Homemade Stuffing (the Basics)
This holiday stuffing (or dressing) recipe covers all of the basics for making your own homemade stuffing that hits all of the right notes. This recipe is completely customizable to complement your menu, and will surely be a favorite at your next holiday gathering.
Ingredients
- 1 lb white sandwich bread, ½" cubed (about 1 loaf, or 10 to 12 cups dried)
- 10 Tbsp (1 ¼ stick) unsalted butter, divided
- 2 cups medium onions, peeled and ¼" diced (about 2 medium onions)
- 1 cup celery, ¼" diced (about 2 to 3 medium stalks)
- 2 Tbsp fresh parsley, finely chopped
- 1 ½ Tbsp fresh sage, finely chopped
- 1 Tbsp fresh thyme, finely chopped
- ¾ cup dried cranberries (optional)
- 2 tsp kosher salt, divided (I use Diamond Crystal)
- 1 tsp ground black pepper
- 2 large eggs
- 2 cups low-sodium chicken stock (plus more as needed)
- ½ cup heavy cream or half-and-half
Instructions
Preparing the Stuffing
- Preheat oven to 250℉.
- Cut bread into ½” cubes and place them in a single layer on a baking sheet. Bake in the top part of the oven for 60 minutes, stirring every 20 minutes until dry and crisp. Allow to cool completely before placing them into a very large bowl.1 lb white sandwich bread, ½" cubed
- In a frying pan or saucepan, heat 8 Tbsp (1 stick) butter over medium heat until foaming subsides.
- Add in chopped onions, chopped celery, black pepper, and 1 tsp of kosher salt. Cook until the vegetables are softened (about 10 minutes).2 cups medium onions, peeled and ¼" diced1 cup celery, ¼" diced1 tsp ground black pepper
- To the large bowl of dried bread cubes, add in the cooked vegetables, finely chopped fresh herbs, and dried cranberries. Stir to combine.2 Tbsp fresh parsley, finely chopped1 ½ Tbsp fresh sage, finely chopped1 Tbsp fresh thyme, finely chopped¾ cup dried cranberries
- In a large measuring cup or bowl, whisk together eggs, chicken stock, cream, and the remaining 1 tsp of kosher salt. Pour over bread mixture. Mix until ingredients are all combined and bread is moistened. Add in additional stock, a Tbsp at a time, as necessary. (Bread should be moistened, but liquid should not pool at the bottom of the bowl.)2 large eggs½ cup heavy cream or half-and-half2 cups low-sodium chicken stock
- Pour mixture into a 9" by 13" baking dish that has been greased with 1 Tbsp of butter. Press mixture down gently into the dish. Cut the remaining 1 Tbsp of butter into small pea-sized pieces and dot top of mixture with butter.
Cooking the Stuffing
- Preheat oven to 350℉.
- Cover the baking dish with aluminum foil and set in the center of oven. Bake for 30 minutes. After 30 minutes, remove aluminum foil and set the baking dish in the upper third of the oven. Continue to bake until top is crisp and golden brown (about 30 minutes more).
Notes
- Bread: I use a good-quality "baked-in-store" white sandwich bread from our local grocery store or bakery.
- Fresh Herbs vs. Dried Herbs: If using dried herbs, substitute 1 teaspoon of dried herbs for every 1 Tablespoon of fresh herbs.
- Optional add-ins:
- Dried cranberries (¾ cup)
- Cremini mushrooms (1-oz container), chopped and sautéed
- Italian sausage ground (¾ pound, sweet or hot), cooked
- Make it ahead: You can prepare the stuffing the day before, then cover in plastic wrap and chill in the refrigerator. When ready to bake, remove the plastic wrap, cover the dish with aluminum foil, and bake in a 350℉ oven.
Nutrition
Calories: 415kcal | Carbohydrates: 42g | Protein: 10g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 904mg | Potassium: 282mg | Fiber: 4g | Sugar: 14g | Vitamin A: 909IU | Vitamin C: 6mg | Calcium: 123mg | Iron: 3mg