Classic Homemade Stuffing

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!

A Bowl of Thanksgiving Stuffing on a Table Beside a Casserole Dish Filled with the Remaining Stuffing

Easy Homemade Stuffing

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.

This stuffing has the right amount of moisture and the right amount of flavor with that signature crispy top and fluffy interior. 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!

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.

A White Pan Filled with Thanksgiving Dressing on a Wooden Table

Recipe Ingredients

Classic homemade stuffing starts with the simple ingredient lineup below. It’s fool-proof!

  • Butter: Unsalted.
  • Yellow Onion: Diced.
  • Celery: 3-4 stalks, diced.
  • Salt & Pepper: You’ll need about 1 teaspoon of salt and half a teaspoon of pepper.
  • Dried Sage & Thyme: A teaspoon of each.
  • Dried Rosemary: All these aromatic herbs make for the best-flavored stuffing in town.
  • Nutmeg: Just a pinch!
  • 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.

How to Make Thanksgiving Stuffing

It’s super important to prep the bread before making your stuffing. Make sure it’s dry, dry, dry! This way, it soaks up all the goodness and flavor you add to it.

  1. Prep Bread: Cut up your bread a few days before Thanksgiving and let it sit and get stale. Alternatively, you could bake it at about 200°F until it’s stale.
  2. Preheat Oven: Spray a 9×13-inch baking dish with non-stick spray and preheat the oven to 350°F.
  3. Melt Butter & Add Veggies: Melt the butter and add the onion and celery. Cook until soft and translucent.
  4. Add Seasonings: Add the seasonings and remove the mixture from the heat.
  5. Coat Bread with Eggs: Place the bread cubes in a large bowl and add the eggs. Stir well so that the bread is nicely coated.
  6. Combine Mixtures: Add the onion mixture and stir it all together.
  7. Add Chicken Broth: Add the chicken broth. I start by adding about 1 3/4 cups and then go from there. Be careful not to add too much, or your stuffing could get soupy.
  8. Bake: 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 your desired level of doneness is reached.
  9. Enjoy! Serve warm.
A Close-Up Shot of a Spoon Scooping up a Serving of Homemade Stuffing

Tips for Success

Cooking for Thanksgiving can be pretty hectic, so it always helps to have some tips and tricks up your sleeve. I have a few important ones to note for this homemade stuffing!

  • Stir 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

Adding more dishes to the Thanksgiving table only makes your holiday dinner more delicious! Here are my top 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 compliment the savory flavors of the stuffing.
  • Pair with Green Beans: Green beans always make a healthy and 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!
A Pan of Thanksgiving Dressing with a Wooden Spoon Scooping Out a Small Portion

How to Store and Reheat Leftovers

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.

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 Make Stuffing in Advance?

For sure! This recipe is meal-prep friendly. Just follow the storage and reheating instructions above or below!

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.

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A Pan of Thanksgiving Dressing with a Wooden Spoon Scooping Out a Small Portion
Recipe

Classic Homemade Stuffing

  • Author: Lindsay
  • 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! Bread, butter, celery, onion, herbs and spices make this a recipe you’ll come back to year after year!


Ingredients

  • 1/2 cup (112g) unsalted butter
  • 2 cups (289g) diced yellow onion (1 large yellow onion)
  • 1 1/2 cups (172g) diced celery (34 celery stalks)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1/2 tsp 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

  1. Spray a 9×13 inch baking dish with non stick spray and preheat oven to 350 degrees.
  2. 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.
  3. Place the bread cubes in a large bowl and add the eggs. Stir well to coat the bread with the eggs.
  4. Add the onion mixture and stir well.
  5. 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.
  6. 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

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.

Keywords: homemade stuffing, american stuffing, best thanksgiving sides

A Collage of Images of Homemade Stuffing in a White Pan

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Recipe rating

5 Comments
    1. Lindsay

      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.

  1. Katrina

    I love the simplicity of this stuffing! A lot of times, too many *interesting* ingredients are added. I like mine simple and savory. Delish!

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12