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–+ servings
Casserole dish with homemade stuffing and a metal spoon lifting some out.
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Simple Homemade Stuffing

You'll never go back to store-bought stuffing after making your own. It's simpler, healthier, and tastier!
Prep Time10 minutes
Cook Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: homemade stuffing, whole grain stuffing
Servings: 12 + servings
Author: Rachel Tiemeyer

Equipment

Ingredients

  • 8 cups cubed about 1/4 inch whole grain bread pieces (For GF: Use gluten-free bread.)
  • 1 tablespoon avocado oil or olive oil
  • 1 onion finely diced
  • 1 cup of finely diced celery
  • 2 garlic cloves minced
  • Salt and pepper
  • 1/2 cup 1 stick butter
  • 2 tablespoons dried onion flakes or 2 teaspoons onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon celery seed
  • 2 tablespoons dried parsley crushed in hand
  • 1 teaspoon ground sage
  • 1 teaspoon ground thyme
  • 3 cups chicken broth

Instructions

Make It Now:

  • Preheat the oven to 400°F.
  • Spread the bread pieces on a rimmed baking sheet and bake for 8-10 minutes. Stir the bread and spread it back out again. Baking another 8-10 minutes, or until the bread is completely toasted. Set aside when done.
  • While the bread is toasting, heat the oil in a large (5-quart) pot over medium-high heat until shimmery. Add the onions and celery and saute until just softened, about 4-5 minutes. Season lightly with salt and pepper while they cook. Add the garlic at the end and stir for 30-60 seconds.
  • Turn the heat down to medium. Add the butter to the pot and let it melt (don't let it brown). Then, stir in the onion flakes or powder, garlic powder, celery seed, crushed parsley, sage, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, and chicken broth. Turn the heat up and bring to a boil, then remove from the heat.
  • Gently stir in the toasted bread pieces, until coated. Cover with a lid and let sit for 5-7 minutes, until most of the liquid is absorbed.
  • Use a fork to gently fluff the stuffing before serving. Serve "as is", or transfer to a 9x13 casserole dish and bake at 350°F for 20 minutes, if you want it to be crispy on top.

How to Make Ahead for Later:

  • Prepare the stuffing according to the recipe, transfer to a 9x13 casserole dish, and let it cool.
  • Wrap the casserole dish tightly in a few layers of plastic wrap and foil, squeezing out excess air.
  • Either store in the refrigerator for up to 3 days or freeze for up to 1 month.
  • When ready to serve, bake in a casserole dish at 350°F oven for 20 minutes until warmed through and starting to crisp up on top. (Cover with foil if it starts to get too brown but isn't heated through yet.)

Video

Notes

  • This recipe makes a lot! You can easily cut it in half for a smaller crowd.
  • Gluten-Free Version: I've tested this with whole grain gluten-free bread and it works just fine!
  • Dairy-Free Version: Use lactose-free ghee or plant-based butter in place of the regular butter.