Homemade Stuffing

5 from 3 votes

This stuffing is golden and buttery, crispy on top yet soft inside, and it tastes like pure comfort food. Forget the boxed mix; this version is loaded with onions, tender celery, and just the right amount of fresh herbs.

Prep Time35

Cook Time45

Total Time1 20

Course: Side Dish

Cuisine: American

Keyword: Homemade Stuffing, Homemade Stuffing Recipe, How To Make Stuffing

Servings: servings

Equipment

1 9x13 deep baking dish
1 large mixing bowl

Ingredients

Stuffing

2 loaves white sandwich bread ends removed (I used x2 570 gram loaves)
1 cup butter salted
1½ cup yellow onions finely chopped
3 cups celery finely chopped
4 fresh sage leaves
3 springs fresh thyme
1 inch piece fresh rosemary
1/2 tsp black pepper

Chicken Broth

3¾ cups chicken broth salted
2 cloves garlic whole, peeled
2 fresh sage leaves
2 sprigs fresh thyme
1 inch piece fresh rosemary

Instructions

Begin by preheating the oven to 350 °F.
Prepare the bread - toast each piece until lightly golden brown.
Then chop into small, uniform cubed pieces, approximately 1/4 inch.
Add the bread to a large mixing bowl.
Sammy's tip: discard any loose crumbs - ensuring they arent added to the bowl.
Prepare the chicken broth - to a small pot add the broth, along with the garlic cloves and fresh herbs. Set to medium heat and bring to a light boil and then remove from the heat. Set aside until ready to use.
To a medium sized saucepan set to low/medium heat, add the butter and once melted add the onions, celery, fresh herbs, and black pepper.
Cook over low heat until very tender, but not browned. About 10-15 minutes.
Remove the fresh herbs from the veggies and turn off the heat.
Add the butter and veggie mix directly into the bread and gently toss to combine.
Gradually add chicken broth, about 1 cup at a time, until thoroughly combined.
Sammy's tip: you want the consistency of the stuffing to be wet but not fully saturated. You can add up to an additional cup of broth if required, this will depend on your bread selection.
To a large baking pan (preferably a deep 9x13) add the stuffing mixture and sprinkle with black pepper to taste and about 1/4 tsp dried thyme. Using the back of a large spoon, pack the stuffing mixture down to create an even layer.
Cover with aluminum foil and bake for 30 minutes.
After 30 minutes, remove the foil and bake for another 10-15 minutes or until the top is lightly golden brown and the stuffing is hot and still moist throughout.
Serve and enjoy.

Video

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