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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!
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 potatoes, 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 this recipe works:
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!
What kind of bread for homemade stuffing?
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!
Do I need dried bread for this recipe?
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.
Are fresh herbs essential?
Absolutely not. I regularly use poultry seasoning and even Italian Seasoning when I don’t have fresh herbs around.
- 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 bread.
- 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 stuffing recipe:
- Preheat the oven to 350 degrees F.
- Melt the butter in a dutch oven or skillet, melt the butter.
- Saute the onion and celery until softened but not brown.
- Season with salt and pepper
- Add the fresh herbs.
- 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 broth to lightly moisten the bread – 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.
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Easy Stuffing Recipe
- 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 pepper
- 1 cup chicken stock (more or less depending on your bread)
- Melt the butter in a large Dutch oven medium-high heat.
- Add the celery and butter and cook until softened but not browned.
- Remove from heat, and season with salt and pepper.
- Add the bread, thyme and sage 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.
Bake 40 minutes or until warmed through.