Description
This perfect homemade stuffing recipe offers a classic, savory side dish featuring toasted bread cubes combined with sautéed vegetables, fresh herbs, and optional sweet or savory additions. Baked until golden and crispy on top, it’s an ideal complement to holiday meals or comforting dinners.
Ingredients
Scale
Bread
- 1 loaf (about 12 cups) day-old white or French bread, cubed (optionally mix with whole wheat or cornbread)
Vegetables and Herbs
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 1 ½ tsp dried sage (or 2 tbsp fresh sage, chopped)
- 1 tsp dried thyme (or 1 tbsp fresh thyme, chopped)
Wet Ingredients
- 1/2 cup unsalted butter
- 1 ½ cups low-sodium chicken or vegetable broth (plus more as needed)
- 1 large egg, beaten
Seasonings
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
Optional Add-ins
- 1/2 cup dried cranberries or raisins
- 1/2 cup chopped nuts (pecans or walnuts)
- Cooked sausage
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: Bake the bread cubes for 10-15 minutes, turning them halfway through. Toast until they are slightly dry and golden brown to ensure they absorb the broth without becoming mushy.
- Cook the Vegetables: In a medium skillet, melt the unsalted butter 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 mixing bowl, combine the toasted bread cubes with the sautéed vegetables, dried or fresh sage and thyme, salt, pepper, and chopped fresh parsley. If using, add optional ingredients like dried cranberries, chopped nuts, or cooked sausage.
- Add Wet Ingredients: Stir in the beaten egg and pour in the chicken or vegetable broth gradually, mixing until the bread is evenly moistened but not soggy. Add more broth if necessary to achieve desired consistency.
- Prepare for Baking: Transfer the stuffing mixture to a greased 9×13-inch baking dish. Press the mixture down lightly to compact it evenly.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 30-35 minutes. This steams the stuffing and allows flavors to meld.
- Bake Uncovered: 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. This helps it to set and makes serving easier.
Notes
- Day-old or stale bread works best as it absorbs the broth without becoming mushy.
- You can customize the stuffing by adding nuts, dried fruit, or sausage according to taste.
- Use low-sodium broth to control salt levels.
- For a vegetarian version, use vegetable broth instead of chicken broth and omit sausage.
- Stir broth gradually to avoid over-moistening the bread.
- Covering with foil during baking keeps the stuffing moist; removing foil at the end crisps the top.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
