Homemade Stuffing Recipe: The Classic Thanksgiving Side Everyone Loves

There’s something undeniably nostalgic about the aroma of freshly baked stuffing wafting from the kitchen on Thanksgiving morning. Whether you call it stuffing or dressing, this homemade stuffing recipe captures everything you love about holiday comfort food: tender cubes of bread, fragrant herbs, and the perfect balance of savory flavor and crispy golden edges.

Forget the boxed mix—this recipe is made entirely from scratch, and it’s surprisingly simple! With just a few staple ingredients—day-old bread, butter, onions, celery, eggs, and chicken broth—you can create a side dish worthy of any Thanksgiving feast.

So, let’s roll up our sleeves and bring that homemade, old-fashioned flavor back to your holiday table.

Why You’ll Love This Homemade Stuffing Recipe

• Classic Flavor: Savory, buttery, and perfectly herby—everything you expect from traditional stuffing.
• Easy to Customize: Use cornbread, sourdough, or whole wheat bread. Add sausage, apples, or nuts to make it your own.
• Perfect Texture: Soft and moist in the center with a crisp, golden crust.
• Make-Ahead Friendly: Assemble the day before and bake fresh before dinner.

This recipe has been passed down through generations in kitchens across America, and for good reason—it’s foolproof, comforting, and brings everyone together at the table.

Ingredients

For the Bread Base:

• 1 loaf (about 1 lb) of day-old French bread or country bread, cut into ¾-inch cubes (about 10 cups)

For the Vegetable Mix:

• 1 cup (2 sticks) unsalted butter
• 1 ½ cups diced celery
• 1 ½ cups diced onion (yellow or white)
• 2 cloves garlic, minced
• 1 tbsp fresh sage, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• ½ tsp black pepper

For the Liquid Mixture:

• 2 ½ cups chicken or vegetable broth (low-sodium)
• 2 large eggs, beaten

Optional Add-Ins:

• ½ lb cooked sausage
• 1 apple, peeled and diced
• ½ cup chopped pecans or walnuts
• ½ cup dried cranberries

Instructions

1. Dry Out the Bread:
   If your bread isn’t already stale, spread the cubes on a baking sheet and bake at 300°F (150°C) for 10–15 minutes until dry and crisp. Cool completely.
2. Preheat the Oven:
   Set the oven to 350°F (175°C). Grease a large 9×13-inch baking dish with butter or nonstick spray.
3. Cook the Vegetables:
   In a large skillet, melt butter over medium heat. Add onions and celery and cook for about 8 minutes until softened. Stir in garlic, sage, thyme, parsley, salt, and pepper. Cook for another minute to release the flavors.
4. Combine Bread and Veggies:
   Place the dried bread cubes in a large mixing bowl. Pour the cooked vegetable mixture over the bread and toss gently until evenly coated.
5. Add the Broth and Eggs:
   Whisk together the chicken broth and beaten eggs in a separate bowl. Pour this mixture over the bread and stir gently to moisten. The bread should be damp but not soggy—adjust with a little more broth if needed.
6. Optional Mix-Ins:
   Add any extras like sausage, apples, nuts, or cranberries at this stage and mix lightly.
7. Transfer and Bake:
   Spoon the stuffing into your prepared baking dish. Cover loosely with foil and bake for 30 minutes. Then remove the foil and bake uncovered for another 20–25 minutes until the top is golden brown and crisp.
8. Serve and Enjoy:
   Garnish with fresh parsley and serve warm alongside roasted turkey, gravy, and cranberry sauce.

Homemade Stuffing

A classic Thanksgiving side dish with toasted bread cubes, herbs, butter, and savory vegetables baked to golden perfection.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 people

Course: Side Dish

Cuisine: American, Holiday

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

Bread Base

• 10 cups day-old bread cubes from 1 lb loaf

Vegetables & Seasoning

• 1 cup unsalted butter 2 sticks
• 1.5 cups diced celery
• 1.5 cups diced onion
• 2 cloves garlic minced
• 1 tbsp fresh sage chopped
• 1 tbsp fresh thyme chopped
• 2 tbsp fresh parsley chopped
• 1 tsp salt
• 0.5 tsp black pepper

Liquid Mixture

• 2.5 cups chicken broth or vegetable broth
• 2 large eggs beaten

Equipment

• Large skillet
• Mixing bowls
• Baking dish
• Whisk

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. If bread is not stale, bake cubes at 300°F for 10–15 minutes to dry.
3. Melt butter in skillet. Add onions, celery, and cook 8 minutes until soft.
4. Add garlic, sage, thyme, parsley, salt, and pepper. Cook 1 minute.
5. Combine bread cubes and vegetable mixture in large bowl.
6. Whisk broth and eggs, then pour over bread to moisten.
7. Transfer to baking dish, cover with foil, bake 30 minutes.
8. Uncover and bake 20–25 minutes until top is golden.

Notes

For make-ahead, assemble a day before baking. Add sausage or fruit for extra flavor.

Tips for the Best Homemade Stuffing

• Use Day-Old Bread: Slightly stale bread absorbs flavor without turning mushy.
• Don’t Over-Mix: Toss gently to keep the bread cubes intact.
• Use Fresh Herbs: Fresh sage and thyme make a big difference in flavor.
• Adjust Moisture: Add more broth for a softer stuffing or less for a crisper texture.
• Make It Ahead: Assemble everything the day before, refrigerate, and bake fresh on the day of serving.

Make-Ahead & Freezer Instructions

To Make Ahead:

Prepare the stuffing through Step 6, cover tightly, and refrigerate for up to 24 hours. When ready to bake, let it come to room temperature for 20 minutes and bake as directed.

To Freeze:

Cool the baked stuffing completely. Wrap it tightly in foil and freeze for up to 3 months. Reheat covered at 350°F until warmed through.

Recipe Variations

1. Sausage Stuffing

Brown ½ pound of breakfast or Italian sausage and stir it into the bread mixture for a meaty, flavorful twist.

2. Cornbread Stuffing

Replace half the bread cubes with cornbread for a Southern-inspired version that’s slightly sweet and hearty.

3. Apple and Cranberry Stuffing

Add diced apples and dried cranberries for a fruity, festive touch that pairs beautifully with turkey.

4. Herb and Mushroom Stuffing

Sauté 8 oz of chopped mushrooms with the onions and celery for a rich, umami flavor that’s perfect for vegetarians.

Serving Suggestions

Homemade stuffing pairs perfectly with classic holiday dishes:

• Roast turkey or chicken
• Creamy mashed potatoes
• Green bean casserole
• Buttery dinner rolls
• Cranberry sauce

For a beautiful presentation, serve it in a rustic ceramic dish with a sprinkle of fresh herbs on top.

Fun Fact: Stuffing vs. Dressing

While both refer to a similar bread-based side dish, stuffing traditionally goes inside the turkey, while dressing is baked separately in a dish. In the South, “dressing” is the more common term—even when it never sees the inside of a bird!

Nutrition (per serving)

Calories: 290 | Fat: 17g | Carbohydrates: 25g | Protein: 6g | Sodium: 380mg | Fiber: 2g

Why This Recipe Works

The secret to great stuffing lies in balance: not too wet, not too dry. The butter and broth create a rich base, while the herbs bring depth and fragrance. The crisp top contrasts beautifully with the tender, flavorful interior.

This homemade stuffing recipe is timeless—simple, delicious, and guaranteed to become your family’s go-to every Thanksgiving.