You won't regret giving this homemade stuffing recipe a generous spot on your Thanksgiving plate! It's loaded with buttery bread and fresh herbs, with a soft middle and a golden, crispy top.
Move over, turkey! I'm all about the sides on Thanksgiving. Every year, I make this homemade stuffing, and every year, there are zero leftovers. I always regret not making a double batch. After all, Thanksgiving leftovers are the best!
I use whole grain bread for a heartier texture, but grab a loaf you love. You can toast the bread and cook the vegetables ahead of time, giving you a head start before the Thanksgiving kitchen gets busy. And don’t save this one just for the holidays; it’s a great way to use up stale bread. Those crisp little pieces on top are especially hard to leave alone, so consider yourself warned!
Why You'll Love This Homemade Stuffing Recipe
- It tastes like Thanksgiving. Buttery bread, sautéed vegetables, and fresh sage, thyme, and rosemary give you all that classic holiday flavor.
- Those crispy pieces on top! Baking covered first keeps the middle soft and moist, while uncovering at the end gives the top its golden crunch.
- Less to do on Thanksgiving morning. Toast the bread and cook the vegetables ahead, or fully bake the stuffing the day before and reheat for dinner.
- An easy vegetarian option. Swap the chicken broth for vegetable broth, and it’s ready for a spot on the vegetarian menu, too!
Ingredients You Need
- Bread: Start with your favorite loaf, then toast the bread cubes until dry and crisp so they hold up to the broth. You can toast them up to 5 days ahead; let them cool completely before storing in an airtight container.
- Butter: Used to cook the vegetables and give the stuffing that rich, buttery flavor.
- Vegetables: Onion, carrots, and celery make up the flavorful base. Dice them into small, similar-sized pieces so they soften evenly.
- Chicken Broth: Keeps the stuffing moist as it bakes. I use chicken broth, but vegetable broth works too if you want to keep it vegetarian.
- Fresh Herbs: Thyme, sage, and rosemary give this stuffing its classic Thanksgiving flavor. Chop them finely so you get a little in every bite.
- Garlic: Fresh minced garlic cooks with the vegetables and herbs for extra savory flavor.
- Salt & Pepper: Bring all the flavors together. Keep in mind that the saltiness of your broth will affect how much seasoning you need.
How To Make Homemade Stuffing
Let me walk you through this recipe real quick and share a few tips for prepping ahead. Less work on Thanksgiving morning is always a good thing!
Start by toasting the bread cubes until they’re dry and crisp. You can also toast the bread and cook the vegetables ahead of time, then keep them separate until you’re ready to put it all together. A little less to do on Thanksgiving morning! While they’re in the oven, cook the onion, carrots, and celery in butter until softened, then stir in the garlic, fresh herbs, salt, and pepper.
Gently stir in the toasted bread and chicken broth, then spoon everything into a greased baking dish. Bake covered to keep the stuffing moist, then uncover for the last 20 minutes to get that golden, crispy top.
Homemade Stuffing Recipe
Description
Ingredients
- 12 cups bread, whole grain and Italian
- ½ cup unsalted butter
- 1 cup sweet onion, diced
- 1 cup celery, diced
- ¾ cup carrots, diced
- 2 teaspoons fresh garlic, minced
- 2 Tablespoons fresh thyme, minced
- 2 Tablespoons fresh sage, minced
- 2 teaspoon fresh rosemary, minced
- 3 cups low-sodium chicken broth
- 2 teaspoons salt
- 1 ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350°F. Spread the bread cubes evenly over two large baking sheets. Bake for about 20 minutes, stirring halfway, until golden and crisp. Set aside.
- Melt the butter in a large, deep skillet or Dutch oven over medium heat. Add the onion, carrots, celery, salt, and pepper. Cook, stirring occasionally, for about 10 minutes, until the vegetables begin to soften. Add the garlic, thyme, sage, and rosemary, and cook for another 5 minutes.
- Remove the pan from the heat. Gently fold in the toasted bread, then stir in the chicken broth until the bread is evenly moistened. Use a large mixing bowl if needed.
- Grease an 11×13-inch casserole dish. Spoon the stuffing into the dish without packing it tightly, then cover with foil. Bake at 350°F for 40 minutes. Remove the foil and bake for about 20 more minutes, until golden and crisp on top. (See recipe notes for stuffing the turkey).
- Garnish with additional fresh herbs, if desired, and serve warm.
Notes
- Make-Ahead Instructions: The stuffing tastes even better when prepared in advance! There's a few options for making the stuffing ahead of time: 1) Make the separate parts ahead of time by cooking the vegetables and toasting the bread. Store the cooked vegetables in the refrigerator for up to 3 days. Store the baked bread in a zip-topped bag. Then, continue with step 3. 2) Make the entire stuffing and then refrigerate for up to 3-4 days. Then, continue with step 4.
- Freezer Instructions: The stuffing can be frozen for up to 3 months. Cool completely before freezing. Thaw overnight in the refrigerator. Then, continue with step 4.
- Stuffing Turkey: Complete steps 1–3 just before you’re ready to roast the turkey. Spoon the stuffing loosely into the cavity and roast immediately according to your turkey recipe. Once the turkey is done, remove the stuffing and continue with step 4.
- Bread: Any type of fresh bread works for this recipe. I prefer to use a combination of whole grain and Italian white for a heartier texture.
- Chicken Brother: Or vegetable broth.
- Spices: If you don't have fresh herbs, that's OK— you can use dried herbs too! Use the substitutions: 1) dried thyme—1 teaspoons, 2) dried rosemary—1.5 teaspoons, and 3) dried sage— ¾ teaspoon.
Bjha says
A great recipe to try and prepare ahead of time. It's easy and can be easily arranged. WE can use on bread and in wraps.