PERFECT HOMEMADE STUFFING RECIPE

Imagine digging into a warm, fragrant bowl of stuffing, filled with savory herbs, sweet cranberries, and perfectly toasted bread – the ultimate comfort food. This isn’t just any side dish; it’s the heart of your holiday feast, and with this recipe, you’ll create a memorable Homemade Stuffing that everyone will rave about, guaranteed!

The Key Ingredients for Amazing Stuffing

Bread Base

• 1 loaf (about 1 pound) day-old bread: A mix of white and wheat works well. Cube it and let it sit out overnight to dry. Trust me, this step is crucial!
• 1/2 cup (1 stick) unsalted butter: For sautéing and adding richness. Don’t skimp!

Aromatic Vegetables

• 1 large onion: Diced. Yellow or white onions are perfect.
• 2-3 celery stalks: Diced. Adds a lovely crunch and subtle flavor.
• 2 cloves garlic: Minced. Because everything’s better with garlic!

Savory Flavor Boosters

• 1 pound sausage: Bulk sausage, removed from casings (Italian sausage, breakfast sausage, or a sage sausage all work beautifully). Optional, but highly recommended for a meaty stuffing.
• 1 cup chicken broth: Low sodium is best, so you can control the saltiness.
• 1/2 cup dried cranberries: Adds a touch of sweetness and chewiness.
• 1/2 cup chopped fresh parsley: For freshness and color.
• 1/4 cup chopped fresh sage: The quintessential stuffing herb!
• 2 tablespoons chopped fresh thyme: Adds a subtle earthy note.
• 1 teaspoon poultry seasoning: A classic blend that ties all the flavors together.

Binding Agents & Seasoning

• 2 large eggs: Lightly beaten. Helps bind the stuffing together.
• Salt and pepper: To taste. Season generously!

Step-by-Step Instructions for Perfect Stuffing

Prep the Bread

1. Cube the bread: Cut the bread into roughly 1-inch cubes. Don’t worry about making them perfectly uniform.
2. Dry the bread: Spread the bread cubes in a single layer on baking sheets. Let them sit out overnight, or bake them in a low oven (200°F) for about 1 hour, flipping halfway through, until they’re dry and slightly crusty. This is important to prevent soggy stuffing!

Sauté the Aromatics

1. Sauté the vegetables: Melt the butter in a large skillet over medium heat. Add the onion and celery and cook until softened, about 5-7 minutes.
2. Add the garlic: Stir in the garlic and cook for another minute until fragrant. Be careful not to burn it!

Cook the Sausage (If Using)

1. Brown the sausage: Add the sausage to the skillet and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.

Combine the Ingredients

1. Combine wet and dry: In a very large bowl, combine the dried bread cubes, sautéed vegetables and sausage (if using), cranberries, parsley, sage, thyme, and poultry seasoning.
2. Add the wet ingredients: In a separate bowl, whisk together the chicken broth and eggs. Pour the mixture over the bread mixture and gently toss to combine. Be careful not to overmix; you want the bread to absorb the liquid without becoming mushy.
3. Season: Season generously with salt and pepper to taste. Don’t be afraid to taste and adjust!

Bake the Stuffing

1. Prepare the baking dish: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Transfer to dish: Transfer the stuffing mixture to the prepared baking dish.
3. Bake: Bake for 30-40 minutes, or until the top is golden brown and the stuffing is heated through. If the top starts to brown too quickly, cover the dish loosely with foil.

Troubleshooting: Stuffing Problems Solved!

Soggy Stuffing

The most common stuffing problem is sogginess. Here’s how to avoid it:

• Dry the bread thoroughly: As mentioned above, this is the most important step.
• Don’t add too much liquid: Start with the amount of broth specified in the recipe and add more only if the stuffing seems too dry.
• Don’t overmix: Overmixing can break down the bread and make it mushy.

Dry Stuffing

On the other hand, you don’t want your stuffing to be dry and crumbly. Here’s how to fix it:

• Add more broth: If the stuffing seems dry before baking, add a little more chicken broth, a few tablespoons at a time, until it reaches the desired consistency.
• Cover the dish while baking: Covering the dish with foil during the first part of baking will help retain moisture.

Bland Stuffing

Bland stuffing is a sad stuffing. Here’s how to make sure yours is packed with flavor:

• Use high-quality ingredients: Fresh herbs, good sausage, and flavorful broth will all contribute to a more delicious stuffing.
• Season generously: Don’t be afraid to use plenty of salt, pepper, and other seasonings. Taste and adjust as you go.
• Add flavor boosters: Consider adding other ingredients like mushrooms, apples, or nuts to add more depth of flavor.

Variations: Make It Your Own!

Mushroom & Walnut Stuffing

Sauté 1 cup of sliced mushrooms with the onions and celery. Add 1/2 cup of chopped walnuts to the bread mixture.

Apple & Sage Stuffing

Add 1 diced apple to the skillet with the onions and celery. Increase the amount of fresh sage to 1/2 cup.

Cornbread Stuffing

Substitute half of the bread with crumbled cornbread. This adds a wonderful sweetness and texture.

Gluten-Free Stuffing

Use gluten-free bread. Be sure to dry it well, as gluten-free bread can be more prone to sogginess.

Serving Suggestions and Storage

Serving

Serve your homemade stuffing warm as a side dish for Thanksgiving, Christmas, or any other special occasion. It pairs perfectly with Turkey Breast, mashed potatoes, and gravy. You can even try using it as a base for Cranberry Turkey Stuffing Balls after the holiday!

Storage

Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Making Stuffing Ahead of Time

Prep in Advance

You can definitely prep your stuffing ahead of time! Here’s how:

• Dry the Bread: This can be done several days in advance. Store the dried bread cubes in an airtight container.
• Sauté the Vegetables: Sauté the onions, celery, and garlic, and cook the sausage (if using) a day or two ahead of time. Store in the refrigerator.
• Combine Ingredients: You can even combine all the ingredients (bread, vegetables, sausage, herbs, broth, and eggs) a day ahead of time. Store in the refrigerator.

Baking Day

When you’re ready to bake, simply transfer the stuffing to the prepared baking dish and bake as directed. You may need to add a few extra minutes to the baking time if the stuffing is cold from the refrigerator.

Perfect Pairings: Complete Your Holiday Feast

No holiday meal is complete without a few key side dishes! Consider pairing your amazing stuffing with some of these favorites:

• Southern Maple Sweet Potato Casserole: The sweetness of the casserole complements the savory stuffing perfectly.
• Cranberry Sauce or Cranberry Sauce: The tartness of the cranberries cuts through the richness of the stuffing and turkey.

Final Thoughts: Your Best Stuffing Ever!

Making homemade stuffing might seem intimidating, but trust me, it’s much easier than you think. With a little planning and this recipe, you’ll be able to create a delicious and memorable side dish that your family and friends will love. So go ahead, get in the kitchen, and make some magic! You’ve got this!

Perfect Homemade Stuffing Recipe

Amelia Chen-Morrison

This homemade stuffing recipe is the heart of any holiday feast, featuring savory herbs, sweet cranberries, and perfectly toasted bread. With easy-to-follow instructions and customizable variations, this recipe guarantees a memorable and delicious side dish that everyone will love.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Side Dish

Cuisine American

Servings 8

Calories 350 kcal

Equipment

• Large bowl
• Baking sheets
• Large skillet
• Measuring cups
• Measuring spoons
• Whisk
• 9×13 inch baking dish
• Oven

Ingredients

  

• 1 large onion, diced
• 2-3 celery stalks, diced
• 2 cloves garlic, minced
• 1 pound bulk sausage, removed from casings optional
• 1 cup chicken broth, low sodium
• ½ cup dried cranberries
• ½ cup chopped fresh parsley
• ¼ cup chopped fresh sage
• 2 tablespoons chopped fresh thyme
• 1 teaspoon poultry seasoning
• 2 large eggs, lightly beaten
• Salt to taste
• Pepper to taste

Instructions

 

• Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
• Cube the bread into roughly 1-inch cubes.
• Spread the bread cubes in a single layer on baking sheets. Let them sit out overnight, or bake them in a low oven (200°F) for about 1 hour, flipping halfway through, until they’re dry and slightly crusty.
• Melt the butter in a large skillet over medium heat. Add the onion and celery and cook until softened, about 5-7 minutes.
• Stir in the garlic and cook for another minute until fragrant.
• If using sausage, add it to the skillet and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
• In a very large bowl, combine the dried bread cubes, sautéed vegetables and sausage (if using), cranberries, parsley, sage, thyme, and poultry seasoning.
• In a separate bowl, whisk together the chicken broth and eggs. Pour the mixture over the bread mixture and gently toss to combine. Be careful not to overmix.
• Season generously with salt and pepper to taste.
• Transfer the stuffing mixture to the prepared baking dish.
• Bake for 30-40 minutes, or until the top is golden brown and the stuffing is heated through. If the top starts to brown too quickly, cover the dish loosely with foil.

Notes

To avoid soggy stuffing, dry the bread thoroughly and don’t add too much liquid. For dry stuffing, add more broth or cover the dish while baking. For a more flavorful stuffing, use high-quality ingredients and season generously. Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through. Variations include Mushroom & Walnut, Apple & Sage, Cornbread, and Gluten-Free.