Homemade Herb Stuffing Recipe (2024)

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November 17, 2023October 18, 2019 by Malinda Linnebur

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This Homemade Herb Stuffing Recipe is made with simple ingredients. It’s perfect for stuffing a Thanksgiving turkey or enjoying it as a side dish.

Herb Stuffing Recipe

Ahhh, stuffing or dressing, whichever you prefer to call it. Actually, it’s called dressing if you don’t stuff the bird and stuffing if you, well, stuff your bird.

This homemade stuffing recipe is easy to make and uses delicious stuffing spices and tender bread to create a comforting side dish. Eat it alone or stuff a turkey or chicken.

Why You’ll Love Homemade Stuffing

Great for holidays and gatherings
Baked stuffing recipe simple enough for a beginner
Tastes way better than boxed stuffing
It’s perfectly fluffy every time
Family-friendly

Baked Stuffing Ingredients

Dry bread cubes: The best bread for stuffing is dried bread! You can make these yourself (it’s so easy) or buy them from the store. I always make them because I can never find plain bread cubes.
Onion, celery, and garlic: these add so much flavor.
Poultry seasoning: yes, for the stuffing spices I am using that little jar of seasoning instead of fresh herbs. Why….. because my mom always did.
Chicken broth: I like to use a really good quality broth or you can make your own ahead of time.
Butter: don’t skimp on the butter!

How To Make Herb Stuffing

Step 1: Saute the veggies

Preheat the oven and melt butter in a skillet over medium heat. Saute the celery and onions until they have softened. Season with salt and pepper. Add in the garlic, stir, and remove from heat.

Step 2: Combine ingredients

Mix together the dried bread cubes, vegetables, seasonings, and chicken broth in a large bowl. Toss to combine gently.

Step 3: Bake

Pour the herb stuffing into a casserole dish and cover with aluminum foil. Bake for 20-25 minutes or until it’s hot. Serve and enjoy!

How to stuff a turkey

Remove the giblets from the turkey.
Prepare your turkey according to your recipe’s directions. (rubbing it with seasoning, putting an herb butter under the skin, or injecting the bird for example)
Stuff the neck cavity. Do this by loosely spooning the baked stuffing into the neck cavity. Then pull the skin over the stuffing and pin it to the turkey’s back using a metal skewer.
Stuff the body cavity of the bird loosely. (in other words, don’t pack it with homemade stuffing!) Now, it’s ready for roasting!
As a guideline use about 3/4 cup of herb stuffing per 1 pound of turkey.
For safety reasons don’t stuff your bird ahead of time but rather just before roasting.

FAQs:

HOW TO MAKE STUFFING AHEAD OF TIME?

Option #1: Prepare this baked stuffing recipe according to the directions, cover, and refrigerate for up to 24 hours. Remove from refrigerator 15-20 minutes before baking. If you plan on stuffing your bird make the stuffing just before stuffing your turkey.
Option #2: Let the stuffing cool completely after baking. Cover well with foil and freeze for up to 1 month. Thaw completely in the refrigerator, remove from refrigerator 15-20 minutes before baking, and reheat by baking in a 375 degree F oven, covered, for 20ish minutes. You may need to add a little broth if it’s dry.

HOW DO YOU DRY BREAD FOR STUFFING?

This is pretty simple. Cut your bread into 1/2 inch cubes and lay it on a baking sheet. Be sure not to overcrowd too much.
For this recipe, I divided the bread between 2 baking sheets. And a little larger than a 1 pound loaf will give you about 10 cups of bread cubes. Choose whatever bread you like white or wheat or a combo of both.
Now you can leave the baking sheets to sit out for 48 hours stirring occasionally until the bread is dry OR place them in a 200 degree F oven for about 20 minutes or until they are completely dry.

IS IT SAFE TO STUFF A TURKEY?

Yes, so long as you cook it correctly. If you plan to stuff your turkey be sure to use a meat thermometer.
The USDA doesn’t recommendagainststuffing a turkey (although it frowns on pre-stuffed turkeys prepared by stores and restaurants) but warns that home cooks should use a thermometer to make sure the stuffing has reached165 degrees Fbefore serving. If the stuffing is any cooler, it’s a potential source of foodborne illness.
Use a meat thermometer and insert into the center of the dressing. If it reads 165 degrees F it is done. My mom would always stuff her turkey and also make a small pan on the side. Then she would combine the two making a stuffing that was full of flavor and not too wet or dry.

Thanksgiving Menu Idea

Beer and Butter Turkey
Slow Cooker Mashed Potatoes
Homemade Turkey Gravy
Sweet Potato Casserole with Streusel Topping
Homemade Green Bean Casserole
Crescent Rolls
Triple Berry Pretzel Salad
Classic Pumpkin Pie

Also, if you are new to planning for Thanksgiving be sure to check out my Thanksgiving Menu for Beginners.

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