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This super easy stuffing recipe combines bread, onions, celery, fresh herbs, and stock and is SUPER delicious! Skip the box, and make your own homemade stuffing!
Step by step photos and instructions below!
Easy Homemade Stuffing
I love the holidays, and I won’t deny that I am ALL about the side dishes at both Christmas and Thanksgiving Dinner. Green beans, mashed potatoes, gravy, sweet potato casserole, roasted brussels sprouts, cranberry sauce and my favorite stuffing are ALL on my plate before turkey or ham gets a look in. Oh, and dinner rolls!!
While the stuff that comes from the grocery store in bags and boxes is just fine – I REALLY love this stuffing. It turns non-stuffing lovers into stuffing fiends. The first time I served this to people, I was sorry I hadn’t doubled the recipe!
Why you’ll love this recipe
- It’s foolproof!! Just 7 basic ingredients, and you’ll have this easy side on your table (and in your belly). It’s quick! 30 minutes to make this thanksgiving side!
Frequently Asked Questions
Honestly? Any kind you like. I use whatever is in my bread bin, be it fresh, stale, a hot dog bun or hamburger bun, or a fancy artisan loaf.
Cube it up, and you’ll be good!
Nope! I mean, you can take your bread cubes and dry them out in the oven on a baking sheet if you wish – but I have done it fresh, stale, and dried – and can tell you, the only difference I make is the amount of chicken broth I use.
Absolutely not. I regularly use poultry seasoning and even Italian Seasoning when I don’t have fresh herbs around.
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Ingredient Notes
The full list of ingredients and quantities is found in the printable recipe card below.
- Butter. I use salted.
- Celery. We need a cup of celery, about 2-3 stalks will do it.
- Onion. We need a cup of diced onion. a medium onion will be great!
- Bread Cubes. About 15 slices of regularly sliced white bread. You can of course use anything you like, and have. I have used hotdog and hamburger buns I had leftover, and it’s still awesome!
- Thyme. Fresh or dried, you pick!
- Rosemary. Fresh or dried, you pick!
- Chicken Stock. Make Your Own Chicken Stock, or grab a carton of it at the store.
How to make this recipe
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Preheat the oven to 350 degrees F, cut your bread up, cut your onions and celery into a small, even dice
Cook the vegetables
Melt the butter in a Dutch oven or skillet. Sauté the onion and celery until softened but not brown. Season with salt and pepper
Add the fresh herbs.
Add the bread and stock
Either transfer the sauteed vegetables to a large bowl or if your dutch oven is big enough – you can add your bread cubes now.
Pour enough stock (or broth) to lightly moisten the bread mixture – it shouldn’t be soggy! Start with 1/4 cup.
Bake
Pour the mixture into a baking dish, and bake for 20 minutes at 350 degrees F.
Kylee’s Notes
Substitutions/Additions
You can use any kind of bread you prefer!
If you don’t have fresh herbs, dried are just fine. You could use a mix of rosemary, thyme and sage, or you could use Italian Seasoning if that is what you have on hand.
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!
Make ahead
Follow recipe to Step 6, then refrigerate (covered) until needed.
Bake 40 minutes or until warmed through.
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
Find me on Pinterest, Facebook & Instagram for more delicious recipes!
Easy Stuffing Recipe
Recommended Equipment
Ingredients
- 1/2 cup butter
- 1 cup celery stalks (chopped)
- 1 cup onion (chopped)
- 9 cups soft bread cubes
- 1 Tbs thyme leaves (fresh)
- 1 Tbs chopped fresh rosemary (fresh)
- 1 tsp salt
- ½ tsp cracked pepper
- 1 cup chicken stock ((more or less depending on your bread))
Instructions
- Melt the butter in a large Dutch oven medium-high heat.
- Add the celery and onion and until softened but not browned.
- Remove from heat, and season with salt and pepper.
- Add the bread, fresh herbs and mix well.
- Pour over enough broth to make it damp, but not soggy (amount will depend on how thick your bread it, how old, and how dry!)
- Place stuffing in casserole or baking dish.
- Bake at 350°F for 20 minutes.
- The top will be browned and crispy.
Notes
TO MAKE AHEAD Follow recipe to Step 6, then refrigerate (covered) until needed.
Bake 40 minutes or until warmed through.
Nutrition
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Myrtle says
Love your recipes
TK Dorsey says
I made the stuffing yesterday for the first time… A bit nervous I must say since I’ve never made stuff for you before. It was a hit! Very easy and delicious. My family was very impressed!
Natalie says
I made this for Thanksgiving. My whole family loved it. I will definitely make this recipe again. It’s delicious and easy to make.
Nicole says
I’m the kind of girl that uses her salad bowl exclusively for stuffing haha (no shame)! I have always hated the boxed stuffings, and your recipe looks a lot like the one my mother in law makes. I love that you use whatever the heck kind of bread you have – I hate those pretentious recipes that say you *have* to use an artisan sourdough loaf only found in one bakery in one city in all of North America. I’ll just use up these hot dog buns, thank-you-very-much!
Nicole Washington says
I love Stove Top and I am not afraid to admit it. This looks so good and you can’t event tell the difference.!
Marisa F. Stewart says
Homemade dressing is the absolute best. Early in my marriage I tried a boxed dinner – it was almost the end to the marriage. There is such a big difference in taste and nutrition. Your dressing looks perfect. I bet you didn’t have any left.
Lori | The Kitchen Whisperer says
I shudder when I see recipes using the box stuff. Stuffing is so easy to make and way more delicious! Pinning for later! Yours looks scrumptious!
Megan Ellam says
Thanks for such an easy and tasty stuffing recipe. I always struggle with stuffing.
Candice says
Such a great stuffing. It was simple, delicious, and such a hit at Thanksgiving! I’m never buying the box again!
Analida Braeger says
Homemade stuffing is they way to go always! I love the step by step photos to make this. Thanks for sharing!
Bernice Hill says
This is definitely my favourite way of making stuffing. It’s so delicious and I just can’t have a turkey dinner without it.
Amanda says
This recipe couldn’t come at a better time! I was looking for a new stuffing recipe for Thanksgiving, and this is perfect. It’s all covered and ready to go. Thanks for sharing such a delicious recipe!
Elizabeth Waterson says
This stuffing looks perfect, you can’t beat thyme and rosemary!
Kate says
I just found out I may need to host Thanksgiving so I’m bookmarking this!