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A close-up of a golden-brown homemade stuffing recipe in a white baking dish, garnished with parsley.

How to Make Stuffing Recipes Like a Pro (2025)

Learn to make delicious turkey stuffing with this guide. It covers ingredient selection, preparation steps, and common mistakes to avoid for a perfect holiday side dish.
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Prep Time 20 minutes
Cook Time 40 minutes
Drying Bread 1 hour
Total Time 2 hours
Servings: 4 people
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffing Base
  • 8 ounces Homemade garlic croutons or sturdy bread cubes
  • 4 tablespoons Butter 57g
  • 1 Onion chopped
  • 1 Celery stalk chopped
For Moisture and Flavor
  • 1.75 cups Chicken or vegetable broth 415ml
  • 2 tablespoons Fresh herbs chopped (e.g., sage, thyme, parsley)
  • 1 teaspoon Poultry seasoning
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Black pepper
Optional Additions
  • 1 Ground sausage cooked
  • 1 Cornbread crumbled
  • 1 Egg beaten

Equipment

  • Skillet
  • Large bowl
  • Baking dish

Method
 

  1. Dry your bread cubes. You can leave them out for 1-2 days or toast them in an oven at 250°F (120°C) for 45-60 minutes, stirring occasionally.
  2. Melt butter in a large skillet over medium heat. Sauté chopped onions and celery until they are soft.
  3. Transfer the sautéed vegetables to a large bowl. Add the dry bread cubes, chopped fresh herbs, poultry seasoning, salt, and pepper. Mix gently.
  4. Gradually add chicken or vegetable broth, starting with 1/2 cup, and mix until the stuffing is moist but not soggy. Add more broth if needed.
  5. If using, stir in cooked ground sausage, crumbled cornbread, or a beaten egg.
  6. For baked stuffing, place the mixture in a greased baking dish. For stuffed turkey, fill the turkey cavity loosely just before roasting.
  7. Bake the stuffing in a dish at 350°F (175°C) for about 30-40 minutes, or until the top is golden brown. If stuffing the turkey, ensure the stuffing reaches an internal temperature of 165°F (74°C).

Notes

Avoid using fresh bread, as it can make the stuffing soggy. Ensure your stuffing reaches an internal temperature of 165°F (74°C) for food safety, whether baked in a dish or inside the turkey. Do not overfill the turkey cavity.

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