Homemade Holiday Stuffing
Nothing screams holiday feast like homemade stuffing. For this homemade holiday stuffing recipe, I went full on classic mode. Even the toasted bread cubes are made from scratch, which is always a nice touch (but not required).
In my opinion, this recipe checks all of the “stuffing” boxes. It’s warm, crispy on the outside and soft in the center. Loaded with buttery veggies and toasted bread cubes, this recipe is exactly what you need at you holiday table this year.
Growing up, my Mom made a similar version of this homemade holiday stuffing recipe. She preferred using store-bought bread cubes, which always tasted great too. Whether you use homemade or store-bought bread cubes, this recipe still only calls for eight simple ingredients. Making this dish very approachable and easy to prepare.
That said, if you’re feeling adventurous, try adding a few ingredients to make this stuffing your own. Ground sausage, diced apples or even some cranberries would be fun additions.
Looking for more holiday dishes? Try my roasted brussel sprouts with green apple and balsamic glaze. Or my oven baked macaroni n’ cheese with roasted tomatoes.
Homemade Holiday Stuffing
- 12 cups toasted bread cubes , 1 loaf Texas toast bread or store-bought bread cubes are fine too; whichever you prefer
- 2 eggs , whisked
- 1/2 cup salted butter , 1 stick
- 2 cups chicken broth
- 2 cups sliced celery , about 5-6 stalks
- 2 cups diced white onion , 1 large onion or 2 medium sized onions
- 1/3 cup chopped fresh Italian parsley, extra as garnish
- 1 teaspoon garlic powder
- ½ teaspoon salt
- baking tray
- 8 x 8-inch ceramic baking dish
- large mixing bowl
- saute pan
- Preheat the oven to 350 degrees.
- Gently spray an 8 x 8-inch ceramic baking dish with cooking spray and set it aside.
- Grab a baking tray. Using your hands break the loaf of Texas toast bread into bite sized pieces. Spread the bread cubes out evenly over the baking tray. You may have some overlap which is fine. My loaf of Texas toast bread had 16 thick slices, which yields about 12 cups of cubes.
- Bake the bread cubes for 25 minutes; make sure to occasionally toss the cubes.
- Once the bread cubes are toasted, remove them from the oven and set them aside to cool.
- In a sauté pan over medium / low heat, add the butter, onion, celery, fresh chopped parsley, garlic powder and salt. Simmer until the onions and celery are translucent but NOT BROWNED.
- Once the onions and celery are translucent, remove the mixture from the heat and set it aside to cool.
- Once the bread cubes are cool (room temp), pour two whisked eggs and two cups of chicken broth over the toasted bread cubes. Toss until all of the bread cubes are well coated in the broth and whisked eggs. They should be soft to the touch. Set them aside.
- Once the onion / celery mixture is cool, pour everything over the bread cube mixture. Toss all of the ingredients together until the celery / onion mixture is well dispersed throughout the stuffing.
- Add the stuffing mixture into the 8 x 8 ceramic baking dish. Gently press the stuffing into the dish so it is nice and snug but don’t press too firmly.
- Cover with foil and bake the stuffing for 35-40 minutes or until it is hot all the way through.
- ** I like to use a ceramic baking dish for this recipe because it cooks the stuffing more slowly than glass or metal. Glass and metal conduct more heat and tend to cook items more quickly. Ceramic offers more of a slow, even baking process. **