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Easy Homemade Stuffing Recipe
Ash Tyrrell

Easy Homemade Stuffing Recipe

I still remember the first time I made stuffing completely from scratch instead of grabbing the boxed stuff off the shelf. My kitchen smelled like butter, sage, and roasted onions, and honestly, I haven't gone back since.
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Prep Time 15 minutes
Cook Time 55 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 2 small yellow onions diced – they build the savory base of the whole dish, so don't skip dicing them small and even
  • 4 ribs celery diced – adds that classic crunch and earthy flavor every traditional stuffing recipe needs
  • ⅔ cup butter – go with real butter here it carries the herb flavor so much better than margarine
  • 1 ½ teaspoons poultry seasoning or ½ teaspoon ground sage – this is the backbone seasoning, don't swap it out completely
  • Black pepper to taste – freshly cracked makes a noticeable difference
  • Salt to taste – add gradually since the broth already carries some sodium
  • 12 cups dry bread cubes – stale or dried bread soaks up broth without turning to mush
  • 2 to 4 cups chicken broth – add it slowly you want moist cubes, not a soggy casserole
  • 2 tablespoons fresh parsley or 2 teaspoons dried – brightens up all that buttery richness
  • 1 tablespoon fresh herbs like sage thyme, and rosemary (or 1 teaspoon dried) – this trio is what makes it taste like a simple bread stuffing recipe straight out of grandma's kitchen

Method
 

  1. Start by preheating your oven to 350°F so it's fully ready once your stuffing mixture is assembled. I always do this first because cold ovens can throw off your baking time. Getting this step done early means less waiting around later. It also helps the stuffing bake evenly from edge to center.
  2. Melt the butter in a large skillet over medium heat, then toss in your diced onion, celery, and poultry seasoning. Cook on medium-low for about 10 to 12 minutes until everything turns soft and fragrant. This step builds the flavor foundation for the entire dish. Let the mixture cool slightly before moving to the next step.
  3. In a large bowl, mix your dry bread cubes with the cooled onion mixture, fresh parsley, and remaining herbs. Toss gently so every piece of bread gets a little coating of butter and seasoning. I like using my hands here for better control. This is really where the magic of a simple bread stuffing recipe comes together.
  4. Pour about one cup of broth over the bread mixture and toss well, then keep adding broth a little at a time. You're looking for moist, not soggy, bread cubes, so go slowly here. You may not need the full four cups depending on how dry your bread is. Season with salt and pepper once everything feels right.
  5. Spread the stuffing mixture evenly into your baking dish, and dot the top with a few extra pats of butter if you want added richness. Cover the dish tightly with foil to lock in moisture while it bakes. This step keeps the center soft while the top still gets a chance to crisp up later. A well-packed but not compressed layer bakes most evenly.
  6. Bake the covered dish for 35 minutes, then remove the foil and bake for another 10 minutes until the top turns golden. This two-stage bake is the secret to a stuffing that's moist inside with a slightly crisp top. Let it rest for a few minutes before serving. That short rest helps everything set nicely.

Notes

  • I always dry my bread cubes a day ahead on the counter, since fresh bread turns mushy way too fast when it hits the broth.
  • I like using a mix of bread types like sourdough and white bread because it gives me better texture in every bite.
  • I never add all the broth at once; I pour slowly and toss as I go so I don't end up with a soggy bottom layer.
  • I taste my herb and butter mixture before mixing it into the bread, because it's so much easier to adjust seasoning at that stage.
  • I sometimes swap part of the chicken broth for turkey drippings when I'm making this alongside a roasted turkey, and it adds incredible depth.