Homemade Stuffing

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!

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!

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Homemade Stuffing Recipe

3.83 from 52 votes

Prep: 15 minutes mins

Cook: 40 minutes mins

Total: 55 minutes mins

Servings: 8

Author: Becky Hardin

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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 

1x2x3x

• ▢ 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
• ▢ 1½ cups unsalted butter melted (3 sticks)
• ▢ 1½ teaspoons kosher salt
• ▢ 1½ 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
• ▢ 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

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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
  

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
  
• Sauté the carrots and celery until fork-tender, about 3-5 minutes.
  3 carrots, 1 cup chopped celery
  
• Add the diced onion, stir, and cook until the translucent, about 3-4 minutes.
  1 yellow onion
  
• 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
  
• 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.
  
• Serve and enjoy!
  

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

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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.

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.

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

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

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.

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.

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.

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

Vegetarian Stuffing

Sausage Stuffing Recipe

Butternut Squash Stuffing

Wild Rice Sausage Stuffing Recipe