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This homemade stuffing recipe is infused with chicken broth flavor, has the perfect custardly-soft interior, and a hearty, crisp outside. It holds its shape well from the eggs and has the perfect amount of liquid to not make a soggy mess.
Most of all, it has the best blend of savory flavor and is easy to make!
When it comes to stuffing, I was a huge fan of the boxed stuffing mixes. You know the traditional Thanksgiving side dish made from a box? Well, after cutting out soy products, I no longer keep them in my pantry.
Stuffing mix was very handy to keep on hand. I made this Jumbo Stuffed Shrimp and Crockpot Swiss Chicken and Stuffing recipe with it.
There’s just so much you can do with a box of stuffing, like a simple chicken and stuffing crockpot meal, to name a few.
Homemade Stuffing:
So, what do you do to replace the boxed stuff? You make it homemade!
But here’s the thing, I don’t have time to toast the bread and use fancy herbs. I just want to combine some stale bread with the right herbs to replicate that store-bought stuff…
That’s when this stuffing recipe comes in so handy! It’s like a copycat version of the stuffing mixes, but made from scratch in a simple way.
Fun fact: old-fashioned cookbooks call stuffing”dressing,” but I always knew it as stuffing.
The Story Behind The Best Stuffing Recipe
I’ve tried my share of stuffing recipes. None ever met up to my expectations until I tried the best stuffing recipe at someone’s house (years ago)!
It was an ordinary Sunday afternoon, and we were invited over to eat lunch with a Mennonite family. The hostess owned a Mennonite bakery with her husband. And so, while we were sitting around and talking, she took some stale sandwich bread from the bakery and made this stuffing.
Which, by the way, I share that same Bakery sandwich loaf if you want to make your own bread for stuffing. The bread is a must-make if you want optimal flavor!
Nevertheless, it was casual, not stressful, and all was made in a matter of several minutes. After many conversions, the stuffing was done baking, and we prayed for the meal.
The hostess served Crock-Pot mashed potatoes, marinated tomatoes, and this stuffing. I took my first bite and knew it was the only stuffing recipe I ever wanted!
It was everything I ever wanted in stuffing! Savory, perfect amount of spices, buttery, not too wet or dry, and just perfect! Anyway, she shared the recipe and I kept it ever since.
As a food blogger, I finally decided it was time to post the recipe. I thought it was worth sharing if someone was still on the hunt for the perfect Thanksgiving stuffing (not that you have to eat it for the Holidays)…..
Easy Preparation
Now, before we jump into all my recipe notes and tips. I want to say this recipe is really basic! It is truly an easy stuffing recipe made by simply tossing stale bread with chicken broth and seasonings.
If you’re looking for a recipe with chopped onions and celery, this isn’t it.
However, as far as taste, this is probably as close as you’ll ever get to the boxed stuffing mix, only better because it’s made from scratch. Besides, what’s not to love if the prep is even easier?!
Mise en PlaceEverything you need! :
Ingredients Needed:
- Stale bread- I used one loaf of bread from my Sandwich Bread Recipe, but you could use leftover sourdough or Italian bread. The key is to use stale bread over fresh, at least one day old.
- Chicken broth or milk– to moisten the stuffing. It will soak into the bread and dry out in the oven during baking.
- Eggs- bind the stuffing so it doesn’t fall apart.
- Butter- I use high-quality, grass-fed butter. Generally, Pure Irish butter is salted unless otherwise stated.
- Herbs & Spices- I use a bunch of dried parsley, granulated onion, poultry seasoning, salt, and pepper. The poultry seasoning is what gives it that incredible, savory flavor!
How To Make Stuffing Recipe
To make traditional stuffing for a turkey, follow the recipe and stuff it into a bird rather than a casserole dish.
- Cut a sandwich loaf into 1/2-inch thick slices, then cube.
- Place the bread cubes into a large mixing bowl.
- Meanwhile, mix together the broth and eggs. Add to the bread with melted butter and seasonings. Toss to coat the bread.
- Transfer to a buttered 9×13 dish and bake until the edges are golden and crunchy, and the inside is soft. It should smell very flavorful and herby.
Pro-Chef Tip: Stale or toasted bread is best for turkey stuffing as the dried texture from the bread absorbs moisture better without becoming too soggy.
How To Use Leftover Stuffing…
Already cooked stuffing can be repurposed in breakfast hash or your favorite dishes using stuffing. Simply rehydrate stuffing with a splash of broth or melted butter and steam it in a saucepan. It’s also a good replacement for breadcrumbs in meat mixtures, too.
Helpful Tips
- If repurposing already cooked stuffing for slow cooker recipes, be sure to crack open the lid towards the end. This is to reduce excess moisture and make a crispier top
- If using unsalted butter, add an additional pinch of salt to the cubed bread.
- Use an 8-cup large glass measuring cup to measure the bread cubes.
More Thanksgiving Favorites:
Thanksgiving is a Holiday when our family gathers together for a good meal and fellowship. Here are some of our all-time favorite side dishes or Turkey recipe, from our table to yours!
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Homemade Buttery Herb Stuffing Recipe
Ingredients
- 1 loaf of my homemade sandwich bread recipe, (a 1 lb + 6 oz loaf or 14 cups cubed stale bread)
- 1/4 cup salted Irish butter
- 2 1/2 cups chicken broth
- 2 eggs
- 1/4 cup dried parsley
- 1 1/4 tsp onion powder
- 1 1/4 tsp poultry seasoning
- 2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 400°F. Butter a 9×13 pan and set aside. Cut a sandwich loaf into 1/2-inch thick slices. Then cube the bread. You should have about 14 cups of cubed bread. Place into a large mixing bowl.
- To the bread, sprinkle over 1/4 cup of dried parsley, 1 1/4 tsp onion powder, 1 1/4 tsp poultry seasoning, 2 tsp salt, and 1/4 tsp of black pepper. In a large measuring cup, mix together 2 1/2 cups of broth with 2 eggs. Pour it over the cubed bread along with the melted butter and toss to coat the bread.
- Transfer the stuffing to the buttered pan and bake, uncovered, in a preheated 400°F oven for 45-50 minutes. The stuffing should have a custardly-soft interior and a hearty, crisp outside. It's done when the internal temperature reads 160°F.
Notes
- If using unsalted butter, add an additional pinch of salt to the bread cubes.
- Stale or toasted bread is best for turkey stuffing as the dried texture from the bread absorbs moisture better without becoming too soggy.
- Always bake stuffing uncovered to get a golden-brown, crispy top and edges. You want the middles to remain soft and moist, while drying out the outside for traditional stuffing.
Nutrition (per serving)
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