This homemade stuffing recipe bakes up with a crisp, golden top and a tender, custardy center perfumed with sage and thyme. It is simple enough for a weeknight roast chicken and special enough for the holiday table. Let me show you how to get that perfect texture every time.
Why You’ll Love This Homemade Stuffing Recipe
- Golden, crunchy top with a soft, flavorful center that never turns gluey.
- Make-ahead friendly so holiday cooking feels calm and organized.
- Flexible base recipe with easy swaps for gluten-free, vegetarian, or dairy-free.
- Familiar, cozy flavors that pair beautifully with gravy, turkey, or roast chicken.
- Tested technique with clear steps, simple tools, and pantry ingredients.
Homemade Stuffing Recipe Ingredients & Substitutions
- 14 to 16 cups day-old bread cubes, 3/4-inch (French, Italian, or sourdough)
- 1/2 cup unsalted butter, plus more for greasing
- 1 large onion, finely chopped (about 2 cups)
- 4 celery stalks, finely chopped (about 2 cups)
- 3 garlic cloves, minced
- 2 to 3 tbsp fresh sage, chopped (or 2 to 3 tsp dried)
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh rosemary, minced (or 1/2 tsp dried)
- 2 large eggs, lightly beaten
- 3 to 4 cups low-sodium chicken or turkey stock, warmed
- 1 to 1 1/2 tsp kosher salt, to taste
- 1/2 tsp freshly ground black pepper
- Optional add-ins: 1/2 lb breakfast sausage, browned; 1 cup sautéed mushrooms; 1 small apple, diced; 1/2 cup dried cranberries; 1/2 cup toasted pecans
Substitutions & Notes
- Vegetarian: use vegetable broth.
- Dairy-free: swap butter for olive oil or dairy-free butter.
- Gluten-free: use a sturdy gluten-free loaf and dry the cubes well.
- Herbs: if using dried, use one third the amount of fresh.
- No eggs: skip the eggs and add 1/2 to 3/4 cup extra stock for a looser, still delicious texture.
Step-by-Step Instructions to Make Homemade Stuffing Recipe
1. Dry the Bread
Spread bread cubes on 2 baking sheets. Bake at 300°F for 15 to 20 minutes until dry to the touch but not browned, stirring once. Cool. Alternatively, cube bread and leave out uncovered overnight.
2. Sauté the Aromatics
Heat butter in a large skillet over medium heat. Add onion, celery, and 1 tsp salt. Cook, stirring, until tender and translucent, 8 to 10 minutes. Stir in garlic, sage, thyme, rosemary, and cook 1 minute until fragrant. Off heat, stir in parsley.
3. Mix the Custard
In a very large bowl, whisk eggs. Slowly whisk in warm stock and black pepper to combine. Warming the stock helps the bread hydrate evenly.
4. Combine and Hydrate
Add dried bread and the sautéed vegetables to the bowl. Toss to coat, then let sit 8 to 10 minutes so the cubes absorb liquid. If a cube squeezed between your fingers feels dry in the center, add more stock 1/4 cup at a time. Taste a soaked cube and adjust salt.
5. Pan and Bake
Butter a 9×13 inch or 3 quart casserole dish. Transfer stuffing and lightly pat into an even layer without compressing. Cover with foil and bake at 350°F for 30 minutes. Uncover and bake 25 to 30 minutes more until the top is deeply golden and the center registers 165°F.
6. Rest and Serve
Let rest 10 minutes to set, then garnish with extra parsley and serve warm.
Make-Ahead or Stuffing Safety
Assemble up to 24 hours ahead, cover, and refrigerate. Bake straight from the fridge, adding 5 to 10 minutes. If stuffing a turkey, spoon in loosely and verify the center of the stuffing reaches 165°F before serving.
Tips for Success
- Use dry bread. Slightly stale or oven-dried cubes prevent soggy stuffing.
- Cut consistent 3/4-inch cubes for even texture.
- Season in layers. Salt the veg as they cook, then adjust after soaking the bread.
- Warm stock hydrates better and keeps the custard smooth.
- Do not pack the pan tightly. Air pockets keep the interior tender.
- If the top browns too fast, tent loosely with foil for the last minutes.
Variations of Homemade Stuffing Recipe
- Sausage and Apple: brown 1/2 lb sausage, add with 1 diced tart apple and a pinch of fennel seed.
- Mushroom and Leek: swap onion for 2 cups sliced leeks and add 2 cups sautéed mushrooms with a splash of white wine.
- Cornbread Stuffing: use 2/3 cornbread and 1/3 white bread for balance.
- Herb and Lemon: add 1 tsp lemon zest and extra parsley for a brighter profile.
- Gluten-Free: use your favorite GF loaf, dried thoroughly, and add an extra splash of stock as GF bread absorbs more.
- Vegan: olive oil instead of butter, vegetable stock, and omit eggs or use 2 tbsp ground flax mixed with 5 tbsp water as a gentle binder.
Serving Suggestions: What to Pair with Homemade Stuffing Recipe
- Roast turkey with classic pan gravy.
- Herb roast chicken or pork loin with mustard pan sauce.
- Cranberry sauce, roasted Brussels sprouts, or green beans with almonds.
- Creamy mashed potatoes or sweet potatoes for a full holiday spread.
- Leftovers: press into a waffle iron for stuffing waffles, top with a runny egg, or crisp in a skillet for next-day hash.
Storage & Reheating Instructions
Cool completely, then cover and refrigerate up to 4 days. Freeze in airtight containers up to 3 months. Thaw overnight in the fridge.
Reheat covered at 325°F for 15 to 20 minutes, adding a splash of stock if dry. Uncover and broil 1 to 2 minutes to re-crisp the top. Microwave single portions covered until hot, about 1 to 2 minutes.
Memories Made Around the Table
Every year my dad would hover near the oven, waiting for that first corner scoop. The crispy bits were his favorite, so I always made sure to spread the stuffing right to the edges of the pan. It is the aroma that tells us the feast is near.
FAQs
What is the best bread for stuffing?
A sturdy, lean loaf like French, Italian, or sourdough holds structure and flavor. Avoid very soft sandwich bread unless you dry it thoroughly.
How do I make it ahead?
Assemble and refrigerate up to 24 hours. Bake from cold, adding 5 to 10 minutes. You can also bake fully, cool, and reheat with a splash of stock.
How do I avoid soggy or dry stuffing?
Dry the bread well and add stock gradually. After soaking 10 minutes, squeeze a cube. Slightly moist is perfect. Add more stock if dry or hold back if very wet.
Can I stuff the turkey with this?
Yes, but fill loosely and always check the center of the stuffing reaches 165°F for safety.
Can I scale the recipe?
Yes. Halve for an 8 inch square pan or double for two 9×13 pans. Bake time stays similar; use doneness cues and 165°F in the center.
Final Thoughts
This homemade stuffing recipe delivers that coveted contrast of crisp edges and tender, herby bites. With a few smart techniques and simple ingredients, it becomes the side everyone reaches for first.
Homemade Stuffing Recipe (Crispy, Herby, Perfect)
Equipment
- 2 Baking Sheet for drying bread cubes
- 1 Large Skillet
- 1 9x13 inch casserole dish or 3-quart
- 1 Large mixing bowl very large
- 1 Whisk
- 1 Aluminum foil
Ingredients
Stuffing
- 14 cup day-old bread to 16 cups; 3/4-inch cubes (French, Italian, or sourdough)
- 0.5 cup unsalted butter plus more for greasing
- 1 large onion finely chopped (about 2 cups)
- 4 stalks celery finely chopped (about 2 cups)
- 3 cloves garlic minced
- 2 tbsp sage fresh, chopped; up to 3 tbsp; or 2 to 3 tsp dried
- 1 tbsp thyme leaves fresh; or 1 tsp dried
- 2 tbsp parsley fresh, chopped
- 1 tsp rosemary fresh, minced; or 1/2 tsp dried
- 2 large eggs lightly beaten
- 3 cup low-sodium chicken or turkey stock warmed; add more as needed up to 4 cups
- 1 tsp kosher salt to taste; up to 1 1/2 tsp
- 0.5 tsp black pepper freshly ground
Optional Add-Ins
- 0.5 lb breakfast sausage browned
- 1 cup mushrooms sautéed
- 1 small apple diced
- 0.5 cup dried cranberries
- 0.5 cup pecans toasted
Instructions
Homemade Stuffing
- Spread bread cubes on 2 baking sheets. Bake at 300°F for 15 to 20 minutes until dry to the touch but not browned, stirring once. Cool. Alternatively, cube bread and leave out uncovered overnight.
- Heat butter in a large skillet over medium heat. Add onion, celery, and 1 tsp salt. Cook, stirring, until tender and translucent, 8 to 10 minutes. Stir in garlic, sage, thyme, rosemary, and cook 1 minute until fragrant. Off heat, stir in parsley.
- In a very large bowl, whisk eggs. Slowly whisk in warm stock and black pepper to combine. Warming the stock helps the bread hydrate evenly.
- Add dried bread and the sautéed vegetables to the bowl. Toss to coat, then let sit 8 to 10 minutes so the cubes absorb liquid. If a cube squeezed between your fingers feels dry in the center, add more stock 1/4 cup at a time. Taste a soaked cube and adjust salt.
- Butter a 9x13 inch or 3 quart casserole dish. Transfer stuffing and lightly pat into an even layer without compressing. Cover with foil and bake at 350°F for 30 minutes. Uncover and bake 25 to 30 minutes more until the top is deeply golden and the center registers 165°F.
- Let rest 10 minutes to set, then garnish with extra parsley and serve warm.
Make-Ahead or Stuffing Safety
- Assemble up to 24 hours ahead, cover, and refrigerate. Bake straight from the fridge, adding 5 to 10 minutes. If stuffing a turkey, spoon in loosely and verify the center of the stuffing reaches 165°F before serving.