Description
This Perfect Homemade Stuffing recipe offers a flavorful, classic side dish made from toasted bread cubes, sautéed vegetables, aromatic herbs, and a moistening broth blend. It’s ideal for holiday meals or comforting family dinners, delivering a crispy top with a tender interior. Optional additions like cranberries, nuts, or sausage add texture and bursts of flavor.
Ingredients
Bread
- 1 loaf (about 12 cups) day-old white or French bread, cubed (optionally mix with whole wheat or cornbread)
Vegetables & 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)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
Liquids & Others
- 1/2 cup unsalted butter
- 1 ½ cups low-sodium chicken or vegetable broth (plus more as needed)
- 1 large egg, beaten
Optional Additions
- 1/2 cup dried cranberries or raisins
- 1/2 cup chopped nuts (pecans or walnuts)
- Cooked sausage
Instructions
- Prepare the Bread: Preheat your oven to 350°F (175°C) to get it ready for toasting the bread cubes.
- Cube the Bread: Cut the day-old bread into 1-inch cubes and spread them evenly on a baking sheet for toasting.
- Toast the Bread: Bake the bread cubes for 10-15 minutes, turning them halfway through, until they are slightly dry and golden brown, which helps create the perfect texture for stuffing.
- 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 and cook for 5-7 minutes until the vegetables are softened and fragrant.
- Combine Ingredients: In a large bowl, mix the toasted bread cubes with the sautéed vegetables, dried or fresh sage and thyme, salt, black pepper, and chopped fresh parsley.
- Add Optional Extras: If desired, stir in optional ingredients such as dried cranberries, chopped nuts, or cooked sausage to add extra flavor and texture.
- Moisten the Mixture: Pour in the beaten egg and low-sodium broth gradually, stirring gently until the bread is evenly moistened but not soggy. Add more broth as needed to reach the right consistency.
- Transfer to Baking Dish: Lightly grease a 9×13-inch baking dish and spread the stuffing mixture in it, pressing down lightly to compact it evenly.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for 30-35 minutes to allow the stuffing to heat through and the flavors to meld.
- Crisp the Top: Remove the foil and continue baking for another 10-15 minutes until the top is golden brown and crispy to create a delightful textural contrast.
- Rest and Serve: Let the stuffing rest for 5 minutes before serving to allow it to set and make it easier to serve.
Notes
- Day-old bread works best as it absorbs the broth without becoming soggy.
- Use low-sodium broth to control the saltiness of the stuffing.
- Customize with your favorite mix-ins like sausage or nuts for additional texture and taste.
- The stuffing can be made a day ahead; cover and refrigerate before baking.
- If using fresh herbs, adjust quantities down slightly as they are more potent than dried herbs.
