Homemade Stuffing Recipe

This Homemade Stuffing Recipe is an easy traditional holiday side dish! Made completely from scratch, baked until the inside is soft and fluffy and the top is perfectly crisp.

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This post was originally posted on 11/20/2020 and updated on 11/6/2024.

Homemade Stuffing Recipe Ingredients

• Whole Wheat Bread, cubed and dried
• Onion
• Celery
• Salted Butter
• Poultry Seasoning
• Salt
• Black Pepper
• Chicken Broth
• Eggs
• Turkey or Chicken Giblets (optional)

No need to be intimidated by homemade stuffing. I got your back with this simple and easy recipe. Plus, I will tell you my Grandma's secret recipe with stuffing. It adds so much more flavor to the stuffing without barely any extra work.

How to Make Easy Homemade Stuffing

1. First, dry the bread in the oven.
2. While the bread is drying, cook the giblets. In a medium pot add the turkey giblets and cover them with water plus 2 inches. Bring to a boil over medium heat.
3. Once boiling, reduce heat to medium-low and simmer until tender. About 45 minutes to an hour.
4. While the giblets are cooking and the bread is drying, melt ½ cup butter in a large skillet over medium-low heat.
5. Then add the chopped onions and celery. Cook until the onions have turned translucent, about 5 minutes.
6. Next, stir in the poultry seasoning, salt and black pepper.
7. Remove from heat and set aside.
8. Once the giblets are tender, remove from liquid (save the liquid). Chop them finely.

9. In a very large bowl, add the bread crumbs, onions, celery and chopped giblets and stir together.
10. Beat the eggs until frothy and stir into the bread crumb mixture.
11. Pour in half of the broth and stir to combine, add remaining broth or liquid from the giblets and stir again.
12. Add the stuffing to a greased 9x13 casserole dish and spread it out evenly while lightly patting it down.
13. Dot the top of the stuffing with pats of butter.
14. While the oven preheats to 375°F, let the stuffing rest so the bread can absorb all the broth.
15. Then bake uncovered for 35-45 minutes until golden brown on top and edges are crispy.

How to Dry Bread for Homemade Stuffing

1. Cut the bread into ½ inch to 1 inch cubes.
2. Lay bread out in a single layer on two rimmed baking sheets.
3. Bake in a 250°F oven for 1 hour stirring every 20 minutes.

An alternative way if you don't want to hog your oven: cut the bread, lay it on a baking sheet, loosely cover it and let it sit out on the counter for 2 days.

Grandma's Secret Ingredient for a More Flavorful Stuffing

Empty the bag of giblets into a small pot and cover them with water plus 2 inches. Bring the water to a boil, then reduce heat and simmer for about 45 minutes to 1 hour, until everything is fully cooked. The liver will look slightly crumbly, the gizzards and heart will have a soft but firm texture. Once done, remove the giblets and finely chop them. Add the giblets to the stuffing in step 2 and replace half of the chicken broth with the giblet water. If you have never tried giblets in your stuffing, you are missing out! So good, and so much more flavor!

Difference Between Stuffing and Dressing

Do you call this classic side dish stuffing or dressing? Do you know there is nothing different about them except the vessel that it is cooked in? That's right! The only difference is that dressing is baked in a casserole dish and stuffing is baked inside the cavity of a bird. So you can call it either one. I normally call it dressing, but after much research I have learned it is most often called stuffing. So that's what we are going with!

Make Ahead Instructions

Absolutely! Once everything is in the casserole dish wrap it tightly with plastic wrap and store it in the fridge up to 2 days in advance. The day you are ready to make it, pull it out of the fridge and let it sit on the counter for 30 minutes, then bake it as directed.

The unbaked stuffing can also be frozen. Tightly wrap the casserole dish with 2-3 layers of plastic wrap from top to bottom to insure the casserole is tightly sealed. Label, date and place in freezer. The stuffing will last 2-3 months in the freezer.

To thaw the stuffing, remove it the night before you need it and place in fridge to thaw. When ready to bake, let it sit at room temperature for 30 minutes then follow directed baking directions.

What to Serve with Homemade Stuffing

This stuffing from scratch goes well with any main entree or protein. We eat stuffing year round and always for the holidays. Here are some of our favorite recipes to have with it:

• Herb Roasted Spatchcock Chicken
• Crock Pot Busy Day Steak
• Spiced Grilled Pork Chops
• Grandma's Favorite Meatloaf
• Perfect Roast Chicken

Storing Homemade Stuffing

Store any leftover stuffing in an airtight container in the fridge for up to 4 days.

Reheat the stuffing in oven on low heat until warmed through or reheat in the microwave.

Tips for Homemade Stuffing

• Add the broth a little at a time. The stuffing needs to be soft but there shouldn't be any standing broth in the casserole dish.
• If you are not going to use the giblets, try adding cooked and crumbled bacon instead. So much flavor and who doesn't love bacon?!
• Only need a small amount for your immediate family? Cut the recipe in half and bake in a 9x9 or 8x8 baking dish.
• Make the stuffing a day or two ahead of time and store covered in fridge. Let it come to room temperature while the oven preheats.
• Add a little sweetness to the stuffing by substituting a ½ cup of apple juice for the chicken broth and/or add some dried cranberries or raisins.

More Holiday Worthy Side Dishes

• Homemade Green Bean Casserole
• Scalloped Corn Casserole
• Loaded Mashed Potatoes
• Roasted Brussels Sprouts Gratin
• Sweet Potato Casserole
• Cheesy Cauliflower Casserole
• Instant Pot Mashed Potatoes
• Garlic Parmesan Roasted Brussels Sprouts
• Au Gratin Potatoes