Homemade stuffing recipe

  • Recipes
  • Dish type
  • Side dish
  • Stuffing

This is a cheats recipe for stuffing. It's then moistened with chicken stock. Serve as an alternative to the traditional stuffing served at Christmas dinner or Sunday lunch.

16 people made this

IngredientsServes: 10

  • 2 tablespoons olive oil
  • 1/4 teaspoon finely chopped garlic
  • 4 tablespoons diced onion
  • 4 tablespoons chopped celery
  • 4 tablespoons chopped spring onion
  • 1 pear, cored and diced
  • 350g dry plain stuffing mix
  • 4 tablespoons chopped fresh parsley
  • 900ml chicken stock

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Preheat an oven to 180 C / Gas 4. Butter a 23x33cm baking dish.
  2. Heat the olive oil in a frying pan over medium heat. Stir in the garlic, onion, celery, spring onions and pear. Cook and stir until the vegetables are tender, about 10 minutes. Place the stuffing mix into a large mixing bowl; stir in the vegetable mixture, parsley and chicken stock. Stir until the chicken stock has been absorbed by the stuffing mix; spoon into the prepared dish.
  3. Bake in the preheated oven until golden brown on top, about 30 minutes.

Recently viewed

Reviews & ratingsAverage global rating:(8)

Reviews in English (5)

by Tori Raye

Made this again this year - many compliments. This is a great stuffing that tastes like you spent a long time putting it together, when you spend little time in the kitchen with this. Yummy!!-27 Nov 2009

Best Homemade Stuffing Recipes from Scratch

Holiday time or not, these homemade stuffing recipes (or is it homemade dressing recipes?) are easy to prepare and delicious and vary according to your taste buds.

USE FRESH HERBS. I cannot stress that enough. These will soon become a family tradition after your family tastes these. Honest. Add your own touches and make it yours.

Homemade Stuffing Recipes

You will learn how to make stuffing the old fashioned way.

If you want to use homemade bread instead of purchasing stuffing cubes, do the following:

PREHEAT oven to 350 degrees. Spread the white (or whole wheat) bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl and go from there.


gizzards and neck from turkey (optional)
1 to 2 TBS Better Than Bouillon Chicken or Turkey Base, (or to taste)
8 cups water
1/2 cup homemade unsalted butter
2 cups onion, chopped
2 cups celery, chopped
12 cups homemade stuffing cubes, instructions above
1 tsp homemade poultry seasoning
1/2 tsp homemade garlic powder
1 tsp homemade onion powder
1/2 tsp sage
1 tsp salt
1/2 tsp freshly ground black pepper
3 eggs, beaten

First we are going to make the broth. In a saucepan, add 8 cups of water with the gizzards and neck of the turkey. Add the Better Than Bouillon Turkey or Chicken base. Bring to a boil and simmer for 30 minutes remove from heat. I mince the cooked gizzards and neck meat and sprinkle over the dried bread cubes.

Meanwhile, melt butter or margarine in a skillet over medium heat. Cook onion and celery in butter, stirring frequently.

Pour cooked vegetable mixture over bread cubes in a very large mixing bowl. Season with poultry seasoning, garlic powder, onion powder, sage, salt and pepper. Add beaten eggs and toss with your hands to mix. Pour in two cups of hot broth to moisten mix well. Stuff the turkey loosely and any leftovers, place in greased casserole dish.

Not stuffing a turkey? Following are two more methods for cooking the stuffing.


Crock Pot
Transfer mixture to slow cooker, and cover with a thin kitchen towel - then cover. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours. Keep the broth handy and if you need to moisten it more, use the chicken broth. Transfer mixture to slow cooker, and cover with a thin kitchen towel - then cover.

Transfer to a 9x13 inch greased baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees. Check stuffing and add more broth as needed. Cover if it is getting too dark. More homemade stuffing recipes follow.

This homemade stuffing recipe is fantastic. I could eat this for a meal any day.

HOW TO MAKE STUFFING (The Wonderful Kind)

6 cups stuffing cubes (white, wheat, cornbread or a mixture), instructions top of page
1 pound sage pork sausage or kielbasa
1 cup onion, chopped
1 cup celery, chopped
1/4 cup homemade unsalted butter
4 teaspoons fresh sage, chopped
3 teaspoons fresh rosemary, chopped
1/3 cup fresh parsley, minced
1 granny smith apple, peeled-cored and chopped
1/2 cup dried cranberries, chopped (optional)

turkey giblets and neck (for broth)
Better than Bouillon Turkey or Chicken base
3/4 to 1-1/2 cups chicken or turkey broth

The night before:
In a saucepan, add 4 cups of water with the turkey giblets and neck. Add 2 teaspoons of Better than Bouillon Chicken or Turkey base, with the butter bring mixture to a boil. Simmer for 30 minutes and remove from heat.

Mince the giblets and neck meat and keep in the refrigerator until the next day. Place the broth in a container and store overnight in the refrigerator also. The flavors are better when you do this the night before.

The next day:
Bring out the broth and bring to a boil. Remove from the heat. In a large skillet, cook the sausage with the onions and break up the lumps. Add the chopped celery, fresh sage, rosemary and cook for 2 to 3 minutes while stirring.

Place the stuffing cubes in a large bowl. Pour sausage mixture over the cubes and toss with two large spoons. Add the chopped parsley, apples, cranberries, minced giblets and neck meat to the cubes and mix well.

Pour 1 cup of the hot broth over this mixture and toss to incorporate. Add more broth as needed to moisten the cubes. Stuff the turkey.

If you are going to bake this - spray a dish with vegetable oil, cover and bake for 30 minutes in a 350 degree oven. Uncover and mix well adding more broth if needed. Bake uncovered for another 15 to 20 minutes.

When you learn how to make stuffing - I mentioned more homemade stuffing recipes here you go.


8 cups corn bread crumbs
3/4 tsp homemade poultry seasoning
salt and pepper
3/4 cup homemade unsalted butter , melted
1 onion, chopped
1 cup celery, chopped
3 TBS fresh parsley, chopped

Combine the crumbs and seasonings. Melt the butter and add the onion and celery cooking until the onion is almost translucent. Toss with the crumb mixture and stir over heat for a few minutes. Loosely stuff the bird.

For Oyster Stuffing add a little oyster liquid and 12 large oysters, coarsely chopped.

This homemade stuffing recipe is excellent for turkey or duck. Delicious.


4 cups bread crumbs
3/4 cup milk
1 cup homemade unsalted butter
3 eggs, well beaten
3 cups celery, chopped
1/2 onion, grated
1 cup chopped almonds
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ginger

Soak the bread crumbs in the milk. Soften the butter. Mix all of the ingredients together and mix well. Two cups of boiled chopped chestnuts may be used in place of the almonds.

Recipe Summary

  • 1 pound breakfast sausage
  • ¾ cup margarine, melted
  • ¾ cup finely diced onion
  • 1 ½ cups chopped celery
  • 8 cups soft bread cubes, divided
  • 3 teaspoons poultry seasoning
  • ¼ teaspoon ground black pepper

Place sausage in a large, deep skillet cook over medium-high heat until evenly brown, about 10 minutes. Remove sausage from the skillet and let drain on paper towels. Combine melted margarine with the sausage drippings until there is 1 cup of drippings and margarine combined.

Cook and stir onion and celery in the margarine-dripping mixture in the same skillet over medium heat until onion is tender but not browned, about 10 minutes . Stir in about 1/3 of the bread cubes. Pour onion mixture into a large bowl and stir in remaining bread cubes, sausage, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. This stuffing is ready for baking.

Recipe Summary

  • 2 (16 ounce) packages Regular Flavor Jimmy Dean Pork Sausage
  • 8 ounces fresh mushrooms, sliced
  • 1 ½ cups diced onions
  • ¾ cup diced or coarsely grated carrots
  • 1 ½ cups diced celery
  • 3 cloves garlic, minced
  • 1 (10 ounce) package frozen spinach, thawed and drained
  • 2 teaspoons dried rosemary
  • 2 teaspoons poultry seasoning
  • 1 teaspoon black pepper
  • 1 (15 ounce) package herbed dry bread cubes
  • 2 cups chicken broth
  • 1 egg, lightly beaten

In a large saucepan or stockpot, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Add mushrooms, onion, carrots, celery and garlic cook 10-12 minutes or until onion is translucent, stirring frequently. Transfer mixture to a large bowl add remaining ingredients and stir well. Pour into a buttered 4-quart casserole.

Homemade stuffing recipe made southern style! Instead of using cornbread, we’ll be using french bread!

Hey loves! I know, we’re nowhere near Thanksgiving, but I’ve been craving homemade stuffing lately! Usually when I make stuffing I use cornbread, but today I was craving some southern old fashioned bread stuffing! Have you all every tried southern bread stuffing? If not you are certainly missing out on this dish. Bread stuffing is very similar ti cornbread stuffing, but made with, well.. Bread!

So let’s get the obvious question out of the way. What’s the difference between dressing and stuffing? Well stuffing is usual stuffed inside of something like turkey or chicken. Dressing on the other hand is made on the side. However, this recipe can be used for dressing OR stuffing! So I’m just going to call it stuffing.LOL

For this stuffing recipe, you’ll need a large loaf of french bread. I like to cut the french bread into large cubes, then I toast the bread in the oven until its nice in crisp. Once the bread is crisp, remove it from the oven.

The bread is then tossed with celery, onions, and pepper- which by the way have been cooked in bacon drippings! Everything is seasoned and combined with chicken( or turkey) broth and mixed until well combined.

Seriously, this is the best bread stuffing! It’s perfect anytime of the year, especially for Thanksgiving( with yams, and smothered turkey wings?! Yaaassss Lawd. )

"This stuffing is fabulous. It's the first thing my mom requests for our Thanksgiving meal."

© 2021 Discovery or its subsidiaries and affiliates.

Share this recipe:

No Results

Hey There!

Looking for one of your favorite recipes? You'll notice that Recipe Box is now called SAVES and your recipes are organized in COLLECTIONS.

Plus, all of your private notes can now be found directly on the recipe page under the directions.


Herbs are what make stuffing so delicious, I mean otherwise it would just be bread right? Sage, thyme, oregano leaves and a good garlic salt and salt are needed!


Eggs help the bread to have a nice fluffy texture and butter helps give it a nice creamy flavor.

This is the only spot that making homemade stuffing inside the turkey or baking outside the turkey differs. When you bake the stuffing inside the turkey the drippings and juice from the turkey body will moisten the bread so you do NOT need to add any broth to the bread and seasonings.

When you bake the homemade stuffing outside the turkey you will need to add broth!

How to make bread stuffing from scratch:

Preheat your oven to 375 degrees F.

Spray an 18.6 oz. oven safe baking dish with non-stick spray. Click for an 18.6 oz. oven safe baking dish.

Dice the onion and celery into small bite sized pieces.

Heat a saucepan over medium heat, add the onion, celery, and broth. Cover and cook for 5 minutes.

While the onions and celery cook, toast the bread slices.

Spread each piece of toast with butter and cut the toast into bite sized cubes.

To the sauce pan, stir in the thyme, sage, salt, and black pepper.

Place the toasted bread cubes in a medium bowl.

Add the onion, celery, and broth mixture to the bread cubes and toss gently to combine.

Pour the stuffing into the prepared oven safe baking dish.

Cover the dish with foil and bake for 30 minutes.

Remove the foil and bake 5 more minutes until lightly browned.

Traditional Homemade Stuffing for Two

15 Flavorful Halibut Recipes

Halibut is an easy fish to add to your diet. Rich in minerals and nutrients, this clean-tasting fish is a healthy and tasty dinner option. One half-filet of halibut provides more than a third of your daily dose of vitamins and minerals! Check out these flavorful halibut recipes that belong in your summer diet.

21 Easy Grilling Recipes

Father’s Day is just around the corner. Are you looking to do something special for dad this year? Why not take over the grilling duty and prepare an outstanding meal. From the main course to dessert, any of these 21 easy grilling recipes will make a dynamite dinner for dad.

Zucchini Recipes for Summer

While Memorial Day is the unofficial beginning of summer, for me it really starts when I see store shelves full of zucchini. One reason I love zucchini so much is the health benefits. They’re low in carbs, high in fiber, and filled with essential vitamins. But, another reason – and it’s the main one – [&hellip]

20 homemade low sodium stuffing Recipes

Stuffed Lentil Stew

Stuffed Lentil Stew

Stuffed Cabbage with Tomato Sauce (Food Network Kitchens)

Stuffed Cabbage with Tomato Sauce (Food Network Kitchens)

Sausage and Apple Stuffing (Food Network Kitchens)

Sausage and Apple Stuffing (Food Network Kitchens)

Chestnut Stuffing (Ted Allen)

Chestnut Stuffing (Ted Allen)

Couscous-Stuffed Cornish Hens

Couscous-Stuffed Cornish Hens

Blue Cheese Stuffed Pork Chops

Blue Cheese Stuffed Pork Chops

Cornbread, Wild Mushroom, and Rice Stuffing

Cornbread, Wild Mushroom, and Rice Stuffing

Sage Sausage, Apple & Walnut Stuffing/Dressing

Sage Sausage, Apple & Walnut Stuffing/Dressing

Cranberry-Apricot Stuffed Pork Chops (Food Network Kitchens)

Cranberry-Apricot Stuffed Pork Chops (Food Network Kitchens)

Cornish Game Hens with Cornbread Stuffing (Food Network Kitchens)

Cornish Game Hens with Cornbread Stuffing (Food Network Kitchens)

Roasted Quail with Brioche and Chorizo Stuffing (Food Network Kitchens)

Roasted Quail with Brioche and Chorizo Stuffing (Food Network Kitchens)

Roasted Quail with Brioche and Chorizo Stuffing (Food Network Kitchens)

Roasted Quail with Brioche and Chorizo Stuffing (Food Network Kitchens)

Goat Cheese and Sun Dried Tomato-Stuffed Chicken with Balsamic Glaze (Food Network Kitchens)

Goat Cheese and Sun Dried Tomato-Stuffed Chicken with Balsamic Glaze (Food Network Kitchens)

Arroz con Pollo (Ingrid Hoffmann)