Easy Homemade Stuffing

Easy Homemade Stuffing

Did you know that making real homemade stuffing is actually really easy? Its true. To make easy homemade stuffing, all you need are a few basic ingredients. Who knew that one of the most fundamental, flavorful dishes was so easy. No need to be intimidated, and definitely no need to use the boxed stuff anymore either! I promise, once you have tasted this recipe, I am sure that you will be converted. It is so simple, and it has superior taste and texture to the ready-made stuffing you find in a box.  You might just even volunteer to bring the stuffing every year for your holiday parties because you’ve been let in on the secret. It is one of the easiest dishes. Here is the recipe for a great, basic and easy stuffing for Thanksgiving.


Easy Homemade Stuffing


  • 3/4 cup (1 1/2 sticks) butter
  • 1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups)
  • 2 1/2 cups yellow onion, diced
  • 1 1/2 cups celery, diced
  • 2 tablespoons chopped fresh sage (or 2 teaspoons dried)
  • 2 1/2 cups low-sodium chicken broth, divided
  • 2 eggs
  • Salt and pepper to taste


  1. Tear the bread into 1” pieces and allow to dry on a baking sheet (or bake at 250° for about 30 - 40 minutes until dried.)
  2. OR you can buy dried bread cubes at the grocery store in the bakery section. They come in large bags portioned to fill a casserole dish.
  3. Then, pour dried bread pieces into a large bowl. Spray a 13x9 baking dish with non-stick spray and set aside.
  4. Melt the butter in a large skillet over medium heat. Add the vegetables and sauté until the onions are translucent.
  5. Pour into bowl of dried bread and add the sage.
  6. Drizzle in half of the broth and fold into the bread mixture. Allow to cool. (Make sure that it is cool enough not to cook the eggs in the next step)
  7. In a separate bowl, whisk the eggs into the remaining broth and pour into the stuffing. Stir gently.
  8. Pour into prepared pan and bake @ 350° for about 40 minutes or until the temperature in the middle is 160°.
  9. (If making ahead of time, add only the first half of the broth and refrigerate. Just before baking, add the remaining broth and egg mixture.
  10. (You may need to allow extra time to heat, as the stuffing will be cold when it comes out of the fridge.)
  11. Promptly refrigerate any leftovers for food safety.

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What do you think? Doesn’t it look so good? Now I just need a little turkey, gravy and mashed potatoes and I will feel “Home for the Holidays.” Enjoy this easy stuffing recipe!


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