Homemade Stuffing for Thanksgiving or Any Day

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Homemade Stuffing


Homemade Stuffing for Thanksgiving or Any Day

I love stuffing.  Love.  In the bird, out of the bird, doesn’t matter.  I love it all.  And I love to make Homemade Stuffing.  It’s easy, probably better for you (if stuffing could ever be “good” for you), and really, it doesn’t take much time at all to make.  The key is in the seasonings, and using good bread for your Homemade Stuffing.  When I make Homemade Stuffing, it has a crispy, crunchy outer shell and a soft, delicious interior.  To me, that’s the perfect stuffing.

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Using the Right Bread and Seasonings for Homemade Stuffing

Choose a bread that is dense and has a lot of flavor for the best Homemade Stuffing.  Fluffy white bread doesn’t work at all in stuffing, as it just turns to goo when you add broth, and who wants gooey stuffing?  Ew!  I love a good sourdough with a crispy crust, and even pumpernickel is great for a rich flavor.  If you want, mix up a couple of varieties of bread to make your Homemade Stuffing interesting.  Day-old bread is perfect, as it has lost some of it’s moisture, and holds up well to the other ingredients.  As far as seasonings go, I always start out with salt and pepper.  Basic, yes, but they are great flavors to build upon.  If I have some sage in the garden, I add that as well.  Sometimes it’s just easier to add in rubbed sage that I keep in my spice drawer.  Add in some onions and celery, and you have a perfect blend of goodness that is Homemade Stuffing.

Homemade Stuffing for Thanksgiving or Any Day

Homemade Stuffing for Thanksgiving or Any Day


  • ¾ round loaf sourdough bread, cut into cubes
  • ¾ round loaf pumpernickel bread, cut into cubes
  • 1 large onion, diced
  • 2 ribs celery, sliced in half lengthwise and diced
  • 1 t salt
  • ½ t pepper
  • 1 t rubbed sage
  • 2-4 C vegetable or chicken stock


  1. Heat oven to 350 degrees F.
  2. Place the bread, onion, celery, and seasonings in a large bowl.
  3. Drizzle the stock over the bread, turning to mix. Use enough stock to moisten the bread completely, but not so that there is stock in the bottom of the bowl. Mix well.
  4. Spray a 2 qt casserole with cooking spray. Fill with the stuffing mixture.
  5. Cover and bake 1 hour, until the stuffing is crispy on the edges. Remove cover and bake an additional 5-10 minutes to crisp the top layer.
  6. Serve hot.

What to do with Leftover Homemade Stuffing

You can always reheat Homemade Stuffing and top it with some turkey and gravy.  That was always the preferred method of eating leftover Homemade Stuffing.  At least, it was until I had a friend tell me about Homemade Stuffing patties.  Simply add an egg to every two cups of stuffing you have leftover.  Mix it in well, then form patties out of the mixture.  Place in a saute pan with butter and fry until crispy, turning to crisp the other side.  Serve hot with all the accoutrements.  It’s a simple way to remake Homemade Stuffing that everyone will love.

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