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Homemade Stuffing

Homemade Stuffing

Homemade Stuffing by

homemade stuffing
Homemade Stuffing  is about as homemade of a stuffing as you can get- unless you make your own loaves of bread to go in it!  Which– I don’t but I promise you it’s SO much better than the boxed stuff 🙂
Yield: 15

Homemade Stuffing ...

Homemade Stuffing by
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes


  • 1 loaf white bread
  • 1 loaf whole wheat bread
  • 1 large onion, finely chopped
  • 2 heads of celery, finely chopped
  • 1/2 C butter
  • 1 tsp poultry seasoning
  • 1 1/2 tsp celery salt
  • 1 1/2 tsp onion salt
  • 1 tsp rubbed sage
  • 1 1/4 tsp sea salt
  • 1 tsp pepper
  • turkey giblets
  • 8 C water


  1. At least 24 hours before making stuffing cut loafs of bread into 1 inch squares and dry out on 2 cookie sheets, occasionally stirring to allow even drying.
  2. (If breads not quite dry heat oven to 200 degrees place 1 cookie sheet at a time in oven, stirring ever 5 minutes until completely dry).
  3. When you put your turkey in to cook, place the giblets in a sauce pan with water to slowly simmer covered for hours even over night is fine.
  4. (This is how to make broth for the stuffing but I don't actually put giblets in my stuffing.)
  5. In a large fry pan melt butter, add onions and celery, cook until soft (approx 7-8 minutes).
  6. In a very large mixing bowl, place dry bread, add onion mixture and stir until evenly distributed.
  7. Evenly sprinkle half of spices over bread, stir.
  8. Drizzle 2 cups of broth, a half cup at a time, over bread, stirring with each addition.
  9. Add remaining spices, stir.
  10. Add remaining liquid in the same manor.
  11. Place stuffing in a 9x13 baking dish and cover with foil.
  12. Bake 350 degrees for 40-45 minutes until warmed through.

* Grandma Linda taught me how to make homemade stuffing and this recipe is from her 🙂

Homemade Stuffing by

24 hours before making stuffing cut bread into 1 inch cubes and dry out on cookies sheets

Homemade Stuffing by

Simmer giblets for several hours to make broth

Homemade Stuffing by

Mix dry bread cubes with cooked onions and celery, sprinkle on spices, mixing and moistening with broth.

Homemade Stuffing by

Homemade Stuffing is moist and SO savory delicious!  I’m not a fan of stuffing baked in the bird, I think it turns out like a big clump of mush!  SO, give this recipe a try and you’ll be wonderfully happy with the results!

AND I have to give a big Thank You to my son, Jake.  I’ve actually never measured out these spices before- I usually just add as I go- tasting along the way.  He took notes for me as we made it this year so I could share the recipe with all of you!  What a sweet boy I have 🙂

Tomorrow,  I’ll be posting a fabulous turkey recipe for you to enjoy with this stuffing for the Holidays!



Chef Ruthie

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Chef Ruthie is a professionally trained chef who specializes in bringing cuisines, cultures and culinary adventures to your kitchen. Chef Ruthie inspires readers to create in the kitchen, explore the world and find joy in all the many aspects of living!
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