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Homemade Stuffing Recipe

This classic Homemade Stuffing Recipe is packed with buttery toasted bread, tender onions and celery, fresh sage, parsley, thyme, and savory chicken broth. Baked until golden on top and tender inside, it is an easy and flavorful holiday side dish for Thanksgiving, Christmas, or any special family dinner.
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Prep Time 1 hour 15 minutes
Cook Time 40 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Homemade Stuffing
  • 8 cups Texas toast or French bread cubed, about 1 loaf
  • 1/2 cup unsalted butter 1 stick
  • 2 cups white or yellow onion diced
  • 3 stalks celery sliced into 1/4-inch pieces
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tbsp garlic minced
  • 2 tbsp fresh sage minced
  • 1/2 cup fresh parsley minced
  • 3 large eggs lightly beaten
  • 1 1/2 cups chicken broth plus up to 1/2 cup more for a moister stuffing, if desired
  • 1 tbsp fresh thyme minced

Equipment

  • Baking sheet
  • Large mixing bowl
  • Large skillet
  • Small mixing bowl
  • Whisk
  • 9×13-inch casserole dish
  • Aluminum foil

Method
 

Toast the Bread
  1. Preheat the oven to 300°F (150°C).
  2. Spread the cubed bread evenly over a baking sheet. Bake until completely dry and crisp, stirring every 8–10 minutes. Depending on the bread, this may take 40–60 minutes.
  3. Transfer the toasted bread cubes to a large mixing bowl and set aside to cool slightly.
  4. Increase the oven temperature to 350°F (175°C).
Prepare the Stuffing
  1. In a large skillet over medium heat, melt the butter. Add the diced onion, celery, and minced garlic and cook for about 4 minutes, or until the vegetables have softened.
  2. Pour the cooked vegetables and melted butter over the toasted bread cubes. Toss gently until the bread is evenly coated.
  3. Add the kosher salt, black pepper, fresh sage, parsley, and thyme. Toss again to distribute the herbs and seasonings evenly.
  4. In a separate small bowl, whisk the eggs until well beaten.
  5. Pour the beaten eggs as evenly as possible over the bread mixture.
  6. Pour the chicken broth evenly over the bread cubes.
  7. Gently stir and toss the mixture until all of the bread cubes are moistened and evenly coated, taking care not to break them down too much.
Bake the Stuffing
  1. Lightly grease a 9x13-inch casserole dish. Transfer the stuffing mixture to the dish and spread it into an even layer.
  2. Cover the casserole tightly with aluminum foil and bake on the middle oven rack at 350°F (175°C) for 30 minutes.
  3. Remove the foil and continue baking for another 10–15 minutes, or until the top is lightly browned and crisp.
  4. Serve the stuffing immediately while warm.

Notes

For a moister stuffing, add up to an additional 1/2 cup of chicken broth before baking.
The stuffing can be assembled up to 24 hours in advance. Cover tightly and refrigerate until ready to bake.
If baking directly from the refrigerator, the stuffing may need a few additional minutes in the oven to heat completely through.
Drying the bread thoroughly before assembling the stuffing helps it absorb the butter, broth, and seasonings without becoming overly mushy.