Can I Make Homemade Stuffing Ahead of Time?

Yes. Prepare the stuffing and transfer it to the baking dish. Cover tightly and refrigerate for up to one day before baking. Allow the baking dish to sit at room temperature for about 20 to 30 minutes before placing it in the oven. You may need to add a few additional minutes to the covered baking time.

How Wet Should Stuffing Be Before Baking?

The bread should be evenly and generously moistened but there should not be liquid pooling in the bottom of the bowl. When you gently squeeze a piece of bread, it should feel moist and hold together without releasing a lot of liquid.

Why Is My Stuffing Dry?

Not using enough stock is the most common reason. Very dry or dense bread can absorb considerably more liquid. Keep extra warm chicken stock nearby and add it gradually until the bread is properly moistened.

Can I Add More Vegetables?

Yes. Sautéed mushrooms are a great addition. You can also add finely diced carrots, although they should be sautéed until tender before being mixed with the bread.

Can I Make This Without Eggs?

The eggs help bind the stuffing and give the center a tender, cohesive texture. They can be omitted, but the finished stuffing will be looser and may require slightly less stock.

Yes. Brown about 1 pound of sage or breakfast sausage , drain away any excess grease and fold it into the bread mixture before adding the stock. You may need slightly less stock depending on the moisture from the sausage.

Homemade Herb Stuffing

Name: Homemade Herb Stuffing
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 10 cups dried bread cubes; 6 tablespoons butter; 1 medium onion, finely diced; 3 celery stalks, finely diced; 1 1/2 teaspoons poultry seasoning; 1 teaspoon dried sage; 1 teaspoon dried thyme; 1 teaspoon garlic powder; 1 teaspoon salt, or to taste; 1/2 teaspoon black pepper; 2 large eggs; 2 to 2 1/2 cups chicken stock, warmed; 2 tablespoons chopped fresh parsley; 2 tablespoons melted butter, optional for topping

Description

Easy Homemade Herb Stuffing with toasted bread, celery, onions, chicken stock and savory herbs baked until tender with crisp edges.

Ingredients

Scale

10 cups dried bread cubes
6 tablespoons butter
1 medium onion, finely diced
3 celery stalks, finely diced
1 1/2 teaspoons poultry seasoning
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
2 large eggs
2 to 2 1/2 cups chicken stock, warmed
2 tablespoons chopped fresh parsley
2 tablespoons melted butter, optional for topping

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Instructions

Preheat the oven to 350°F (175°C). Butter a 9×13-inch baking dish.
Cut the bread into cubes and add to a large mixing bowl and set aside. Add the fresh parsley and a pinch of salt and pepper. Toss.
Melt the butter in a large skillet over medium heat. Add the diced onion and celery. Season with poultry seasoning, dried sage, dried thyme, garlic powder, salt and black pepper. Cook for 6 to 8 minutes, stirring occasionally, until softened.
Add two cups of the chicken stock to the vegetable mixture. Warm through.
Pour about 1/2 of the mixture over the dried bread cubes. Stir.
Gradually, add more of the mixture until the bread cubes are moistened, but not soggy. If needed, add more chicken stock.
In a separate bowl, whisk the eggs.
Once the bread mixture has cooled slightly, mix in the eggs.
Transfer the stuffing to the prepared baking dish. Spread evenly without pressing the mixture firmly into the pan.
If desired, drizzle the top with 2 tablespoons melted butter for a richer, more golden finish.
Cover tightly with foil and bake for 25 minutes.
Remove the foil and continue baking for 15 to 20 minutes, or until the stuffing is hot throughout and the top is lightly golden with crisp edges.
Allow to rest for about 5 minutes before serving.
ENJOY!

Equipment

Caraway Sauté Pan

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9×13 Non-Stick Baking Pan

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Caraway 9×13 Pan

Large Glass Bowl

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Notes

The exact amount of chicken stock needed will depend on the type of bread and how dry it is.
Add the stock mixture gradually rather than pouring it all in at once.
For a softer stuffing, keep the dish covered for a little longer.
For a crispier top, uncover during the final 20 to 25 minutes of baking.
Drizzling the top with melted butter before baking is optional.
If using salted chicken stock, adjust the added salt as needed.
Stuffing should reach 165°F (74°C) in the center before serving.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Easy
Cuisine: American