By: Becky Hardin
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Homemade Stuffingis 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!
Table of Contents
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!
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Is it better to make stuffing with fresh or stale bread?
Slightly stale bread absorbs moisture better than fresh bread, so always use day-old or toasted bread!
What bread makes the best stuffing?
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!
Why put eggs in stuffing?
Eggs help hold the stuffing together, and they also add moisture!
Is chicken broth or stock better for stuffing?
Both work equally well!
Should stuffing be covered when baking?
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.
How do you keep stuffing moist when baking?
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.
Recipe
Homemade Stuffing Recipe
3.83 from 52 votes
Author: Becky Hardin | The Cookie Rookie
Prep: 15 minutes minutes
Cook: 40 minutes minutes
Total: 55 minutes minutes
Serves8
Print Rate
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This Turkey Stuffing Recipe should be on every Thanksgiving Table! Learn how to make homemade stuffing with this easy recipe.
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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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
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.
Storage:Store homemade stuffing in an airtight container or Ziplock bag for up to 4 days or in the freezer for up to 3 months.
Nutrition Information
Calories: 654kcal (33%) Carbohydrates: 48g (16%) Protein: 13g (26%) Fat: 47g (72%) Saturated Fat: 25g (156%) Polyunsaturated Fat: 4g Monounsaturated Fat: 13g Trans Fat: 2g Cholesterol: 146mg (49%) Sodium: 929mg (40%) Potassium: 326mg (9%) Fiber: 5g (21%) Sugar: 7g (8%) Vitamin A: 5120IU (102%) Vitamin C: 4mg (5%) Calcium: 153mg (15%) Iron: 4mg (22%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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More Stuffing Recipes We Love
- Vegetarian Stuffing
- Sausage Stuffing
- Apple Stuffing
- Wild Rice Sausage Stuffing
- Butternut Squash Stuffing
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