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This Easy Stuffing Recipe serves as the perfect companion to a succulent roasted turkey! Crafted with a handful of simple ingredients, it boasts layers of herby aromatic flavors that perfectly complement a Thanksgiving menu!
Best Stuffing Recipe
Skip the boxed stuffing mix! Meet my ultimate easy stuffing recipe that will elevate your Thanksgiving dinner to a whole new level! Made with a combination of chewy day-old bread and the perfect blend of aromatic herbs and spices, this delicious stuffing bakes to golden brown perfection in less than an hour!
Why You’ll Love This Easy Stuffing Recipe
- Super Easy! Say goodbye to complicated holiday recipes. This side dish comes together quickly with very little prep time without sacrificing on flavor.
- Simple Ingredients! This traditional stuffing recipe calls for everyday basic kitchen staples, which means there is no long shopping list and it’s budget-friendly.
- Crowd-Pleaser! Prepare to get lots of compliments! This delicious stuffing, with its classic yet refined taste, quickly becomes a surefire hit with family and friends!
- Day-Old Bread: Using day-old bread brings a satisfying chewiness and provides a porous texture, which absorbs moisture well. You can use white, wheat, or sourdough bread. I don’t recommend using sliced sandwich bread.
- Celery: Contributes a nice crunch to the mix, providing a delightful contrast to the softness of the bread.
- Onion: Adds some depth and complements the herbs and spices. I always use brown onion, but whatever you’ve got on hand will work.
- Butter: Provides richness and buttery goodness. It’s important to use unsalted butter to control the overall saltiness of the final dish.
- Poultry Seasoning: This blend of dried herbs and spices is the secret behind the stuffing’s savory undertones. If needed, you can make your own poultry seasoning with some sage, thyme, rosemary, and marjoram.
- Herbs: Dried sage and thyme impart distinct herbal notes that develop the flavor.
- Seasonings: Salt and black pepper elevate the overall taste.
- Low-Sodium Chicken Broth: Contributes moisture and infuses the stuffing with more flavor. Both chicken broth and vegetable broth will work as well as homemade chicken stock.
- Fresh Parsley: Adds a touch of freshness, balancing the richness of the other ingredients.
- Eggs: Serve as the binding agent, providing structure to the stuffing.
This straightforward recipe will have you questioning why you haven’t tried my homemade stuffing recipe sooner! It’s as easy as whipping up the boxed version!
If your bread cubes aren’t already dry, place them on a baking sheet and toast them in a preheated oven at 350°F (175°C) for 10 to 15 minutes. Then remove the bread from the oven and let it cool. This step ensures the bread is at the ideal texture—dry and crisp.
Next, melt the butter over medium heat in a large skillet. Then add the chopped celery and onions, and saute them for about 5 to 7 minutes or until soft. Now, stir in the poultry seasoning, dried sage, dried thyme, salt, and black pepper, and cook the mixture for another 1 to 2 minutes.
Grab a large bowl and toss the dried bread cubes together with the sautéed vegetable mixture. Next, slowly pour the broth over the bread cubes, while gently stirring the mixture to ensure an even consistency. Now, fold in the fresh parsley followed by the beaten eggs.
Finally, evenly spread the stuffing mixture into a greased 9×13-inch baking dish or casserole dish and cover it with aluminum foil. Then bake the stuffing for 30 minutes in a preheated oven at 350°F (175°C). Next, remove the foil and continue baking for another 15 to 20 minutes or until golden brown and crispy on top. Once done, remove it from the oven and serve it alongside some mashed potatoes and roast turkey or chicken if you like!
Frequently Asked Questions
Can I make this dish ahead of time?
Absolutely! Prepare the stuffing up to a day in advance, and store it covered in the refrigerator. When ready, simply reheat it in the oven until heated through.
What does adding egg to stuffing do?
Adding eggs serves several purposes. Eggs act as a binding agent, helping to hold the stuffing together while keeping it moist. Additionally, eggs enhance the flavor by adding richness.
What kind of bread is best for stuffing?
The best bread for stuffing is typically one that has a sturdy and dense texture, as it can absorb the liquid and flavors without becoming overly mushy. It’s best to use slightly stale bread or dry the bread cubes in the oven before preparing the stuffing.
- The bread texture matters. Make sure your bread is uniformly dried out for optimal texture. This consistency ensures an even absorption of broth, resulting in a well-balanced stuffing.
- Slowly add the broth. Pour the broth gradually over the bread mixture, allowing it to absorb evenly. This step ensures a moist stuffing without it becoming overly soggy.
- Do cover with foil. Covering with foil for the initial bake retains moisture, while the uncovered phase achieves that coveted golden brown and crispy top. Not covering the stuffing will dry it out!
- Feel free to customize. You can easily add fresh herbs, nuts, dried fruits, or a protein like sausage or chunks of turkey to modify this classic stuffing recipe to your personal taste.
You can store leftover stuffing in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. To reheat, pop it in the microwave for a few minutes or warm it in the oven at 350°F (175°C) for about 10 minutes to restore its crispy texture. If frozen, you need to let the stuffing thaw in the refrigerator overnight before reheating.
More Delicious Holiday Sides To Try
- Corn Casserole
- Baked Mac and Cheese
- Texas Roadhouse Rolls
- Sausage Stuffing
- Italian Roasted Mushrooms and Veggies
- No-Drippings Gravy
- Cornbread Stuffing
- 1 loaf day old bread (1 pound loaf, white, wheat or sourdough)
- 1 cup celery (chopped)
- 1 cup onion (chopped)
- ½ cup butter (unsalted)
- 2 teaspoons poultry seasoning
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups chicken broth (or vegetable broth, low sodium)
- ¼ cup fresh parsley (chopped)
- 2 large eggs (beaten)
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- If your bread is not already dried out, spread the bread cubes on a baking sheet and toast in the oven for 10-15 minutes, or until they are dry and crisp. Remove from the oven and let cool.
- In a large skillet, melt the butter over medium heat. Add the chopped celery and onion, and cook for 5-7 minutes, or until the vegetables are softened.
- Stir in the poultry seasoning, dried sage, dried thyme, salt, and black pepper. Cook for an additional 1-2 minutes to allow the flavors to meld.
- In a large mixing bowl, combine the dried bread cubes and the sautéed vegetable mixture. Toss to mix well.
- Gradually pour the chicken or vegetable broth over the bread mixture, stirring gently to ensure even distribution. If using fresh parsley, fold it in now. If you prefer a more cohesive stuffing, mix in the beaten eggs as well.
- Transfer the stuffing mixture to the prepared baking dish and spread it out evenly. Cover the dish 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 brown and crispy.
- Bread Choice: Day-old bread works best as it absorbs the broth without becoming too soggy. Feel free to experiment with white, wheat, or sourdough for different flavors.
- Vegetable Broth Alternative: For a vegetarian version, simply substitute chicken broth with vegetable broth. The flavor will still be rich and satisfying.
- Herb Adjustments: Feel free to adjust the amount of poultry seasoning, sage, and thyme to suit your taste. Fresh herbs can also be used for a more vibrant flavor; just remember to triple the amount as fresh herbs are less potent than dried.
- Egg-Free Option: If you’re avoiding eggs, you can omit them. The stuffing will be less bound together but still delicious.
- Make-Ahead Tip: You can prepare this stuffing a day in advance. Simply assemble it in the baking dish, cover, and refrigerate. Add an extra 5-10 minutes to the baking time since it will be cold from the fridge.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.