BEST Stuffing Recipe (how to make stuffing)
The only stuffing recipe you will ever need! Classic, delicious flavor and perfect for Thanksgiving Day or any holiday!
Ingredients
- 5 tablespoons butter divided (regular or vegan)
- 2 teaspoons garlic minced
- 1 cup celery stalks minced (about 3 stalks)
- ⅔ cup yellow onion minced (about 3/4 yellow onion)
- 13-14 cups bread cubed (dried out)*
- 3 tablespoons ground sage
- 2 tablespoons dried rosemary crush in hands before putting in
- 1 tablespoon dried parsley leaves
- ½ tablespoon celery salt
- 2 teaspoons dried thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon dried tarragon
- 1 teaspoon dried marjoram
- 1 teaspoon dried oregano leaves
- ½ teaspoon ground black pepper
- 2 cups chicken broth sub turkey broth
Instructions
- Prep: Ensure bread is cubed and dried out - see Notes. Preheat oven to 350℉.
- Sauté: Bring a large cast iron skillet to medium-high heat. Add 2 tablespoons of butter and let melt. Add 2 teaspoons garlic and move around pan until fragrant, approx. 1 minute. Add celery and onion. Move around pan until onion softens, approx. 1-2 minutes.
- Combine: Spray a 9x13 baking dish with non-stick cooking spray. In the prepared baking dish, add bread cubes, garlic mixture, 3 tablespoons ground sage, 2 tablespoons dried rosemary, 1 tablespoon dried parsley leaves, ½ tablespoon celery salt, 2 teaspoons dried thyme leaves, 2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon dried tarragon, 1 teaspoon dried marjoram, 1 teaspoon dried oregano leaves, and ½ teaspoon ground black pepper. Toss to combine.
- Add Broth + Butter: Pour 1/2 cup of broth at a time over the mixture, stirring it in well. Continue adding 1/2 cup broth at a time until bread is moist (but not super soggy). You may not need to use ALL the broth. Taste and adjust any seasoning, as desired. Melt the remaining 3 tablespoons of butter and pour evenly over top. Cover with aluminum foil.
- Bake: Place in oven, middle rack, for 30-60 minutes. Remove aluminum foil and bake an additional 10-15 minutes.
- Serve: Remove and let cool slightly. Serve with homemade turkey gravy!
Notes
- Bread: I love a mix of different kinds of bread in my stuffing, if possible. I like to use white, whole wheat, etc. Also, If you forgot to leave your bread out overnight you can dry it out in the oven. Place cubed bread on baking sheets and place in oven at 250 degrees F. Let dry out for approx. 1 hour or so, stirring occasionally.
- Food processor: I highly recommend using the food processor to mince your onion and celery. Just add and pulse a few times – such a time saver!
- Prep Time: I only included active prep time in the listed prep time. I didn't include the time necessary to dry out the cubed bread.
- Slow Cooker: want to free up some valuable oven space - try our Crock Pot Stuffing!
- Storage: store stuffing leftovers in airtight container in the refrigerator for up to 3-4 days.
- Make Ahead: you can definitely make this ahead of time - make as directed a day or two prior to when you need it. Store in fridge covered tightly in foil. Place in oven with foil still on and warm up at 350 degrees F.
Nutrition
Calories: 649kcal | Carbohydrates: 106g | Protein: 24g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 1784mg | Potassium: 369mg | Fiber: 10g | Sugar: 13g | Vitamin A: 236IU | Vitamin C: 2mg | Calcium: 301mg | Iron: 8mg
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