Description

This Perfect Homemade Stuffing recipe combines toasted bread cubes with sautéed vegetables, fragrant herbs, and optional add-ins like cranberries or sausage, baked to crispy, golden perfection. Ideal for holiday dinners or comforting family meals, this stuffing delivers a classic, savory flavor with a moist and tender texture.

Ingredients

Scale

Bread

1 loaf (about 12 cups) day-old white or French bread, cubed (optionally mix with whole wheat or cornbread)

Vegetables and Aromatics

1/2 cup unsalted butter
1 large onion, finely chopped
2 celery stalks, finely chopped
3 cloves garlic, minced

Liquids and Eggs

1 ½ cups low-sodium chicken or vegetable broth (plus more as needed)
1 large egg, beaten

Herbs and Seasonings

1 ½ tsp dried sage (or 2 tbsp fresh sage, chopped)
1 tsp dried thyme (or 1 tbsp fresh thyme, chopped)
1/2 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)
1/2 cup fresh parsley, chopped

Optional Add-ins

1/2 cup dried cranberries or raisins
Chopped nuts (pecans or walnuts)
Cooked sausage

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Instructions

Prepare the Bread: Preheat the oven to 350°F (175°C). Cut the bread into 1-inch cubes and spread them evenly on a baking sheet.
Toast the Bread: Place the baking sheet in the oven and toast the bread cubes for 10-15 minutes, turning them halfway through, until they are slightly dry and golden brown.
Cook the Vegetables: While the bread is toasting, melt the unsalted butter in a skillet over medium heat. Add the finely chopped onion, celery, and minced garlic, cooking for 5-7 minutes until the vegetables are softened and fragrant.
Combine Ingredients: In a large bowl, combine the toasted bread cubes, sautéed vegetables, dried sage, dried thyme, salt, black pepper, and chopped parsley.
Add Optional Ingredients: Stir in any optional add-ins such as dried cranberries, raisins, chopped nuts, or cooked sausage according to your preference.
Moisten the Mixture: Mix in the beaten egg and chicken or vegetable broth until the bread is evenly moistened. Add more broth as needed to achieve a moist but not soggy consistency.
Transfer to Baking Dish: Grease a 9×13-inch baking dish and transfer the stuffing mixture into it, pressing down lightly to compact it evenly.
Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes to allow the flavors to meld and the stuffing to heat through.
Crisp the Top: Remove the foil and continue baking for an additional 10-15 minutes until the top is golden brown and crispy.
Rest and Serve: Remove the stuffing from the oven and let it rest for 5 minutes before serving to allow it to set.

Notes

Day-old bread works best as it absorbs the broth without becoming too soggy.
For a vegetarian version, use vegetable broth and skip any meat add-ins.
Adjust the salt and pepper to your taste, especially if using salted broth or sausage.
You can prepare the bread cubes a day ahead and store them in an airtight container.
Feel free to customize with your favorite herbs or additional vegetables like mushrooms or bell peppers.