Name: Homemade Stuffing Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 10 slices white bread, lightly toasted and dried; ½ cup butter; 1 medium onion, chopped; 2 celery stalks, chopped; 1½ cups chicken broth (or vegetable broth for vegetarian); 2 eggs, lightly beaten; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon rubbed sage; ½ teaspoon garlic powder

Why I Love This Recipe

I love how this stuffing strikes the perfect balance between soft, flavorful bites and a crisp golden top. It’s simple to make, but delivers such satisfying depth thanks to the sautéed onions and celery, seasoned bread, and just the right amount of moisture from broth and eggs. Plus, it’s a highly adaptable recipe—I can easily add fresh herbs, sausage, or mushrooms to customize it to my liking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

10 slices white bread, lightly toasted
½ cup butter
1 medium onion, chopped
2 celery stalks, chopped
1½ cups chicken broth (or vegetable broth for vegetarian version)
2 eggs, lightly beaten
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon rubbed sage
½ teaspoon garlic powder

Directions

Preheat the oven:
I begin by preheating my oven to 350°F (175°C) and greasing a baking dish with butter or non-stick spray.
Prepare the bread:
I break the toasted bread into small pieces and spread them out to dry at room temperature for about 24 hours. This helps the bread absorb the liquid without turning mushy.
Cook the vegetables:
In a saucepan, I melt the butter over medium heat, then sauté the chopped onion and celery until soft and fragrant—about 5 to 7 minutes. I drain any excess liquid before using.
Mix the stuffing:
In a large mixing bowl, I combine the dried bread pieces, chicken broth, and beaten eggs, mixing until the bread is moistened but not soggy.
Season everything:
I stir in the cooked onion and celery, then season with salt, black pepper, sage, and garlic powder, making sure everything is evenly mixed.
Bake the stuffing:
I transfer the mixture to the prepared baking dish, spreading it evenly. I bake for 30–35 minutes, until the top is golden brown and slightly crispy.
Serve:
I let the stuffing cool slightly before serving warm alongside turkey, chicken, or my favorite holiday mains.

Servings and Timing

This recipe makes 6 servings.
Prep time: 15 minutes (plus drying time for the bread)
Cook time: 35 minutes
Total time: 50 minutes

Variations

When I want to change things up, I use sourdough or cornbread for a different texture and flavor. I’ve also added crumbled sausage or sautéed mushrooms for a heartier version. A sprinkle of fresh herbs like thyme, parsley, or rosemary can elevate the aroma and give the stuffing a garden-fresh touch.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I use the oven at 325°F until heated through to maintain that crisp top. If it feels dry, I add a splash of broth before reheating. I’ve also made this stuffing ahead of time—just assemble it (unbaked) and refrigerate for up to 2 days before baking.

FAQs

Can I use store-bought dried bread cubes?

Yes, I can use pre-dried stuffing cubes if I’m short on time. I still toast them a little more if they feel too soft.

Can I make this stuffing vegetarian?

Absolutely. I just swap the chicken broth for vegetable broth, and the stuffing stays just as savory and satisfying.

How do I get a crispier top?

For a crunchier top layer, I broil the stuffing for the last 2 to 3 minutes of baking. I just keep a close eye to prevent burning.

Can I add sausage to this recipe?

Yes, cooked crumbled sausage adds great flavor and makes it more filling. I cook it separately, then mix it in with the bread and veggies.

Can I freeze stuffing?

Yes, I freeze it after baking and cooling completely. I wrap it tightly and store it for up to 2 months. When ready to serve, I reheat in the oven until warmed through.

Conclusion

This homemade stuffing is the kind of dish I make every holiday season without fail. It’s easy, reliable, and loaded with flavor. Whether I keep it traditional or add my own twist, it always earns a place on the table—and a spot on everyone’s plate.