Thanksgiving isn’t the same without stuffing, and this easy stuffing recipe is going to help you take your holidays to the next level. With a loaf of bread, fresh vegetables, and chicken stock, you can create a homemade stuffing that everyone remembers for years.
Believe it or not, this homemade stuffing is actually my mom’s recipe, which means you now know the family secret and are one of us, welcome. With Christmas right around the corner, the more people I can invite into the family the better my gifts will be, right? I’m totally kidding of course (well, not about this being my mom’s recipe, that part is true).
This easy homemade Thanksgiving stuffing uses 6 ingredients and is so quick to pull together that you can make it last minute while your turkey is resting. You can also add in more fresh herbs to the mix to get them to match more with whatever flavor profile you gave your turkey. Sage, thyme, rosemary, etc. all are excellent ideas!
Making this easy Thanksgiving stuffing
You’re going to want to use a loaf of white bread. I recommend ripping the pieces apart while fresh and leaving them to dry overnight on a large baking sheet. You don’t want to use a knife to do this, your hands help give that jagged edge to the bread which makes the appearances nice when done. Not to mention, it’s very therapeutic to rip the bread apart.
The chances are high that you won’t need to use the entire can of chicken broth, so make sure to follow the steps slowly, so you don’t end up with soggy stuffing.
You can also choose between fresh or dried sage, either works great!
How do you dry bread more quickly?
You can dry out your bread for stuffing much more quickly by placing it on a cookie sheet and sticking it in the oven at 200 degrees for about 30 minutes, stirring the pieces around about halfway through to prevent burning.
Can I make stuffing a day ahead?
It’s recommended not to keep raw prepared stuffing for too long. Not only does it make the dish extra soggy, but it can also make it into a very unappealing dish both appearance-wise and texturally.
If you wish to make your homemade stuffing in advance, you should bake it as well. After baking, let it cool and then cover it well. From that point you can freeze it or store it in the fridge, reheating before you eat.
Easy Thanksgiving Stuffing Ingredients
-1 loaf of white bread
-4 stalks of celery
-1 can of chicken broth
-1/2 stick butter
-1 tbsp. sage
-Salt & pepper
How to make homemade stuffing in the oven
Break apart your bread and let it dry overnight (or do the quick oven method).
In a saucepan, melt your butter and then add in the chopped celery and onions.
Cook for 10 minutes until the veggies are soft (do not let it brown).
Add in the salt, pepper, and sage (you can use fresh or dried) adjusting to taste.
In an 8×8 baking dish, alternate adding the bread and ¼ can of the chicken broth until the mixture is damp but not too wet.
Let it sit for as long as you can up to 4 hours (but at least a minimum of 15 minutes) to allow the flavors to sink in and develop.
Cover the pan with foil and then bake in a preheated oven for 30-45 minutes at 350 degrees. Remove the foil for the last 10 minutes of baking.
- 1 loaf of white bread
- 4 stalks of celery
- 1 onion
- 1 can of chicken broth you most likely won’t use the entire can
- 1/2 stick butter
- 1 tbsp. sage
- Salt & pepper
- Break the bread- this is the best part! Hello, childhood! Seriously, the memories of doing this as a child. Don’t use a knife- rip it up by hand. It’s therapeutic! Leave the bread on a cookie sheet(s) overnight to dry out.
- Melt butter in a sauce pan. Add chopped celery and onions.
- Cook 10 minutes until soft (don’t brown).
- Add salt, pepper, and sage (fresh or dry) to taste.
- Alternate adding bread and 1/4 can of broth until the mixture is damp… not too wet, not too dry.
- Try it! Test it out to see how the spices are. Adjust as necessary.
- Let this sit as long as you can- 15 minutes… 4 hours… It will help the flavors sink in:)
- Cover with foil and bake at 350 for 30 – 45 minutes (I use an 8×8 pan).
- Remove the foil for the last 10 minutes of baking.
- (*Note- this serves about 6… in most all cases I double the batch for a family get together!
- *Note #2- I usually use dry sage, but apparently every store within 5 miles has run out of sage… so I used fresh this time! It was delish!)
How long can you keep stuffing in the refrigerator?
After baking your stuffing, you will see that if you keep it well-covered you can get it to last up to 4 days in the fridge.
Can I freeze stuffing after cooking?
Yes! For a longer storage solution, you can freeze your homemade stuffing. You want to make sure that it has fully cooled before covering with foil or moving to a freezer-friendly storage container. Once in the freezer, you can expect it to last up to 3 months (anything longer than that and you might lose flavor quality due to freezer burn).
How to reheat your homemade stuffing
To reheat your stuffing, you’ll want to reheat in an oven at 325 degrees (while covered) for 15 minutes, possibly longer depending on how frozen and how large of a chunk of stuffing you are trying to cook.
Other homemade holiday favorites you’ll love!
- Holiday Ham in a Crockpot
- Savory Crepes with Thanksgiving Turkey and Stuffing
- Roasted Thanksgiving Turkey
- Pumpkin Ice Cream Dessert
- Slow Cooker Sweet Potatoes and Cranberries
- Mashed Sweet Potatoes with Cinnamon Maple Butter Sauce
- No-Bake Cranberry Cheesecake
- Spiced Caramel Apple Cider
- Dinner Rolls
- Caramel Pecan Apple Pie