Best Homemade Stuffing Recipe
This homemade stuffing recipe is a holiday classic, packed with savory herbs, flavorful vegetables, and the perfect amount of moisture. Made with toasted bread cubes, sautéed aromatics, and a blend of seasonings, this stuffing is sure to be a crowd-pleaser.
Equipment
- Large baking sheet
- Large skillet or Dutch oven
- Large bowl
- 9x13 inch baking dish
- Measuring cups and spoons
- Cutting board
- Knife
- Oven
Ingredients
- 1 large onion, chopped
- 2 celery stalks, chopped
- 1 large carrot, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt, or more to taste
- 4 cups chicken broth low sodium preferred
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh chives optional
- ½ cup dried cranberries optional, for a touch of sweetness
- ½ cup chopped pecans or walnuts optional, for added texture
- 2 tablespoons butter or olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- Spread the bread cubes in a single layer on a large baking sheet.
- Drizzle with the melted butter and toss to coat evenly.
- Bake for 10-15 minutes, or until the bread is lightly toasted and golden brown. Set aside to cool slightly.
- While the bread is toasting, melt 2 tablespoons of butter (or olive oil) in a large skillet or Dutch oven over medium heat.
- Add the onion, celery, and carrot and cook until softened, about 8-10 minutes.
- Add the minced garlic, sage, thyme, rosemary, salt, and pepper and cook for another minute until fragrant.
- In a large bowl, combine the toasted bread cubes and the sautéed vegetables.
- Pour in the chicken broth and toss gently to moisten the bread. Be careful not to over-saturate – you want the stuffing to be moist but not soggy.
- Add the fresh parsley, chives (if using), dried cranberries (if using), and nuts (if using) and stir to combine.
- Grease a 9x13 inch baking dish.
- Transfer the stuffing mixture to the prepared dish and spread evenly.
- Cover with foil and bake for 25-30 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and slightly crispy.
- Let the stuffing rest for about 10 minutes before serving. This allows the flavors to meld together and the stuffing to firm up slightly.
Notes
For soggy stuffing, use less broth. For dry stuffing, add more broth. Add cooked sausage, bacon, or ground beef for extra flavor. You can prepare the stuffing mixture ahead of time and refrigerate it for up to 24 hours. You can also bake the stuffing ahead of time and reheat it before serving.