This homemade stuffing is a million times better than the boxed stuffing from the store. And it is SO EASY to make! This recipe is based off of my great-grandmothers recipe. It will be the star at Thanksgiving! This recipe is a classic!
This recipe is just like Grandma made. No seriously, the recipe comes from my great Grandma Cleo (My Dad’s grandmother). I love a good old recipe! Here is the original recipe. I interpreted a few things and added additional information to make it more clear but you are gonna love this recipe!
Is it called stuffing or dressing?
My grandma called it dressing in the recipe (and that is what it is) but most people call it stuffing. Stuffing is actually when you stuff it inside the turkey! And dressing is like this, where you make it but don’t stuff it. But nobody calls it dressing these days so lets just stick with stuffing so we don’t all get confused. haha
What is the best kind of bread for homemade classic stuffing?
- I prefer a hearty bakery white bread. Such as French bread. If you use a sandwich bread make sure it has good structure, not too light & airy!
- Sourdough is also delicious in stuffing.
- Cornbread! I sometimes do half French bread and half corn bread. The easiest thing to do if you want to use corn bread is to make it ahead (or if you have leftovers this is great!) cut up in small squares, dry it out, then stick it in the freezer until you are ready to use it. (Let it thaw before you make the stuffing.)
How to make classic stuffing
- Dry out your bread cubes then place in a large bowl. (see below for instructions)
- Sprinkle the bread with poultry seasoning, sage and salt and pepper to taste.
- Melt butter then add the onions and celery and sautéed still soft. Add the garlic and stir for 30 more seconds.
- Pour the butter mixture over the bread and stir.
- In a medium bowl, beat the eggs. Add the broth and powdered milk (if you want to add that) The powdered milk is totally optional. I’ve made it with or without…both excellent 🙂
- Slowly pour the liquid over the bread crumbs. Stop and stir. Add more liquid until it is moist but not soggy.
- Place in a large pan or (2) 9×13 dishes or cookie sheets work too.
- Cover with foil and bake for 30 min. Remove the foil and bake for 10 more minuets or until golden brown on top!
How to dry out bread to make stuffing:
- Cut up the bread into cubes.
- Place on a cookie sheets in a single layer and let them dry out for a few days until stale and dry.
- If you don’t have time to let them dry out…do the following:
- Bake at 300 degrees on a cookie sheets for 30 to 45 minutes or until dry & crisp (but not burnt!)
Other THANKSGIVING RECIPES you need to add to your menu!
- The best make ahead MASHED potatoes!
- Sweet Potato Casserole (this is a family favorite & reader favorite too!)
- Corn Casserole (from scratch! So good!)
- Sugar Cream Pie (This is so easy and decadent!)
This recipe is based off of my great-grandmothers recipe for homemade stuffing. It will be the star at Thanksgiving! This recipe is a classic and so much better than stuffing from a box.
- 2 (16 ounce) loafs of bread cut up small & dried out (or baked till crisp) (about 20 cups)
- 2 tablespoons fresh sage, chopped fine (about 10 small leaves)
- 1 tablespoon poultry seasoning
- salt & pepper (to taste)
- 1 cup butter (2 cubes)
- 2 medium onions (chopped fine)
- 4 stalks of celery, chopped fine (about 1 1/2 to 2 cups)
- 1 tablespoon minced garlic (or 1/2 tsp. garlic powder)
- 3 large eggs (beaten)
- 4 cups chicken broth (or 4 cups water + 4 t. chicken base*)
- 1/2 cup powdered milk (optional)
Cut up your bread into small cubes and lay out on cookie sheets. Dry out for a few days or bake in the oven. Bake in single layers on cookie sheets at 300 for about 30-45 minutes or until crisp and dry but not burnt.
Place the dried bread cubes in a large bowl. Sprinkle with the chopped fresh sage and poultry seasoning. Add salt and pepper to taste.
Heat your oven to 350 degress and grease/spray 2 9x13" pan or cookie sheets then set aside. (I usually use a cookie sheets)
In a medium sized skillet, melt the butter. Add the onion and celery. Cook until the vegetables are soft. Add the minced garlic and cook for 30 seconds then remove from heat.
Pour the butter and vegetable mixture over the bread cubes and stir.
In a medium bowl, whip up the eggs. Add the chicken broth and powdered milk (if using) and stir until combined. Pour mixture, a little at a time, over the bread cubes until it's evenly moistened. You may or may not use it all depending on the exact amount of bread. You want it wet but not soggy.
Place in prepapred pans or cookie sheets. Cover with foil and bake for 30 minutes. Uncover and bake for 10 to 15 more minutes until it is golden brown and set in the middle.
- Make Ahead: Prep the bread cubes ahead of time! Once they are cut up and dried out put them in a sealed bag until you are ready to make the stuffing.
- What kind of bread? I usually buy the 2 pack of French bread from Costco, cut up small and dry out. Any bread will work that you like. Just don't use a really soft sandwich bread. Use something that is "sturdy" (not light & airy) I have also made this with half bread and half corn bread and we LOVED it! If you make cornbread cut up and dry out the leftovers. You could do this ahead of time and freeze the cornbread cubes.
- In my Grandma Cleo's recipe (pictured above) she said you can use milk or broth. Or broth with powdered milk. I have made it with broth mixed with powdered milk and just broth. Both ways are great.
- You can use minced garlic or garlic power if you prefer that.
- This can easily be cut in half for a smaller group.