This post may contain affiliate sales links. Please read my disclosure policy.
This Classic Homemade Stuffing is packed with so much flavor, it’s seriously the perfect Thanksgiving side dish! Bread, butter, celery, onion, herbs, and spices make this a recipe you’ll come back to year after year!
Why You’ll Love This Stuffing Recipe
Stuffing is a Thanksgiving tradition! I’ve had it so many ways, but this is definitely my favorite – it’s full of old-fashioned charm! This classic recipe takes a few simple ingredients and turns them into a savory, buttery masterpiece.
- Perfect texture. This stuffing has just the right amount of moisture with that signature crispy top and fluffy interior.
- Quick and simple. Prep time only takes 20 minutes, which is always a plus on a food-filled holiday like Thanksgiving. This may be the easiest dish you serve, but it will also be the one everyone raves about!
- Great for all kinds of occasions. Stuffing is a must for Thanksgiving, but you can also make this recipe for Christmas, or any time you have a turkey/chicken dinner!
What’s the Difference Between Stuffing and Dressing?
Technically, stuffing is used to fill the cavity of the Thanksgiving turkey while dressing is a standalone dish prepared in its own pan. So, you could say that this is actually a dressing recipe. However, since dressing is often associated with salads, many people use the term stuffing all across the board.
Ingredient Notes
Classic homemade stuffing starts with the simple ingredient lineup below. It’s fool-proof! Also, for exact ingredient amounts and the full set of directions, scroll on down to the recipe card below.
- Butter – I prefer to used unsalted butter since you’ll add salt directly into the stuffing.
- Yellow onion and celery – Make sure to dice these before you begin.
- Salt and pepper – Freshly ground pepper offers the best flavor!
- Dried sage, thyme, and rosemary – All these aromatic herbs make for the best-flavored stuffing in town.
- Nutmeg – Just use a pinch! A little goes a long way.
- Dried bread cubes – The base of any stuffing recipe. They should be nice and dry so that they soak up the moisture.
- Eggs – To hold everything together.
- Chicken broth – This lends both moisture and flavor.
What Kind of Bread to Use
I like to use French or sourdough bread for my stuffing, but any bread with a tight crumb and a relatively neutral flavor will do. If the bread leans on the sweeter side of neutral, that’s a plus. Common options include brioche and challah. Just steer clear of anything super soft and fluffy, or it will become mushy in the stuffing.
Tips for Success
- Stir the drying bread occasionally. While your bread is sitting out and getting stale, be sure to give it a good stir every so often. This ensures that all the bread dries evenly. If you’re baking it instead of letting it sit, spread out the cubes in an even layer.
- Add salt to taste. Not all chicken broth is created equal – the level of saltiness can vary. For this reason, you may want to start out with a little less salt and then adjust to taste once the broth has been added. You can always add more salt, but you can’t take any out.
- Add broth slowly. I hate it when stuffing is either too dry or too wet, and I imagine everyone has a slightly different preference. But, it definitely helps to add a little less broth at first, then stir it and see how it looks. Only add more if it seems like the bread will soak it up. You don’t want it to get soupy!
- Keep it warm. If your stuffing is finished before you’re ready to eat, you can keep it in a 200°F oven so it stays warm.
Serving Suggestions
- Pair with sweet potato casserole. You’ve got a savory side dish down with this stuffing, so let’s introduce something sweet. My sweet potato casserole with marshmallows will disappear from that table so fast!
- Serve with cranberry sauce. Since this stuffing is served separately from the Thanksgiving turkey, I like to show my bird some love by pairing it with this sweet and tart cranberry sauce! Made with just 4 ingredients, it helps complement the savory flavors of the stuffing.
- Pair with green beans. Green beans always make for a delicious side dish, but this easy green bean casserole dresses them up for the occasion. It’s a cheesy veggie bake that you can prepare in 10 minutes!
How to Store and Reheat Leftovers
- Store in the fridge: Store leftover stuffing in an airtight container in the fridge and enjoy it within 5 days. Make sure it’s completely cool before storing it.
- To reheat: When you’re ready to reheat it, leave it on the counter until it reaches room temperature, then bake it in a 350°F oven until warm – about 30-35 minutes. Bringing the stuffing to room temperature helps it reheat nice and evenly.
Can I Freeze This Recipe?
Yes, homemade stuffing can be stored in the freezer for up to 1 month. Let it cool completely, place it in an airtight freezer bag or container, and store. To freeze the whole dish in the pan, wrap it tightly in a layer of plastic wrap and a layer of aluminum foil. Just make sure the pan you use is freezer-friendly.
If you choose to freeze your stuffing, don’t thaw it out or bring it to room temperature. Reheat it directly from frozen in a 350°F oven for about 40-45 minutes, or until warm.
More Easy Thanksgiving Sides
Planning your Thanksgiving feast? Be sure to check out more of these easy side dish recipes!
- Carrot Souffle
- Roasted Sweet Potatoes
- Creamy Cornbread Casserole
- Creamy Mashed Potatoes
- Cheesy Hashbrown Casserole
Classic Homemade Stuffing
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8
- Category: Side Dish
- Method: Oven
- Cuisine: American
Description
This classic homemade stuffing is packed with so much flavor, it’s seriously the perfect Thanksgiving side dish. It comes together so easily, too!
Ingredients
- 1/2 cup (112g) unsalted butter
- 2 cups (289g) diced yellow onion (1 large yellow onion)
- 1 1/2 cups (172g) diced celery (3–4 celery stalks)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Pinch of nutmeg
- 9 cups (260g) dried bread cubes (I like French or Sourdough bread)
- 2 large eggs, beaten
- 2 cups (480ml) chicken broth
Instructions
- Spray a 9×13 inch baking dish with non stick spray and preheat oven to 350 degrees.
- Melt the butter in large pan, then add the onions and celery. Saute until translucent, about 5-10 minutes. Stir in the seasonings and remove from heat.
- Place the bread cubes in a large bowl and add the eggs. Stir well to coat the bread with the eggs.
- Add the onion mixture and stir well.
- Pour about 1 3/4 cups of chicken broth on top of the bread crumb mixture and gently toss. Add additional broth as needed. If you prefer your stuffing to be fairly moist, add some additional broth. The mixture should be nice and wet, but not soupy once it’s all stirred well and the bread soaks in the liquid.
- Pour the mixture into the prepared baking dish and cover with foil. Bake for 30 minutes, then uncover and bake for an additional 10-15 minutes, or until at your desired level of doneness. Serve warm.
Notes
- To make ahead. If you’d like to make this ahead, make it and add it to the prepared pan, then pop it in the fridge overnight. Set it out about an hour before cooking to come to room temperature, then bake.
- To store. Store leftover stuffing in an airtight container in the fridge and enjoy it within 5 days. Make sure it’s completely cool before storing it.
- To reheat. When you’re ready to reheat it, leave it on the counter until it reaches room temperature, then bake it in a 350°F oven until warm – about 30-35 minutes. Bringing the stuffing to room temperature helps it reheat nice and evenly.
- To freeze. Homemade stuffing can be stored in the freezer for up to 1 month. Let it cool completely, place it in an airtight freezer bag or container, and store. To freeze the whole dish in the pan, wrap it tightly in a layer of plastic wrap and a layer of aluminum foil. Just make sure the pan you use is freezer-friendly. If you choose to freeze your stuffing, don’t thaw it out or bring it to room temperature. Reheat it directly from frozen in a 350°F oven for about 40-45 minutes, or until warm.
Nutrition
- Serving Size: 1 serving
- Calories: 383
- Sugar: 6.2 g
- Sodium: 766 mg
- Fat: 17.4 g
- Carbohydrates: 44.1 g
- Protein: 13.1 g
- Cholesterol: 123.5 mg
So Good!!!! My go to Every Thanksgiving for the past two years!!!
Hello, do you know if using veg broth will change the taste significantly?
That should be fine.
Could I make this ahead of time and keep it warm in the crock pot? My turkey takes over the oven.
I’ve never tried using my crockpot like that, but I suppose it would work. You just might not want it to sit too long or it could possibly dry out a bit.
I love the simplicity of this stuffing! A lot of times, too many *interesting* ingredients are added. I like mine simple and savory. Delish!