This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure Policy.
This super easy stuffing recipe combines bread, onions, celery, fresh herbs, and stock and is SUPER delicious! Skip the boxed stuffing, and make your own homemade stuffing!
Step-by-step photos and instructions are below!
Easy Homemade Stuffing
I love a good holiday meal, 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 – this really is the best stuffing recipe. 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 homemade stuffing 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.
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.
The full list of ingredients and quantities is found in the printable recipe card below.
- Butter. I use salted butter. You can use either salted or unsalted butter. You can even use olive oil if you prefer.
- 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 sandwich bread, cut into small pieces. It doesn’t have to be fresh, in fact it is better to use day-old bread. You can of course use anything you like. French bread or sourdough bread are both awesome! I have used hotdog and hamburger buns I had leftover, and it’s still awesome!
- Fresh Herbs. I use Thyme and Rosemary. Dried herbs can be used if that’s what you have on hand. Try poultry seasoning.
- Chicken Stock. Make Your Own Chicken Stock, or grab a carton of it at the store. Vegetable broth can also be used.
- Dutch oven or Large Pot: For cooking the celery and onion, and combining all ingredients.
- Knife and Chopping Board: To chop the celery, onion, and herbs.
- Measuring Cups and Spoons: To measure the butter, chopped vegetables, bread cubes, herbs, and chicken stock.
- Wooden spoon: To mix the ingredients together.
- Casserole or Baking Dish: To bake the stuffing.
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.
Preheat the oven to 350°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 large skillet over medium heat.
Sauté the onion and celery until softened but not brown.
Season with salt and pepper
Add the fresh herbs and bread cubes.
Either transfer the sauteed vegetables to a large bowl or if your Dutch oven is big enough – you can add your cubes of bread now.
Pour enough chicken broth (or stock) to lightly moisten the bread mixture – it shouldn’t be soggy! Start with 1/4 cup.
Pour the mixture into a casserole dish, and bake for 20 minutes at 350°F.
More delicious Thanksgiving sides:
- 30 Minute Dinner Rolls. Make these dinner rolls from scratch in just about 30 minutes!! These are great for holidays, weeknights, basically – any time you need them.
- Homemade Cranberry Sauce. This Homemade Spiced Cranberry Sauce is not your average “open-a-can” variety! It features warm spices like cinnamon, allspice and nutmeg and a pop of fresh citrus, and is DELICIOUS!
- Sweet Potato Casserole. A wonderful combination of sweet potatoes, brown sugar, and an ooey-gooey topping of marshmallows and pecan streusel!
- Green Bean Casserole. A super tasty version of a classic, made from scratch using fresh ingredients. This green bean casserole is a family favorite that everyone will love!
- Slow Cooker Turkey Breast. Free up your oven and cook your turkey low and slow! This Slow Cooker Turkey Breast is the perfect way to cook perfectly seasoned and juicy turkey.
- Creamy Mashed Potatoes Recipe (Make-ahead!). Creamy, dreamy and decadent, this easy mashed potato recipe will make your side dish dreams come true!
- Easy Scalloped Potatoes are a great side dish to any meal. Thinly sliced potatoes, layered with onion, flour, seasonings, and butter, baked, and topped with a little cheese… ready to devour!
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.
TO MAKE AHEAD Follow recipe to Step 6, then refrigerate (covered) until needed.
Bake 40 minutes or until warmed through.
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.