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Charis

Homemade Stuffing Recipe

A timeless Thanksgiving stuffing made with buttery bread cubes, savory herbs, and vegetables. Crispy on top and soft inside — pure holiday comfort.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 Servings
Course: Side Dish
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups dry bread cubes
  • ¼ cup butter
  • 1 onion diced
  • 1 cup celery chopped
  • Salt to taste
  • 2 eggs lightly beaten
  • ¾ cup chicken broth
  • Pinch of black pepper
  • 1 tbsp fresh parsley chopped
  • ¼ tsp dried thyme
  • ¼ tsp dried sage

Equipment

  • Large saucepan or skillet
  • Mixing bowl
  • Wooden spoon
  • 9x13 inch baking dish
  • Aluminum foil

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
  2. Sauté vegetables: In a large saucepan, melt the butter over medium heat. Add diced onion and celery. Cook for 5–7 minutes, stirring occasionally, until softened and fragrant.
  3. Season: Stir in thyme, sage, salt, and black pepper. Cook for another minute to release the herbs’ aroma.
  4. Add liquid: Pour in the chicken broth and mix well to combine.
  5. Add eggs: Remove the pan from heat and stir in the beaten eggs quickly so they blend smoothly without cooking.
  6. Combine with bread cubes: Place the bread cubes in a large bowl. Pour the mixture over them, tossing gently until all cubes are evenly coated.
  7. Transfer to baking dish: Spread the mixture evenly into the prepared dish.
  8. Bake: Place in the preheated oven and bake for about 50 minutes, stirring once halfway through for even browning.
  9. Garnish and serve: Sprinkle with fresh parsley before serving warm.

Notes

  • This recipe is suitable for toddlers and kids when made with low-sodium broth and smaller bread cubes for easy chewing.
  • To make it spicier, add a pinch of cayenne or sauté a bit of diced jalapeño with the onions — I love doing this for my own twist of African-inspired heat.
  • You can also make individual servings by baking the stuffing in muffin tins for portion control and crispy edges.