Name: Simple Stuffing Recipe from Scratch
Prep time: 15 min
Cook time: 20 min
Ingredients: 1/2 cup butter; 1 cup onion (chopped); 1 cup celery stalks (chopped); 1 teaspoon salt; 1/2 teaspoon black pepper; 9 cups soft bread cubes; 1 tablespoon fresh thyme (chopped); 1 tablespoon fresh rosemary (chopped); 1 cup chicken stock (more or less depending on your bread)

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I’m ALL about the side dishes at Thanksgiving and Christmas. The turkey can wait while I find room for stuffing, cranberry sauce, and a dinner roll. Priorities! The first time I served this homemade stuffing, I was sorry I hadn’t doubled the recipe.

This easy stuffing recipe starts with bread, buttery onions and celery, fresh herbs, and enough stock to bring it all together. It bakes up soft in the middle with a browned, crispy top. Nothing fancy, just really good stuffing.

I use whatever bread I have around, including leftover hamburger or hot dog buns. You don’t need a special loaf or a box of stuffing mix to make this work.

Serve it with my Slow Cooker Turkey Breast, Homemade Cranberry Sauce, and 30 Minute Dinner Rolls. That’s a good chunk of Thanksgiving dinner sorted! Add make ahead turkey gravy to the table so there’s something warm to spoon over the stuffing.

Step-by-step photos and instructions are below. Jump to the recipe card if you wish!

A wooden spoon lifting a serving of stuffing recipe with celery and rosemary from a white baking dish.

Why you’ll love this

You don’t need to dry out a special loaf of bread or buy a bag of seasoned cubes. Fresh bread, day-old bread, those leftover buns in the bread bin – I’ve used them all. Just adjust the stock until the bread is damp, not soggy, and you’re good to go.

Easy to make. Cook the vegetables, stir in the bread and stock, and get it in the oven. You can do this!
Basic ingredients. Nothing fancy here, and no special trip for an expensive loaf of bread.
Quick. About 35 minutes from chopping board to table (and then into your belly).
Make ahead friendly. Get it ready the day before. One less thing to juggle while you’re sorting out Thanksgiving dinner!

What kind of bread for homemade stuffing?

Honestly? Whatever is in your bread bin! Sandwich bread, sourdough, a fancy artisan loaf, leftover hamburger or hot dog buns – I’ve used them all. Cut it into cubes and you’re good to go.

You don’t have to dry the bread first, either. I’ve made this with fresh, stale, and oven-dried bread. The difference is how much stock you need.

Add the stock a little at a time until the bread is damp, not soggy. Dry bread will soak up more, while fresh bread needs less. Go by how it feels rather than tipping in the whole carton!

Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

A white baking dish filled with a savory stuffing recipe made of bread, herbs, and chopped celery.

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Key Recipe Ingredients

Note: This highlights some ingredients. Full list is in the recipe card.

Butter. I use salted butter. Unsalted works too, or use olive oil if you prefer.
Celery. A cup of chopped celery is about 2-3 stalks. Cut it small so you don’t get a big chunk in every bite.
Onion. One medium onion should give you about a cup chopped. Dice it about the same size as the celery so they soften together.
Bread. Regular white sandwich bread works just fine. You’ll need about 15 slices to get 9 cups of cubes, depending on the size of your loaf. No fancy bread required!
Fresh herbs. I use thyme and rosemary, but fresh herbs aren’t essential. I regularly use poultry seasoning or Italian seasoning when that’s what I have. Dried herbs work too – they’re stronger than fresh, so start with less.
Chicken stock. Use homemade chicken stock or grab a carton from the store. Vegetable broth works too. Add it gradually until the bread is damp, not bread soup!

Ingredients for stuffing displayed in bowls, labeled butter, celery, onions, rosemary, thyme, salt, pepper, bread cubes, and stock.

How to make this recipe

This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.

Get prepped. Preheat your oven to 350°F (175°C). Cut the bread into cubes, dice the onion and celery, and chop the fresh herbs.

Cook the vegetables. Melt the butter in a Dutch oven or large skillet over medium heat. Add the onion and celery and cook until softened, but not browned. Season with salt and pepper, then take the pot off the heat.

Add the bread and herbs. Stir in the bread cubes, thyme, and rosemary, tossing gently to mix everything together. If your pot is getting crowded, move everything to a large mixing bowl. No need to fight with it!

Diced onions and celery sautéing in a white pot, surrounded by bowls of bread cubes, herbs, and melted butter. Text reads: “Soften the onion and celery in butter.”

A white pot filled with cubed bread, surrounded by a small bowl of herbs, a jar of broth, and sprigs of fresh rosemary and thyme.

Add the stock. Start with 1/4 cup of stock, gently tossing as you go. Add more a little at a time until the bread is damp, not soggy. Give it a moment to soak in before adding another splash – you might not need all the stock.

Hand pouring stock from a glass jar into a pot filled with bread cubes, herbs, and chopped vegetables. Text reads: “Pour in the stock a little at a time”.

A white pot filled with cubed bread, herbs, and chopped vegetables, with the text “Mix until damp, not soggy” at the top.

Transfer and bake. Spoon the stuffing into your baking dish and spread it out without packing it down. Bake uncovered for about 20 minutes, until heated through with a golden, crispy top. Those crunchy bits around the edges are worth getting to first!

Unbaked bread stuffing with celery and herbs in a white ceramic baking dish.

A white casserole dish filled with baked stuffing, garnished with fresh herbs, with two gold forks nearby. Text overlay reads: “Bake until golden and crisp.”

Kylee’s Notes

Go slowly with the stock. Give the bread a chance to soak it up before adding more. You can always add another splash, but you can’t take it back out!

Fold, don’t mash. Mix gently so you keep some texture in the bread. We’re making stuffing, not a bowl of bread paste.

Taste before baking. The stock brings salt with it, so taste the mixture before adding any extra seasoning.

Don’t pack it down. Spread the stuffing loosely in the dish. Squashing it in makes it dense, and I want those crispy bits on top!

Watch the top. If it’s browning before the middle is hot, loosely cover with foil for the rest of the baking time.

Storage

Refrigerator. Store in a covered container in the fridge for 3-4 days. Get leftovers refrigerated within 2 hours – don’t leave the dish hanging around while everyone debates another slice of pie!

Reheat. Add a splash of stock if the stuffing looks dry, cover with foil, and warm in a 350°F (175°C) oven until the center reaches 165°F (74°C). Uncover toward the end to bring back those crispy bits. For a single serving, the microwave works too.

Make Ahead and Freezing

Prep ahead. Cube the bread and keep it in a separate container. Cook the onion and celery in butter, cool promptly, and refrigerate in a covered container up to a day ahead. Keep the stock separate, too. When you’re ready to bake, combine everything with the herbs and seasonings, add the stock gradually, and bake as directed.

Bake ahead. Prefer to get the whole thing done? Bake the stuffing, then refrigerate in shallow containers within 2 hours. Make it a day ahead and follow the reheating instructions above. One less job on Thanksgiving!

Freeze. Freeze baked stuffing in freezer-safe containers or bags for up to 1 month. Smaller portions are handy if you don’t want to reheat the whole batch.

Thaw and reheat. Thaw in the fridge overnight, then add a splash of stock if needed. Cover and reheat at 350°F (175°C) until the center reaches 165°F (74°C), uncovering toward the end to crisp the top.

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About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee

5 from 10 votes

16 Comments

Nicole Washington says:

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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:

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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:

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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:

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Thanks for such an easy and tasty stuffing recipe. I always struggle with stuffing.

Candice says:

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Such a great stuffing. It was simple, delicious, and such a hit at Thanksgiving! I’m never buying the box again!