Homemade Stuffing is a must-make for Thanksgiving and Christmas! Your holiday table wouldn’t be complete without it. I can honestly say, you cannot go wrong with this homemade stuffing recipe; it has so much flavor, crunch, and goodness!

Homemade turkey stuffing in a blue dish with a wooden spoon.

Easy Homemade Stuffing Recipe

I love putting a new twist on old recipes for the holidays, but sometimes the traditional recipes are best, and this stuffing is proof of that. This homemade stuffing will make you think of home and feel the comfort of years gone by, plus it perfectly complements the other Thanksgiving side dishes. Yes, it’s technically turkey dressing as it doesn’t cook inside the turkey, but whatever you call it, I’m pretty confident you’ll be calling it delicious and perfect by the time the festivities are over.

This turkey stuffing recipe can be cooked in a baking dish as a dressing or cooked more traditionally in the bird as a stuffing. I personally prefer to cook it in a dish so that the edges turn crispy golden brown and the stuffing doesn’t turn out too moist or mushy. However, the flavor is delicious either way, so go with what you love!

Recipe Card

Homemade Stuffing Recipe

3.83 from 52 votes
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 8
Author: Becky Hardin
Homemade turkey stuffing in a blue dish with a wooden spoon.
This Turkey Stuffing Recipe should be on every Thanksgiving table! Learn how to make homemade stuffing with this easy recipe.
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Ingredients 

  • 13 cups dry bread cubes (must be made 1 day in advance—see instructions)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter (¼ stick)
  • 3 carrots peeled and thinly sliced
  • 1 cup chopped celery
  • 1 yellow onion diced
  • cups unsalted butter melted (3 sticks)
  • teaspoons kosher salt
  • cups low-sodium chicken broth or stock
  • 2 large eggs lightly beaten

**2 tablespoons dried poultry seasoning can be substituted for all of the following herbs and seasonings**

  • 2 teaspoons minced fresh sage
  • teaspoons minced fresh thyme
  • ½ teaspoon minced fresh marjoram
  • 1 teaspoon minced fresh rosemary
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon freshly ground black pepper

Instructions 

At Least 1 Day In Advance:

  • Make the bread cubes. Cut or tear 1-2 large Italian bread loaves into 1-inch cubes. Allow the cubes to dry out on a baking sheet for 24-48 hours. Toss the cubes a couple of times so they dry out evenly. The stuffing tastes best if the cubes are dry but not too crispy.
    13 cups dry bread cubes
    bread cubes on cookie sheet.

The Day Of:

  • Preheat oven to 350°F and spray a 2-quart casserole dish with nonstick spray.
  • Heat a large skillet set over medium-high for 1 minute. Add the oil and 2 tablespoons of butter, and heat until the butter has melted.
    2 tablespoons olive oil, 2 tablespoons unsalted butter
    butter and oil in a skillet
  • Sauté the carrots and celery until fork-tender, about 3-5 minutes.
    3 carrots, 1 cup chopped celery
    carrots and celery in a pan
  • Add the diced onion, stir, and cook until the translucent, about 3-4 minutes.
    1 yellow onion
    Adding the onion to a pot of carrots and celery
  • Place the dried breadcrumbs in a very large mixing bowl and add the cooked vegetables, melted butter, salt, chicken broth, and seasonings. Mix well. Add the eggs and mix well again.
    1½ cups unsalted butter, 1½ teaspoons kosher salt, 1½ cups low-sodium chicken broth, 2 large eggs, 2 teaspoons minced fresh sage, 1½ teaspoons minced fresh thyme, ½ teaspoon minced fresh marjoram, 1 teaspoon minced fresh rosemary, ½ teaspoon freshly grated nutmeg, ½ teaspoon freshly ground black pepper
    mixing bread cubes, veggies, broth, breadcrumbs, butter and spices in a bowl
  • Pour the dressing/stuffing into the prepared dish and bake at 350°F for 30-35 minutes or until the edges are beginning to turn golden.
    -OR-
    Stuff the turkey cavity, then roast the turkey until the stuffing reaches 165°F internally.
    transferring stuffing to oven safe dish
  • Serve and enjoy!
    homemade stuffing

Becky’s Tips

  • If you forgot to prep the bread ahead of time, preheat the oven to 200°F, spread the bread cubes out on a greased baking sheet, and bake for 20 minutes, or until crisp.
  • If cooked in the oven, the stuffing (dressing) will be a little drier with crispy edges. If cooked inside the turkey, the stuffing texture will be like soft bread pudding (the turkey stuffing from my youth).
  • If cooking inside the turkey, stuff the turkey just before you roast it (not the night before), never put uncooked meat inside the uncooked bird, and always use a meat thermometer to ensure the center of the stuffing reaches at least 165°F.
Calories: 654kcalCarbohydrates: 48gProtein: 13gFat: 47gSaturated Fat: 25gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 146mgSodium: 929mgPotassium: 326mgFiber: 5gSugar: 7gVitamin A: 5120IUVitamin C: 4mgCalcium: 153mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Homemade Stuffing Step by Step

bread cubes on cookie sheet.
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A day in advance: Make the bread cubes. Cut or tear 1-2 large Italian bread loaves into 1-inch cubes. Allow the cubes to dry out on a baking sheet for 24-48 hours. Toss the cubes a couple of times so they dry out evenly. The stuffing tastes best if the cubes are dry but not too crispy. (See notes for day-of cooking instructions).

The day of: Preheat oven to 350°F and spray a 2-quart casserole dish with nonstick spray.

butter and oil in a skillet

Melt the butter: Heat a large skillet set over medium-high heat for 1 minute. Add the 2 tablespoons of oil and 2 tablespoons of butter, and heat until the butter has melted.

carrots and celery in a pan

Cook the veggies: Sauté the 3 carrots and 1 cup chopped celery until fork-tender, about 3-5 minutes.

Adding the onion to a pot of carrots and celery

Mix in the onion: Add 1 yellow onion, diced, stir, and cook until translucent, about 3-4 minutes.

mixing bread cubes, veggies, broth, breadcrumbs, butter and spices in a bowl

Combine the remaining ingredients: Place the dried breadcrumbs in a very large mixing bowl and add the cooked vegetables, 1 1/2 cups melted butter, 1 1/2 teaspoons kosher salt, 1 1/2 cups low sodium chicken broth, 2 teaspoons minced fresh sage, 1½ teaspoons minced fresh thyme, ½ teaspoon minced fresh marjoram, 1 teaspoon minced fresh rosemary, ½ teaspoon freshly grated nutmeg, ½ teaspoon freshly ground black pepper and mix well. Add 2 large eggs and mix well again.

transferring stuffing to oven safe dish

Transfer the stuffing: Pour the dressing/stuffing into the prepared dish and bake at 350°F for 30-35 minutes or until the edges are beginning to turn golden OR stuff the turkey cavity, then roast the turkey until the stuffing reaches 165°F internally.

homemade stuffing

Serve: Remove the stuffing from the oven, serve and enjoy!

How to Store and Reheat

Store leftover homemade stuffing in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven covered with foil for 20 minutes, then remove the foil and continue to bake for another 15-20 minutes, or until hot.

Freeze homemade stuffing whole or in individual portions in airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating.

homemade stuffing in a blue baking dish.

Serving Suggestions

Serve this turkey stuffing with all your favorite holiday dishes like Thanksgiving turkey, fluffy mashed potatoes, and the quintessential green bean casserole.

more stuffing recipes we love

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

3.83 from 52 votes (49 ratings without comment)
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14 Comments
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JANE POKORNEY
JANE POKORNEY
November 13, 2021 4:47 pm

I would like to make this ahead this week and freeze it. Do I bake the stuffing before freezing? Thank you, Jane

Becky Hardin
Becky Hardin
November 18, 2021 1:21 pm
Reply to  JANE POKORNEY

I think it’s totally up to you, but I would freeze after!

Noreen Gamble
Noreen Gamble
November 24, 2019 6:21 pm

Hi Becky,
Can this be made ahead and frozen?

Becky Hardin
Becky Hardin
November 26, 2019 6:34 pm
Reply to  Noreen Gamble

Absolutely!

Erin
Erin
November 24, 2019 6:21 pm

Live to learn new exciting recipes5 stars

Becky Hardin
Becky Hardin
November 26, 2019 6:34 pm
Reply to  Erin

I’m so glad!! Thanks for stopping by!

Robert Dale
Robert Dale
February 25, 2019 5:42 am

I cooked it in first time before you fixed to correct a mistake with 1 1/2 cups of butter :)
To my surprise it came out tasty too))

Angelina
Angelina
November 2, 2018 12:10 pm

This sounds like a super tasty recipe for Turkey Stuffing! As we all know, there are about as many Turkey Stuffing recipes out there as there are cooks. In our family, we always make ‘Giblet Stuffing’ for our turkey. Our recipe is much more involved, but we love it, and we still stick with our family’s old New England recipe. Of course, ‘fresh’ herbs are the best to use, but dry herbs will do in a pinch. Don’t SLICE your carrots, GRATE them on the large holes of your box grater. You want to extract the juices (flavor), but also want to keep the fine grated carrots in the stuffing. However you make your stuffing/dressing, it will surely be delicious. HAPPY THANKSGIVING!5 stars

Pat Cody
Pat Cody
October 31, 2018 10:47 am

The ingredient list notes thinly sliced carrots but the instructions refer to diced carrots. Which is correct? Or does it just not matter? I’ve never used carrots in my stuffing but it sounds like a good addition. thanks.

Rebecca Roberts
Rebecca Roberts
November 13, 2017 6:42 pm

This recipe calls for 1 1/2 cups of butter? Doesn’t seem right. Also, in the directions, they are not complete. There is no mention of when to add any liquid, even though it is in the ingredients. This recipe needs to be edited and reposted, please.

r Roberts, okc

Rebecca Roberts
Rebecca Roberts
November 14, 2017 1:06 am
Reply to  Becky Hardin

Thank you for your quick response. If you will look at the ingredients above, right under the onion, it states 1 1/2 cups butter. I knew that couldn’t be right, but wasn’t sure if something else was supposed to be there. Sorry for the inconvenience, I just don’t want to leave anything out. Thank you again!!!