Description
This Perfect Homemade Stuffing recipe combines toasted bread cubes with sautéed onions, celery, garlic, fresh herbs, and broth for a moist and flavorful classic side dish. Enhanced with optional additions like dried cranberries, nuts, or sausage, it’s baked to golden perfection, making it an ideal accompaniment for holiday meals or any comforting dinner.
Ingredients
Scale
Bread Base
- 1 loaf (about 12 cups) day-old white or French bread, cubed (optionally mix with whole wheat or cornbread)
Vegetables and Herbs
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 ½ tsp dried sage (or 2 tbsp fresh sage, chopped)
- 1 tsp dried thyme (or 1 tbsp fresh thyme, chopped)
- 1/2 cup fresh parsley, chopped
Other Ingredients
- 1/2 cup unsalted butter
- 1 ½ cups low-sodium chicken or vegetable broth (plus more as needed)
- 1 large egg, beaten
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- Optional: 1/2 cup dried cranberries or raisins, chopped nuts (pecans or walnuts), or cooked sausage
Instructions
- Prepare the Bread: Preheat the oven to 350°F (175°C). Cut the bread into 1-inch cubes and spread them evenly on a baking sheet. Toast in the oven for 10-15 minutes, turning halfway through, until the bread cubes are slightly dry and golden.
- Cook the Vegetables: Melt the unsalted butter in a skillet over medium heat. Add the finely chopped onion, celery, and minced garlic. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
- Combine Ingredients: In a large mixing bowl, combine the toasted bread cubes, sautéed vegetables, sage, thyme, salt, pepper, and fresh parsley. Stir gently to mix everything evenly.
- Add Optional Ingredients: If desired, mix in optional ingredients such as dried cranberries or raisins, chopped nuts like pecans or walnuts, or cooked sausage to add extra flavor and texture.
- Moisten the Mixture: Stir in the beaten egg and 1 ½ cups of low-sodium chicken or vegetable broth. Mix until the bread is evenly moistened; add more broth if needed to achieve a slightly moist but not soggy consistency.
- Bake the Stuffing: Transfer the mixture into a greased 9×13-inch baking dish, lightly pressing it down to pack evenly. Cover the dish with aluminum foil and bake for 30-35 minutes.
- Finish Baking: Remove the foil and bake the stuffing uncovered for an additional 10-15 minutes until the top is golden brown and crispy.
- Serve: Let the stuffing rest for 5 minutes before serving to allow it to set and cool slightly for perfect texture.
Notes
- Use day-old bread for best texture; fresh bread might result in a soggy stuffing.
- You can substitute vegetable broth for a vegetarian version.
- Customize with your favorite add-ins like mushrooms, sausage, or different nuts.
- Covering the stuffing during the first part of baking ensures it stays moist inside.
- For a gluten-free version, use gluten-free bread.
