By Becky Hardin
Updated Apr 22, 2025
Homemade Stuffing is a must-make for Thanksgiving and Christmas! Your holiday table wouldn’t be complete without it. I can honestly say, you cannot go wrong with this homemade stuffing recipe; it has so much flavor, crunch, and goodness!
Easy Homemade Stuffing Recipe
I love putting a new twist on old recipes for the holidays, but sometimes the traditional recipes are best, and this stuffing is proof of that. This homemade stuffing will make you think of home and feel the comfort of years gone by, plus it perfectly complements the other Thanksgiving side dishes. Yes, it’s technically turkey dressing as it doesn’t cook inside the turkey, but whatever you call it, I’m pretty confident you’ll be calling it delicious and perfect by the time the festivities are over.
This turkey stuffing recipe can be cooked in a baking dish as a dressing or cooked more traditionally in the bird as a stuffing. I personally prefer to cook it in a dish so that the edges turn crispy golden brown and the stuffing doesn’t turn out too moist or mushy. However, the flavor is delicious either way, so go with what you love!
Ingredients1x2x3x
- ▢ 13 cups dry bread cubes (must be made 1 day in advance—see instructions)
- ▢ 2 tablespoons olive oil
- ▢ 2 tablespoons unsalted butter (¼ stick)
- ▢ 3 carrots peeled and thinly sliced
- ▢ 1 cup chopped celery
- ▢ 1 yellow onion diced
- ▢ 1½ cups unsalted butter melted (3 sticks)
- ▢ 1½ teaspoons kosher salt
- ▢ 1½ cups low-sodium chicken broth or stock
- ▢ 2 large eggs lightly beaten
2 tablespoons dried poultry seasoning can be substituted for all of the following herbs and seasonings
- ▢ 2 teaspoons minced fresh sage
- ▢ 1½ teaspoons minced fresh thyme
- ▢ ½ teaspoon minced fresh marjoram
- ▢ 1 teaspoon minced fresh rosemary
- ▢ ½ teaspoon freshly grated nutmeg
- ▢ ½ teaspoon freshly ground black pepper
Video
Instructions
At Least 1 Day In Advance:
- Make the bread cubes. Cut or tear 1-2 large Italian bread loaves into 1-inch cubes. Allow the cubes to dry out on a baking sheet for 24-48 hours. Toss the cubes a couple of times so they dry out evenly. The stuffing tastes best if the cubes are dry but not too crispy. 13 cups dry bread cubes
The Day Of:
- Preheat oven to 350°F and spray a 2-quart casserole dish with nonstick spray.
- Heat a large skillet set over medium-high for 1 minute. Add the oil and 2 tablespoons of butter, and heat until the butter has melted. 2 tablespoons olive oil, 2 tablespoons unsalted butter
- Sauté the carrots and celery until fork-tender, about 3-5 minutes. 3 carrots, 1 cup chopped celery
- Add the diced onion, stir, and cook until the translucent, about 3-4 minutes. 1 yellow onion
- Place the dried breadcrumbs in a very large mixing bowl and add the cooked vegetables, melted butter, salt, chicken broth, and seasonings. Mix well. Add the eggs and mix well again. 1½ cups unsalted butter, 1½ teaspoons kosher salt, 1½ cups low-sodium chicken broth, 2 large eggs, 2 teaspoons minced fresh sage, 1½ teaspoons minced fresh thyme, ½ teaspoon minced fresh marjoram, 1 teaspoon minced fresh rosemary, ½ teaspoon freshly grated nutmeg, ½ teaspoon freshly ground black pepper
- Pour the dressing/stuffing into the prepared dish and bake at 350°F for 30-35 minutes or until the edges are beginning to turn golden. -OR- Stuff the turkey cavity, then roast the turkey until the stuffing reaches 165°F internally.
- Serve and enjoy!
Becky’s Tips
- If you forgot to prep the bread ahead of time, preheat the oven to 200°F, spread the bread cubes out on a greased baking sheet, and bake for 20 minutes, or until crisp.
- If cooked in the oven, the stuffing (dressing) will be a little drier with crispy edges. If cooked inside the turkey, the stuffing texture will be like soft bread pudding (the turkey stuffing from my youth).
- If cooking inside the turkey, stuff the turkey just before you roast it (not the night before), never put uncooked meat inside the uncooked bird, and always use a meat thermometer to ensure the center of the stuffing reaches at least 165°F.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Homemade Stuffing Step by Step
A day in advance : Make the bread cubes. Cut or tear 1-2 large Italian bread loaves into 1-inch cubes. Allow the cubes to dry out on a baking sheet for 24-48 hours. Toss the cubes a couple of times so they dry out evenly. The stuffing tastes best if the cubes are dry but not too crispy. (See notes for day-of cooking instructions).
The day of: Preheat oven to 350°F and spray a 2-quart casserole dish with nonstick spray.
Melt the butter : Heat a large skillet set over medium-high heat for 1 minute. Add the 2 tablespoons of oil and 2 tablespoons of butter, and heat until the butter has melted.
Cook the veggies: Sauté the 3 carrots and 1 cup chopped celery until fork-tender, about 3-5 minutes.
Mix in the onion: Add 1 yellow onion, diced, stir, and cook until translucent, about 3-4 minutes.
Combine the remaining ingredients: Place the dried breadcrumbs in a very large mixing bowl and add the cooked vegetables, 1 1/2 cups melted butter, 1 1/2 teaspoons kosher salt, 1 1/2 cups low sodium chicken broth, 2 teaspoons minced fresh sage, 1½ teaspoons minced fresh thyme, ½ teaspoon minced fresh marjoram, 1 teaspoon minced fresh rosemary, ½ teaspoon freshly grated nutmeg, ½ teaspoon freshly ground black pepper and mix well. Add 2 large eggs and mix well again.
Transfer the stuffing: Pour the dressing/stuffing into the prepared dish and bake at 350°F for 30-35 minutes or until the edges are beginning to turn golden OR stuff the turkey cavity, then roast the turkey until the stuffing reaches 165°F internally.
Serve: Remove the stuffing from the oven, serve and enjoy!
How to Store and Reheat
Store leftover homemade stuffing in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven covered with foil for 20 minutes, then remove the foil and continue to bake for another 15-20 minutes, or until hot.
Freeze homemade stuffing whole or in individual portions in airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this turkey stuffing with all your favorite holiday dishes like Thanksgiving turkey, fluffy mashed potatoes, and the quintessential green bean casserole .
more stuffing recipes we love
Vegetarian Stuffing
Sausage Stuffing Recipe
Butternut Squash Stuffing
Wild Rice Sausage Stuffing Recipe
Homemade Stuffing Recipe
Ingredients
- 13 cups dry bread cubes (must be made 1 day in advance—see instructions)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (¼ stick)
- 3 carrots peeled and thinly sliced
- 1 cup chopped celery
- 1 yellow onion diced
- 1½ cups unsalted butter melted (3 sticks)
- 1½ teaspoons kosher salt
- 1½ cups low-sodium chicken broth or stock
- 2 large eggs lightly beaten
2 tablespoons dried poultry seasoning can be substituted for all of the following herbs and seasonings
- 2 teaspoons minced fresh sage
- 1½ teaspoons minced fresh thyme
- ½ teaspoon minced fresh marjoram
- 1 teaspoon minced fresh rosemary
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon freshly ground black pepper
Instructions
At Least 1 Day In Advance:
- Make the bread cubes. Cut or tear 1-2 large Italian bread loaves into 1-inch cubes. Allow the cubes to dry out on a baking sheet for 24-48 hours. Toss the cubes a couple of times so they dry out evenly. The stuffing tastes best if the cubes are dry but not too crispy. 13 cups dry bread cubes
The Day Of:
- Preheat oven to 350°F and spray a 2-quart casserole dish with nonstick spray.
- Heat a large skillet set over medium-high for 1 minute. Add the oil and 2 tablespoons of butter, and heat until the butter has melted. 2 tablespoons olive oil, 2 tablespoons unsalted butter
- Sauté the carrots and celery until fork-tender, about 3-5 minutes. 3 carrots, 1 cup chopped celery
- Add the diced onion, stir, and cook until the translucent, about 3-4 minutes. 1 yellow onion
- Place the dried breadcrumbs in a very large mixing bowl and add the cooked vegetables, melted butter, salt, chicken broth, and seasonings. Mix well. Add the eggs and mix well again. 1½ cups unsalted butter, 1½ teaspoons kosher salt, 1½ cups low-sodium chicken broth, 2 large eggs, 2 teaspoons minced fresh sage, 1½ teaspoons minced fresh thyme, ½ teaspoon minced fresh marjoram, 1 teaspoon minced fresh rosemary, ½ teaspoon freshly grated nutmeg, ½ teaspoon freshly ground black pepper
- Pour the dressing/stuffing into the prepared dish and bake at 350°F for 30-35 minutes or until the edges are beginning to turn golden. -OR- Stuff the turkey cavity, then roast the turkey until the stuffing reaches 165°F internally.
- Serve and enjoy!
Video
Notes
- If you forgot to prep the bread ahead of time, preheat the oven to 200°F, spread the bread cubes out on a greased baking sheet, and bake for 20 minutes, or until crisp.
- If cooked in the oven, the stuffing (dressing) will be a little drier with crispy edges. If cooked inside the turkey, the stuffing texture will be like soft bread pudding (the turkey stuffing from my youth).
- If cooking inside the turkey, stuff the turkey just before you roast it (not the night before), never put uncooked meat inside the uncooked bird, and always use a meat thermometer to ensure the center of the stuffing reaches at least 165°F.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
