How to make Stuffing – Easy Recipe for Beginners

Stuffing is technically a side dish, but we all know it’s the real MVP of the holiday table. This version is savory, herby, buttery, and has just the right balance of soft and crispy. Whether you call it stuffing or dressing (we’re not here to fight), this dish brings the warm fuzzies every time.

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Ingredients (serves 6–8):

Day-old bread (sourdough or country loaf) – 500g, cut into 1.5 cm cubes

Unsalted butter – 100g

Onion – 1 large (about 150g), finely chopped

Celery – 3 stalks (about 180g), finely chopped

Garlic – 2 cloves, minced

Fresh parsley – 2 tbsp, chopped

Dried sage – 1 tsp

Dried thyme – 1 tsp

Chicken or vegetable broth – 500ml

Eggs – 2 large

Salt – 1 tsp

Black pepper – 1/2 tsp

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Step-by-Step Instructions:

1. Toast the bread (15 minutes):

Preheat oven to 160°C (325°F). Spread the bread cubes on a baking sheet and toast for 15 minutes until lightly golden and dry. Cool while you prep the rest.

2. Sauté the aromatics (8 minutes):

In a large skillet, melt the butter over medium heat. Add onion and celery and cook for 6–7 minutes until softened. Stir in garlic, parsley, sage, and thyme. Cook for 1 more minute. Remove from heat.

3. Mix it all (5 minutes):

In a large bowl, combine toasted bread cubes with the veggie mixture. In a separate bowl, whisk together eggs and broth, then pour over the bread mix. Stir gently until everything is evenly moistened but not soggy.

4. Bake (40–45 minutes):

Transfer mixture to a buttered baking dish. Cover with foil and bake at 180°C (350°F) for 30 minutes. Remove foil and bake another 10–15 minutes until the top is golden and crisp.

5. Serve:

Sprinkle with extra parsley if you’re feelin’ fancy and serve warm with everything else you’re thankful for.

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Pro Tip:

Don’t skip toasting the bread—it helps it absorb flavor without turning into mush. And if you want more texture, bake it in a larger dish for extra crispy edges!