Homemade Stuffing

This homemade stuffing recipe makes a flavorful Thanksgiving side dish.

Course Side Dish

Cuisine American

Prep Time 30

Cook Time 1 10

Total Time 1 40

Servings servings

Calories 327kcal

Preheat the oven to 350˚F.
Stir together 1/2 teaspoon dried sage, ½ tsp dried thyme, 1/2 teaspoon salt, and ¼ teaspoon black pepper.
4 ½ teaspoons dried ground sage, 3 teaspoons dried thyme, ½ teaspoon ground black pepper, 2 teaspoons kosher salt
Cut the bread into ¾-inch cubes.
10 cups day old or toasted sturdy bread
Gently toss the bread with olive oil and the spice mixture until well coated.
¼ cup olive oil
Transfer to a baking sheet and bake for 17-20 minutes.
Remove from the oven and set aside.
Increase the oven to 375˚F and grease a 9x13” pan.
Heat the butter in a large pot over medium heat.
½ cup butter
Add the onion, celery, garlic, and mushrooms with the remaining salt, pepper, sage, parsley, and thyme.
2 ½ cups sliced celery, 2 ½ cups diced onion, 2 ½ cups sliced mushrooms, 3 cloves garlic, ⅓ cup fresh parsley
Cook for about 8 minutes, or until the vegetables soften.
Add the bread cubes to the vegetable mixture.
Pour in the broth and the eggs.
1 ½ cups chicken broth, 2 large eggs
Stir well until the bread cubes are completely coated and have softened. You want the bread to absorb all of the liquid in the pan. Let the mixture sit in between stirring to give it time to soak up the moisture. This will take about 5 minutes.
Pour into the baking dish and bake for about 40- 45 minutes, or until golden brown on top.

Bread: I use Italian or sourdough bread because either bread will hold up well in this recipe.
Butter: If you'd like to keep the recipe dairy-free, substitute an additional 1/3 cup of olive oil in place of the butter.
Onion: I like to use sweet onion in this recipe, but any yellow or white onion will work.
Fresh sage: Or substitute 2-3 tablespoons of fresh sage.
Fresh thyme: Or substitute 2-3 tablespoons of fresh thyme.
Salt: If you use table salt instead of kosher salt or sea salt, reduce the salt to 1 teaspoon.
Broth: I like to use reduced-sodium chicken broth in this recipe so that I can better control the salt level. If you'd like the stuffing to be vegetarian, you can use vegetable broth in place of the chicken broth. Turkey broth could also be used in this recipe.
Nutrition values are estimates.