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An up close image of turkey stuffing. You see big chunks of golden bread, onions, celery, and plenty of bright herbs.
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4.5 from 2 votes

Homemade Turkey Stuffing

This easy old-fashioned turkey stuffing is rich and savory with plenty of flavor from herbs, caramelized onions, celery, butter! This is a from scratch turkey stuffing recipe that is easy to make even for beginners and produces delicious results! It can be made in advance and goes great with any roasted poultry.  See recipe notes for make ahead directions and vegetarian options.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: dinner
Cuisine: American
Keyword: turkey stuffing, turkey dressing, homemade stuffing, classic bread and herb stuffing
Servings: 12 servings
Calories: 193kcal

Ingredients

  • 1 pound white bread use a thick, chewy bread for best results
  • 1/2 cup salted butter
  • 1 large sweet onion diced
  • 8 stalks celery diced
  • 1/2 cup fresh Italin flat leave parsely minced
  • 1 cup water
  • 1 Tablespoon poultry sesoning
  • 1 Tablespoon chicken bouillon Better than Bouillon preferred
  • 1 1/2 teaspoon black pepper fresh ground
  • 2 teaspoons garlic powder
  • 1/2 teaspoon white pepper
  • 3 large eggs

Instructions

  • Preheat the oven to 400F. Cut the bread (including crusts) into 1/2" cubes. Toast on a cookie sheet until golden brown, about 10-13 minutes. Set aside and turn off oven.
  • Butter a 9"x13" casserole and set aside.
  • Add all the butter, onion, and celery to a cast iron skillet. Cook over medium-high heat stirring occasionally until the veggies are soft and have a slight golden tinge to them, about 15-18 minutes.
  • Meanwhile in a large mixing bowl add parsley, water, poultry seasoning, chicken bouillon, black pepper, garlic powder, white pepper and eggs. Whisk to combine. Make sure no large lumps of spices remain.
  • Preheat the oven to 350F.
  • When the veggies are done, add to the mixing bowl and stir to combine. Add the bread cubes and use a large metal mixing spoon to gently fold them into the wet mixture until moist. Make sure spices and vegetables are evenly distributed. Do not over mix or squish. Just mix until everything is combined. Gently turn the stuffing into a buttered casserole dish. (At this point the stuffing can be covered with plastic wrap or tin foil and kept in the refrigerator for up to 24 hours.)
  • Bake at 350 for 15-20 minutes until the top is golden brown and the center is at least 160 with a digital thermometer. (Remember if you have refrigerated the pan of stuffing it will take additional time to bake.

Notes

Make Ahead Directions:  The stuffing can be assembled several days in advance and refrigerated before baking.  Bring it to room temperature the day you want to cook it and then bake until it as instructed.
Vegetarian Option: You can use a vegetarian bouillon / stock in this recipe instead for a fully vegetarian option. 

Nutrition

Calories: 193kcal | Carbohydrates: 20g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 298mg | Potassium: 139mg | Fiber: 2g | Sugar: 2g | Vitamin A: 424IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 2mg