Stuffing is a savory dish made with simple ingredients like bread, sautéed onions, garlic, celery, broth, and eggs. It’s a staple during holidays like Christmas and Thanksgiving. Traditionally, it’s used to fill turkey or chicken before roasting, but you can also bake it separately as a side dish. Both options are great, so it’s up to you.
What You’ll Find On This Page
This dish is flexible and easy to adapt. You can add sausage, nuts, dried fruits, or even seafood for variety. Its herby flavor makes it a favorite for holiday meals and family gatherings.
What I like most about stuffing is the texture—a crispy top with a soft, flavorful center. It’s also convenient to prepare ahead of time. You can make it the day before and store it in the fridge, which helps take the stress out of holiday cooking.
In this recipe, I’ll be baking the stuffing separately for even cooking, but you can stuff it into a turkey or chicken if you prefer. I’ve included a section below with step-by-step instructions for stuffing a turkey, so feel free to check that out if you’re interested!
Explore More Bread Recipes:
Ingredients and Substitutions Overview
The ingredients for this stuffing are simple pantry staples, fresh herbs, and basic seasonings. Here’s a detailed list of everything you’ll need:
- Bread: For the best texture, use crusty bread like French, Italian, or sourdough. These hold their shape well since they have less moisture. If you’re using fresh bread, tear it into small pieces and let it dry at room temperature for about 3 days, or quickly toast it in the oven like croutons. Pre-packaged bread cubes made for stuffing are also a great option for convenience. Check the tips section below for more details.
- Eggs: Eggs help bind the ingredients together, giving the stuffing a rich and moist texture.
- Butter: Butter adds richness and enhances the savory flavor of the stuffing. I recommend using unsalted butter so you can adjust the salt level to your taste without the butter adding extra salt.
- Aromatics: Onion, celery, and garlic add depth and flavor to the stuffing. Sautéing them brings out their natural sweetness that complements the bread and seasonings.
- Chicken Broth: Low-sodium chicken broth keeps the stuffing moist and adds flavor without making it too salty. It gives you more flexibility to adjust the seasoning to your taste.
- Herbs: Fresh herbs like parsley, sage, and rosemary work wonderfully, but dried herbs are a good substitute. Since dried herbs are more concentrated, use about one-third of the amount you would for fresh. You can also try thyme, chives, or bay leaves for added flavor.
- Seasonings: Simple seasonings like salt and black pepper help balance and enhance the flavors of the stuffing.
How to Make Stuffing at Home?
Let’s make a flavorful, herb-filled stuffing together! I’ll guide you through every step—from preparing the egg mixture and sautéing the aromatics to combining everything with crusty bread and baking it to golden perfection. To make things even easier, I’ve added step-by-step photos and a video so you can follow along. Let’s get started!
Enjoy More Delicious Thanksgiving Recipes:
- Roasted Chicken
- Mac and Cheese
- Baked Sweet Potatoes
- Creamed Corn
- Pumpkin Cheesecake
- Spinach Artichoke Dip
- Butternut Squash Soup
- Roasted Acorn Squash
- Deviled Eggs
Stuffing
Enjoy the comforting flavors of homemade stuffing with this simple recipe. Made with crusty bread, savory broth, and an egg mixture, it’s perfect for stuffing turkey or chicken. You can also bake it separately as a hearty side dish, making it a must-have for holiday meals like Thanksgiving or Christmas!
Save This Recipe! print (text-only)
pin
Watch Video
Adjust servings
Ingredients
For the Egg Mixture
- 2 Eggs, beaten
- ½ cup Chicken Broth, low sodium
For the Stuffing
- 16 oz Stale Bread, cubed
- ½ cup Unsalted Butter
- 1 Onion, chopped
- 4 ribs Celery Stalks, chopped
- 5 cloves Garlic, chopped
- ¼ cup Parsley, chopped
- 3 tbsp Sage, chopped
- 1 tbsp Rosemary, chopped
- 1½ cups Chicken Broth, low sodium
- Salt, to taste
- Black Pepper Powder, to taste
- 1 tbsp Butter, for greasing the baking dish
Instructions
Making the Egg Mixture
- Start by cracking the egg into a bowl and adding the amount of broth listed in the ingredients for the egg mixture. Whisk them together thoroughly until well combined. Set this mixture aside for later, as it will be mixed with the bread to prepare the stuffing.
Sautéing Aromatics
- Heat a pan over medium heat and add the butter, letting it melt gently. Butter adds richness to the stuffing, so melt it slowly without letting it brown or burn.
- Once the butter is melted, add the onion, garlic, and celery. Sauté them until they are soft and fragrant, releasing their natural sweetness and creating a flavorful base for the stuffing.
- Season the sautéed vegetables with salt and black pepper, stirring well to evenly distribute the seasoning and enhance the flavors. Remove the pan from the heat and allow the mixture to cool slightly. This cooling step is important to prevent the residual heat from scrambling the eggs when combined with the bread mixture in the next step.
Combining the Ingredients
- In a large mixing bowl, combine the cubed crusty bread, sautéed aromatics, and fresh herbs like rosemary, sage, and parsley. Toss everything gently to evenly coat the bread cubes with the flavorful mixture.
- Gradually pour the chicken broth into the bowl, mixing gently after each addition. This allows the bread to absorb the liquid evenly without becoming overly wet. Add just enough broth to moisten the bread while keeping its texture intact.
- Pour the egg mixture over the bread and fold it in gently, making sure all the bread pieces are evenly coated. The eggs bind the ingredients together, helping the stuffing hold its shape and bake into a firm, flavorful dish. Once combined, your stuffing is ready to go into the oven!
Baking the Stuffing
- Transfer the prepared stuffing to a greased baking dish and cover it tightly with aluminum foil to retain moisture while baking.
- Bake the stuffing, covered, at 350°F for about 35 minutes. This helps it cook through and stay moist, as the foil traps steam and allows the bread to absorb the broth. The covered baking helps keep the stuffing tender.
- After 35 minutes, remove the foil and return the dish to the oven. Bake for an additional 10-15 minutes. Check that the internal temperature reaches 165°F for safe consumption. If you prefer a crispy top, broil for the last few minutes. Your delicious stuffing is now ready to serve!
Serving
- Serve this stuffing as a side dish with your favorite roast turkey, chicken, or any other roasted meats for a delicious festive meal. For more pairing ideas, check out our Serving Suggestions section below!
Save This Recipe!
We'll email you the post link so you can come back later!
Recipe Video
Chef's Notes and Tips
Here are some helpful tips to make your stuffing turn out perfect every time:
- Use Stale or Toasted Bread: For the best texture, use slightly stale bread or toast fresh bread before making stuffing. Stale or toasted bread absorbs the broth better without turning soggy. If you’re using fresh bread, tear it into pieces and let it sit out for a day or two, or toast it quickly in the oven.
- Quickly Toast Bread in the Oven: If you’re using fresh bread and need to dry it out quickly, preheat your oven to 350°F (175°C). Cut the bread into cubes, spread them on a baking sheet, and toast for 10-15 minutes, flipping halfway through. This helps the bread absorb the liquids properly without becoming soggy.
- Cut Even Cubes: Cut the bread into evenly sized cubes, about 1 inch each, to help it absorb the broth evenly and hold its shape. A serrated knife is ideal, especially for crusty bread, as it prevents squashing. This ensures the stuffing’s texture and flavor are consistent throughout.
- Don’t Overmix: When mixing the bread, broth, and seasonings, do it gently to avoid making the stuffing dense. The bread should be evenly coated with the liquids but still have some texture and chunkiness.
- Adjust the Moisture: The secret to perfect stuffing is getting the right moisture level. The amount of broth you use depends on your preference—less for a slightly drier, crumbly texture, and more for a moist, soft stuffing. Feel free to add the broth gradually, stirring as you go, until the bread is just soaked through but still holds its shape.
- Avoid Removing the Foil Directly from the Oven: Don’t take off the aluminum foil while the baking dish is still in the oven. The heat from the dish or oven could cause burns. It’s safer to use oven mitts to take the dish out, remove the foil, and then put it back in for the final baking.
- Check Doneness: Use a food thermometer to check that the center of your stuffing reaches 165°F (74°C) as recommended by FDA for safe eating. The top should be golden and slightly crispy, while the inside stays moist but not soggy. If baking in a casserole dish, press gently to check for firmness or taste a small spoonful to confirm the texture and flavors are just right.
- Baking Dish Size: For this recipe, I used a 9x13-inch baking dish, which worked perfectly. If you're adjusting the serving size, be sure to use the right-sized dish to avoid overcrowding, as it can affect the texture and result in less-than-perfect stuffing.
- Customize to Your Liking: Get creative and make the stuffing your own! Add sausage, cranberries, nuts, or mushrooms for extra flavor and texture. These simple additions can give your stuffing a unique twist to suit your taste.
- For Gluten-Free Options: If you need a gluten-free alternative, replace regular bread with gluten-free bread or cornbread. Gluten-free bread is usually denser and absorbs liquid differently, so add the broth gradually. Start with a smaller amount, mixing gently, and add more as needed to avoid overly wet stuffing. Be sure to choose a bread or cornbread with a firm texture to help it hold together during mixing.
Nutrition Info
Serving: 1serving | Calories: 144kcal | Carbohydrates: 3g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 253mg | Potassium: 70mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 658IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Tried this recipe?Please consider Leaving a Review!
How to Stuff a Turkey
Even though I’ve shared a recipe for baking stuffing separately (technically called “dressing” when it’s cooked outside the turkey), you can still stuff your turkey for a traditional touch. The terms “stuffing” and “dressing” are often used interchangeably, but the key difference is whether it’s cooked inside or outside the bird. Here’s how to stuff your turkey so the stuffing cooks evenly and turns out delicious.
- Prepare the Stuffing: Start by mixing the bread with herbs, butter, garlic, celery, eggs, and broth until everything is well combined. Once mixed, tightly wrap the stuffing in plastic wrap. Wrapping helps the mixture hold together and prevents it from drying out while you prepare the turkey.
- Chill the Mixture: Place the wrapped stuffing in the fridge for 30 to 45 minutes. This chilling time allows the flavors to blend beautifully and makes the stuffing easier to handle when it’s time to stuff the turkey.
- Bring to Room Temperature: When the turkey is ready to roast, take the stuffing out of the fridge and let it rest at room temperature for about 30 minutes. This step is important because cold stuffing can slow down the cooking process inside the turkey. Letting it warm up slightly helps the stuffing cook evenly without overcooking the turkey itself.
- Stuff the Turkey: Use a spoon to gently fill the turkey’s cavity with the stuffing. Be careful not to pack it too tightly, as the stuffing needs space to expand while it cooks. If you like, you can also add some stuffing to the neck cavity for extra flavor. Once the turkey is stuffed, tie its legs together with kitchen twine to hold everything in place and keep the stuffing secure.
- Roast the Turkey: Place the stuffed turkey in a preheated oven at 350°F (175°C). Roasting a stuffed turkey takes a bit longer, so use a meat thermometer to check that the stuffing reaches an internal temperature of 165°F (74°C). This is the safest way to ensure both the turkey and the stuffing are fully cooked and safe to eat.
- Serve Safely: Once the turkey is done roasting, let it rest for 15-20 minutes before carving. This resting time allows the juices to redistribute, keeping the meat tender and flavorful. The stuffing will also finish setting during this time, making it easier to serve. Now you’re ready to enjoy delicious, perfectly cooked stuffing alongside your turkey!
Serving Suggestions
Stuffing is one of those dishes that goes with almost everything during the holidays. Whether you’re serving a big Thanksgiving feast or a cozy Christmas dinner, here are some of my favorite pairings:
- Roast Turkey or Chicken: Stuffing is a classic pairing with roast turkey or chicken—a timeless holiday combination you’ll always enjoy.
- Mashed Potatoes and Gravy: Creamy mashed potatoes with rich gravy add a cozy, comforting touch to your meal, making it even more satisfying.
- Cranberry Sauce: Cranberry sauce adds sweetness and a bright pop of flavor that pairs perfectly with stuffing.
- Casseroles: Green Bean Casserole brings a creamy, savory touch, while Sweet Potato Casserole adds a hint of sweetness that goes well with stuffing.
- Roasted Vegetables: Roasted veggies like carrots, cauliflower, broccoli, sweet potatoes, Brussels sprouts, or butternut squash add vibrant color and a variety of flavors that pair perfectly with stuffing.
- Glazed Carrots: Sweet, tender carrots bring a natural sweetness that pairs beautifully with this dish. Feel free to add them for a delicious balance to your meal.
- Brussels Sprouts with Bacon: Try pairing stuffing with Brussels sprouts and crispy bacon. The smoky crunch goes perfectly with the flavors of the stuffing.
- Creamed Spinach: The creamy and mildly nutty flavor of creamed spinach pairs well with the stuffing, adding a rich green touch to your meal.
- Mac and Cheese: If you want to make your meal richer, pair the stuffing with mac and cheese. The creamy, cheesy flavor will be a perfect contrast to the stuffing.
Storage Suggestions
This stuffing tastes best when it’s warm and full of fresh flavors. If you’re planning to make it ahead or have leftovers after dinner, here are some storage tips that I think you’ll find helpful:
- Make Ahead: Preparing stuffing ahead of time is a great way to save time during the holidays. You can assemble it in a casserole dish, cover it tightly with aluminum foil, and refrigerate for up to 24 hours. When you’re ready to bake, just follow the recipe instructions. If you choose to bake it ahead, let it cool completely before covering and refrigerating. When reheating, add a little broth to keep it moist and bake uncovered at 325°F to warm it through and crisp up the top.
- In the Refrigerator: Store any leftover stuffing in an airtight container in the fridge for up to 2 days. Make sure the stuffing has completely cooled before storing to avoid condensation, which can make it soggy.
- Freezing: Stuffing freezes well and is a great option if you want to keep it longer. Wrap the stuffing tightly in a freezer-safe bag or container to protect it from freezer burn. If you prefer, divide it into smaller portions for easier reheating later. Stuffing can be frozen for up to 2 months. Don’t forget to label the container with the date for easy reference.
- Reheating: To reheat frozen stuffing, thaw it in the refrigerator overnight. Place the stuffing in a baking dish, cover it with foil, and bake at 325°F until it’s warmed through. For a crispy top, remove the foil during the last 10 minutes of baking. Adding a little broth before reheating can help refresh its texture and flavor.
Leave a Review