Homemade Stuffing is a classic holiday side dish made with sourdough bread, butter, onion, celery, garlic, fresh herbs, chicken broth, and egg. The bread is dried first so it can soak up all that buttery herb flavor, then baked until golden on top.
We love this for Thanksgiving, Christmas, and Sunday dinners because it tastes homemade and comforting without being complicated. The fresh parsley, sage, thyme, and rosemary make it feel extra special, and the golden top gives it the best texture.
We got this recipe from a family friend and have been making it for every majoy holiday since because it never disappoints!
Pair this stuffing with Crockpot Turkey, Homemade Turkey Gravy, and Sweet Potato Casserole for a holiday meal your family will request year after year.
Why you’ll love it + Why it works:
- Holiday Tradition: This Homemade Stuffing is a classic side dish that belongs on every Thanksgiving and Christmas table.
- Made from Scratch: Fresh herbs, butter, and sourdough bread create incredible homemade flavor.
- Dried Bread Cubes: Slightly stale bread absorbs the broth without becoming mushy.
- Fresh Herb Flavor: Sage, thyme, rosemary, and parsley create the classic savory flavor everyone expects.
Homemade Stuffing Ingredients
- Sourdough bread (1 pound): Creates a hearty stuffing with great texture that holds up well after baking. Day-old bread works best because it absorbs the broth without becoming soggy.
- Butter (8 tablespoons, plus more for baking dish): Adds rich flavor and helps soften the vegetables while giving the stuffing its classic buttery taste.
- Onion (¼ cup, diced): Adds savory flavor and a little sweetness as it cooks.
- Celery (4 stalks, thinly sliced): Provides classic stuffing flavor along with a slight crunch and freshness.
- Minced garlic (2 teaspoons): Adds savory depth that complements the fresh herbs.
- Fresh parsley (½ cup, chopped): Brightens the stuffing with fresh flavor and color.
- Fresh sage (1 tablespoon, chopped and minced): Gives stuffing its signature holiday flavor. Fresh sage is especially flavorful in this recipe.
- Fresh thyme (1 tablespoon, minced): Adds earthy flavor that pairs perfectly with the other herbs.
- Fresh rosemary (½ tablespoon, chopped): Adds a fragrant pine-like flavor that makes the stuffing taste extra special.
- Low sodium chicken broth (3 to 4 cups): Moistens the bread while allowing you to adjust the final texture. Low sodium broth helps prevent the stuffing from becoming too salty.
- Large egg (1, beaten): Helps bind the stuffing together while adding richness.
- Salt and pepper (to taste): Seasons the stuffing and bring all of the flavors together.
How to Make Homemade Stuffing
BREAD. Cut the bread into ½-1 inch pieces and let it sit out overnight to dry out. Or place the cut bread onto a baking sheet and bake for 20 minutes at 200°F.
PREP. Preheat the oven to 350°F. Grease a large baking sheet and set aside.
SEASON. Melt 8 tablespoons of butter in a large skillet. Add the onion and celery. Cook on medium heat for 5-6 minutes. Stir in the herbs. Cook for an additional minute.
Place the dried bread cubes into a large bowl. Pour the celery mixture over the top and toss to evenly coat.
In a separate bowl whisk the egg and add the chicken broth. Pour it over the coated bread. Add salt and pepper and toss to coat evenly.
BAKE. Pour the bread into a baking or casserole dish, cover it with foil, and bake for 45 minutes. Take off the foil and bake for an additional 15-20 minutes or until golden brown.
Kristyn’s Recipe Tips
- If you don’t have fresh herbs, substitute 1 tablespoon of fresh herbs with 1 teaspoon of dried herbs.
- Drying the bread overnight creates the best texture because it absorbs the broth without becoming soggy.
- Start with 3 cups of broth and add more only if the bread still seems dry.
- Chop the vegetables into similar sizes so they cook evenly throughout the stuffing.
- Let the stuffing rest for about 10 minutes after baking, so it sets up before serving.
Homemade Stuffing Recipe
Video
Ingredients
- 1 pound sourdough bread
- 8 tablespoons butter plus more for baking dish
- ¼ cup onion diced
- 4 stalks celery thinly sliced
- 2 teaspoons minced garlic
- ½ cup fresh parsley chopped
- 1 tablespoon fresh sage chopped and minced
- 1 tablespoon fresh thyme minced
- ½ tablespoon fresh rosemary chopped
- 3-4 cups low sodium chicken broth
- 1 large egg beaten
- salt and pepper to taste
Instructions
- For best results, we recommend cutting up the bread into 1/2 inch-1 inch pieces and letting it sit out overnight to dry out. (If you do not have time to do that you can also place the cut bread onto a baking sheet and bake for 20 minutes at 200°F)
- Preheat the oven to 350°F. Grease a large baking sheet and set aside (a 9×13 baking pan works well)
- Melt 8 tbsp of butter in a large skillet. Add the onion and celery. Cook on medium heat for 5-6 minutes. Stir in the garlic, parsley, sage, thyme, and rosemary. Cook for an additional minute.
- Place the cut-up bread pieces into a large bowl. Pour the celery mixture over the top and toss to evenly coat.
- In a separate bowl whisk the egg and add the chicken broth. Pour it over the coated bread. Add salt and pepper and toss to coat evenly.
- Pour the bread into a baking dish, cover it with foil, and bake for 45 minutes. Take off the foil and bake for an additional 15-20 minutes, or until golden brown.
Notes
- Drying the bread overnight creates the best texture because it absorbs the broth without becoming soggy.
- Start with 3 cups of broth and add more only if the bread still seems dry.
- Chop the vegetables into similar sizes so they cook evenly throughout the stuffing.
- Let the stuffing rest for about 10 minutes after baking, so it sets up before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make this a day or a week ahead of time. Prepare everything, cover it with plastic wrap, and place it in the fridge or freeze it.
Store leftover stuffing in an airtight container in the fridge for 3-4 days.
Keep in an airtight container, for up to 3 months. For longer storage, wrap with aluminum foil and freeze for up to 2 months. Thaw in the fridge, before baking.
Reheat covered, in a 325°F oven for 15 minutes, or until warm throughout.
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This recipe was first shared October, 2019.
yes! I love that this was made with sourdough! thank you so much for sharing this amazing recipe that I will be making on thanksgiving!
Love this simple stuffing recipe! And I love even more that this can be prepped ahead of time – it’s in my freezer now waiting to be eaten next week – I can hardly stand the wait!
Can the seasoning be dried or does the flavor only come through with fresh spices?