Homemade stuffing is easier than it sounds: dry bread cubes, onion and celery softened in butter, fresh herbs, eggs and broth, baked in a dish until the top turns crisp and golden. Baking it separately from the turkey (some people call it dressing) means it cooks evenly and safely, and you can make it a day ahead. Use vegetable broth and it is vegetarian too.

Baking dish of homemade bread stuffing with crispy golden top, celery and fresh sage

Easy Homemade Stuffing

Classic bread stuffing with onion, celery, sage and thyme, baked in a dish until soft inside and crisp on top. Make-ahead friendly and easy to make vegetarian.

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Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 10 servings

Course: Side Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1 lb sturdy white or sourdough bread 450 g, about 1 large loaf, cut into 3/4-inch (2 cm) cubes
0.5 cup unsalted butter 115 g, plus extra for the dish
1 large onion diced
3 celery stalks diced
3 garlic cloves minced
2 tbsp fresh sage chopped, or 2 tsp dried
1 tbsp fresh thyme leaves or 1 tsp dried
0.25 cup fresh parsley chopped
1 tsp salt use 1/2 tsp with salted broth
0.5 tsp black pepper
2 large eggs
2.5 cups vegetable or chicken broth 600 ml

Equipment

1 9×13-inch baking dish
1 Large skillet

Method

Heat the oven to 300°F (150°C). Spread the bread cubes on two baking sheets and bake for 15 to 20 minutes, stirring once, until dry and lightly crisp. You can also leave them out overnight to dry.
Turn the oven up to 375°F (190°C). Butter a 9×13-inch baking dish.
Melt the butter in a large skillet over medium heat. Add the onion and celery and cook for 8 to 10 minutes, until soft. Add the garlic, sage and thyme and cook for 1 minute more.
Put the dried bread in a very large bowl. Add the onion mixture, parsley, salt and pepper and toss well.
Whisk the eggs with the broth, pour over the bread and fold gently until all the bread is moistened. Spread into the baking dish.
Cover with foil and bake for 25 minutes. Uncover and bake for another 20 to 25 minutes, until the top is golden and crisp and the center is hot.

Notes

Make ahead: assemble the stuffing up to 1 day ahead, cover and refrigerate. Add 10 minutes to the covered baking time if it goes into the oven cold.

Add-ins: stir in 1 cup of cooked crumbled sausage, sautéed mushrooms, chopped apple, or 1/2 cup of dried cranberries and toasted pecans.

Why bake it separately: stuffing baked inside a bird has to reach 165°F (74°C) in the center to be safe, which often means overcooking the turkey. A dish is easier and more reliable.

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