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Homemade Stuffing in casserole dish with spoonful on wooden spoon.
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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. No need to buy a box again! 
Course: Side Dish
Prep Time: 1 hour 30 minutes
Cook Time: 45 minutes
Servings: 12
Author: Heather

Ingredients

  • 1 lb whole wheat sandwich bread, 1 loaf
  • 1 large onion, diced, about 2 cups
  • 3 celery stalks, diced, about 1½ cups
  • ¾ cup salted butter, divided`
  • 1 tablespoon poultry seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 large eggs, beaten until frothy
  • cups chicken, broth
  • 1 bag giblets from turkey or chicken, optional

Instructions

How to Dry Bread

  • Preheat oven to 250°
  • 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.

See Notes to add giblets to your stuffing.

    Stuffing

    • In a medium skillet, melt ½ cup (1 stick) butter over medium-low heat. 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.
    • To a large bowl, add the bread cubes and stir in the onions and celery.
    • Add the beaten eggs to the bowl and stir them into the bread and veggies.
    • Pour in half of the broth and stir it together. Add the remaining broth and stir to combine everything.
    • Place the stuffing into a greased 9x13 casserole dish.
    • Take the remaining butter and slice it into thin pats and place it on top of the stuffing.
    • Preheat the oven to 375° and let the stuffing rest while the oven heats.
    • Bake the stuffing uncovered for 35-45 minutes.

    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: 261kcal | Carbohydrates: 21g | Protein: 10g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 505mg | Potassium: 172mg | Fiber: 3g | Sugar: 3g | Vitamin A: 429IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg
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