Homemade Thanksgiving Stuffing Recipe

This homemade stuffing recipe is a classic holiday side dish made with dried bread cubes, buttery sautéed onions and celery, fresh sage, parsley, and savory seasonings. Mixed with chicken broth and eggs, then baked until golden, it delivers a soft, flavorful center and a deliciously crispy top.

Perfect for Thanksgiving, Christmas dinner, or any family gathering, this traditional stuffing is easy to prepare with simple ingredients. You can even assemble it a day ahead, making holiday meal preparation much easier.

Why You’ll Love This Homemade Stuffing

Classic holiday flavor: Fresh sage, parsley, poultry seasoning, and marjoram create the familiar flavors everyone loves.
Buttery and delicious: Butter softens the vegetables and adds richness throughout the stuffing.
Soft inside, crispy on top: Dried bread absorbs the broth and seasonings while baking creates a golden top.
Easy to prepare ahead: Assemble the stuffing the night before and bake it when you’re ready.
Great for a crowd: The recipe can easily be doubled for larger holiday gatherings.

Stuffing vs. Dressing: What’s the Difference?

The difference traditionally comes down to how the dish is cooked. Stuffing is cooked inside a turkey or another bird, while dressing is baked separately and served alongside the main dish.

Although this recipe is baked in a dish rather than inside a turkey, it is commonly called homemade stuffing. Either way, it makes a delicious addition to a holiday meal.

Ingredients You’ll Need

Here are the ingredients needed to make this traditional homemade stuffing.

12 cups stale white bread cubes: Use a hearty, thick-cut white bread that can absorb the broth without falling apart. This is approximately one loaf weighing 1 pound 4 ounces.
¾ cup plus 2 tablespoons salted butter, divided: Most of the butter is used to sauté the vegetables, while the remaining butter is dotted over the stuffing before baking.
1 large yellow or white onion, chopped: Adds a savory, slightly sweet flavor.
2 cups chopped celery: Use both the stalks and leaves for classic stuffing flavor.
1½ teaspoons kosher salt: Seasons the vegetables and bread mixture.
1 teaspoon black pepper: Adds gentle warmth and seasoning.
1 teaspoon poultry seasoning: Brings traditional savory, herbaceous flavor.
½ teaspoon marjoram: Adds a subtle herbal note.
3 tablespoons heaping fresh sage, chopped: Fresh sage gives the stuffing its distinctive holiday aroma.
⅓ cup fresh parsley, chopped: Curly or Italian parsley works well.
2 eggs: Help bind the bread cubes together and create the classic stuffing texture.
1 cup chicken broth or stock: Moistens the bread and helps the flavors come together.

How to Make Stale Bread Cubes

Starting with stale, dried bread is one of the most important steps in making homemade stuffing. Dry bread absorbs the butter, broth, and seasonings while holding its shape instead of becoming mushy.

You have two options.

Method 1: Dry the Bread Overnight

Cut the bread into approximately 1-inch cubes.
Spread the cubes across a large baking sheet in a single layer.
Leave them on the counter overnight so they can dry out.

Method 2: Dry the Bread in the Oven

Preheat the oven to 250°F.
Cut the bread into 1-inch cubes and spread them across a large baking sheet.
Bake for approximately 30 minutes, tossing the cubes every 5–10 minutes.
Remove them once they are dry, taking care not to let them brown.

Allow the bread to cool before mixing it with the other ingredients.

How to Make Homemade Stuffing

Follow these steps to prepare a flavorful stuffing with a tender center and golden, crispy top.

Step 1: Prepare the Bread

Make sure your bread cubes are completely dry using either the overnight method or the quick oven method described above.

Place the dried bread cubes in a large mixing bowl and set them aside.

Step 2: Preheat the Oven

Preheat your oven to 350°F.

Generously butter or grease a 9×9-inch baking dish. If you’re doubling the recipe, use a 9×13-inch or 10×15-inch baking dish.

Step 3: Sauté the Onion and Celery

Melt ¾ cup of the butter in a large skillet over medium heat.

Add the chopped onion and celery. Sauté for approximately 20–30 minutes, stirring occasionally, until the vegetables are completely softened.

Cooking the vegetables slowly helps develop their flavor and creates a delicious base for the stuffing.

Step 4: Add the Herbs and Seasonings

Remove the skillet from the heat.

Stir in the kosher salt, black pepper, poultry seasoning, marjoram, chopped fresh sage, and parsley. Mix well so the herbs and seasonings are evenly distributed throughout the softened vegetables.

Step 5: Whisk the Eggs and Broth

In a small bowl, whisk together the two eggs and 1 cup of chicken broth or stock until combined.

This mixture will moisten the bread cubes and help hold the stuffing together as it bakes.

Step 6: Combine the Ingredients

Pour the sautéed onion, celery, and herb mixture over the dried bread cubes in the large bowl. Stir to distribute the vegetables and seasonings evenly.

Next, pour the egg and broth mixture over the bread. Stir gently until the liquid has been absorbed and the bread cubes are evenly moistened.

Avoid crushing the bread as you mix.

Step 7: Transfer to the Baking Dish

Spoon the stuffing mixture into the prepared baking dish and spread it evenly.

Cut the remaining 2 tablespoons of butter into small cubes and distribute them over the top. This adds richness and helps create a golden finish.

Step 8: Bake Until Golden

Cover the dish with aluminum foil and bake at 350°F for 30 minutes.

Remove the foil and continue baking for another 15 minutes, until the top is golden and the stuffing is heated through.

For an extra-crispy top, broil for the final 1–2 minutes, watching carefully to prevent burning.

Serve warm and enjoy!

Tips for the Best Homemade Stuffing

Choose hearty bread. Thick-cut white bread works best because it absorbs the broth while retaining its shape. The original recipe recommends options such as Sara Lee Artesano Bakery Bread and Pepperidge Farm Farmhouse White, Butter, or Potato Bread.

Don’t skip drying the bread. Fresh, soft bread can become mushy when mixed with broth. Properly dried bread gives the stuffing its ideal texture.

Use fresh herbs. Fresh sage and parsley add a fragrant, traditional holiday flavor.

Cook the vegetables until soft. Allow 20–30 minutes for the onion and celery to soften fully. This develops their flavor and helps them blend into the bread.

Add the liquid evenly. Stir the egg and broth mixture throughout the bread so the cubes become evenly moistened.

Keep the stuffing covered at first. Baking under foil helps the mixture heat through and stay moist. Removing the foil for the final 15 minutes allows the top to become golden and crisp.

Watch closely when broiling. The top can brown quickly, so stay nearby during the final minute or two.

How to Double the Recipe

This homemade stuffing is easy to scale up when you’re hosting Thanksgiving or another holiday gathering.

To double the recipe, double every ingredient and use a 9×13-inch or 10×15-inch baking dish. The original recipe indicates that the baking time remains the same: 30 minutes covered, followed by another 15 minutes uncovered.

Check that the stuffing is heated through before serving.

Make-Ahead Instructions

Preparing stuffing ahead of time can make holiday cooking much less stressful.

Prepare the stuffing mixture completely, following the recipe through Step 7.
Transfer it to the prepared baking dish, but do not bake it.
Cover the dish and refrigerate overnight.
The next day, bake according to the recipe instructions: 30 minutes covered at 350°F, followed by 15 minutes uncovered.

If the stuffing looks a little dry after refrigerating, sprinkle a small amount of additional chicken broth or stock over the top before baking.

How to Store Homemade Stuffing

Refrigeration: Allow leftover stuffing to cool, then transfer it to an airtight container or cover the baking dish. Refrigerate for up to 5 days.

Reheating: Reheat individual portions in the microwave or warm a larger portion in the oven until heated through. If the stuffing seems dry, add a little chicken broth before reheating to help restore moisture.

What to Serve with Homemade Stuffing

This traditional stuffing pairs beautifully with holiday favorites and comforting family dinners.

Serve it alongside:

Roast turkey with homemade gravy
Creamy mashed potatoes
Classic green bean casserole
Homemade cranberry sauce
Roasted carrots or other seasonal vegetables
Roast chicken or baked chicken
Your favorite Thanksgiving and Christmas side dishes

For a complete holiday meal, pair the stuffing with turkey, mashed potatoes, cranberry sauce, and a rich gravy.

Frequently Asked Questions

Can I make stuffing the day before Thanksgiving?

Yes. Prepare the stuffing mixture, transfer it to the baking dish, cover, and refrigerate overnight without baking. The following day, bake it according to the recipe instructions. Add a little extra chicken broth if the mixture appears dry.

What kind of bread is best for stuffing?

A hearty, thick-cut white bread works well. The original recipe recommends Sara Lee Artesano Bakery Bread and Pepperidge Farm Farmhouse White, Butter, or Potato Bread. The most important thing is to dry the bread thoroughly before mixing.

Why does the bread need to be stale?

Dry bread absorbs the broth, butter, eggs, and seasonings without breaking down too much. This helps create a stuffing that is moist inside without becoming soggy.

Can I use fresh bread instead of stale bread?

You can use fresh bread if you dry it first. Cut it into 1-inch cubes and bake at 250°F for approximately 30 minutes, tossing every 5–10 minutes so the cubes dry without browning.

How do I make the top extra crispy?

Bake the stuffing uncovered for the final 15 minutes. For an even crispier finish, broil for another 1–2 minutes, watching carefully to prevent burning.

Can I double this stuffing recipe?

Yes. Double all the ingredients and bake the mixture in a 9×13-inch or 10×15-inch dish. The original recipe recommends keeping the same baking time.

How long does homemade stuffing last in the refrigerator?

Store leftover stuffing covered in the refrigerator for up to 5 days. Reheat it in the microwave or oven until hot throughout.

What is the difference between stuffing and dressing?

Traditionally, stuffing is cooked inside a turkey or another bird, while dressing is baked separately and served on the side. This recipe is baked in a dish but is commonly called homemade stuffing.

Homemade Stuffing Recipe Card

Prep Time: 30 minutes
Cook Time: 50 minutes
Bread Drying Time: Overnight, or approximately 30 minutes using the quick oven method
Total Time: Approximately 1 day, 1 hour, and 20 minutes when drying the bread overnight
Servings: 6 people
Oven Temperature: 350°F

Ingredients

12 cups stale white bread, cut into 1-inch cubes, approximately one 1-pound 4-ounce loaf
¾ cup plus 2 tablespoons salted butter, divided
1 large yellow or white onion, chopped
2 cups celery, chopped, including stalks and leaves
1½ teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon poultry seasoning
½ teaspoon marjoram
3 tablespoons heaping fresh sage, chopped
⅓ cup fresh parsley, chopped
2 eggs
1 cup chicken broth or stock

Instructions

Cut the bread into 1-inch cubes. Dry overnight on a baking sheet, or bake at 250°F for approximately 30 minutes, tossing every 5–10 minutes.
Preheat the oven to 350°F. Generously butter or grease a 9×9-inch baking dish.
Melt ¾ cup butter in a large skillet over medium heat. Add the chopped onion and celery and sauté for 20–30 minutes, until completely softened.
Remove the skillet from the heat. Stir in the salt, pepper, poultry seasoning, marjoram, fresh sage, and parsley.
In a small bowl, whisk together the eggs and chicken broth.
Place the dried bread cubes in a large bowl. Add the onion and herb mixture and stir to combine.
Pour the egg and broth mixture over the bread cubes. Stir gently until the liquid is absorbed.
Transfer the mixture to the prepared baking dish.
Cut the remaining 2 tablespoons of butter into small cubes and dot them over the top.
Cover with foil and bake for 30 minutes.
Remove the foil and bake for another 15 minutes, until golden.
For an extra-crispy top, broil for 1–2 minutes, watching carefully. Serve warm.

Recipe Notes

Use thick-cut, hearty bread for the best texture.
Dry the bread thoroughly before assembling the stuffing.
The recipe can be doubled in a 9×13-inch or 10×15-inch baking dish, using the same stated baking time.
To prepare ahead, assemble the stuffing, cover, and refrigerate overnight without baking. Add a little extra chicken broth if needed before baking.
Refrigerate leftovers, covered, for up to 5 days.

Final Thoughts

Homemade stuffing is one of those classic holiday dishes that brings warmth and comfort to the dinner table. With dried bread cubes, buttery onions and celery, fresh herbs, and a golden baked top, this recipe delivers traditional flavor with simple ingredients.

Prepare it fresh for your holiday meal or assemble it the night before to save time. Serve it alongside turkey, mashed potatoes, gravy, and your favorite vegetables for a delicious Thanksgiving or Christmas dinner.