• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content

Preppy Kitchen logo

  • About
    • Meet John
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Side Dishes » Stuffing

    Stuffing

    Published: November 1, 2022 · Modified: Nov 2, 2022 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This is the best homemade traditional Stuffing recipe you’ll ever make. This classic recipe is so easy to throw together and is so flavorful, thanks to the aromatics and fresh herbs. This will become your new go-to recipe that everyone will love.

    A plate of stuffing with a pinch bowl of pepper and the rest of the baking dish of stuffing in the background.
    37 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    Pinterest graphic of a spoon inserted into a white baking dish of stuffing.
    Pinterest graphic of a plate of stuffing with a fork in the plate.
    Pinterest graphic of stuffing being scooped into a baking dish.
    Pinterest graphic of an overhead view of stuffing in a baking dish.
    Pinterest graphic of a plate of stuffing with some ground pepper and a baking dish of stuffing in the back.

    This is a classic side dish with no frills about it. If you only need one stuffing recipe, then this is it! It’s golden and crunchy on the outside and moist on the inside. It’s so rich and savory! Filled with fresh herbs, this stuffing is beyond flavorful and goes with everything, as it’s neutral enough not to overpower your main dish.

    This stuffing is way better than anything you’ll make out of a box. Even better, it doesn’t take that much more effort to make from scratch. This good old-fashioned stuffing is full of buttery, herb flavor that will make everyone reach for seconds. Serve this up with my roast turkey recipe, mashed potatoes recipe, and green bean casserole recipe for a holiday spread that no one will forget.

    What You Need to Make This Recipe

    Ingredients needed to make stuffing.

    Bread cubes — I prefer buying a couple of baguettes or a large loaf of sourdough bread from a local bakery and then cutting or tearing the bread into ½-inch cubes. You can use sandwich bread, but a crusty loaf will give a better texture to the stuffing.

    Herbs — I love using a mixture of fresh herbs. I use sage, parsley, thyme, and rosemary for a mix of fresh and savory flavors. Fresh herbs taste much more robust than dried herbs, so I recommend sticking to fresh herbs for the best tasting stuffing.

    Aromatics — onion, celery, and garlic add so much to the stuffing. Make sure you take the time to cook the aromatics until they’ve softened, as they don’t soften much in the oven.

    Broth — the chicken broth adds moisture to the bread. If you want this recipe to be vegetarian-friendly, swap the chicken broth for vegetable broth.

    Eggs — eggs help hold everything together. On top of being the binder, the eggs add richness and moisture.

    How to Make Stuffing

    Set of two photos showing bread cubed and egg mixture whisked.

    1. Dry out the bread cubes by spreading them out onto a large baking dish or sheet. You can let them sit for 12-24 hours and air dry or toast them in the oven. Meanwhile, in a large skillet, melt the butter over medium-high heat. Add the sage and cook until dark green and then add the onion, celery, garlic, parsley, thyme, rosemary, ½ teaspoon of salt, and ½ teaspoon of pepper. Remove from the heat.

    2. In a large mixing bowl, whisk together the chicken broth, eggs, and the remaining 1 teaspoon salt and ½ teaspoon pepper.

    Set of two photos showing onions, herbs, and celery added to the bowl of bread and then added to a baking dish.

    3. Add the bread cubes and onion mixture. Stir until well combined. Let the mixture sit for a few minutes allowing the bread to absorb liquid.

    4. Pour the bread mixture into a greased 9×13-inch baking dish. Cover with foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden brown. Let cool for a few minutes before serving.

    A baking dish with stuffing with a spoon tucked in.

    Pro Tips for Making This Recipe

    • If the top of the stuffing is not as golden as you prefer, you can turn on the broiler for a few minutes to brown the top.
    • The amount of liquid you need varies with what type of bread you use. If the bread seems dry, drizzle a little extra broth over the top before baking.
    • If you need to keep your stuffing warm before serving, loosely cover it with aluminum foil and keep it in the oven set at 200F.
    • If you are feeding a crowd, you can double the recipe. Simply bake it in two casserole dishes.
    • The stuffing should be moist but not wet. Add more bread to soak up the excess moisture if your mixture is too wet.
    • For crispier stuffing, use a larger casserole dish so there is more surface area for the bread to crisp up.
    • Don’t stir the bread too vigorously with the onion mixture. You do not want the bread to turn into mush before you start baking it.
    A small plate of stuffing with a gold colored fork in the plate.

    Frequently Asked Questions

    What is the difference between stuffing and dressing?

    Traditionally, you bake stuffing inside of the cavity of a turkey, hence the name stuffing. Dressing, on the other hand, is baked outside the bird, usually in a casserole dish. However, over time, the two terms have become interchangeable.

    Can I use dried herbs?

    I highly recommend using fresh herbs for this homemade stuffing. However, if you do not have access to fresh herbs, you can swap the fresh herbs for their dried counterpart. Use at least 1 teaspoon of dried herbs for every tablespoon.

    How do I store and reheat leftovers?

    Place leftover stuffing in an airtight container in the fridge for up to 4 days. To reheat stuffing, you can microwave it or pop it in the oven at 350F for about 20 minutes until warm throughout. For both methods, reheating with a bit of broth splashed on top to keep the bread from drying out.

    Can I freeze leftovers?

    You can freeze baked stuffing in a freezer-safe container for up to 1 month. Thaw in the fridge for 24 to 48 hours before reheating.

    If you love this recipe try these out!

    • A top town photo of an apple pie with a lattice top and a piece on a plate.

      Apple Pie Recipe

    • A pumpkin pie next to lots of mini pumpkins and a bowl of whipped cream.

      Pumpkin Pie Recipe

    • An overhead shot of corn casserole in a baking dish

      Corn Casserole

    • A plate of cornbread dressing with a baking dish in the background.

      Cornbread Dressing

    • A bowl of butternut squash soup with a glass of water and pot of soup off to the side.

      Butternut Squash Soup

    If you’ve tried this Stuffing recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    Overhead view of a white baking dish filled with stuffing with a piece of fresh rosemary on top.
    Print
    5 from 2 votes

    Stuffing

    A classic side dish, this Stuffing recipe is rich, savory, and buttery. Perfect for any holiday spread, you won't need another recipe after trying this one!
    Course Side Dish
    Cuisine American
    Prep Time 30 minutes
    Cook Time 1 hour
    Total Time 1 hour 30 minutes
    Servings 12 servings
    Calories 293kcal
    Author John Kanell

    Equipment

    • 9×13″ casserole or baking dish
    • Large mixing bowl
    • Large skillet
    • Aluminum foil

    Ingredients

    • 12 cups bread cubes (475g)
    • ¾ cup unsalted butter (170g)
    • 1 tablespoon chopped fresh sage
    • 1 sweet onion chopped
    • 3 celery stalks chopped
    • 6 garlic cloves minced
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped fresh thyme
    • 1 tablespoon chopped fresh rosemary
    • 1½ teaspoons salt
    • 1 teaspoon ground black pepper
    • 4 cups low-sodium chicken broth (960ml)
    • 2 large eggs

    Instructions

    • Dry out the bread cubes by spreading them out onto a large baking dish or sheet. You can let them sit for 12-24 hours and air dry or toast them in the oven. To oven dry, place them in a 350F oven, stirring every 5 minutes until dry and crouton-like, about 15 minutes. Let cool completely.
    • Preheat the oven to 350F when you’re ready to assemble the stuffing. Lightly butter a 9×13-inch baking dish.
    • In a large skillet, melt the butter over medium-high heat. Add the sage and cook until dark green, about 30 seconds. Add the onion. Cook, stirring frequently, about starting to soften, about 5 minutes.
    • Stir in the celery and garlic. Continue cooking until the celery starts to soften, about 5 minutes. Stir in the parsley, thyme, rosemary, ½ teaspoon of salt, and ½ teaspoon of pepper. Remove from the heat.
    • In a large mixing bowl, whisk together the chicken broth, eggs, and the remaining 1 teaspoon salt and ½ teaspoon pepper. Add the bread cubes and onion mixture. Stir until well combined. Let the mixture sit for a few minutes allowing the bread to absorb liquid. Stir again, then pour the bread mixture into the greased casserole dish.
    • Cover with foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden brown, about 15 minutes more. Let cool for a few minutes before serving. Baked stuffing can be frozen in a freezer-safe container for up to 1 month. Thaw in the fridge for 24 to 48 hours before reheating.

    Notes

    • If the top of the stuffing is not as golden as you prefer, you can turn on the broiler for a few minutes to brown the top.
    • The amount of liquid you need varies with what type of bread you use. If the bread seems dry, drizzle a little extra broth over the top before baking.
    • If you need to keep your stuffing warm before serving, loosely cover it with aluminum foil and keep it in the oven set at 200F.
    • If you are feeding a crowd, you can double the recipe. Simply bake it in two casserole dishes.
    • The stuffing should be moist but not wet. Add more bread to soak up the excess moisture if your mixture is too wet.
    • For crispier stuffing, use a larger casserole dish so there is more surface area for the bread to crisp up.
    • Don’t stir the bread too vigorously with the onion mixture. You do not want the bread to turn into mush before you start baking it.

    Nutrition

    Calories: 293kcal | Carbohydrates: 31g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 596mg | Potassium: 214mg | Fiber: 3g | Sugar: 5g | Vitamin A: 467IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 3mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Roasted Pumpkin Seeds
    Turkey Brine »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    Buy My Book

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • An Espresso martini on a gray surface with coffee beans scattered around

      Espresso Martini

    • A cake stand with a slice of red velvet cake cut out and placed on a plate in front.

      Red Velvet Cake

    • A group of shortbread cookies. some are stacked while others are on crumpled paper.

      Shortbread Cookies Recipe

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • photo of moist Vanilla Cupcakes in pink paper wrappers

      Moist Vanilla Cupcake Recipe

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015 - 2020 PREPPY KITCHEN | PRIVACY POLICY

    37 shares