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If I could pick one holiday side dish that feels like a warm hug in a casserole dish, it’s homemade stuffing. I mean, is it really Thanksgiving dinner without a pan of golden brown stuffing on the table? This homemade stuffing recipe is built on simple ingredients- a kind of bread you probably already have, a stick of butter, a few fresh herbs, and just enough vegetable broth to make it all cozy and savory.
This classic stuffing recipe captures everything you love about a traditional stuffing recipe- buttery, herby, and full of that nostalgic Thanksgiving Day flavor. It’s an easy stuffing recipe that transforms stale bread into the perfect side dish. Made from basic ingredients like onion, celery, and fresh parsley, it’s one of those holiday side dishes that make your kitchen smell like the holidays. The bread stuffing from scratch has that golden brown top and soft, savory center that reminds you of family’s Thanksgiving memories. This dish really proves that simple ingredients do make the best comfort food.
The Chemistry of Homemade Stuffing
The magic of stuffing lies in moisture balance. When dried bread cubes soak up vegetable broth or chicken stock, they become tender without turning into mush. That’s why using stale bread or day-old bread is key- it acts like a sponge but keeps its structure. The unsalted butter and sautéed fresh herbs coat each piece with savory flavor, while the oven turns the top into that irresistible crispy top. Using a large bowl helps evenly coat the bread mixture with melted butter and seasoning, preventing dry pockets. Baking with aluminum foil for part of the time locks in moisture, ensuring a perfect crunch when you uncover it.
Recipe Troubleshooting
Soggy or mush stuffing? This happens because of too much chicken broth or vegetable broth. Remember, you want moist, not soupy. Start small and add liquid gradually- once all the bread cubes are just moist, stop.
Crispy top and dry center? This usually happens from overbaking, while underbaking means the center of the stuffing stays mushy.
Vegetables didn’t cook through? Sauté them fully in butter first.
What’s the best bread for stuffing? I’m partial to sourdough bread or French bread because of their texture and flavor, but sandwich bread or even dinner rolls make a good use of leftovers.
How do I dry out the bread quickly? Just bake smaller pieces at 350°F for about 8 minutes.
How much broth should I add? Add slowly until the bread mixture is moist, but not soggy.
Can I make it dairy-free or egg-free? Use dairy-free buttery and skip eggs (this basic stuffing recipe doesn’t even need them)
What herbs are best? Thyme, rosemary, parsley, and a pinch of ground sage or poultry seasoning.
Step One- In a large mixing bowl, combine dried bread cubes, veggies, and seasonings.
Step Two- Slowly stir in the 2 cups of vegetable broth. Stop as soon as all the bread is moist.
Step Three- Spread out on a light-metal baking sheet and bake for 35 minutes.
Step Four- Scoop into a serving dish and serve warm.
Serving Suggestions
Serve warm in a rustic casserole dish garnished with fresh parsley for a cozy, homey look. It pairs beautifully with roasted turkey, gravy, cranberry sauce, or roasted root vegetables. Add toasted nuts like pecans or walnuts, or even dried fruit like cranberries or apricots for variety. Serve alongside green bean casserole, maple sweet potatoes, and creamy mashed potatoes for a full Thanksgiving dinner spread. Add sparkling cider or cucumber mint lemonade for a fizzy and festive drink. For a fun twist, bake stuffing in individual ramekins- it’s the perfect way to impress at a dinner party. And don’t skip the finishing touch: a drizzle of melted butter on top for that extra aroma and richness.
Seasonal Serving Suggestions
It’s the 2025 Thanksgiving stuffing recipe season, friends, and this easy stuffing for Friendsgiving is the kind that gets passed down for generations. Made with sourdough bread or sandwich bread, it’s the best Thanksgiving stuffing to pair with your Thanksgiving turkey. For Christmas dinner sides, it’s a cozy comfort food side dish idea that works with everything from pork sausage to cranberry sauce. I love making this dish because it frees up oven space- you can bake it while the turkey stock simmers. Whether it’s your first time hosting or your tenth, this classic holiday side dish always earns compliments and happy sighs at the Thanksgiving table.
Baking Tips
Whether you call it stuffing or dressing, this is the classic holiday side dish that never fails to steal a spot next to the Thanksgiving turkey. Plus, it’s the perfect side dish to make ahead, customize, and make your family’s Thanksgiving feel like warm, buttery success. Remember to stale or cook your bread, get it moist (not soggy), and bake for the best Thanksgiving side!
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at a low heat (around 300°F) to crisp it again, or toss it in a skillet with a bit of butter for a quick warm-up.
Freeze- Cool the stuffing completely, then transfer to a freezer-safe container. Freeze for up to 2 months. To reheat, thaw overnight in the fridge, then bake covered until warmed through.
Make-ahead- You can prep this good stuffing a day ahead. Assemble everything in your baking dish covered tightly with aluminum foil, and refrigerate. When ready to bake, please bring it to room temperature first so it heats evenly.
Recommended Products
Herb and Garlic Homemade Sourdough Stuffing
Stuffing might be my love language- warm, herby, and loaded with carbs. This easy stuffing recipe proves that the simplest basic ingredients can turn into something that feels like the holidays. Whether it’s your first time making it or it’s your family’s Thanksgiving tradition, this homemade stuffing recipe is one of those dishes you’ll keep coming back to every year. It’s the classic holiday side that fills the kitchen with the smell of butter and herbs, makes everyone hover around the oven, and somehow tastes even better the next day (if you’re lucky enough to have leftovers).
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Homemade Sourdough Stuffing from Scratch
Ingredients
- 6 tbsp unsalted butter
- 1 tsp minced garlic
- 1/2 yellow onion finely chopped
- 2 celery sticks diced
- 6 cups dried bread cubes (leftover Sourdough Sandwich bread)
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tbsp fresh parsley
- 1 tsp fine sea salt
- 1/4 tsp ground pepper
- 2 cup vegetable broth
Instructions
- Start by preheating your oven to 350 degrees F.
- In a large skillet, melt 6 tbsp unsalted butter.
- Add 1 tsp minced garlic, 1/2 yellow onion chopped, and 2 celery sticks chopped to the melted butter. Cook until tender. About 5 minutes.
- In a large mixing bowl, add 6 cups of dried bread cubes. Pour in the buttered vegetable mixture. Add the rest of the seasoning: 1 tsp rosemary, 1 tsp thyme, 1 tbsp fresh parsley, 1 tsp salt, and 1/4 tsp ground pepper. Toss to combine.
- Add 1 cup of vegetable broth, stir to combine. Add the remaining 1 cup of vegetable broth 1/4 cup at a time, and stop as soon as all the bread is moist. You may not need 2 full cups.
- Pour out the stuffing mixture on a greased cookie sheet and cover with foil. Place in the oven and bake for 35 minutes.
Notes
Nutrition
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