Easy Stuffing Recipe – skip the box!
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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. Jump to the recipe card if you wish!
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
- 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.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
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.
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
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- 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.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet prepped. 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.
Add stock. 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.
Bake. Pour the mixture into a casserole dish, and bake for 20 minutes at 350°F.
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Easy Stuffing Recipe
Equipment
Ingredients
- 1/2 cup butter
- 1 cup celery stalks chopped
- 1 cup onion chopped
- 9 cups soft bread cubes
- 1 tablespoon thyme leaves fresh
- 1 tablespoon chopped fresh rosemary fresh
- 1 teaspoon salt
- 1/2 teaspoon cracked pepper
- 1 cup chicken stock more or less depending on your bread
Instructions
- Melt 1/2 cup butter in a large Dutch oven medium-high heat.
- Add 1 cup celery stalks (chopped) and 1 cup onion (chopped) and sauté until softened but not browned.
- Remove from heat, and season with 1 teaspoon salt and 1/2 teaspoon cracked pepper.
- Add 9 cups soft bread cubes, 1 tablespoon thyme leaves, and 1 tablespoon chopped fresh rosemary 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.
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Nutrition
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.
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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
I love Stove Top and I am not afraid to admit it. This looks so good and you can’t event tell the difference.!
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.
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!
Thanks for such an easy and tasty stuffing recipe. I always struggle with stuffing.
Such a great stuffing. It was simple, delicious, and such a hit at Thanksgiving! I’m never buying the box again!