Best Stuffing Recipe and Tutorial (from my mom!) (2024)

This post may contain affiliate links.

589 Shares

Jump to Recipe

Welcome to my best stuffing recipe and tutorial. Stuffing is one of those essential holiday dishes and my mom’s is the best. That’s why I watched her make a batch and asked her to tell me her secrets. Once you know the steps to make my mom’s basic stuffing recipe, you can switch it up with different ingredients and flavorings.

I’ve heard that stuffing was invented to stretch a meal. Meat was expensive and hard to come by. Making a well-flavored carbohydrate-based dish supplemented the meat by adding something extra to the plate. Today when meat is often easier to come by and more plentiful, we make stuffing just because we love it.

I don’t know why stuffing caught on the way that it did, but for me, it’s the browned crunchy exterior and moist interior that acts as the best sponge for gravy.

Jump To:

  1. Video: Stuffing Recipe and Helpful Tips
  2. How To Make Stuffing
  3. More Thanksgiving Recipes
  4. Podcast Episode: Making Homemade Stuffing
  5. Best Stuffing Recipe

Video: Stuffing Recipe and Helpful Tips

The method for making stuffing that I’m sharing with you today comes from my mom. Her stuffing recipe is the best I’ve ever had. And other people agree with me. For years she and my dad had restaurants and did a lot of catering throughout the holiday seasons. Her stuffing was raved about – I’m positive that it was the stuffing that made their lines for second helpings so long. Although, you should check out the roasted turkey recipe that I learned from her too, because it is the best I’ve ever had!

When I was in Canada a few years ago, I watched my mom make a batch of her stuffing recipe and had her explain every step of her process to me. This is what I learned from my mom about how to make the best stuffing ever.

How To Make Stuffing

Step #1: Sauté lots of onions in lots of butter until very well softened.

Best Stuffing Recipe and Tutorial (from my mom!) (2)

Step #2: Cut or tear bread into bite-sized pieces.

The bread can be day old but need not be. Whatever you do, do not use breadcrumbs. My mom once read that breadcrumbs make a nice stuffing and gave it a try. She says it was the worst stuffing she’d ever had. Toss the buttery onions with the bread. Make sure to scrape all the butter and onions onto the bread pieces.

Best Stuffing Recipe and Tutorial (from my mom!) (3)

Step #3: Add moisture mixed with beaten egg.

You want to add enough liquid that when you take a ball of the uncooked stuffing into your hand and squeeze, liquid actually drips out in small droplets. It’s this moisture that keeps your stuffing… well… moist. If there’s not enough liquid, it will be dry. Don’t worry that the stuffing will be too moist. If you cook it correctly, the outside will be crisp and browned while the inside is soft and tender.

Best Stuffing Recipe and Tutorial (from my mom!) (4)

Step #4: Season well. VERY well.

You can use store-bought or homemade poultry seasoning for your stuffing.

If you put your face about 6 inches above the bowl of stuffing, you should be able to smell the seasoning. That’s how you know there’s enough.

Step #5: Transfer the stuffing to a cooking vessel.

You can stuff a chicken or turkey with this stuffing recipe. However, that won’t yield the crisp exterior I’ve mentioned. For that, you need to cook the stuffing outside of the bird.

These days my mom cooks hers in muffin tins. She likes the presentation on her holiday buffet table and she likes that the portions are easy for everyone to transfer to their plates. But most importantly, she likes that everyone gets a bit of crunchy exterior as well as some tender insides. You can instead bake it in a casserole dish but it will require a longer cooking time.

Best Stuffing Recipe and Tutorial (from my mom!) (5)

Step #6: Bake the stuffing and then serve.

Best Stuffing Recipe and Tutorial (from my mom!) (6)

I usually make something similar to my mom’s basic stuffing recipe. But I sometimes switch it up by adding different ingredients and flavors. What do you love to add to your stuffing? Scroll down to the comment section and tell me and the other readers all about your delicious stuffing recipe.

More Thanksgiving Recipes

Now that you know how to make delicious stuffing to go with your turkey, what else do you need for your holiday meal? Try these amazing Thanksgiving recipes.

  • Homemade Green Bean Casserole
  • Roasted Butternut Squash with Cranberry
  • Brussel Sprouts Gratin Recipe
  • Corn Pudding Recipe
  • Easy Cranberry Relish

Podcast Episode: Making Homemade Stuffing

Listen to me explain briefly about how to make this Amazing Stuffing Recipe, with some great tips along the way, by clicking the play button below:

Listen to more Recipe of the Day episodes here.

Print

Best Stuffing Recipe and Tutorial (from my mom!) (7)

Best Stuffing Recipe

5 Stars4 Stars3 Stars2 Stars1 Star5 from 7 reviews
  • Author: Christine Pittman
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American
Print Recipe

DESCRIPTION

Stuffing is one of those essential holiday dishes and my mom’s is the best. That’s why I watched her make a batch and asked her to tell me her secrets. Once you know the steps to make my mom’s basic stuffing recipe, you can switch it up with different ingredients and flavorings.

Ingredients

Scale

  • 1/4 cup butter or margarine
  • 2 onions, chopped
  • 2 tsp. poultry seasoning, divided
  • 2 tsp. salt, divided
  • 2 tsp. black pepper, divided
  • 15 thick slices of bread (day old is best), in 1-inch cubes
  • 2 large eggs, lightly beaten
  • 1 1/2 cups milk or chicken broth

Instructions

  1. Preheat oven to 350°F. Grease 12 non-stick muffin cups (size 2 and 1/2″ by and 1/4″).
  2. Warm the butter in a large skillet over medium heat.
  3. Add the onions, 1 teaspoon of the poultry seasoning, 1 teaspoon of the salt and 1 teaspoon of the pepper and cook stirring occasionally until the onions are very well softened but not browned, 6-8 minutes.
  4. Put the bread cubes into a large bowl. Scrape all of the onions and butter onto the bread. Stir well.
  5. Combine the eggs and milk. Pour about half over the bread and stir.
  6. Snag a handful of moistened bread and squeeze. If droplets of liquid come out, you’ve added enough liquid. How dry the bread was to start and the type of bread used affects how much liquid you’ll need. If necessary, add more liquid until the bread is saturated enough to yield small drops when squeezed.
  7. Stir in the remaining teaspoon of poultry seasoning, of salt and of pepper. Smell the stuffing. It should have a strong herby and peppery scent. If not, you may want to taste the stuffing. My mom and I taste it raw but you can alternatively microwave a bit until heated through and then taste it. Add more seasoning as needed.
  8. Divide the stuffing among the muffin tins. They will be well-mounded.
  9. Bake until brown and crunchy on top and heated through, 30-40 minutes.
  10. Run a plastic knife around the edges of each muffin cup and then gently remove the portions of stuffing.

Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!

This post originally appeared in November 2013 and was revised and republished in November 2023.

This post contains Amazon affiliate links.

Best Stuffing Recipe and Tutorial (from my mom!) (8)

Best Stuffing Recipe and Tutorial (from my mom!) (2024)

FAQs

What does adding egg to stuffing do? ›

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.

Is it better to make stuffing the night before? ›

Absolutely. Most Thanksgiving stuffing recipes can be made at least partially in advance since: A) They're easily assembled a day or two ahead of Thanksgiving Day; and B) They're often baked using a two-step process (once covered with foil to cook through, then uncovered to achieve a crispy top).

Is homemade stuffing better than store bought? ›

While the instant stuffing was actually a closer contender than most of our testers anticipated, the homemade won hearts (and palates) for its subtle flavor and pleasing texture.

What is traditional stuffing made of? ›

Classic stuffing made with bread cubes, seasonings, and held together with chicken stock and eggs. A holiday staple!

Should you stir stuffing? ›

The bread in the stuffing absorbs moisture, but if it's dry (as it should be, see above), it takes some time for the liquid to settle in. I suggest adding a little at a time, say 1 cup of broth for every 4 cups of dry mix. Give it a good stir, then let it sit for a minute. The stuffing should be moist but not wet.

How wet should stuffing be before baking? ›

We recommend adding stock a little at a time--1/2 cup to 1 cup, depending on how much stuffing you're making--and waiting for the bread to absorb the liquid before adding more. Once the bread is moist but not sitting in a pool of stock, it's ready.

Should you let bread dry out for stuffing? ›

Why Do You Need to Dry Out Bread for Stuffing? Slightly stale bread absorbs meat juices and other ingredients better than moist, fresh bread.

Should you toast bread before making stuffing? ›

Follow this tip: Stale, dried-out bread makes the best stuffing. Either dry out your bread starting a few days before you plan to make the stuffing by letting it sit out or, if you don't have the extra time, cut the bread into cubes, and then toast over a low heat in the oven until dry.

Why can't you refrigerate uncooked stuffing? ›

Because stuffing is an excellent medium for bacterial growth, it's important to handle it safely and cook it to a safe minimum internal temperature as measured with a food thermometer. Here are some common ques- tions consumers ask. Stuffing should not be prepared ahead.

Why does stuffing go bad so fast? ›

People have a habit of leaving the food out on the buffet table long after the meal is finished. If turkey, stuffing, or gravy is left out at room temperature (40 to 140°F) for over 2 hours it may no longer be safe to eat. Bacteria prospers at this temperature, increasing the risk of foodborne illness.

Does stove top stuffing taste good? ›

The verdict: It's often said that we eat with our eyes first, and Stove Top's Traditional Sage stuffing was far and away the most visually appealing. Tasters appreciated that there was a a decent crunch in each bite, but we were most impressed by its seasoning.

Is chicken broth or chicken stock better for stuffing? ›

Homemade stock is the best, but if you don't have homemade, a good store bought stock will work as well. If you use a store bought stock, try to buy one with no/low sodium. I personally have started using bone broth in my stuffing and LOVE it.

Why is stovetop stuffing so good? ›

Rich with double chicken stock, tons of butter, and handfuls of aromatics, it is in my opinion the best cornbread dressing in the world.

Why use an egg as a thickener? ›

Creamy desserts such as crème brûlée also benefit from eggs' ability to emulsify and produce smooth, satiny, homogeneous mixtures. Their ability to hold up to four times their weight in moisture makes eggs a good thickener for sauces, custards and curds. The proteins in eggs coagulate or set at different temperatures.

What can I use instead of egg to bind stuffing? ›

Some common egg substitutes include:
  1. Mashed banana. Mashed banana can act as a binding agent when baking or making pancake batter. ...
  2. Applesauce. Applesauce can also act as a binding agent. ...
  3. Fruit puree. ...
  4. Avocado. ...
  5. Gelatin. ...
  6. Xanthan gum. ...
  7. Vegetable oil and baking powder. ...
  8. Margarine.
Mar 30, 2021

How do you keep stuffing moist? ›

Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.

Why do we need to apply egg yolk in some dressing? ›

You can use boiled egg yolks in scratch-made dressings or whisk them into store-bought dressings for the ultimate creamy upgrade. Boiled egg yolks can thicken a dressing without breaking or clumping while creating a silky consistency that thoroughly coats your salad ingredients.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Neely Ledner

Last Updated:

Views: 6210

Rating: 4.1 / 5 (42 voted)

Reviews: 81% of readers found this page helpful

Author information

Name: Neely Ledner

Birthday: 1998-06-09

Address: 443 Barrows Terrace, New Jodyberg, CO 57462-5329

Phone: +2433516856029

Job: Central Legal Facilitator

Hobby: Backpacking, Jogging, Magic, Driving, Macrame, Embroidery, Foraging

Introduction: My name is Neely Ledner, I am a bright, determined, beautiful, adventurous, adventurous, spotless, calm person who loves writing and wants to share my knowledge and understanding with you.