Traditional Homemade Stuffing

Stuffing, or “dressing,” dates back to ancient Rome, where cooks used seasoned bread to stuff roasted birds. The tradition was brought to America by early settlers, who adopted it using local ingredients like cornmeal. By the 19th century, stuffing became a main staple of Thanksgiving, symbolizing the bountiful harvest. Traditional recipes often include bread cubes, herbs, onions, and celery, reflecting the flavors of autumn. Fun fact: President Lincoln declared Thanksgiving a national holiday in 1863, and stuffing has been a central dish ever since, evolving regionally with additions like oysters in the Northeast or cornbread in the South.

This classic Homemade Stuffing is everything your Thanksgiving table needs: a buttery, herb-infused blend of perfectly toasted bread cubes, sautéed onions, and crisp celery, soaked in savory broth and baked to golden perfection. With each bite, you’ll taste the comforting flavors of fresh sage, thyme, and rosemary, creating a mouthwatering balance of crisp and tender textures. Whether you serve it as a side or a main dish, this warm, nostalgic favorite is sure to be a hit with every guest—because nothing says “holiday” like homemade stuffing!

Traditional Homemade Stuffing Recipe

Servings: 8-10
Prep Time: 20 minutes
Cook Time: 45-55 minutes
Total Time: 1 hour 15 minutes

Ingredients:

• 1 loaf of day-old bread (about 10 cups of bread cubes, white or sourdough recommended)
• 1 cup unsalted butter (2 sticks)
• 1 large yellow onion, finely diced
• 3-4 celery stalks, diced
• 2-3 cloves garlic, minced (optional)
• 1/4 cup fresh parsley, chopped (or 1 tablespoon dried parsley)
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
• 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 2-3 cups chicken or vegetable broth
• 2 large eggs (optional, for extra richness and binding)
• Cooking spray or extra butter (for greasing the baking dish)

Instructions:

1. Prepare the Bread:
   • Preheat the oven to 300°F (150°C).
   • Spread the bread cubes on a baking sheet and bake for 15-20 minutes, stirring halfway, until dried but not browned. Let them cool.
2. Saute the Vegetables:
   • In a large skillet, melt the butter over medium heat. Add the diced onion and celery, and sauté for 8-10 minutes, until softened and translucent.
   • Add the garlic (if using) and cook for an additional 1-2 minutes until fragrant.
3. Mix in the Herbs:
   • Stir in the parsley, sage, thyme, rosemary, salt, and pepper. Cook for another minute, allowing the herbs to become fragrant.
4. Combine Everything:
   • In a large mixing bowl, add the dried bread cubes. Pour the buttery vegetable mixture over the bread cubes and gently toss to combine.
   • Gradually add the broth, 1 cup at a time, tossing the mixture until the bread cubes are moistened but not soggy. You may need more or less broth depending on the bread’s dryness.
   • (Optional) Beat the eggs in a small bowl and mix them into the stuffing for extra binding and richness.
5. Bake the Stuffing:
   • Preheat the oven to 350°F (175°C).
   • Lightly grease a 9×13-inch baking dish with cooking spray or butter. Transfer the stuffing mixture into the dish and spread it evenly.
   • Cover with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, until the top is golden and crispy.
6. Serve:
   • Let the stuffing rest for about 10 minutes before serving.

Tips:

• Make Ahead: You can prepare the stuffing up to the baking step and refrigerate it overnight. Bake it fresh on the day of serving.
• Customizable: Feel free to add extras like chopped apples, cranberries, or sausage for additional flavor.

Enjoy your delicious homemade stuffing! Perfect for Thanksgiving or any holiday feast! 🦃🍂