This year, ditch the boxed stuffing mix and make your stuffing from scratch! This easy and delicious Homemade Stuffing with Bacon and Cranberries is the perfect side dish for your holiday dinner.
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There's nothing quite like the taste of homemade stuffing at Thanksgiving dinner, and this traditional stuffing recipe is perfect.
Best of all, this stuffing can be made ahead of time and reheated when ready. You can even use this stuffing to make Stuffed Chicken Breast With Stuffing and Turkey Meatballs with Stuffing.
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Ingredient Notes
The ingredients for this stuffing can easily be found at your local grocery store.
- Bread. Day-old bread is perfect for this recipe. White bread gives this stuffing the best flavor, but you can use any kind of bread, including whole wheat bread, French bread, or leftover Air Buns.
- Onion. You can use red onion, yellow onion, or white onion.
- Poultry seasoning. This adds the perfect amount of spices and seasoning.
- Cranberries. You can use fresh or dried cranberries. I do not recommend cranberries with sugar on them. You can also use diced apples or pears instead of cranberries.
- Celery for that classic stuffing flavor.
- Butter. Use margarine, olive oil, or avocado oil instead.
- Bacon. You can use thick-cut bacon, thin-cut bacon, turkey bacon, or Smoked Sausage.
- Chicken stock is needed for moisture and adds more flavor than water. I used low-sodium chicken broth, but you can also use vegetable stock or turkey broth.
- Salt and black pepper.
See the printable recipe card below for quantities and a full list of ingredients.
How To Make Homemade Stuffing
- Preheat your oven to 350 degrees F.
- Cook diced bacon in a large skillet over medium-high heat for 5 minutes.
- Add the onion and celery to the bacon and cook for another 5 minutes until the celery starts to get soft.
- Add butter and cranberries to the frying pan and cook for five more minutes.
- Add the poultry seasoning, salt, pepper, and chicken stock. Stir well. Turn off the heat and let it cool for 5 minutes.
- While the mixture is cooling, cut or tear the bread into 1-inch pieces and place in a large bowl.
- Pour the bacon mixture over the bread cubes. Mix with a large spoon until well combined.
- Spray or grease an 8 x 8 baking dish or a 2-quart casserole dish. Pour the bread mixture into the baking dish.
- Cover with a lid or aluminum foil. Bake the stuffing for 1 hour until heated through and it turns golden brown with a crispy top. Top with fresh parsley if desired.
Make Ahead Instructions
Follow the recipe up until the stuffing is poured into the baking dish. Then, cover and refrigerate until an hour before you're ready to serve it.
When ready to bake, simply bake the stuffing in a 350-degree F oven for 60 minutes.
How To Make Stuffing Inside A Turkey
- Clean the inside of the turkey cavity with cold water and dry it with a paper towel.
- Mix the stuffing ingredients and stuff it inside the bird. Stuff the turkey loosely, as the stuffing will expand as it cooks.
- Cook the turkey according to your recipe instructions.
- Insert a meat thermometer into the stuffing to check for doneness; it should register at least 165 degrees Fahrenheit.
I prefer to cook stuffing in the oven, as it is the easiest way. I also like my stuffing to have a crispy exterior. Plus, I usually make Pellet Grill Smoked Turkey and I never stuff a turkey when I am smoking it.
Variations
- For a more traditional stuffing, omit the bacon and cranberries.
- Add cooked Italian sausage or chopped mushrooms for a heartier stuffing.
- For a vegetarian stuffing, use vegetable broth instead of chicken broth and omit the bacon.
- For a cheesy stuffing, mix in shredded cheddar cheese before baking.
What To Serve With Homemade Stuffing
Homemade stuffing goes perfectly with any holiday dish. I like to serve it with Smoked Pellet Grill Turkey, Twice-Baked Mashed Potatoes, Green Bean Casserole, Ruths Chris Sweet Potato Casserole, Roasted Squash, and Paleo Cranberry Sauce.
Don't forget Crustless Pumpkin Pie or Smoked Pumpkin Pie for dessert!
Storage & Reheating
- Refrigerator: Store leftover stuffing in an airtight container for 3-4 days.
- Freezer: Place stuffing in a freezer-safe container or freezer bag and freeze for up to 2 months.
- Reheat: Thaw in the refrigerator overnight and reheat it in a covered dish with a bit of water at 350 degrees F until hot.
Recipe Tips
- Dice the vegetables into small pieces so that they will cook evenly.
- If you are using frozen cranberries, thaw them before adding them to the stuffing.
- Keep an eye on the stuffing while it's in the oven, and check it frequently to ensure it's not getting too brown.
- Stuffing can be made ahead of time and placed in the refrigerator until you are ready to cook it.
Recipe FAQ's
The stuffing should be moist, but not too wet. There should not be a puddle of liquid at the bottom of the bowl. If needed, add more bread to soak up the excess moisture.
Yes, stuffing should be covered when baking. This helps to keep moisture in and prevents it from drying out.
White sandwich bread makes the best stuffing because of its small hole structure and fluffy texture. It is also the best at absorbing liquid and butter.
Tear, don't cut the bread! This is a great way to add more texture and flavor when you are cooking your stuffing. Instead of cutting it into neat cubes that can easily get lost among each other during the cooking time; irregularly tearing pieces will create an interesting appearance that makes them stand out against the rest of the food.
More Easy Side Dish Recipes
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Recipe
Homemade Stuffing with Bacon and Cranberries
Equipment
- 2-quart casserole dish or small roaster
Ingredients
- 5 slices bacon diced
- 1½ cup onion diced, about 3 onions
- ¾ cup celery diced
- ¼ cup butter or margarine
- 2 cups cranberries fresh or dried
- ¼ cup poultry seasoning
- 2 cups chicken stock
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 loaf white bread about 36 thin slices, torn or cut into chunks
Instructions
- Preheat the oven to 350℉.
- Cook diced bacon in a large skillet over medium heat for 5 minutes.
- Add the onion and celery to the bacon and cook for 5 minutes, until the celery starts to get soft.
- Add butter and cranberries to the frying pan, and cook for 5 more minutes.
- Add the poultry seasoning, salt, black pepper, and chicken stock. Stir well. Turn off the heat. Let it sit to cool for about 5 minutes.
- While the mixture is cooling, tear the bread into 1-inch pieces. Place the bread in a large bowl.
- Pour the bacon mixture over the bread cubes. Mix with a large spoon until well combined.
- Spray or grease an 8 x 8 baking dish or a 2-quart casserole dish. Pour the bread mixture into the baking dish.
- Cover with a lid or aluminum foil. Bake the stuffing for 1 hour until heated through, and the top starts to get a little bit crispy. Serve immediately and enjoy!
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Recipe Notes:
- Dice the vegetables into small pieces so that they will cook evenly.
- If you are using frozen cranberries, ensure they are thawed before using.
- Keep an eye on the stuffing while it's in the oven to ensure it doesn't overcook.
- Make the stuffing ahead of time and place in the refrigerator until you are ready to cook it.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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