Homemade Stuffing (from Scratch)
Posted Nov 08, 2024
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This homemade stuffing is made from scratch (no boxed stuffing mix). It’s a savory, herb-infused bread stuffing recipe perfect for the holidays.
This homemade stuffing recipe is a flavorful, hearty side dish perfect for the holidays.
In this bread stuffing, sausage, herbs and vegetables are cooked then tossed with cubed bread (no dried box mixes) and broth and baked until the top is perfectly crisp. It’s the most delicious stuffing recipe you’ll ever make or eat!
Serve it alongside your favorite Thanksgiving recipes and it will be the hit of the holiday gathering for sure.
Homemade Stuffing: Ingredients & Substitutions
- French bread. sourdough, ciabatta, etc. are all great choices.
- Maple Sausage. Use your favorite sausage. I use mild, but you can also use hot or spicy.
- Onion. choose your favorite variety, yellow, white red, etc.
- Herbs (rosemary, parsley, sage). In a pinch you can use dried herbs, but the flavor won’t be as fresh.
- Butter. If you’d prefer, you can use olive oil but butter its the best.
- Chicken broth. from a carton, can or homemade it all works perfectly in this sausage stuffing.
How to Make Stuffing From Scratch
We’ll walk through this bread stuffing recipe step-by-step, and be sure to watch the video for additional guidance.
Begin by preheating your oven to 375 degrees F and greasing a 9×13” baking dish.
Then, put the diced bread in a large bowl and set it aside.
Next, cook the sausage in a large skillet over medium heat until it just begins to brown (about 5 minutes), breaking it into small pieces as you cook.
Once the sausage just begins to brown, add the butter, onion, garlic, celery, rosemary, sage, and parsley cover and cook until veggies are soft and sausage is fully browned (about 5 minutes).
Then, add the salt and pepper and stir to combine.
Next, gently stir the sausage mixture into the bread cubes in the large bowl.
Then, pour the chicken broth over the contents of the bowl and stir gently.
Transfer the homemade stuffing mixture to the prepared baking dish.
Bake in the preheated oven for 35-40 minutes, or until the top is set and slightly browned/firm.
How to Make Homemade Stuffing in Advance
I like to make this homemade stuffing recipe the day before Thanksgiving. To do this, follow these steps:
- Follow the recipe completely, including baking.
- Let stuffing cool to room temperature.
- Cover with foil or a lid (if your baking dish has one).
- Store in the refrigerator overnight.
- To reheat: Cover stuffing and bake in the oven at 350 degrees until warmed through. Remove cover in the last 5-10 minutes of baking to restore the crunchy top!
Serve
Serve the homemade stuffing warm with your favorite Thanksgiving recipes such as roast turkey, mashed potatoes, cranberry sauce, dinner rolls, etc.
Store/Freeze
Store leftover bread stuffing in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to 2 months.
Reheat in the oven set to 300 degrees F, or in the microwave.
Homemade Stuffing Recipe FAQS
This stuffing recipe does not require eggs. The binder in this recipe is chicken broth and the fat from cooking the sausage and herbs.
No – this recipe does not requiring drying out the bread. I actually love the way the fresh (or day-old) bread tastes in this stuffing.
The beauty of this recipe is that you really can use any type of bread. My top recommendations are french bread, sourdough bread, or ciabatta bread.
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Homemade Stuffing Recipe
Ingredients
- 16 oz loaf French bread (cut int’ ½” cubes, about 9 to 10 cups of bread)
- 1 pound maple pork sausage
- ½ cup yellow onion (diced)
- ½ cup celery (diced)
- 1 Tablespoon minced garlic
- 4 Tablespoons butter
- ½ Tablespoon minced fresh rosemary
- 1 Tablespoon minced fresh sage leaves
- 1 Tablespoon minced fresh parsley
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 cups chicken broth
Instructions
- Preheat oven to 375 degrees F. Grease a 9×13” pan, set aside.
- Put diced bread in a large bowl, set aside.
- Cook the sausage in a large skillet over medium heat until it just begins to brown (about 5 minutes), breaking it into small pieces as you cook.
- Once the sausage just begins to brown, add butter, onion, garlic, celery, rosemary, sage, and parsley cover and cook until veggies are soft and sausage is fully browned (about 5 minutes).
- Add salt and pepper and stir to combine.
- Add the sausage mixture to the bread cubes in the large bowl and stir to combine.
- Add the chicken broth and stir gently.
- Transfer the mixture to the prepared baking dish and bake
- Bake 35-40 minutes in the preheated oven until the top is set and slightly browned/firm.
- Serve warm!
Video
Notes
- French bread. sourdough, ciabatta, etc. are all great choices.
- Maple Sausage. Use your favorite sausage. I use mild, but you can also use hot or spicy.
- Onion. choose your favorite variety, yellow, white red, etc.
- Herbs (rosemary, parsley, sage). In a pinch you can use dried herbs, but the flavor won’t be as fresh.
- Butter. If you’d prefer, you can use olive oil but butter its the best.
- Chicken broth. from a carton, can or homemade it all works perfectly in this sausage stuffing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
