Name: Perfect Homemade Stuffing
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 loaf day-old bread, cubed; ½ cup unsalted butter; 1 large onion, diced; 3 celery stalks, diced; 2 cloves garlic, minced; 2 tsp dried sage; 1 tsp dried thyme; 1 tsp dried rosemary; ½ tsp black pepper; 1 tsp salt; 2 cups chicken or vegetable broth; 2 large eggs, beaten

Why You’ll Love This Recipe

Here’s why I always turn to this stuffing recipe:

It uses simple, classic ingredients I usually already have on hand.
The flavor is herby, buttery, and savory—the kind of stuffing everyone expects at Thanksgiving.
I can make it ahead, which makes holiday cooking so much easier.
It works as a side dish with turkey, chicken, or even pork.
It’s versatile—easy to adapt with extras like sausage, mushrooms, or nuts.

Ingredients

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

1 loaf day-old bread, cubed
½ cup unsalted butter
1 large onion, diced
3 celery stalks, diced
2 cloves garlic, minced
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon black pepper
1 teaspoon salt
2 cups chicken or vegetable broth
2 large eggs, beaten

Directions

Toast the bread: I preheat the oven to 350°F (175°C). I spread the bread cubes on a baking sheet and toast them for 10–15 minutes until lightly golden.
Cook the vegetables: In a large skillet, I melt the butter over medium heat. I add the onion and celery, cooking until softened (about 5–7 minutes). I stir in the garlic and cook for one more minute.
Combine: In a large bowl, I mix the toasted bread cubes, sautéed vegetables, sage, thyme, rosemary, pepper, and salt. I pour in the broth and beaten eggs, tossing gently until everything is evenly moistened.
Bake: I transfer the mixture to a greased baking dish. I bake at 350°F for 30–40 minutes, until the top is golden and slightly crisp, and the center is set.

Servings and Timing

Yield: 8–10 servings
Prep time: 20 minutes
Cook time: 40–50 minutes
Total time: 1 hour 10 minutes

Variations

Sausage stuffing: I add browned sausage to the vegetable mixture for extra richness.
Mushroom stuffing: Sautéed mushrooms bring depth and earthiness.
Nutty crunch: Toasted pecans or walnuts add texture.
Fruit twist: Diced apples or dried cranberries bring a touch of sweetness.
Herb freshening: Fresh sage, thyme, and rosemary can replace dried for brighter flavor.

Storage/Reheating

Refrigerator: I store leftovers in an airtight container for up to 4 days.
Freezer: I freeze portions for up to 2 months. I thaw in the fridge overnight before reheating.
Reheating: I reheat in the oven at 350°F, covered with foil to keep it moist, then uncover for a few minutes to crisp the top.

FAQs

Can I make this stuffing ahead of time?

Yes. I often assemble the stuffing a day ahead, cover it, and refrigerate. I bake it just before serving.

Can I stuff a turkey with this?

Definitely. I prepare the mixture as directed and loosely fill the turkey cavity before roasting.

Do I have to use day-old bread?

Day-old bread toasts better and holds up to the broth without getting soggy, but I sometimes dry fresh bread in the oven if I don’t have time.

What’s the best bread for stuffing?

I like using French bread or Italian bread, but sandwich bread or sourdough works too.

Can I make it vegetarian?

Yes. I simply use vegetable broth instead of chicken broth.

Conclusion

This perfect homemade stuffing is the kind of classic recipe that anchors any holiday meal. It’s buttery, herby, and comforting—everything I expect stuffing to be. I love that it’s simple yet versatile enough to adapt to my mood or menu. Once I started making it from scratch, it became a permanent part of my Thanksgiving tradition.