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Easy Homemade Stuffing
A classic, buttery, herb-loaded stuffing made with a mix of breads for the perfect soft-on-the-inside, golden-on-top texture. A cozy Thanksgiving side everyone loves!
Ingredients
- 10 slices whole wheat bread
- 12 slices white bread
- 4 slices thick cinnamon raisin bread
- 13 slices French bread, ≈ 26 cups bread cubes
- 5 celery stalks, diced
- 2 small onions, diced
- 1 cup 2 sticks butter
- 2 tbsp fresh sage, finely chopped
- 1 tsp ground thyme
- 5-6 cups chicken broth
- 2 ½ bouillon cubes, (2 ½ cubes = 2 ½ teaspoons bouillon powder)
- Fresh thyme leaves
- Salt + pepper, to taste
Equipment
Instructions
- Preheat oven to 300°F. Cube bread and bake 1 hour to dry.
- Melt butter in a skillet. Add onion, celery, sage, thyme; cook 10 minutes.
- Add broth + bouillon; stir to dissolve. Turn off heat.
- Add bread to a large bowl. Pour onion mixture over; toss gently.
- Adjust salt + pepper; add more broth if needed.
- Raise oven to 350°F. Transfer stuffing to a casserole dish.
- Cover and bake 35 minutes. Uncover and bake 12–15 minutes until golden.
- Garnish with fresh thyme. Serve warm.
Notes
- Bread Type: A mix of breads gives the stuffing the best texture and flavor. Use whatever you have on hand; whole wheat, French bread, white bread, or even cinnamon raisin for a hint of sweetness.
- Drying the Bread: Don’t skip this step. Dry bread absorbs the butter + broth mixture better and prevents soggy stuffing.
- Broth Amount: Start with 5 cups and add more as needed. The bread should feel well-hydrated but not mushy.
- Seasoning: Taste as you go. Add more sage, thyme, salt, or pepper depending on your preference.
- Make Ahead: You can assemble the stuffing up to 24 hours in advance. Cover tightly and refrigerate. Add ½–1 cup extra broth before baking if it looks dry.
- Reheating: Warm leftovers in the oven at 350°F for 10–15 minutes. Add a splash of broth to revive moisture if needed.
- Add-Ins: Feel free to customize with cooked sausage, sautéed mushrooms, roasted garlic, dried cranberries, or pecans for extra flavor.
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