Homemade Stuffing

This classic homemade stuffing is made with toasted bread cubes, sautéed onions, celery, and garlic, mixed with fresh herbs, butter, and broth.

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Prep

20 minutes

Cook

45 minutes

Total

1 hour, 5 minutes

Serves

people

Author

Cody Landry

This classic homemade stuffing is made with toasted bread cubes, sautéed onions, celery, and garlic, mixed with fresh herbs, butter, and broth. The combination of aromatic herbs like sage, thyme, and rosemary gives it a savory flavor, while the soft and crispy textures make it a comforting side dish, perfect for holiday feasts or any special occasion.

Additions/Substitutions:

Additions:
- Dried Fruit: Add 1/2 cup dried cranberries, raisins, or chopped apricots for a touch of sweetness.
- Nuts: Mix in 1/2 cup chopped pecans, walnuts, or almonds for a crunchy texture.
- Sausage: Brown 1/2 pound of Italian or breakfast sausage and mix it into the stuffing for extra flavor.
- Mushrooms: Add 1 cup of sliced mushrooms to the sautéed vegetables for an earthy taste.
- Apples: Add 1 diced apple (Granny Smith or Honeycrisp) for a sweet, tart contrast.
Substitutions:
- Butter: Use olive oil or a vegan butter substitute to make it dairy-free.
- Broth: Substitute chicken broth with vegetable broth for a vegetarian version.
- Bread: Use gluten-free bread for a gluten-free option or whole wheat bread for added fiber.
- Herbs: If you don’t have fresh herbs, use dried versions (1/3 of the amount of fresh herbs).

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Ingredients

1 loaf (about 1 pound) of day-old bread (French, sourdough, or whole wheat), cut into 1-inch cubes

1/2 cup unsalted butter

1 large onion, finely chopped

3 celery stalks, diced

3-4 cloves garlic, minced

2 1/2 cups low-sodium chicken or vegetable broth

2 large eggs, beaten

1/4 cup fresh parsley, chopped

1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)

1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)

1/2 teaspoon dried rosemary

1/2 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

Optional: 1/2 cup dried cranberries or 1/2 cup chopped pecans for added flavor

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Directions

Preheat Oven: Preheat your oven to 350°F (175°C). Spread the bread cubes on a baking sheet and toast them in the oven for 10-15 minutes, or until dry and lightly browned. Remove from the oven and let cool.
Cook Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion, celery, and garlic, and sauté until softened, about 5-7 minutes.
Mix Ingredients: In a large mixing bowl, combine the toasted bread cubes, sautéed vegetables, chopped parsley, sage, thyme, rosemary, salt, and black pepper. Mix well.
Add Broth and Eggs: Pour in the chicken or vegetable broth, and add the beaten eggs. Stir until the bread is evenly moistened. If using dried cranberries or chopped pecans, add them at this stage.
Bake: Transfer the stuffing mixture into a greased 9x13-inch baking dish. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and crispy.
Serve: Let cool for a few minutes before serving