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Close-up of a golden-brown, homemade stuffing recipe in a bowl, garnished with herbs.

How to Make Stuffing Recipes Like a Pro (2025)

Learn to make delicious turkey stuffing with these professional tips. This guide covers ingredient selection, cooking techniques, and common mistakes to avoid for a perfect holiday side dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Drying Bread 1 hour
Total Time 2 hours 5 minutes
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 Flavor and Moisture
  • 1.75 cups Chicken or vegetable broth 415ml
  • 2 tablespoons Fresh herbs chopped (e.g., sage, thyme, parsley)
  • 1 tablespoon Poultry seasoning or to taste
  • 1 teaspoon Salt or to taste
  • 0.5 teaspoon Black pepper or to taste
Optional Additions
  • 1/2 cup Ground sausage cooked
  • 1/4 cup Cornbread crumbled

Equipment

  • Large 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, until dry.
  2. Melt butter in a large skillet over medium heat. Add chopped onions and celery and cook until softened, about 5-7 minutes.
  3. Transfer the cooked vegetables to a large bowl. Add the dry bread cubes, chopped fresh herbs, poultry seasoning, salt, and pepper. Mix gently to combine.
  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, a little at a time.
  5. If adding optional ingredients like cooked sausage or cornbread, mix them in now.
  6. You can bake the stuffing in a greased baking dish at 350°F (175°C) for about 30-40 minutes, or until golden brown on top. Alternatively, you can stuff it into the cavity of a turkey before roasting.
  7. Ensure stuffing reaches an internal temperature of 165°F (74°C) before serving.

Notes

Avoid using fresh bread, as it can make the stuffing soggy. Start with less liquid and add more as needed to achieve the desired consistency. Season generously to ensure a flavorful stuffing. Do not overfill the turkey cavity if stuffing the bird.

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