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Golden brown homemade stuffing recipe in baking dish with fresh herbs and butter, perfect for Thanksgiving dinner

Easy Homemade Stuffing Recipe (Better Than Store-Bought!)

Master the perfect holiday stuffing with this foolproof recipe. Featuring golden, buttery bread cubes, aromatic vegetables, and classic herbs, this traditional stuffing delivers rich, savory flavor and a perfectly crisp top every time.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 12 cups stale white bread cut into 1-inch cubes
  • ¾ cup plus 2 tbsp butter divided
  • 1 large yellow or white onion chopped
  • 2 cups celery chopped (include leaves)
  • 1½ tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp poultry seasoning
  • ½ tsp marjoram
  • 3 tbsp fresh sage chopped
  • ⅓ cup fresh parsley chopped
  • 2 large eggs
  • 1 cup chicken broth or stock
Smart Substitutions:
  • Use vegetable broth for vegetarian option
  • Substitute gluten-free bread if needed
  • Replace marjoram with fresh thyme
  • Use turkey stock for richer flavor

Method
 

  1. Cut bread into 1-inch cubes. Stale overnight or bake at 250°F for 30 minutes until dry.
  2. Preheat oven to 350°F and butter a 9×9 baking dish.
  3. In a large skillet, melt ¾ cup butter. Add onion and celery; cook for 20–30 minutes until soft and lightly caramelized.
  4. Remove from heat. Stir in salt, pepper, poultry seasoning, marjoram, sage, and parsley.
  5. In a bowl, whisk eggs and broth. Add bread cubes to a large bowl, pour in the herb mixture, then add egg-broth mix. Stir gently to combine.
  6. Transfer to baking dish and dot with remaining butter.
  7. Cover with foil and bake for 30 minutes, uncover and bake another 15 minutes until golden. Broil 1–2 minutes for extra crispiness if desired. Internal temperature should reach 165°F.

Notes

Use properly stale bread for best texture. For make-ahead, prepare up to the baking step and refrigerate overnight. Bake as directed the next day, adding 5–10 minutes to the time.