BEST Homemade Stuffing Recipe

5 from 1 vote

BEST Homemade Stuffing Recipe

The BEST Homemade Stuffing Recipe you will ever taste! Our delicious homemade stuffing is buttery, filled with fresh herbs and is still subtle enough to go so well with a variety of dishes!

Prep Time20

Cook Time55

resting time30

Total Time1 45

Course: Side Dish

Cuisine: American

Servings:

Calories: 269kcal

Author: Teri & Jenny

Ingredients

1/2 pound cubed sourdough or French baguette (fresh)
1/2 pound cubed sourdough or French baguette (dried)
1 cup (2 sticks) unsalted butter divided
4 celery stalks, finely diced (about 1 1/3 cups)
1 yellow onion, finely diced (about 1 3/4 cups)
6 garlic cloves, minced (about 2 tablespoons)
3 1/2 tablespoons minced sage
3 tablespoons minced thyme
1 tablespoon minced rosemary
2 cups warm chicken stock
2 eggs
salt and pepper to taste

Instructions

Melt all but 2 tablespoons butter in a large skillet over medium heat. Add celery and onion and sauté for about 10 minutes. Season generously with salt and pepper.
Add garlic and herbs and continue to sauté for an additional 2 to 3 minutes.
In a large mixing bowl combine both fresh and dried cubed bread. Toss together. Add butter mixture and toss together until evenly combined.
Preheat oven to 350˚F. Pour stock over bread mixture and toss together until evenly combined. Season with salt and pepper. Allow mixture to rest for about 30 minutes so the bread can absorb the butter and stock. Toss again.
Add eggs to bread mixture and thoroughly mix together.
Rub a 9"x13" baking dish with remaining 2 tablespoons butter.
Pour stuffing mixture into baking dish.
Bake stuffing uncovered for 40 to 45 minutes or until soft in the center but slightly crisp on top. Serve.

Notes

Drying Bread Cubes for Our Homemade Stuffing Recipe

We only dry our bread cubes for a maximum of 24 hours. We think it dries the bread cubes out just enough where they still easily absorb the butter and stock. If you live in a particularly humid environment, you can leave them out to dry for 2 days.

To dry out the bread cubes, just spread them onto a baking sheet in a single layer and set them on the counter in a cool, dry place.

If you do happen to let your bread cubes dry for over 24 hours, just give them more time to sit in the mixing bowl with the other ingredients so they can properly absorb the liquid.

Make Ahead Instructions

Our stuffing recipe can be made up to 2 days ahead of time.

To make the stuffing ahead of time, just follow the instructions as written, cool completely, then tightly cover with foil and refrigerate until ready to use.

To reheat, uncover the stuffing, drizzle about 2/3 cup chicken stock over the entire baking dish and dot the top with 2 to 3 tablespoons butter. Then bake the stuffing for 18 to 25 minutes at 350˚F, until stuffing has heated through and the top has crisped up again.

Tips for Making the BEST Homemade Stuffing Recipe

Use a mixture of fresh and dry bread to help overall stuffing hold together when baked.
The addition of the eggs will also help the stuffing hold together.
Allow the entire mixture to sit for about 30 minutes to ensure all of the butter and stock have absorbed into the bread, to prevent your stuffing from being dry.

Nutrition