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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.
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
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
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.
Pour the mixture into a baking dish, and bake for 20 minutes at 350 degrees F.
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!
Follow recipe to Step 6, then refrigerate (covered) until needed.
Bake 40 minutes or until warmed through.
Easy Stuffing Recipe
- 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.
Tips & Notes:
TO MAKE AHEAD Follow recipe to Step 6, then refrigerate (covered) until needed.
Bake 40 minutes or until warmed through.
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.