stuffing recipe

This is the best stuffing recipe ever! Served as stuffing or dressing, this buttery herb toasted bread dish is absolutely incredible!

Our Favorite Buttery Herb Stuffing

bread cubes, (preferably toasted or stale)

unsalted butter

sweet onion, (roughly 2 large onions)

celery

garlic cloves, (minced)

kosher salt and pepper

sage

parsley

rosemary

stock

eggs

herbs

Note about the bread cubes! You have options here. Stale or toasty bread works best. The first option is that you can cut 1 ½ pounds of bread into cubes, place it in a large baking dish, loosely tent with foil and let it sit overnight. You can also cut the cubes and put them in oven, toasting them at 350 degrees F until they are like croutons, about 15 minutes or so. Finally, you can buy the toasted bread cubes in bags from the store. It’s your choice! You can also choose the size of your cubes. They can be small or larger for a more rustic stuffing.

My mom has always used a mixture of stale and fresh bread. Also, I like to use different kinds of bread (usually two), like a sourdough and italian, and mix the cubes. It provides great texture.

Preheat the oven to 350 degrees F. Brush a 9x13 baking dish with melted butter, olive oil or spray with nonstick spray. Place the bread in a large mixing bowl (this may be easier for you to stir!) or the 9x13 inch baking dish that you will bake it in.

Heat the butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper - at least ½ to 1 teaspoon each. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, parsley and rosemary. Cook for another minute. Stir in 1 cup of stock.

Pour the onion celery mixture over the bread crumbs and toss well to coat.

In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.

Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined. Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If the stuffing is getting too browned, you can tent it with foil.

I have successfully made this a day ahead of time and reheated it - it’s just as good! You can also use this mixture to stuff the bird if you wish!

To serve 4: Cut this recipe in half exactly and bake it in an 8x8 or 9x9 inch dish. I bake for the same amount of time.

To serve 12 to 16: Double this recipe exactly. Bake in a large baking dish, like a 10x15 roasting pan, or baking in two 9x13 baking dishes. I bake for roughly the same amount of time, or about 15 minutes longer.

This is the best Classic Stuffing recipe with bread, onion, butter, and fresh herbs. You can't go wrong with this Thanksgiving stuffing recipe

Classic Stuffing Recipe

bread

onion

Italian parsley

thyme (sticks discarded)

salt

ground pepper

chicken broth

You can dry your bread cubes two ways:

Place your bread cubes in a large bowl...

Place your bread cubes in a large bowl and them them sit on the counter covered for 1-2 days to dry out. Stir the bread cubes every once in a while.

If you don't have time to air-dry your...

If you don't have time to air-dry your bread, you can toast them. Lay bread cubes on baking sheets in a single layer and toast at 250 degrees for 45-60 minutes stirring every once in a while. Transfer bread cubes to a large bowl.

Preheat oven to 350 degrees and spray a...

Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray. 

In a skillet, melt the butter and add...

In a skillet, melt the butter and add the onion and celery. Sautee until vegetables are soft. Pour mixture into the bowl with the bread. Add the parsley, sage, rosemary, thyme, salt, and pepper. Stir together. 

In a medium bowl, whisk the eggs. Add...

In a medium bowl, whisk the eggs. Add the chicken broth and whisk together. Pour mixture over bread cubes and mix well. Pour into prepared baking dish. Cover with foil and bake for 35 minutes. Remove foil and bake for another 10-15 minutes until top is golden brown and middle is set.

https://mediavine-res.cloudinary.com/video/upload/ayiv4xzbmb1zr2khaw2s.mp4

The best Classic Stuffing recipe made with bread, onion, celery, butter, and fresh herbs for Thanksgiving. Some people call this dressing and some people call it stuffing, either way this Classic Stuffing recipe is our go-to Thanksgiving side dish.

Classic Stuffing

Classic Stuffing Recipe is an easy to make, Thanksgiving tradition!  You&#x27;ll love this flavor packed stuffing and you can even make it ahead!

(20 Ounces Each) Loaves French Bread (About 12 Cups Cubed)

Sticks Butter

Medium Yellow Onions (Diced)

Stalks Celery (Diced)

Cup Shredded Carrots

Cloves Garlic (Minced)

Tablespoon Minced Fresh Thyme

Tablespoon Minced Fresh Sage

Salt & Pepper

Large Eggs

Cups Chicken or Turkey Broth

Parsley

TO DRY THE BREAD:

Cut the bread loaves into 1/2-3/4 inch cubes.  Place in a large bowl and cover with a lid or plastic wrap.  Allow the bread to sit on the counter covered for at least 24 and up to 48 hours, stirring twice.

To dry in the oven, preheat the oven to 250 degrees.  Lay the bread cubes out on 1-2 baking sheets in a single layer.

Place in preheated oven and toast for 45 minutes, stirring occasionally.

FOR THE STUFFING:

Preheat the oven to 350 degrees.  Grease a 9x13 inch baking dish and set aside.

Melt the butter in a large pot over medium-low heat.

Add the onions, celery, carrots, garlic, thyme, sage, salt, and pepper.

Cook stirring occasionally for 5-6 minutes until softened.  Pour butter and vegetable mixture over the bread and stir to coat.

In a medium bowl, whisk together the eggs and chicken or turkey broth until well combined.

Pour the egg mixture over the bread cubes and stir well.

Pour the stuffing into the prepared baking dish, cover with foil, and bake for 30 minutes.

Remove the foil and bake for an additional 10 minutes until golden.

https://content.jwplatform.com/videos/Rd4bix0M.mp4

Classic Stuffing Recipe is an easy to make, Thanksgiving tradition!  You'll love this flavor packed stuffing and you can even make it ahead!

This classic stuffing recipe is the BEST Thanksgiving side dish! Leeks, celery, and fresh herbs fill it with rich, savory flavor.

Best Stuffing

salted butter butter

leeks (halved, thinly sliced, and rinsed well (2 cups))

celery (diced (1¾ cups))

garlic

sea salt

black pepper

thyme leaves

vegetable broth

eggs (beaten)

olive oil

Preheat the oven to 350°F and grease an 8x11 or 9x13-inch baking dish.

Tear the bread into 1-inch pieces and place in a very large bowl.

Melt the butter in a large skillet over medium heat. Add the leeks, celery, garlic, salt, and pepper, and sauté for 5 minutes, turning the heat to low halfway through. Pour the leek mixture over the bread and sprinkle with the sage, parsley, rosemary, and thyme. Use your hands to toss until coated. Pour 1½ cups of the broth evenly over the stuffing and toss to coat. Add the eggs and toss again. The bread should feel pretty wet. If it’s still a bit dry, mix in the remaining ½ cup of broth. The amount you use will depend on how dense and dry your bread was.

Transfer the mixture to the baking dish. If making ahead, stop here, cover the dish with foil, and store in the refrigerator until ready to bake.

When ready to bake, drizzle the olive oil on top and bake, covered, for 30 minutes. If the stuffing is still pretty wet, uncover the dish and bake for 5 to 10 more minutes to crisp the top a bit.

Loaded with fresh mushrooms, onions, sage, and thyme this homemade mushroom stuffing is deeply flavorful and absolutely delicious. The stuffing is savory and soft in the middle, and perfectly crisp on top. We keep this stuffing vegan and use a rich vegetable broth. We find the stuffing is absolutely delicious this way, but if you prefer, you can use chicken or turkey broth as a substitute. Butter can also be substituted for the olive oil and you can add eggs, which will provide a slightly more dense, custardy texture. See our article above and the notes section below for more about eggs in stuffing.

Seriously Good Mushroom Stuffing

large bakery-style rustic bread loaf,

mushrooms

yellow onion (1 large onion)

celery (3 large celery stalks)

garlic (3 cloves)

sage sage

thyme leaves thyme

maple

parsley parsley

fine sea salt,

Yummy! I didn't think it could compete with the stuffing I have been making for years. My son's gf is vegetarian and I wanted to be able to provide her with a vegetarian stuffing for Thanksgiving. Holy Moley you guys nailed it! I couldn't decide which one I liked more and was leaning towards this one. From now on, I'll be offering two stuffings during the holidays. P.S. this one was gone first. BTW I doubled the recipe ~ so glad I did so I could savor some leftovers! Thank you!

Loaded with fresh mushrooms, onions, sage, and thyme this homemade mushroom stuffing recipe is deeply flavorful and absolutely delicious.

How to Make Seriously Good Homemade Mushroom Stuffing From Scratch

The BEST traditional Thanksgiving Stuffing recipe, made with dried bread cubes, sausage, diced vegetables, and chicken broth.

Thanksgiving Stuffing

yellow onion (, finely diced (about 1 cup))

carrot (, grated)

celery (, finely diced (about 1-1/2 cups))

½ lb ground sausage

butter*

parley

Chicken broth* (,

Salt and black pepper (, to taste)

Cut and Dry Bread Cubes. With a sharp serrated knife cut the loaf of bread in 1/2” cubes using 3-4 pieces of bread at a time.  Try not to smash the bread too much as you cut. Spread bread cubes out onto a baking sheet to dry out. Leave them on your counter for 2-3 days, OR set your oven to 200 degrees F and place them in the preheated oven for 1-2 hours to dry, tossing them occasionally.

Chop veggies. Finely dice the onion and celery. Grate the carrot and squeeze it out tightly inside a paper towel.  Mince the parsley and sage.

Cook Sausage. In a saute pan, brown the sausage breaking it into small pieces as it cooks. Drain the sausage well and pour it onto a paper towel to soak up any excess grease.

Cook veggies. In a large sauté pan melt the butter on medium heat. Add the onions and celery and cook for 2-3 minutes until translucent. Add the carrots and cook for 2 more minutes. Add the sage and gently stir in, allowing the sage to wilt and release its flavor.

To a large mixing bowl: Add the dried bread cubes. Sprinkle the fresh parsley on top, and add the cooked and drained sausage. Toss to combine. Pour sauté pan with the butter and veggies over the dried bread cubes and sausage and toss to combine.

SLOWLY add chicken broth. Start with 1 1/2 cups of the chicken broth and drizzle it very slowly all over the bread mixture, stirring gently as you go. It is important not to pour the liquid in all at once or it will make soggy spots in the bread. Add more chicken broth as needed, until all of the bread is lightly moistened, but the mixture is not overly wet. Season with salt and pepper, to taste.

Add to casserole dish. Pour stuffing into a greased 9x13 inch pan or similar size casserole dish.  Cover with tinfoil.

Bake at 350 degrees F for 30 minutes. Uncover and bake an additional 10-15 minutes.

Store leftover stuffing in an airtight container in the refrigerator for 3-4 days. 

https://content.jwplatform.com/videos/yjPKBjFF.mp4

The BEST traditional Thanksgiving Stuffing recipe is easy to make dried bread cubes, sausage, diced vegetables, and chicken broth.

This easy Stuffing Recipe is our absolute favorite! Loaded with sausage, cranberries, apples and tons of fresh herbs it's the perfect addition to your holiday feast!&nbsp;

Stuffing Recipe with Sausage Cranberries and Apple

sausage

onion (diced)

celery (chopped)

rosemary (chopped)

sage (chopped)

thyme (chopped)

salt and pepper

Granny Smith apple (chopped)

cranberries

eggs (lightly beaten)

parsley (chopped)

tbsp butter (melted, divided)

Preheat oven to 350F. Place cubed bread on a large baking sheet and bake 5 to10 minutes until dried out. Set aside.

In a large skillet, brown sausage. Remove from skillet leaving one tablespoon of grease in skillet.

Add onion, celery, rosemary, sage, thyme, salt and pepper to skillet and cook over medium heat, stirring frequently, until onions are translucent.

Place dried bread cubes in a very large bowl. Add sausage, onion and herb mixture, apple, cranberries, eggs, 2 cups of stock or broth and 4 tablespoons of melted butter. Mix until combined.

Pour into a greased 9x13 baking dish and press down lightly. Cover with foil and bake for 45 minutes.

Remove stuffing from oven and remove foil. Check consistency of stuffing. Add additional stock as needed and drizzle with the remaining 4 tablespoons of melted butter.&nbsp;

Return stuffing to the oven, uncovered, and continue to bake for an additional 15 to 25 minutes or until stuffing is lightly golden brown on the top.

Top with additional fresh herbs and serve immediately.

https://embed.mediavine.com/videos/iGi6HksE6

This easy Stuffing Recipe is our absolute favorite! Loaded with sausage, cranberries, apples and tons of fresh herbs it’s the perfect addition to your holiday feast!

Sausage Stuffing with Cranberries and Apple

Make this easy traditional stuffing recipe when you’re looking for the easiest and tastiest Thanksgiving stuffing. Made with sourdough bread, veggies, butter, and Italian seasoning, this dish will soon become a holiday favorite!  

Homemade Stuffing Recipe

sourdough bread

butter

chicken broth (If you

salt (or

black pepper (or

Arrange bread cubes in a single layer (or as close to it as possible) on a large rimmed baking sheet. Transfer to oven and preheat to 350 degrees. Once oven has fully preheated, remove bread from the oven, transfer bread to the largest bowl you have, and set aside.

In a large skillet over medium-high heat, melt butter. Add celery and onions and stir for 2-3 minutes until celery is tender and onions are translucent. Stir in garlic and cook 1 minute longer until fragrant.

Add celery mixture to bread bowl. Whisk together eggs, Italian seasoning, broth, and salt and pepper. Pour half over the bread, toss to coat. Pour remaining half over the bread, and toss to coat once more.

Transfer bread back to the skillet OR if your skillet is not oven-safe or not large enough, you can transfer it to a greased 9x13 baking pan.

Cover with foil and bake for 40 minutes. Uncover and bake another 20-30 minutes or until top is golden brown. Serve fresh (for best results!) or allow to cool completely, then cover tightly and refrigerate up to 5 days.

This basic Thanksgiving stuffing recipe will be your go-to year after year. Perfect with turkey dinner, it&#x27;s got the traditional flavor your family craves.

Thanksgiving Stuffing Recipe

loaves bread, (cubed (approx. 18 cups or 29 ounces))

onions, (roughly chopped)

celery, (roughly chopped)

chicken stock ((one 32-ounce box))

unsalted butter ((2 sticks), melted)

poultry seasoning

kosher salt, (divided)

Preheat the oven to 275 degrees F.

Arrange the cubed bread in an even layer on baking sheets, and dry in the oven for 30 minutes or until crisp.

Heat the oil in a large skillet over medium heat, then add the onion, celery, and 1 teaspoon of salt.

Cook the onions and celery (stirring) until slightly softened and translucent (about 5 minutes).

Preheat the oven to 350 degrees F, and lightly mist a 3.5-quart baking dish with non-stick spray.

Transfer the dry bread cubes to a large mixing bowl.

Add the cooked vegetables, stock, melted butter, sage, poultry seasoning, remaining salt, and pepper, and toss everything together until well-combined.

Transfer the mixture to the prepared baking dish and bake for 1 hour, or until heated through and slightly browned and crisp around the edges.

This homemade stuffing, made with sourdough bread, is exactly what you need to pair with your Thanksgiving turkey!

butter (plus more for baking dish)

celery (thinly sliced)

thyme (minced)

For best results, we recommend cutting up the bread into 1/2 inch-1 inch pieces and letting it sit out overnight to dry out. (If you do not have time to do that you can also place the cut bread onto a baking sheet and bake for 20 minutes at 200°F)

Preheat the oven to 350°F. Grease a large baking sheet and set aside (a 9x13 baking pan works well)

Melt 8 tbsp of butter in a large skillet. Add the onion and celery. Cook on medium heat for 5-6 minutes. Stir in the garlic, parsley, sage, thyme, and rosemary. Cook for an additional minute.

Place the cut-up bread pieces into a large bowl. Pour the celery mixture over the top and toss to evenly coat.

In a separate bowl whisk the egg and add the chicken broth. Pour it over the coated bread. Add salt and pepper and toss to coat evenly.

Pour the bread into a baking dish, cover it with foil, and bake for 45 minutes. Take off the foil and bake for an additional 15-20 minutes, or until golden brown.

Best Stuffing Recipe

salted butter (plus 1 tablespoon melted butter

Tear the bread into 1-inch pieces* and place in a very large bowl.

When ready to bake, drizzle the 1 tablespoon melted butter on top and bake, covered, for 30 minutes. If the stuffing is still pretty wet, uncover the dish and bake for 5 to 10 more minutes to crisp the top a bit.

Literally the best stuffing recipe ever! This stuffing with sausage and classic herbs is so easy, hearty, and delicious! One of our favorite make ahead Thanksgiving side dishes.

Best Homemade Stuffing Recipe

lb Italian sausage

tsp poultry seasoning

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The most viewed stuffing recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Our Favorite Buttery Herb Stuffing

Classic Stuffing Recipe

Classic Stuffing Recipe

Best Stuffing

Seriously Good Mushroom Stuffing

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The most viewed stuffing recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine