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–+ servings
Homemade stuffing in a 9x13 baking dish.

Easy Homemade Stuffing Recipe

This Easy Homemade Stuffing recipe has everything you want in a Thanksgiving stuffing—fresh herbs, savory onions, crisp celery, and a perfect balance of soft and crispy textures. It’s rich, satisfying and the ultimate side dish to make your holiday meal unforgettable!
5 from 1 vote
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings 10 servings

Ingredients  

  • 3/4 cup unsalted butter, plus more for greasing baking dish
  • 1 large yellow onion, diced
  • 6 large stalks celery, diced
  • 6 cloves garlic, minced
  • 2 Tablespoons minced fresh rosemary
  • 2 Tablespoons minced fresh sage
  • 1 Tablespoon minced fresh thyme 
  • 3 cups low-sodium chicken broth, divided 
  • 12 cups of diced bread (1-inch cubes), such as sourdough or French baguette (See Kelly’s Notes)
  • 2 large eggs

Instructions 

  • Preheat the oven to 350°F. Grease a 13x9-inch baking dish with unsalted butter then set it aside.
  • Add the butter to a large skillet set over medium-low heat. Once the butter has melted, add the onions, celery, garlic, 1 teaspoon kosher salt an 1/2 teaspoon black pepper and cook, stirring, until the vegetables have softened, 5 to 7 minutes. Transfer the mixture into a very large bowl.
  • To the bowl with the vegetables, stir in the rosemary, sage, thyme and 1 cup of the chicken broth. 
  • Add the bread cubes to the bowl and toss gently. 
  • In a separate medium bowl, whisk together the remaining 1 1/2 cups chicken broth with the eggs. Pour the mixture over the bread and stir until well-combined. 
  • Transfer the stuffing into the greased baking dish, cover it with foil and bake until it reaches an internal temperature of 160°F, about 45 minutes.
  • Uncover the stuffing and continue baking until the top is golden brown and slightly crisped, 15 to 20 minutes.
  • Let cool slightly before serving or let cool completely before covering and storing in the fridge until ready to eat.

Notes

  • Stale bread works best for stuffing since it’ll absorb more liquid and flavor. To quickly dry out fresh bread, cut it into 1-inch cubes and arrange it on a baking sheet. Bake it at 250°F until crispy, about 20 minutes. Let it cool completely before continuing with the recipe as directed. If you have more time, cut the bread into 1-inch cubes and leave it at room temperature overnight on a baking sheet.
  • To reheat chilled stuffing: Remove it from the fridge 1 hour prior to serving and bake it uncovered at 350°F until warmed through, 30 to 45 minutes.
  • Make-ahead: To prepare the stuffing a day in advance, make it up until you transfer it to the baking pan. Rather than cover it with foil, cover it with plastic wrap and refrigerate it overnight. One hour before baking, remove the stuffing from the fridge and keep it at room temperature. Discard the plastic wrap, cover with foil and continue baking as directed.
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