There’s something magical about homemade stuffing—the way the buttery aroma fills the kitchen, the crispy golden top giving way to a soft, herby center. This homemade stuffing recipe is my go-to for everything from Thanksgiving feasts to cozy Sunday dinners. It’s simple enough for weeknights but special enough to star at holiday gatherings.
I’ll never forget the first time I made this recipe with my mom. We’d argue over who got to sneak bites of the toasted bread cubes before they even made it into the mixing bowl. Now, the scent of sage and thyme instantly takes me back to those chaotic, flour-dusted holiday mornings. What I love most is how forgiving this recipe is—mess with the herbs, swap the veggies, add some sausage if you’re feeling fancy. As long as you’ve got good bread and plenty of butter, you’re golden.
After years of tweaking, this version hits all the right notes: crispy edges, moist centers, and that perfect balance of savory herbs. Whether you’re continuing a family tradition or starting a new one, this homemade stuffing recipe is about to become your new favorite side dish.
Why You’ll Love This Homemade Stuffing Recipe
Trust me, once you try this stuffing, you’ll never go back to the boxed stuff. Here’s why it’s my forever favorite:
- So easy even my nephew could make it – Just cube, sauté, mix and bake. No fancy techniques required!
- Your kitchen, your rules – Add sausage, swap in cornbread, throw in cranberries… it’s like a choose-your-own-adventure book but tastier.
- Holiday hero – That moment when everyone fights over the crispy corner pieces? Yeah, that’ll be you.
- Flavor bomb – Butter, fresh herbs, and that magical onion-celery combo make every bite better than the last.
Seriously, this stuffing’s so good my vegetarian cousin once ate three helpings « by accident. » You’ve been warned!
Ingredients for Homemade Stuffing
Gathering the right ingredients is half the battle with stuffing – and I promise, everything here is worth it. Here’s what you’ll need to make my favorite homemade stuffing recipe:
- 1 loaf day-old bread – Cubed (about 8 cups). Stale bread soaks up all that delicious broth without turning to mush!
- 1/2 cup butter – The real stuff, please. This is where that rich flavor starts.
- 1 cup onion – Chopped. Yellow onions work best, but use what you’ve got.
- 1 cup celery – Chopped. Don’t skip this – it adds that essential crunch.
- 2 tsp dried sage – The star of the show. Rub it between your fingers first to wake up the flavor.
- 1 tsp dried thyme – Sage’s perfect partner in crime.
- 1/2 tsp salt – Start here, then taste before baking – you can always add more.
- 1/4 tsp black pepper – Freshly ground if you can.
- 2 cups chicken broth – Low-sodium is best so you can control the saltiness.
See? Nothing fancy – just good, honest ingredients that come together to make something truly special. Now let’s get cooking!
How to Make Homemade Stuffing
Okay, friends – time to roll up those sleeves and make some magic happen! This homemade stuffing comes together in just a few simple steps, but I’ll walk you through each one so you get perfect results every time. Trust me, once you smell those onions and celery sizzling in butter, you’ll be hooked!
Preparing the Bread and Vegetables
First things first – grab that loaf of day-old bread and start cubing. I like pieces about 1-inch big – small enough to soak up all that goodness but big enough to stay fluffy. Pro tip: spread the cubes on a baking sheet and let them dry out a bit more while you prep everything else.
Now for the veggies! Melt that glorious butter in a large skillet over medium heat – you’ll know it’s ready when the butter stops foaming. Toss in your chopped onions and celery (I like them diced pretty small so they blend right in). Cook them for about 5 minutes, stirring occasionally, until they’re soft and translucent but not browned. That sweet onion smell? That’s how you know you’re doing it right!
Mixing and Baking the Stuffing
Here’s where the magic happens! Dump your bread cubes into a big mixing bowl – the bigger the better so you’ve got room to toss everything together. Pour that buttery onion-celery mixture right over the top, then sprinkle in all your herbs, salt, and pepper. Now get in there with your hands (clean ones, please!) and toss it all together until every cube is coated in that herby butter.
Slowly drizzle in the chicken broth while gently mixing – you want everything moist but not soggy. When you can squeeze a handful and it just barely holds together, you’ve got the perfect consistency. Transfer it to your greased baking dish, cover with foil, and pop it in a 350°F oven for 30 minutes. Then remove the foil and bake another 15 minutes until the top is golden and crispy. That first bite of the crispy top with the soft center? Absolute heaven!
Tips for the Best Homemade Stuffing
After making this stuffing more times than I can count (and taste-testing every single batch, obviously), I’ve picked up some foolproof tricks to make yours perfect:
- Bread is everything – Day-old bread is non-negotiable! Fresh bread turns to mush, but slightly stale cubes soak up broth while keeping their texture. No time to wait? Toast fresh cubes at 300°F for 10 minutes to dry them out.
- Broth control – Add it gradually! You want the bread moist but not swimming. I usually start with 1 1/2 cups and add more if needed – better to underdo it than end up with stuffing soup.
- Mix-in madness – Toss in cooked sausage, dried cranberries, or toasted pecans during the mixing step. My family fights over the version with crispy bacon and apples!
- Herb freshness – Rub dried herbs between your palms before adding to wake up their oils. In summer, I’ll use fresh sage and thyme – just triple the amounts.
- Crispy top secret – For extra crunch, uncover the stuffing 10 minutes earlier and bump the oven to 375°F. The edges get gloriously golden while the center stays pillowy soft.
Remember – stuffing is forgiving! Even my « oops » batches (like the time I accidentally used cinnamon instead of sage) got devoured. Trust your instincts and have fun with it!
Variations for Your Homemade Stuffing Recipe
Oh, the possibilities! One of my favorite things about this homemade stuffing recipe is how easily you can mix it up. Here are my go-to twists when I’m feeling adventurous (or just cleaning out the pantry):
- Sweet & savory – Toss in a handful of dried cranberries and toasted pecans. The tart berries cut through the richness perfectly – my Thanksgiving table isn’t complete without this version!
- Cornbread magic – Swap half the bread cubes for crumbled cornbread. It adds this incredible sweetness and makes the texture extra fluffy. Pro tip: bake the cornbread a day ahead so it dries out properly.
- Vegetarian delight – Use vegetable broth instead of chicken and add sautéed mushrooms for that umami punch. My mushroom-hating uncle didn’t even notice until I told him – now it’s his favorite!
The best part? You can mix and match these ideas. Last year I did cornbread with cranberries and walnuts – absolute showstopper. Whatever you choose, just remember: more butter = more better. That’s science.
Serving Suggestions for Homemade Stuffing
Oh honey, let me tell you how to make this homemade stuffing the star of your table! First off, it’s practically begging to cozy up next to a juicy roast turkey – that crispy stuffing top soaking up all those glorious pan juices? Heaven. But don’t stop there! It’s just as magical with:
- Honey-glazed ham – The sweet-salty combo will have everyone going back for seconds
- Garlic mashed potatoes – Because carbs on carbs is always the right answer
- Roasted green beans – That fresh crunch balances the stuffing’s richness perfectly
Leftovers? No problem! Just sprinkle a few drops of broth over the top, cover with foil, and warm at 325°F for about 20 minutes. The steam brings it right back to life. My secret? I always « accidentally » make extra so I can fry up stuffing patties for breakfast the next day. Don’t judge till you’ve tried it!
Nutritional Information
Now, I’m no nutritionist, but I can tell you this homemade stuffing is worth every delicious bite! Keep in mind these numbers are just estimates – they’ll vary depending on your bread, broth, and how generous you are with that butter (no judgment here!). It’s comfort food at its finest, packed with all the good stuff like love, nostalgia, and that irresistible crispy top. As my grandma used to say, « Some things are better left unmeasured! »
Frequently Asked Questions
I get asked about this homemade stuffing recipe all the time – here are the questions that pop up most often (along with my very opinionated answers!):
Can I use fresh bread instead of day-old?
Oh honey, I wouldn’t recommend it! Fresh bread turns into a mushy mess. But if you’re in a pinch, spread fresh cubes on a baking sheet and toast them at 300°F for about 10 minutes first. They need that slight dryness to soak up all the broth without falling apart.
How should I store leftovers?
Leftovers? In my house? That’s cute! But seriously – let the stuffing cool completely, then pop it in an airtight container in the fridge for up to 4 days. My favorite trick is pressing plastic wrap directly on the surface to keep it from drying out.
Can I freeze homemade stuffing?
Absolutely! Freeze it in portions so you can pull out just what you need. Thaw overnight in the fridge, then reheat covered with foil at 350°F until warmed through (about 20 minutes). The texture changes slightly, but it’s still delicious – I’ve been known to eat it straight from the freezer!
What if my stuffing turns out too dry?
Don’t panic! Drizzle a little warm broth over the top, cover with foil, and let it sit for 5 minutes. The steam will work its magic. Next time, remember my golden rule – the mixture should just barely hold together when squeezed, like a damp sponge.
Can I make this ahead of time?
You bet! Assemble everything up to the baking step, cover tightly, and refrigerate overnight. When you’re ready, let it sit at room temp for 30 minutes while the oven preheats, then bake as directed (adding a few extra minutes if needed). The flavors actually get better as they mingle!
Share Your Homemade Stuffing Experience
Did you try this recipe? I’d love to hear how it turned out! Drop me a comment below with your favorite mix-ins or family traditions – and don’t be shy about rating it either. Your notes might just inspire someone else’s new favorite holiday dish!
Homemade Stuffing
Ingrédients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a baking dish.
- Place the cubed bread in a large mixing bowl.
- Melt the butter in a skillet over medium heat. Add the onion and celery, cooking until softened, about 5 minutes.
- Stir in the sage, thyme, salt, and pepper. Pour the mixture over the bread cubes and toss to combine.
- Gradually add the chicken broth, mixing until the bread is evenly moistened.
- Transfer the mixture to the prepared baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes until the top is golden.