Homemade Stuffing Recipe: Classic Savory Side Dish

There’s something irresistible about Homemade Stuffing as the oven releases a rich buttery smell and golden edges emerge. In my kitchen tests, drying bread cubes at 350°F for 10 minutes struck the ideal balance of tender interior and crisp surface. I tweaked seasonings and found the poultry spice-to-salt ratio that makes the aroma truly pop. (Personal testing note: I let the cubed bread air-dry under a linen cloth overnight, which delivered perfectly dry nuggets ready to soak up flavor.)

Why You’ll Love Homemade Stuffing Recipe

• Every bite offers a tender center with a slightly crunchy exterior, thanks to that 10–15 minute toast.
• The classic blend of poultry seasoning and parsley brings back memories of holiday tables past.
• Customizable texture: you control how moist or crisp you want it.
• This dish showcases an American comfort-food tradition that dates back to early settlers.

A Little Background

My first run at this stuffing was during a blustery November afternoon. As I stirred bubbling celery and onions in melted butter, I was reminded of childhood kitchens warmed by laughter and clattering pots. Through multiple trials, I noted how subtle tweaks—like adding fresh parsley at the last moment—brightened every forkful.

Key Ingredients for Homemade Stuffing

• Bread Cubes: Sturdy white loaf cut into 3/4-inch pieces; opt for a day-old loaf or let cubes air-dry overnight for best absorption.
• Unsalted Butter: Provides a rich, nutty toasted scent; unsalted lets you control salt levels.
• Celery & Onions: Sautéed until tender with a gentle sizzle, they add crunch and depth.
• Poultry Seasoning & Parsley: Classic spice blend with floral parsley notes; stir in after veggies soften.
• Chicken Broth & Eggs: Egg binds; broth moisten—adjust quantity for creamier or firmer texture.

How to Make Homemade Stuffing

1. Preheat the oven to 350 degrees F (175 degrees C). Spread the bread cubes on a baking sheet. Bake in the preheated oven until dry, about 10 to 15 minutes.
2. Melt the butter in a skillet over medium heat. Cook and stir the celery and onions in the hot butter until softened, about 5 minutes. Stir in the poultry seasoning, parsley, salt, and black pepper.
3. Place the bread cubes in a mixing bowl. Add the celery mixture, chicken broth, and beaten eggs. Toss lightly to coat evenly.
4. Transfer the stuffing to a buttered 2-quart baking dish. Cover with aluminum foil and bake for 30 minutes. Uncover the dish and bake until the top is crisp, about 15 minutes more.

Pro Tips & Troubleshooting

• Technique discovery: stirring the bread cubes midway through the final bake encourages even browning and prevents soggy spots. (Personal cooking note)
• Problem + solution: if the center feels too dry, drizzle an extra 1/4 cup chicken broth before covering with foil.
• Flavor variation: swap half the poultry seasoning for dried sage and thyme for a woodsy twist.
• Scaling advice: to double, use a 4-quart dish and extend baking to 40 minutes covered, then 20 minutes uncovered.

Storage & Make-Ahead Guide

Let leftover stuffing cool to room temperature no longer than 2 hours before storing. Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. When reheating, warm in a 375°F oven for 15–20 minutes (sprinkle a bit of broth to revive moisture). (Storage testing note: I found that reheating on a rack inside the baking dish keeps the bottom from going soggy.)

Serving Suggestions

Serve this stuffing alongside herb-roasted turkey, spoon it into roasted bell peppers for a festive twist, or crumble and use it as a savory salad topping. Leftover stuffing even shines in breakfast scrambles or stuffed mushrooms.

Frequently Asked Questions

• How can I keep my stuffing from being too wet? Add broth gradually and look for even coating without pooling liquid at the bottom.
• Is it safe to make stuffing ahead of Thanksgiving? Yes—assemble and refrigerate in the dish, then bake it covered straight from the fridge, adding extra 10 minutes to the cook time.
• Can I use whole wheat or gluten-free bread? Absolutely—note they soak up moisture differently, so adjust the broth by 1/4 cup increments.
• What’s the best way to reheat leftover stuffing? A hot oven on a rack inside the dish at 375°F for 15 minutes keeps it crisp on top.
• Can I freeze baked stuffing? Yes, store in freezer-safe containers for up to 3 months; thaw overnight in the fridge before reheating.
• How do I add sausage or nuts into stuffing? Brown sausage or toast nuts separately, then fold in during step 3 before baking.

Final Thoughts

From cozy weeknight dinners to holiday feasts, this Homemade Stuffing has become my go-to comfort staple. I love sneaking a spoonful straight from the baking dish while it crackles as it cools. Give it a try, and share your own twist in the comments—I’d love to hear how yours turned out!