Homemade Stuffing Recipe

3.83 from 52 votes

This Turkey Stuffing Recipe should be on every Thanksgiving table! Learn how to make homemade stuffing with this easy recipe.

Prep Time15

Cook Time40

Total Time55

Course: Side Dish

Cuisine: American

Servings:

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

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!

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.