Description
This Homemade Stuffing recipe is a must for Thanksgiving! It’s super easy and way better than any box mix, effortlessly giving you that delicious, savory taste and a nice, crispy top.
Ingredients
- 12 cups large-diced stale bread
- 1 cup butter (2 sticks unsalted)
- 1 medium/large onion, diced
- 2 cups celery, diced
- 6 garlic cloves, minced
- 2 tablespoons fresh sage
- 1 tablespoon fresh rosemary
- 1 ½ tablespoons fresh thyme
- 1 ½ cups chicken stock
- 2 eggs
- 1 ½ teaspoons salt and pepper mix
Instructions
- Prep the bread: Place diced bread in a large mixing bowl. Set aside.
- Cook vegetables:
- Melt butter in a large pot over medium-high heat.
- Add onions and celery, cook for about 8 minutes until softened.
- Add garlic and cook for 2 additional minutes. Remove from heat.
- Make wet mixture: Stir chicken stock, sage, rosemary, thyme, salt, and pepper into the vegetable mixture.
- Add eggs: Once slightly cooled, whisk in the eggs until well combined.
- Combine with bread: Pour the wet mixture over the bread cubes and toss until evenly coated. The mixture should be wet but not soggy. You can adjust the amount of stock to achieve the right texture.
- Bake: Transfer mixture to a greased baking dish. Cover with foil and bake at 350°F (175°C) for 40 minutes. Uncover and bake until the top is golden brown, about 10–15 more minutes.
Notes
Store any leftover homemade stuffing in an airtight container in the refrigerator for up to three days. To reheat, place it in a baking dish and cover with foil. Bake in a preheated 350°F oven for about 20 minutes or until heated through. This recipe uses fresh herbs, but dried are okay, it will just not be as potent.
- Prep Time: 25 minutes
- Cook Time: 1 hour, 10 minutes
- Category: Side Dish
- Method: Stovetop & Oven
- Cuisine: American