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.
Servings: 12
Ingredients
- 1 lb whole wheat sandwich bread, 1 loaf
- 1 large onion, chopped
- 3 celery stalks, chopped
- ¾ cup salted butter, divided`
- 1 tablespoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs, beaten until frothy
- 2½ cups chicken broth
- 1 bag giblets from turkey or chicken, optional
Instructions
How to Dry Bread
- Preheat oven to 250°F.
- Cube bread into ½ inch to 1 inch cubes. Place on two rimmed baking sheets.
- Bake bread for 1 hour stirring every 20 minutes.
- Alternate option: loosely cover bread on sheet pans and let sit on counter for 2 days.
Stuffing
- In a medium pot add the turkey giblets and cover with water plus 2 inches. Bring pot to a boil over medium heat.
- Once boiling reduce heat to medium-low and cook for 45-60 minutes until the giblets are fully cooked and tender. The liver will look slightly crumbly, the gizzards and heart will have a soft but firm texture.
- While the bread is drying and the giblets are cooking, melt ½ cup butter over medium-low heat in a large skillet.
- Stir in chopped onions and celery. Cook and stir until onions are translucent, about 5 minutes.
- Add poultry seasoning, salt and pepper and stir it all together. Remove from heat and set aside.
- When the giblets are done cooking, remove from water (reserving the water), and place on cutting board until cool enough to touch. Then chop them finely.
- To a large bowl, add the bread cubes, onions and celery, and chopped giblets. Stir it to combine everything.
- Stir in the beaten eggs well.
- Pour in half of the broth and stir it together. Add the remaining broth (or giblet liquid) and stir to combine everything.
- Place the stuffing into a greased 9x13 casserole dish and gently pat it down.
- Take the remaining butter and slice it into thin pats and place it on top of the stuffing.
- Preheat the oven to 375°F and let the stuffing rest while the oven heats.
- Bake the stuffing uncovered for 35-45 minutes until edges are crispy and top is golden brown.
Notes
To use the giblets: 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 with onions and celery, and replace half of the chicken broth with the giblet water.
Nutrition
Calories: 266kcal | Carbohydrates: 22g | Protein: 11g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 125mg | Sodium: 718mg | Potassium: 204mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2897IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 3mg
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