Name: Classic Homemade Stuffing Recipe
Prep time: 24 h
Cook time: 45 min
Total time: 24 h 45 min
Cuisine: American
Ingredients: 1lb (24oz) sliced sourdough bread, cut and dried; 1 large onion, finely chopped (about 2 cups); 3 stalks of celery, finely chopped (about 1 cup); ½ cup butter, divided; 2 large eggs, beaten; 2 cup milk; 2 tablespoon dried parsley; 2 tablespoon dried sage; 1 teaspoon salt; ¼ teaspoon pepper

Description

This easy Homemade Stuffing Recipe has been in my family for generations! It’s a light, fluffy and flavorful Thanksgiving turkey filling or vegetarian side dish that no one will be able to resist.

Ingredients

1lb (24oz) sliced sourdough bread, cut and dried
1 large onion, finely chopped (about 2 cups)
3 stalks of celery, finely chopped (about 1 cup)
½ cup butter, divided
2 large eggs, beaten
2 cup milk
2 tablespoon dried parsley
2 tablespoon dried sage
1 teaspoon salt
¼ teaspoon pepper

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Instructions

Chop the sliced bread into cubes and leave uncovered on a sheet pan to dry overnight. Or dry in the oven at 200°F for approximately 60 minutes or until bread is dry.
Preheat the oven to 350°F.
In a large skillet, sauté 1 cup chopped onion, the celery and ¼ cup butter until onions are cooked and fragrant, approximately 5-8 minutes.
In a large mixing bowl, combine the sauteed veggies together with the bread, then add the remaining onion, seasonings, salt and pepper and stir until combined.
Next, melt the remaining ¼ cup butter and pour over the breadcrumbs together with the eggs and stir to combine.
Slowly add the milk, ½ cup at a time only until the breadcrumbs are moist but not soggy.
Add to prepared turkey cavity and bake as usual. Alternatively, bake in a greased 9×13-inch pan for 30 minutes, covered with tin foil. Remove foil and continue baking for an additional 15 minutes.

Notes

Milk: You may not need the full 2 cups of milk that this recipe calls for. The amount needed will vary based on how dry your breadcrumbs are. The bread should be moist but not soggy, and there should be no remaining liquid on the bottom of the mixing bowl.
Servings: Makes 8-10 servings or enough to stuff inside a 10-12lb turkey. Once all the ingredients are combined, stuff inside the bird and bake accordingly.
Make a large batch: whether you have a larger bird or need to serve a crowd, this recipe can easily be doubled for two 9×13″ pans.
To Store: Refrigerate cooled leftovers in an airtight container and enjoy within 3-4 days. Warm in a 350°F oven for about 30 minutes, covering with foil if browning too quickly. If warming up stuffing inside of a turkey, bring to room temperature before reheating.
To Freeze: Place leftovers in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge before reheating, bringing to room temperature if needed.