Homemade Stuffing Recipe: The Classic Thanksgiving Side You’ll Make Every Year

Few dishes say “holiday comfort” like a warm, fragrant pan of Homemade Stuffing. With its savory aroma of herbs, toasted bread, sautéed onions, and butter, this classic Thanksgiving staple brings cozy nostalgia to every table. Whether you call it stuffing or dressing, one thing is certain — this dish is pure comfort in every bite.

Our Homemade Stuffing Recipe is simple, flavorful, and baked to golden perfection. No boxed mix here — just rustic bread cubes, aromatic vegetables, and plenty of butter and herbs. It’s everything you love about traditional holiday cooking, made from scratch with love.

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What Makes This the Best Homemade Stuffing

• Classic flavor: Perfect blend of sage, thyme, rosemary, and parsley.
• Moist yet crispy: Tender inside with a lightly toasted crust on top.
• Versatile base: Customize with sausage, apples, cranberries, or mushrooms.
• Make-ahead friendly: Prepare in advance to save time on the big day.
• Perfect with any main dish: Ideal companion to turkey, chicken, or even roasted vegetables.

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The Difference Between Stuffing and Dressing

Let’s settle the age-old debate!
Traditionally, stuffing is cooked inside the turkey, while dressing is baked separately in a dish. These days, most home cooks prefer baking it separately for food safety and texture reasons. This recipe gives you the best of both worlds — the flavor of stuffing with the golden, crisp edges of baked dressing.

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Ingredients

Base Ingredients:

• 1 loaf (about 1 pound) of rustic bread (French, Italian, or sourdough), cut into 1-inch cubes
• ¾ cup (1½ sticks) unsalted butter
• 1 large onion, finely chopped
• 3 celery stalks, finely chopped
• 2 cloves garlic, minced
• 2½ cups chicken broth (or vegetable broth for vegetarian version)
• 2 large eggs, lightly beaten
• 2 tbsp fresh parsley, chopped
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 1 tsp fresh sage, finely chopped (or ½ tsp dried)
• ½ tsp dried rosemary, crushed
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper

Optional Add-ins:

• ½ cup cooked sausage, crumbled
• ½ cup diced apple
• ⅓ cup dried cranberries
• ½ cup sliced mushrooms
• ¼ cup chopped pecans or walnuts

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Instructions

1. Dry the Bread:
   Cut the bread into 1-inch cubes and spread them out on baking sheets. Bake at 300°F (150°C) for about 15–20 minutes, stirring halfway, until the cubes are dry and lightly crisp. This helps the stuffing absorb flavor without getting soggy.
2. Cook the Vegetables:
   In a large skillet, melt the butter over medium heat. Add the onion and celery. Cook for 8–10 minutes until softened and translucent. Stir in garlic, sage, thyme, and rosemary; cook for 1 more minute until fragrant.
3. Combine Bread and Vegetables:
   Place the dried bread cubes in a large mixing bowl. Pour the sautéed vegetables and melted butter mixture over the bread. Toss gently to combine.
4. Add Broth and Eggs:
   Pour the broth gradually over the bread mixture, tossing until evenly moistened. The bread should be damp but not mushy. Stir in the beaten eggs and chopped parsley.
5. Add Mix-ins (Optional):
   If desired, fold in sausage, apples, cranberries, or nuts for added flavor and texture.
6. Bake:
   Transfer the stuffing mixture into a greased 9×13-inch baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove foil and bake uncovered for another 15–20 minutes, until the top is golden brown and slightly crisp.
7. Serve:
   Let cool for 5 minutes before serving. Garnish with extra herbs if desired.

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Tips for the Best Homemade Stuffing

• Use day-old bread: Slightly stale bread absorbs liquid better than fresh bread.
• Add broth slowly: You want moist, not soggy, stuffing — the bread should hold its shape.
• Herbs are everything: Fresh herbs add brightness and aroma, but dried herbs work well in a pinch.
• Crispy top: Remove the foil for the final baking stage to create a perfect golden crust.
• Make-ahead tip: Assemble the stuffing up to 24 hours ahead, cover tightly, and refrigerate. Add a splash of broth before baking.

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Variations

1. Sausage & Herb Stuffing
Add ½ pound of cooked Italian sausage or breakfast sausage for a hearty, savory twist.

2. Apple & Cranberry Stuffing
Fold in diced tart apples and dried cranberries for a sweet-savory holiday flavor.

3. Mushroom & Onion Stuffing
Add sautéed mushrooms and caramelized onions for a rich, earthy taste.

4. Cornbread Stuffing
Substitute half the bread cubes with cornbread for a Southern-inspired version.

5. Gluten-Free Stuffing
Use gluten-free bread cubes and ensure your broth is gluten-free for a safe, delicious alternative.

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Serving Suggestions

Homemade stuffing pairs beautifully with:

• Roast turkey or chicken for traditional holiday meals.
• Gravy and mashed potatoes for the ultimate comfort combo.
• Roasted vegetables or green bean casserole for a complete vegetarian feast.

Leftovers? Use them creatively! Stuffing makes an incredible base for:

• Turkey-stuffing sandwiches
• Breakfast casseroles (add eggs and cheese)
• Stuffed bell peppers or mushrooms

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Make-Ahead and Freezing Instructions

• Make-Ahead:
  Prepare stuffing up to the point of baking, cover tightly, and refrigerate overnight. When ready to bake, bring to room temperature and bake as directed.
• Freezing:
  You can freeze baked stuffing for up to 3 months. Wrap portions tightly in foil, then reheat covered at 350°F (175°C) until warm.

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Fun Facts About Stuffing

• Ancient Origins: Stuffing dates back to Roman times, where cooks filled animals with a mixture of bread, herbs, and nuts.
• Regional Differences: In the American South, “dressing” made with cornbread reigns supreme, while northern states favor classic bread-based stuffing.
• Stuffing in Space: NASA once served “turkey and stuffing” to astronauts during a space mission as a Thanksgiving treat!
• Record-Breaking Stuffing: The largest serving of stuffing ever made weighed over 2,000 pounds!

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Conclusion

This Homemade Stuffing Recipe is everything a holiday dish should be — comforting, aromatic, and made with love. The buttery bread, sautéed vegetables, and fragrant herbs create the perfect side that complements any festive meal.

Once you try making it from scratch, you’ll never reach for the boxed version again. Whether it’s Thanksgiving, Christmas, or a cozy Sunday dinner, this stuffing will warm your home and your heart.

So grab that loaf of bread, fire up your oven, and get ready to make the most irresistible homemade stuffing ever!