This Easy Classic Homemade Stuffing will complete any meal! Celery, onions and garlic are sauteed together with butter, then tossed together with dried bread cubes, added to a casserole dish and baked with fresh herbs and a delicious flavourful broth! Perfect as a side dish, or on holidays like Thanksgiving and Christmas with chicken or turkey!
Table of Contents
What is Stuffing?
Stuffing is essentially a seasoned bread cube mixture with celery, onions, garlic and herbs. It’s traditionally stuffed inside a turkey, and served during Thanksgiving and Christmas. However, you can use with chicken and other poultry and can also bake separately in a casserole dish which is my preferred method.
Grab the Grocery List (Screenshot The Below)!
- Cloves Garlic
- Stalks Celery
- Dried or Fresh Parsley
- Dried or Fresh Thyme
- Salt & Fresh Cracked Black Pepper
- Poultry Seasoning
- Chicken Broth
- Baguettes or Sourdough Bread
Easy Classic Homemade Stuffing Tips
- You want to use dried out bread. You can either let the bread cubes dry out on the counter for around 24-48 hours, or place bread on baking sheets and bake at 200º F for around 20-30 minutes (be sure not to brown/toast it).
- Make sure you do not soak your bread cubes with the egg-broth mixture! You want to ensure they are all moistened, but not mushy. If you add too much liquid mistakenly, add more bread. Gradually add in the wet mixture, and gently toss in-between pours until moist.
Other Thanksgiving Recipes You’ll Enjoy!
The Best Apple Butter BBQ Ribs, Ultimate Twice Baked Loaded Potato Casserole, & Balsamic Oven Roasted Brussels Sprouts with Bacon
Easy Classic Homemade Stuffing
- 1 medium Onion diced
- 5 Cloves Garlic minced
- 4 Stalks Celery chopped
- 6 tbsp Butter
- 2 tsp Parsley
- 2 tsp Thyme
- 1/2 tsp Salt more or less to taste
- 1/4 tsp Fresh Cracked Black Pepper
- 1 1/2 tsp Poultry Seasoning
- 2 Eggs
- 2 1/2 cups Chicken Broth
- 12 cups Day Old Dried Bread Cubes cut into 1-inch cubes
- Preheat oven to 350°F.
- Prep vegetables by dicing onion, mincing garlic, and chopping celery, set aside.
- Dice bread into small chunks, and set aside. If bread not dried out, place bread on baking sheets and bake at 200º for 20-30 minutes (be sure not to brown/toast it). Remove and place in a large mixing bowl.
- In a large skillet over medium heat, melt butter.
- Add onions, garlic, and celery and cook until tender, and fragrant. Do not over cook your vegetables around 8-10 minutes.
- Add parsley, thyme, poultry seasoning, salt and black pepper.
- Remove vegetables from heat, and add to the bowl with bread, mix until well combined.
- Whisk together chicken broth and eggs.
- Pour broth-egg mixture overtop of bread mixture until cubes are moist (not soggy!) and gently toss ensuring now to mush the bread cubes. See noted section – you may not need all broth-egg mixture)
- Transfer bread mixture into a casserole serving butter lined dish, and cover with aluminum foil.
- Bake for 40 minutes, uncover, and bake an additional 10-15 minutes or until bread is golden.