What is homemade stuffing made of?

You only need a few simple ingredients to make the best homemade stuffing recipe. Start with dry bread cubes, then sauté onion, garlic, and celery in oil or butter. Toss the bread with vegetables, stock, eggs, fresh herbs, and salt and pepper before baking it in a large baking dish. The vegetables, stock, and spices will rehydrate the dry bread, giving it a light, fluffy texture and tons of flavor.

What is the best bread for stuffing?

There are so many different types of breads to use for stuffing! You can easily make this classic stuffing recipe with regular white bread, French bread, Italian bread, or sourdough, but you can also use challah bread, Hawaiian bread, whole wheat, cornmeal, and more. Just make sure the bread is fully dried.

Is stuffing made with fresh or stale bread?

For the very best stuffing, you must use dry, stale bread. Fresh bread is soft, so when you mix it with vegetable stock and eggs, it turns into a soggy stuffing no one will want to eat. Start with really dry bread cubes. These are commonly available at the grocery store, or you can dry fresh bread in the oven until the bread pieces are crispy and dry.

Homemade Stuffing

Description

Skip the boxed mix this year and make your own Homemade Stuffing from scratch. All you need is a loaf of bread, a few common vegetables, fresh herbs, eggs, and your favorite stock for a delicious, aromatic side dish that takes any Thanksgiving dinner to the next level.

Ingredients

1 loaf of white bread, cut into 1-inch cubes
3 tablespoons olive oil
1 medium yellow onion, diced
2 cloves garlic, finely chopped
4 stalks celery, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper (or to taste)
1 tablespoon fresh thyme, finely chopped
1/4 cup fresh parsley, finely chopped
1 cup vegetable stock
2 eggs, beaten

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Instructions

Preheat oven to 350 F.
Evenly arrange the cubed bread onto a large sheet pan. Transfer into the oven while the oven is preheating and keep it in the oven for a total of 20 minutes, or until the bread crisps up. This helps the bread cubes dry out and become crunchy
Heat oil in a large cast-iron skillet over medium heat for 2 minutes until the oil is hot and starts to sizzle and shimmer. Add onion, garlic, and celery and sauté until tender, about 5 minutes. Season with salt and pepper.
Transfer the bread cubes, sautéed vegetable mixture, thyme, and parsley to a 9x13-inch casserole pan. Toss well until combined.
Evenly pour the vegetable stock on top and toss well again to coat. Add eggs and fold in evenly.
Cover with aluminum foil and bake for 30 minutes. If the stuffing is still pretty wet, remove the foil and bake for another 10 minutes until the top turns golden brown and crisp.

Notes

How to store: Store any leftover stuffing in an airtight container in the fridge for 3-4 days.

How to reheat: Either microwave your leftover stuffing for 30 seconds to 1 minute or bake a small dish of it in the oven or air fryer at 350 for 2-3 minutes to warm it up.

How to freeze: If you have too much stuffing on hand, freeze it in a freezer-safe container or freezer bag for 2-3 months. Thaw it in the fridge before reheating.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Bake
Cuisine: American