4. Make Ahead
Prepare the stuffing up to 24 hours in advance. Refrigerate covered and bake when ready.

Flavor Variations

Sausage Stuffing
Brown 1 pound of Italian or breakfast sausage and add to the bread mixture.

Apple & Walnut Stuffing
Add diced apples and chopped walnuts for a sweet, crunchy twist.

Cornbread Stuffing
Swap half the bread cubes for cornbread to add Southern flair.

Mushroom Stuffing
Sauté sliced mushrooms with the onions and celery for extra umami.

Serving Suggestions

Serve your stuffing alongside:

Roast turkey
Honey-baked ham
Herb-roasted chicken
Mashed potatoes and gravy
Green bean casserole
Cranberry sauce

This dish pairs effortlessly with any classic holiday entrée and makes great leftovers, too.

Fun Holiday Fact

Stuffing has been enjoyed for over 3,000 years. Ancient Romans prepared meats with seasoned bread mixtures, and early American settlers brought their own versions of stuffing traditions. Today, stuffing remains one of the most beloved side dishes at holiday tables around the world.