Homemade Stuffing Video (Recipe for Printing)
Savor homemade stuffing made with stale bread, herbs, and butter, ideal for fall and holiday dinners. Featuring onion, celery, and fresh sage. Save & click.
# What You Need:
→ Base
01 -
12 cups stale white bread, cut into 1-inch cubes (approximately 1 pound 4 ounces loaf)
→ Aromatics
02 -
1 large yellow or white onion, chopped
03 -
2 cups celery, chopped (use stalks and leaves)
→ Herbs and Seasoning
04 -
1 1/2 teaspoons kosher salt
05 -
1 teaspoon black pepper
06 -
1 teaspoon poultry seasoning
07 -
1/2 teaspoon dried marjoram
08 -
3 tablespoons fresh sage, chopped
09 -
1/3 cup fresh parsley, chopped (curly or Italian variety)
→ Binding
10 -
2 large eggs
11 -
1 cup chicken broth or stock
→ Fat
12 -
3/4 cup plus 2 tablespoons unsalted butter, divided
# How to Make It:
01 -
Cube the stale white bread into 1-inch pieces, spreading them on a baking sheet if further drying is needed. Allow bread cubes to sit out until thoroughly crisp.
02 -
In a large skillet, melt 3/4 cup of the butter over medium heat. Add chopped onion and celery, sautéing for 7–10 minutes until vegetables are tender but not browned.
03 -
In a large mixing bowl, place bread cubes. Stir in sautéed vegetables, kosher salt, black pepper, poultry seasoning, dried marjoram, chopped sage, and parsley.
04 -
In a small bowl, whisk eggs and chicken broth together. Pour mixture over bread and vegetables, gently folding to moisten all cubes evenly.
05 -
Transfer stuffing mixture to a greased 9 x 13-inch baking dish. Drizzle the remaining 2 tablespoons melted butter evenly over the top.
06 -
Place baking dish in a preheated 350°F (175°C) oven and bake uncovered for 25 minutes or until golden brown on the surface and heated through.
07 -
Allow stuffing to rest for several minutes before serving. Garnish with additional fresh herbs if desired.
# Extra Tips:
01 -
Drying the bread thoroughly ensures a firm, non-soggy texture in the finished stuffing.