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Homemade stuffing in a white serving dish.
Jana Rae

Classic Homemade Stuffing

Classic homemade Thanksgiving stuffing with bread cubes, onion, celery, butter, and herbs. A cozy farmhouse holiday side dish perfect for turkey dinners.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 loaf 16 oz day-old bread, cut into 1-inch cubes (about 10 cups)
  • 1 stick ½ cup unsalted butter
  • 1 large onion diced
  • 3 celery stalks diced
  • 2 –3 cloves garlic minced
  • 2 tsp poultry seasoning or mix of sage, thyme, and rosemary
  • 1 tsp salt adjust to taste
  • ½ tsp black pepper
  • 2 ½ cups chicken or turkey broth
  • 2 large eggs lightly beaten
  • 2 Tbsp fresh parsley chopped

Method
 

  1. Preheat oven to 300°F. Spread bread cubes on baking sheet and bake 10–15 minutes until lightly dried (skip if already stale).
  2. In a large skillet, melt butter. Add onion, celery, and garlic; cook until softened (5–7 minutes). Stir in herbs, salt, and pepper.
  3. In a large bowl, combine bread cubes, cooked vegetables, broth, and eggs. Toss gently until bread is moistened but not soggy.
  4. Transfer mixture to a greased 9x13-inch baking dish. Cover with foil and bake at 350°F for 30 minutes.
  5. Remove foil and bake another 10–15 minutes until golden on top.
  6. Garnish with fresh parsley and serve warm with turkey and gravy.

Notes

  • Best with day-old bread (white, sourdough, or French bread).
  • For extra flavor, add sautéed mushrooms, sausage, or dried cranberries.
  • Can be assembled a day ahead — refrigerate, then bake before serving.
  • To stuff a turkey: loosely spoon mixture inside cavity and cook with turkey (be sure internal temp reaches 165°F).