Easy Stuffing Recipe
This easy stuffing recipe is the only stuffing recipe you’ll ever need. Every year, this stuffing completely disappears. Loaded with onions, celery, butter, fresh parsley, thyme and seasonings, this easy stuffing recipe is a classic.
Plus, the homemade bread cubes take this recipe to the next level. So, give this delicious recipe a try during your next holiday feast. I can guarantee your entire family will love this dish.
How to Make Turkey Stuffing
Made from a few simple ingredients, this stuffing recipe is easy to prepare and loaded with flavor. Perfect for holidays when you’re busy making a ton of delicious recipes. The edges are crispy and delicious, while the center is tender and fluffy. It’s honestly one of my favorite side dishes every holiday!
How to Make Homemade Bread Cubes
I highly recommend making your own bread cubes for this recipe. The texture takes this recipe to the next level.
You’ll need one, 20-ounce loaf of thick cut Texas toast bread and tear it into small pieces. If you can’t find thick cut Texas Toast, please keep in mind that a 1lb. loaf of bread is only 16 ounces. 16 ounces will yield 10 cups of toasted bread cubes. Crust included.
This recipe calls for 20 ounces of bread. This will yield somewhere between 12-13 cups of toasted bread cubes. If you don’t use Texas Toast bread, (which is preferred) you’ll need 1.25 loaves of something else. You’ll want the pieces to be about the size of a quarter or slightly larger. Just make sure they are bite size.
PLEASE NOTE: Be sure to check the bag to see how many ounces it is!
How to Toast the Bread Cubes
Spread the torn bread cubes out over two baking trays in one single layer. Option to work in batches if you only have one tray available.
Bake the bread cubes for 20-25 minutes at 350 degrees. Toss them occasionally to make sure they don’t brown too much on any one side. You will want a total of 12-13 cups of bread cubes. You want them to be very dry and golden brown, no soft pieces when you touch them. DRY is the KEY!
PLEASE NOTE: If you do not toast them enough, they will hold moisture resulting in soggy / mushy stuffing.
Pro Tip: Make your bread cubes a day in advance so they are ready to go on Thanksgiving. Save the loaf bag you purchased the Texas toast in and store them in there once they are cool.
Tips and Tricks for the Perfect Holiday Stuffing
- When choosing what type of baking dish to use, I’d suggest using ceramic. Ceramic baking dishes promote slow, even cooking which is ideal for this recipe. For this recipe, you can use a 9×13-inch baking dish. Be sure to brush or rub the inside of the dish with butter to prevent sticking. BUTTER is the KEY!
- When combining the stuffing, you want the breadcrumbs to be well coated and moist, but NOT completely mushy. They should be able to hold some shape. That said, you should NOT see any pieces that look or feel completely dry either!
- It’s very important to make sure your bread is well toasted in the oven. If you do not toast your bread cubes enough and they are holding moisture; then you run the risk of the stuffing being soggy and mushy. Because it will not be able to fully absorb the eggs and broth.
- Once the stuffing is combined and ready to bake. You will cover the dish with foil and bake for 20 minutes. This locks in the juices and keeps the stuffing moist while baking. THEN, remove the cover and bake for another 25-30 minutes so the edges can get crispy and the top gets golden brown. This method yields the best stuffing.
- This recipe makes 8-12 servings of stuffing.
Types of Stuffing Recipes
There are a variety of stuffing recipes available. However my favorite, by far, is this classic stuffing recipe. That said, if you’re feeling adventurous, try adding a few ingredients to make this stuffing your own. Ground sausage, diced apples or even dried cranberries would be fun additions.
You can also add a variety of herbs. Fresh rosemary, oregano or sage are common herbs people enjoy. They really add a pop of flavor!
You can make this stuffing ahead of time and store it covered in the refrigerator for up to 24-48 hours. Simply remove it from the refrigerator and let it rest for one hour at room temperature before reheating it in the oven. Any leftovers can be stored covered in the refrigerator for up to three or four days. Looking for more holiday side dish recipes? Try some of these,
- Roasted Brussel Sprouts with Green Apple and Balsamic Glaze
- Cornbread Pudding
- Candied Sweet Potatoes
- Creamy Green Bean Mushroom Casserole
- Cranberry Cheese Roll-Ups
Easy Stuffing Recipe
- 20 ounces toasted bread cubes, 1 loaf thick cut Texas toast, or 12-13 cups of toasted bread cubes
- ¾ cups unsalted butter, 1.5 sticks
- 1 teaspoon salt, Morton's table salt
- ½ teaspoon black pepper
- 2.5 cups sweet onion, diced
- 2 cups celery, diced
- 6 tablespoons Italian parsley, chopped small, extra as garnish
- 1 tablespoon fresh thyme , remove stem
- 6 cloves garlic, minced, about 1.5-2 tablespoons
- 2 large eggs, whisked
- 2½ cups chicken broth (regular, not low sodium), start with 2 cups (whisk in eggs) and add the remaining broth slowly.
- 2 baking trays
- 1 9×13-inch ceramic baking dish brush or rub with butter
- 1 large mixing bowl
- 1 saute pan
- Preheat the oven to 350 degrees. Gently brush your 9×13-inch ceramic baking dish with butter and set it aside.
Make the Bread Cubes
- Grab two baking trays. Using your hands break the loaf of Texas toast bread into bite sized pieces. Crust included. Spread the bread cubes out evenly over the baking trays in one layer. Bake the bread cubes for 20-25 minutes; making sure toss the cubes halfway through baking. Make sure the bread cubes are very dry, no soft pieces. Once the bread cubes are dry and toasted, remove them from the oven and set them aside to cool.
Saute the Butter and Onion Mixture
- In a sauté pan over medium / low heat, add the unsalted butter, onion, celery, fresh chopped parsley, fresh thyme, minced garlic, salt and black pepper. Simmer until the onions and celery are translucent but NOT BROWNED. Stirring frequently. Once the onions and celery are translucent, remove the mixture from the heat and set it aside to cool.
Combine the Stuffing
- Once the bread cubes are cool (room temp), combine them with the butter and onion mixture. Toss until well coated. Next, in a mixing bowl combine, two large eggs and 2 cups chicken broth. Whisk well. I like to start with two cups of broth. Pour the egg and chicken broth mixture over the bread cubes and mix until well combined. Let it soak in then add the remaining 1/2 cup of broth. Toss well. **Extra extra dry bread cubes may require a touch more broth. The stuffing should be well coated and soft to the touch, but not completely mushy. Conversely, there should NOT be any pieces that look or feel "dry".**
Bake the Stuffing
- Once well combined, add the stuffing to the prepared ceramic baking dish. Gently press it into the pan. Cover with foil and bake the stuffing for 20 minutes. Remove the cover and bake for an other 25-30 minutes so the top can get golden brown.