Homemade Stuffing Recipe for Holiday Dinner – Classic, Comforting & Perfectly Savory

Stuffing is one of those holiday dishes that instantly brings warmth, nostalgia, and comfort to the table. Whether you grew up with your family’s classic herb version, cornbread stuffing, or a special recipe passed down through generations, stuffing holds a special place in any holiday feast. This Homemade Stuffing Recipe for Holiday Dinner captures everything we love about traditional stuffing — buttery bread cubes, fragrant herbs, caramelized onions, tender celery, and a rich broth-soaked texture that’s soft inside and golden crisp around the edges.

This recipe is made completely from scratch, but it’s incredibly simple, and it results in a stuffing that tastes far better than anything from a box mix. Using real bread, fresh herbs, and homemade sautéed vegetables gives the stuffing deep flavor and perfect texture — not too wet, not too dry, just deliciously savory and satisfying.

Whether you’re preparing a Thanksgiving feast, a Christmas dinner, or a cozy autumn gathering, this stuffing brings classic holiday comfort and elegance to any menu. It pairs beautifully with roasted turkey, chicken, beef, ham, or vegetarian mains. And because it’s versatile, you can customize it with sausage, apples, cranberries, mushrooms, or nuts.

This article gives you everything you need: a fully detailed recipe, helpful tips, make-ahead instructions, variations, serving suggestions, and a perfectly balanced stuffing that will become your new go-to holiday side.

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Why This Homemade Stuffing Is the Best

There are several reasons this stuffing is a holiday dinner superstar:

✔ It uses real bread

No boxed mixes, no instant seasonings — just real bakery-style bread toasted until crisp and perfect for absorbing flavor.

✔ Packed with fresh herbs

Sage, thyme, rosemary, and parsley give stuffing its iconic holiday aroma.

✔ Buttery, savory, and cozy

Melted butter, onions, garlic, and celery combine to create that familiar homemade flavor.

✔ Perfect texture

Crispy top, soft center — the ideal stuffing balance.

✔ Super customizable

Add apples, sausage, mushrooms, nuts, dried fruit, or vegetables.

✔ Make-ahead friendly

Assemble it the day before to save time during busy holiday cooking.

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What Bread Works Best for Stuffing?

Bread is the heart of stuffing, and choosing the right kind makes a huge difference. The best options are:

• Sourdough – adds tangy flavor and holds structure
• French bread – sturdy, bakes beautifully
• Italian loaf – neutral flavor, great texture
• Brioche or challah – richer and slightly sweeter
• Country loaf – rustic and hearty

Avoid: sandwich bread or soft bagged bread — they get mushy.

Bread must be dried or toasted

Dry bread absorbs broth better and creates perfect stuffing texture.
You can dry it by:

• Leaving cubes out overnight
  or
• Toasting them in the oven for 15–20 minutes

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Ingredients

Stuffing Base

• 10 cups cubed bread (dried)
• ½ cup unsalted butter
• 1 large onion, diced
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 2 ½ cups chicken broth or vegetable broth
• 2 large eggs (optional, for structure)
• 1 ½ tsp salt
• ½ tsp black pepper
• 1 tsp dried sage (or 1 tbsp fresh)
• 1 tsp dried thyme (or 1 tbsp fresh)
• ½ tsp dried rosemary (or 1 tsp fresh)
• ¼ cup fresh parsley, chopped

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Instructions

1. Prepare the Bread

1. Preheat oven to 300°F (150°C).
2. Spread bread cubes on a large baking sheet.
3. Toast for 15–20 minutes until dry but not browned.
4. Let cool completely.

2. Cook the Vegetables

5. In a large skillet, melt butter over medium heat.
6. Add onions and celery; cook 8–10 minutes until soft.
7. Stir in garlic and cook 1 minute.
8. Add sage, thyme, rosemary, salt, and pepper; mix well.

3. Combine Bread & Vegetables

9. Place dried bread cubes in a large mixing bowl.
10. Pour the warm vegetable mixture over the bread.
11. Add parsley and toss gently.

4. Add Broth

12. Slowly pour broth over the stuffing while mixing.
13. Add only enough broth to moisten — bread should be soft but not soggy.

5. Add Eggs (Optional)

14. Stir in beaten eggs for firmer, sliceable stuffing.

6. Bake

15. Preheat oven to 350°F (175°C).
16. Transfer stuffing to a greased 9×13 baking dish.
17. Cover with foil and bake 30 minutes.
18. Remove foil and bake 15–20 minutes more until top is golden and crisp.

7. Serve

19. Garnish with fresh parsley and serve warm.

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Expert Tips for the Best Stuffing

✔ Taste the mixture before baking

Broth saltiness varies — adjust seasoning accordingly.

✔ Add broth slowly

Overly wet stuffing turns mushy. Perfect stuffing is evenly moist.

✔ Don’t skip fresh herbs

They bring stuffing to life.

✔ Bake uncovered for crisp edges

If you prefer softer stuffing, keep covered the whole time.

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Variations

1. Sausage Stuffing

Brown 1 lb Italian sausage and add to the mixture.

2. Apple Herb Stuffing

Add 1 ½ cups diced apples (Honeycrisp or Gala).

3. Cranberry Stuffing

Add ¾ cup dried cranberries.

4. Mushroom Stuffing

Sauté 2 cups mushrooms with the onions.

5. Nutty Stuffing

Add toasted pecans or walnuts for crunch.

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Make-Ahead Instructions

Make Ahead – Up to 2 Days

• Assemble stuffing but don’t bake.
• Cover and refrigerate.
• Add a splash of broth before baking.

Freezer Option

• Assemble but DO NOT bake.
• Freeze up to 1 month.
• Thaw overnight and bake as directed.

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Serving Suggestions

Pairs perfectly with:

• Turkey (whole or roulade)
• Ham
• Roast chicken
• Cranberry sauce
• Green bean casserole
• Mashed potatoes
• Gravy

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Storage & Reheating

• Refrigerator: 4 days
• Freezer: 1 month
• Reheat: 350°F (175°C) for 10–15 minutes with a splash of broth