Homemade Stuffing Recipe

homemade stuffing with turkey legs and carrots on a plate.

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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.

Prep Time45

Cook Time1

Total Time1 45

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 887kcal

Author: Christina

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.

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