Go Back
+ servings
turkey stuffing in a dish

Turkey Stuffing Recipe (Homemade Stuffing)

Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8
Calories: 533kcal
This Turkey Stuffing Recipe is a must make for Thanksgiving and Christmas! Your holiday table wouldn't be complete without Homemade Turkey Stuffing and I'm here to show you how to make homemade stuffing! You cannot go wrong with this classic stuffing during the holidays. This Classic Stuffing Recipe has so much flavor, crunch, and goodness.
Print Recipe

Ingredients

  • 13 cups dry bread cubes *See note
  • 2 tablespoons oil
  • 2 tablespoons unsalted butter
  • 3 carrots peeled & thin sliced
  • 1 cup chopped celery
  • 1 large yellow onion diced
  • cup unsalted butter melted
  • teaspoon kosher salt
  • NOTE: 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 minced fresh nutmeg
  • ½ teaspoon freshly ground black pepper
  • cups chicken stock
  • 2 large eggs lightly beaten

Instructions

  • Preheat oven to 350°F and spray a 2 quart casserole dish with nonstick spray.
  • Heat a large skillet over MED-HIGH heat for 1 minute. Add the oil and 2 tablespoons butter, and heat until oil is hot and butter has melted but not burned. Sauté diced carrots and celery 3-5 minutes or until vegetables are just fork-tender. Add diced onion, stir and cook until the onion is translucent.
  • Place the dried breadcrumbs in a very large mixing bowl and add the cooked vegetables, melted butter, seasonings, and chicken stock. Mix well. Add the eggs and mix well again.
  • Pour the dressing/stuffing into the prepared dish and bake at 350°F for 30-35 minutes or until edges and are begin to turn golden. **See Note for alternate cooking method.
  • Enjoy!
  • *Note: Make the bread cubes 1-2 days prior to making the stuffing. Cut or tear 1-2 large Italian bread loaves into 1” 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.
  • **Note: This stuffing can be cooked in a 2-quart casserole dish in the oven or stuffed inside the turkey and cooked. 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 you are cooking a whole turkey breast in an Instant Pot Pressure Cooker, there is enough stuffing to cook it both ways. Just fill the turkey breast cavity with the stuffing and place all the leftover stuffing in a casserole dish to cook. This way, whether your guests are stuffing lovers or dressing lovers; everyone will be happy.

Video

Nutrition

Calories: 533kcal | Carbohydrates: 28g | Protein: 8g | Fat: 44g | Saturated Fat: 24g | Cholesterol: 141mg | Sodium: 783mg | Potassium: 281mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5090IU | Vitamin C: 2.7mg | Calcium: 96mg | Iron: 2mg