If you are looking for more side dish ideas, check out these Cheesy Garlic Mashed Potato, they are a family favorite. This Cranberry Sauce is made from scratch and these Brown Sugar Carrots are quick and tasty enough for a fancy meal! Add this Paula Deen Corn Casserole to the ultimate holiday experience.
The holidays are almost upon us once again and stuffing is a must-have side dish that definitely needs to be on the Thanksgiving table.
Also known as dressing, this is one casserole dish that is a family favorite of ours for Thanksgiving dinner.
With all of the hustle and bustle that this time of year requires, the stuffing does not have to be a difficult part of it.
This dressing has all the flavors of homemade but has some shortcuts to make it easier. This makes it perfect for busy holidays when time is limited. If you have a little more time try easy chorizo cornbread stuffing or cook it all day with slow cooker sausage stuffing.
What is Easy Homemade Stuffing?
This easy stuffing is simply that…one of the easiest stuffing recipe that you can make. It is mostly homemade, since it is made with a bag of store-bought bread cubes instead of making them yourself. This recipe saves you a huge step because the homemade bread crumbs can take an extra day to prepare (if you let them air dry).
When I talk about the grocery store cubes, I mean the ones you get in the bakery section right around the holidays, NOT the bag that has all of the herbs added (like Pepperidge Farms or whatever).
If you can only find the kind that has added herbs, then you will need to do one of two things. Either make the cubes yourself or reduce the herbs in the recipe by half (otherwise you end up with too many herbs). I have included directions on how to make bread cubes in the oven, but it does take more time.
It is also made with mostly dried herbs. That means less time chopping, which makes it an even easier recipe to make. Of course, you could switch out all of the dry herbs for all fresh herbs. Just keep in mind that since dried herbs are more potent, you will need 1/3 of the amount of fresh.
I love the box of stuffing you get at the grocery store as much as the next guy. But, you can make that any time of year. For the holidays this year, skip the boxed stuffing and try your hand at making stuffing from scratch (mostly).
Why we love this recipe
- Few ingredients. The stuffing recipe only needs a handful of ingredients.
- Cooks quickly. This whole recipe cooks in under 50 minutes.
- Timesaving. Since you use unflavored store bought cubes, it will save you time.
Dressing vs Stuffing
Stuffing and dressing are often used interchangeably to describe the same thing, the only difference is the way they get cooked. “Stuffing” is normally stuffed into a bird, like turkey or chicken and baked within the bird. “Dressing” is put into a baking pan and baked.
But, regardless of this information, most people will still call stuffing dressing and dressing stuffing.
This version is baked in a baking dish because it gets all crispy and delicious around the edges and top. It is less mushy than if it is baked inside the bird. But, if you want to make it turkey stuffing, stuff it in the cavity of a turkey and check the temperature with a digital thermometer (just make sure to cook it until the internal temperature is 165°F for food safety reasons).
Simple Stuffing Recipe Ingredients
Here are the basic ingredients needed to make this classic stuffing recipe. Check out the recipe card for the full ingredient amounts.
- Onion: One medium onion is perfect. Cut it into a small dice.
- Celery: Crisp celery is a must in stuffing. You will need 3-4 celery stalks.
- Butter: I use unsalted butter so that I can control the amount of salt that goes in the bread stuffing. You will need one stick of butter.
- Poultry seasoning: This mixture of herbs will bring a great combination of flavors.
- Rosemary: Dry rosemary, make sure you get the one that says “crushed” in the title. It is chopped rosemary.
- Pepper: Freshly grated black pepper.
- Salt: Salt is going to bring out the flavors of the dish.
- Bread Cubes: A bag of cubes from the store is what you will use or use the instructions to make homemade bread cubes down below. You want the bakery section cubes that they make in house, not the brand name stuff that has herbs already added.
- Parsley: I like to use finely chopped fresh parsley to give a fresh flavor. You could use 2 teaspoons of dry parsley instead.
- Broth: I like to use low-sodium chicken broth, or even turkey broth. If you want to keep this vegetarian stuffing, use vegetable broth. I prefer the lower sodium so that I can control the amount of salt that goes in.
How to Make Basic Stuffing Recipe
STEP 1: Add the stick of butter in a large skillet over medium heat. Once the butter is melted drop the temperature down and add in the onion and celery. Preheat the oven.
STEP 2: When the vegetables are completely softened (but not browned), mix in the poultry seasoning, dry rosemary, salt, and pepper. Cook for another minute, then remove from heat.
STEP 3: Add the bread cubes, softened vegetables, and chopped fresh parsley to a large bowl. Mix together well. Pour one cup of over the bread mixture and stir. Add a little more broth until the bread cubes are damp but not soggy.
STEP 4: Place stuffing in a 9×13 inch baking dish and cover with foil. Bake for 25 minutes covered, then uncover and bake for an additional 10 minutes.
Tips for Success
- Fresh vegetables. Using fresh and crunchy vegetables will ensure you will get the best flavor.
- Bread cubes. If you can’t find unseasoned breadcubes, then you will need to make them yourself. The fastest method is in the oven.
- Cube size. Cut the bread into 1/2-inch bread cubes if you are making them yourself.
Recipe Variations
- Add sausage. You can build on this basic stuffing recipe and give it a more complex flavor, cook up some Italian sausage in a skillet and mix it into the bread mixture.
- Herbs. If you want you could use all fresh herbs or all dried herbs.
- Adding fruit. Adding cut up fruit always enhances stuffing. You could add 2 large peeled, cored, and diced apples and/or 1 cup of dried cranberries.
Frequently Asked Questions
Should dressing be cooked covered or uncovered while baking? Both, technically. You start out by covering the dressing and then uncover it for the last 10 minutes.
Could I make my own bread cubes? If you don’t want to use store bought cubes because you have some extra time, you can definitely make your own. You will need around 20 ounces or about 15 slices of day-old plain white bread, french bread, or sourdough bread, cut into small pieces. Make sure you have around 12 cups. Whatever type of bread you choose it needs to be either baked in the oven to become hard or use stale bread.
To make bread cubes in the oven: Put the bread pieces in a single layer on two baking sheets and cook in a preheated 225°F oven for 30-40 minutes until golden brown. Cool before using in stuffing. Alternatively, you can leave the bread chunks out on the counter on a rimmed baking sheet for 3 days to completely dry out.
Could I use all fresh herbs instead? I love herb stuffing and it tastes amazing using fresh herbs. Yes, you could use very finely chopped fresh rosemary leaves (1 tablespoon). Then replace the poultry seasoning with chopped fresh sage (1 teaspoon) and chopped fresh thyme (1 teaspoon).
What is the exact amount of broth to use? The amount to use actually depends on how crusty and dry your bread is, that is why there is a range. If it is super hard bread, then you may need a little more broth.
Can this stuffing be made ahead of time?
Yes, this dressing recipe can be made in advance. Just follow the directions to make it, cover tightly with a lid, aluminum foil, or plastic wrap. Then refrigerate it for up to 48 hours.
When you are ready to bake the dressing, take it out from the refrigerator 30 minutes in advance. Then just bake as directed. You may need to add a few extra minutes to heat it all the way through.
How to Store & Reheat leftover stuffing
Let the dressing cool to room temperature and put in an airtight container. It should last about 4 days in the fridge.
How do you reheat leftover dressing? Place the baking dish in a 350 degrees f preheated oven covered with foil for about 20-25 minutes. Remove the foil and continue to bake for another 15-20 minutes, or until hot. You can add a little broth to keep it from getting dried out.
Can I Freeze Stuffing?
How to freeze stuffing? Stuffing freezes well. Let it cool completely before putting into an air tight, freezer safe container or freeze in individual portions. It can be frozen for 3 months, just be sure to label with the recipe and date.
How to thaw stuffing? Thaw frozen cooked stuffing in the refrigerator overnight until defrosted and then reheat.
Try these other holiday recipes!
- Glazed Brown Sugar Carrots
- Paula Deen Corn Casserole
- Cheesy Garlic Mashed Potatoes
- Air Fryer Bone In Turkey Breast
- Fresh Cranberry Sauce
- Stuffed Acorn Squash
- Air Fryer Bread Rolls
If you’ve tried this easy homemade stuffing recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes!
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Easy Stuffing Recipe
Ingredients
- 1 medium onion, finely diced
- 4 celery ribs, sliced
- 1/2 cup unsalted butter
- 1 1/2 teaspoons poultry seasoning
- 1 teaspoon dry crushed rosemary
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 12 cups store bought bread cubes *, unflavored
- 2 tablespoons fresh Italian parsley, finely chopped
- 1 1/2-3 cups low sodium chicken broth
Instructions
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Add the stick of butter in a large skillet over medium heat. Once the butter is melted drop the temperature down and add in the onion and celery.
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Preheat the oven to 350°F.
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When the vegetables are completely softened (but not browned, about 10 minutes), mix in the poultry seasoning, dry rosemary, salt, and pepper. Cook for another minute, then remove from heat.
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To a very large mixing bowl, mix together the bread cubes, softened vegetables, and chopped fresh parsley.
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Pour one cup of broth over the bread mixture and stir. Add a little more broth until the bread cubes are damp but not soggy.
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Place stuffing in a 9×13-inch baking dish and cover with foil. Bake for 30 minutes covered, then uncover and bake for an additional 10 minutes.
Recipe Notes
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- Add sausage. You can build on this basic stuffing recipe and give it a more complex flavor, cook up some Italian sausage in a skillet and mix it into the bread mixture.
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- Herbs. If you want you could use all fresh herbs or all dried herbs.
-
- Adding fruit. Adding cut up fruit always enhances stuffing. You could add 2 large peeled, cored, and diced apples and/or 1 cup of dried cranberries.
- Leftover stuffing will last 4 days in an airtight container in the fridge.
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Nutrition Information
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