Classic Homemade Stuffing Recipe

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This Classic Homemade Stuffing Recipe is STUFFED 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!

Looking for more Thanksgiving side dish ideas? For more great Check out my Sweet Potato Casserole with Marshmallows, Chunky Garlic Mashed Potatoes and Classic Green Bean Casserole.

stuffing photo collage

Classic Homemade Stuffing Recipe

Stuffing is a Thanksgiving tradition! I’ve had it so many ways, but this is definitely my favorite – nice and classic! It’s got all my favorite things and nothing too crazy, it’s easy to prep and could even be prepped ahead (although it’s so simple, you wouldn’t even need to).

I feel like stuffing is one of those things that even though it’s simple, it can be tough to get it right. I have to say that this recipe is just right. The right amount of moisture, the right amount of flavor – just right. It’s just as addicting as the rest of a wonderful Thanksgiving meal!

Basic Ingredients for Stuffing

  • Butter – always adds great flavor
  • Onion and Celery – also for flavor
  • Salt, Pepper, Sage, Thyme, Rosemary, Nutmeg – all the best flavors you could ask for in stuffing
  • Dried bread cubes – the base of any stuffing recipe. I like to use French or Sourdough bread
  • Eggs – hold it all together nicely
  • Chicken broth – lend both moisture and flavor
overhead photo of classic homemade stuffing recipe with a scoop outstuffing in a bowl

How to Make Classic Thanksgiving Stuffing

Classic Homemade Stuffing is about one of the easiest things to make for Thanksgiving. The most important thing you need to do is prep your bread. You want to make sure it is dry, dry, dry so that it soaks up all the goodness and flavor you add to it.

  1. Cut up your bread a few days before Thanksgiving and let it sit and get stale. Alternatively, you could bake it at about 200 degrees until it’s stale, but who needs that extra step?
  2. Next, melt the butter and add the onion and celery. Cook until soft and translucent.
  3. Add the seasonings and remove it from heat.
  4. Place the bread cubes in a large bowl and add the eggs. Stir well so that the bread is nicely coated.
  5. Add the onion mixture and stir it all together.
  6. Finally, add the chicken broth. I start by adding about 1 3/4 cups and then go from there. I hate it when stuffing it either too dry or too wet and I imagine everyone has a slightly different preference. But I find it helps to add a little less broth 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.

Bake your stuffing, covered, for about 30 minutes, then uncovered for another 10 to 15 or until it’s baked to how you like it. Then it’s ready to go! Serve it warm along with the rest of your Thanksgiving meal and let the compliments on this Classic Homemade Stuffing recipe roll in!

scooping homemade stuffing recipe out of a casserole dishhomemade stuffing in a casserole dish

More Side Dishes to enjoy:

Sweet Potato Casserole with Marshmallows
Chunky Garlic Mashed Potatoes
Classic Green Bean Casserole
Cheesy Hash Brown Casserole
Deviled Eggs
Three Potato Salad
Mom’s Amazing Baked Beans
Roasted Butternut Squash Gratin

Classic Homemade Stuffing Recipe

This Classic Homemade Stuffing Recipe is STUFFED 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!

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x
  • Category: Side dish
  • Method: Stove/Oven
  • Cuisine: American

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.

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