Homemade Stuffing is a must-make for Thanksgiving and Christmas! Your holiday table wouldn’t be complete without it, and I’m here to show you how to make stuffing. You cannot go wrong with this homemade stuffing recipe during the holidays. This turkey stuffing has so much flavor, crunch, and goodness!
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What’s in this Homemade Stuffing Recipe?
I love putting a new twist on old recipes for the holidays, but sometimes the traditional recipes are best, and this stuffing is proof of that. This homemade stuffing will make you think of home and feel the comfort of years gone by, plus it perfectly compliments the other Thanksgiving side dishes.
- Dry Bread Cubes: Form the base of the stuffing. You’ll want to prep these 1 day ahead of time to ensure they are dry and crispy. This will keep the stuffing from turning out mushy.
- Olive Oil + Unsalted Butter: Help the veggies cook without burning and add richness and moisture to the stuffing.
- Mirepoix: A Mixture of carrots, celery, and onion that gives the stuffing a well-rounded, deep vegetal flavor.
- Kosher Salt: Enhances the overall flavor of the stuffing.
- Chicken Broth: Adds moisture and a rich umami flavor to the stuffing. You can also use chicken stock or vegetable broth.
- Spices: Fresh sage, thyme, marjoram, rosemary, nutmeg, and black pepper give this stuffing an herbaceous flavor and a touch of warmth. In a pinch, you can use 2 tablespoons of dried poultry seasoning in place of all of the spices.
- Eggs: Add moisture to the stuffing and help bind it together.
Yes, it’s technically turkey dressing. You can call it whatever you like but I’m pretty confident you’ll be calling it delicious and perfect by the end of the holiday season.
Cooking Methods for Turkey Stuffing
This turkey stuffing recipe can be cooked in a baking dish as a dressing or cooked more traditionally in the bird as a stuffing. I personally prefer to cook it in a dish so that the edges turn crispy golden brown and the stuffing doesn’t turn out too moist or mushy. However, the flavor is delicious either way, so go with what you love!
Keep in mind that if you do cook it inside the bird, you will need to ensure that the stuffing reaches 165°F in the center before serving it. This is because it is cooking inside of a raw turkey, and those raw juices will drip into the stuffing as it cooks. We need to ensure those raw juices are fully cooked to prevent food poisoning!
Slightly stale bread absorbs moisture better than fresh bread, so always use day-old or toasted bread!
You can use any type of bread you like for this stuffing. I chose French bread for mine. When I’m going for a fully homemade stuffing, I use this easy no knead bread recipe!
Eggs help hold the stuffing together, and they also add moisture!
Both work equally well!
I like to bake mine uncovered so it gets nice and crispy, but if you notice yours is browning too much, you can tent it with foil.
This recipe has plenty of moisture added to it from the chicken broth, butter, and eggs. But if yours is starting to dry out, you can pour a little more chicken broth over the top during baking.
How to Store and Reheat
Store leftover homemade stuffing in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven covered with foil for 20 minutes, then remove the foil and continue to bake for another 15-20 minutes, or until hot.
How to Freeze
Freeze homemade stuffing whole or in individual portions in airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this turkey stuffing with Thanksgiving turkey, turkey gravy, mashed potatoes, green bean casserole, crockpot sweet potato casserole, creamed corn, cranberry sauce, and soft dinner rolls.
Homemade Stuffing Recipe
Ingredients
- 13 cups dry bread cubes (must be made 1 day in advance– see instructions)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (¼ stick)
- 3 carrots peeled and thinly sliced
- 1 cup chopped celery
- 1 yellow onion diced
- 1½ cups unsalted butter melted (3 sticks)
- 1½ teaspoons kosher salt
- 1½ cups low-sodium chicken broth or stock
- 2 large eggs lightly beaten
**2 tablespoons dried poultry seasoning can be substituted for all of the following herbs and seasonings**
- 2 teaspoons minced fresh sage
- 1½ teaspoons minced fresh thyme
- ½ teaspoon minced fresh marjoram
- 1 teaspoon minced fresh rosemary
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon freshly ground black pepper
Instructions
At Least 1 Day In Advance…
- Make the bread cubes. Cut or tear 1-2 large Italian bread loaves into 1-inch 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. (See notes for day-of cooking instructions).13 cups dry bread cubes
The Day Of…
- Preheat oven to 350°F and spray a 2-quart casserole dish with nonstick spray.
- Heat a large skillet set over medium-high for 1 minute. Add the oil and 2 tablespoons of butter, and heat until the butter has melted.2 tablespoons olive oil, 2 tablespoons unsalted butter
- Sauté the carrots and celery until fork-tender, about 3-5 minutes.3 carrots, 1 cup chopped celery
- Add the diced onion, stir, and cook until the translucent, about 3-4 minutes.1 yellow onion
- Place the dried breadcrumbs in a very large mixing bowl and add the cooked vegetables, melted butter, salt, chicken broth, and seasonings. Mix well. Add the eggs and mix well again.1½ cups unsalted butter, 1½ teaspoons kosher salt, 1½ cups low-sodium chicken broth, 2 large eggs, 2 teaspoons minced fresh sage, 1½ teaspoons minced fresh thyme, ½ teaspoon minced fresh marjoram, 1 teaspoon minced fresh rosemary, ½ teaspoon freshly grated nutmeg, ½ teaspoon freshly ground black pepper
- Pour the dressing/stuffing into the prepared dish and bake at 350°F for 30-35 minutes or until the edges are beginning to turn golden. -OR-Stuff the turkey cavity, then roast the turkey until the stuffing reaches 165°F internally.
Video
Becky’s Tips
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If you forgot to prep the bread ahead of time, preheat the oven to 200°F, spread the bread cubes out on a greased baking sheet, and bake for 20 minutes, or until crisp.
- 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 cooked in the turkey, stuff the turkey just before you roast it (not the night before), never put uncooked meat inside the uncooked bird, and always use a meat thermometer to ensure the center of the stuffing reaches at least 165°F.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
I would like to make this ahead this week and freeze it. Do I bake the stuffing before freezing? Thank you, Jane
I think it’s totally up to you, but I would freeze after!
Hi Becky,
Can this be made ahead and frozen?
Absolutely!
Live to learn new exciting recipes
I’m so glad!! Thanks for stopping by!
I cooked it in first time before you fixed to correct a mistake with 1 1/2 cups of butter :)
To my surprise it came out tasty too))
Sorry about that but so glad it turned out okay!
This sounds like a super tasty recipe for Turkey Stuffing! As we all know, there are about as many Turkey Stuffing recipes out there as there are cooks. In our family, we always make ‘Giblet Stuffing’ for our turkey. Our recipe is much more involved, but we love it, and we still stick with our family’s old New England recipe. Of course, ‘fresh’ herbs are the best to use, but dry herbs will do in a pinch. Don’t SLICE your carrots, GRATE them on the large holes of your box grater. You want to extract the juices (flavor), but also want to keep the fine grated carrots in the stuffing. However you make your stuffing/dressing, it will surely be delicious. HAPPY THANKSGIVING!
The ingredient list notes thinly sliced carrots but the instructions refer to diced carrots. Which is correct? Or does it just not matter? I’ve never used carrots in my stuffing but it sounds like a good addition. thanks.
This recipe calls for 1 1/2 cups of butter? Doesn’t seem right. Also, in the directions, they are not complete. There is no mention of when to add any liquid, even though it is in the ingredients. This recipe needs to be edited and reposted, please.
r Roberts, okc
Hey Rebecca, there are only 2 tablespoons butter called for in the recipe so I’m not sure what you’re referring to there. As to the chicken stock I’m so sorry about that! It should have been added in with the vegetables. I’ve updated the recipe. Thanks so much for stopping by and have a fab Thanksgiving!
Thank you for your quick response. If you will look at the ingredients above, right under the onion, it states 1 1/2 cups butter. I knew that couldn’t be right, but wasn’t sure if something else was supposed to be there. Sorry for the inconvenience, I just don’t want to leave anything out. Thank you again!!!
Oh man I’m a dunce! I’m so sorry. Yes actually the butter is all in there. The 1 1/2 cups butter is melted and poured over the bread crumbs, added all together. I’ve updated the recipe. This stuffing has a great buttery taste (and the calories to match) :) I hope this is correct now, I’m SO sorry and appreciate you catching this!!!