This homemade easy stuffing recipe is super simple to make and a perfect side dish for any meal. Eat it by itself or place it in that turkey, totally up to you.
I love eating a good buttery, flavorful stuffing with some of the edges of bread nice and crisp. This stuffing has a great blend of textures and tastes. Nice dry crisp edges of bread cubes along with moist flavor infused bread cubes. Super yummy and easy to make. If I can do it, you can do it!
Step 1: Gather the ingredients
In order to make this delicious stuffing you need the following ingredients:
- Bread – I like to use french bread, but pretty much any bread will work.
- Butter
- Onion – Any type of onion will work, but the yellow/sweet onions are the best in my opinion.
- Celery
- Fresh Garlic
- Garlic powder
- Salt
- Pepper
- Italian Spice – Or use fresh herbs (sage, rosemary, thyme, oregano)
- Broth – Use either chicken or vegetable broth.
- Eggs
Step 2: How to make easy stuffing
Great stuffing requires dried or stale cubed bread. If you plan ahead you can leave slices of the bread out for a day, which will dry it out nicely. Then cut it up into cubes.
Or you can cut up fresh bread into cubes and arrange them onto a sheet pan. Place it in a preheated oven at 200 F/93 C. for 20 minutes. Then turn the pan/s and bake for another 20 minutes. This will also dry out the bread.
Why use stale or dry bread for stuffing? It will soak up more of that awesome juice and flavor. It also retains is shape better than fresh bread, which is prone to smashing.
Step 3: Butter, Veggies, and Spices
Next, add 3/4 cup of the butter to a large skillet and place it on the stovetop with the heat set to medium. Once the butter melts, add the chopped celery, onion, and fresh garlic. Let it cook for 10 to 15 minutes stirring occasionally.
After the veggies and softened up add in all of the spices. The salt, pepper, garlic powder, Italian seasonings, or if you like you can use fresh rosemary, sage, thyme, etc. Mix everything together and cook for a few more minutes.
Step 4: Broth and Eggs
Add the stale/dry bread cubes/chunks to a large bowl. Then pour the veggies into the bowl. Next, add in one cup of the broth. Depending on the flavor you want, you can use vegetable, beef, or chicken broth.
Beat the two eggs in a separate bowl with the other cup of broth and pour that into the main bowl. Mix everything together until well combined. Make sure all those bread cubes are soaked.
Step 5: Bake that easy stuffing
Preheat the oven to 350 F/176 C. Spread the stuffing out in a 13×9 inch baking pan that has been lightly greased with cooking spray or shortening. Then cut the rest of the butter into cubes and arrange them on top of the stuffing.
Cover the pan with aluminum foil and bake in the oven, middle rack position, for about 40 minutes. Then remove the foil and turn the pan around and bake for another 35 to 45 minutes until the top is lightly golden brown.
Now your stuffing is ready to be served. You can eat it as is warm, or let it cool completely and then stuff the turkey with it. Enjoy!
How long does stuffing last?
If you place the stuffing in an airtight container or bag it will last 3 to 4 days in the fridge. Or you can freeze it for 1 to 2 months. Just reheat it in the oven for 15 to 20 minutes at 350 F/176 C.
Easy Classic Stuffing
Equipment
- Large bowl
- Spatula
- 13×9 pan
- foil
- cooking spray
Ingredients
- 1 pound loaf of bread I use french bread (454g)
- 1 cup of butter 225g
- 1 large onion, diced I use yellow/sweet onions
- 1 1/2 cups of diced celery 340g
- 2 to 3 cloves of fresh garlic minced
- 1/2 tsp. of garlic powder 3g
- 1 tsp. of fine salt 5g
- 1 tsp. of black ground pepper 5g
- 1 Tbsp. mixed Italian spice Sage, Rosemary, Thyme, Oregano Or just use fresh herbs if you have them. 🙂
- 2 cups of chicken or vegetable broth 475mL
- 2 large eggs
Instructions
- Begin by prepping the bread. Lay out the bread in slices at room temperature the day before so it will go stale. Or cut fresh bread in cubes and add to a sheet pan. Bake it for 20 minutes at 200 F/93 C. Then rotate the pan and bake for another 20 minutes.
- Add 3/4 cup of the butter to a skillet and melt it on the stovetop using medium heat. Once melted add the chopped celery, chopped onions, and minced garlic. Cook for 15 minutes stirring occassionally.
- Now add all the spices. You may also use fresh thyme, rosemary, etc. If you like. Mix well and then cook for a few more minutes.
- Place the bread cubes into a large bowl. Pour the hot veggie mix over the bread and then add 1 cup of the chicken broth. Stir it all together.
- Next, add the other cup of broth to a bowl with the eggs and whisk. Pour the mixture over the stuff and then stir until well combined.
- Preheat the oven to 350 F/176 C. Spread out the stuffing in a 13×9 inch baking pan. Take the remaining butter and cube it then scatter it on top. Cover with foil and bake, middle rack, for 40 minutes. Rotate the pan and remove the foil and bake for another 35 to 45 minutes until lightly brown on top.
- Allow the baked stuffing to cool for a little bit and then serve. If you want to put it in the turkey, allow it to cool completely before stuffing it into the turkey. Enjoy!
Video
Notes
Do you like this recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.
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Can I use store seasoned store bought box bread ?
That should be fine. 🙂