Homemade Stuffing With Bacon and Cranberries

Name: Homemade Stuffing with Bacon and Cranberries
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
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 tsp salt; ⅛ tsp black pepper; 1 loaf white bread (about 36 thin slices, torn or cut into chunks)

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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.

The baked homemade bacon and cranberry stuffing in a baking dish, garnished with chopped green onion.

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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.

Ingredient Notes

The ingredients for this stuffing can easily be found at your local grocery store.

The ingredients for the homemade stuffing measured out and placed on a white table.

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.

The onion and celery added to a large skillet with bacon.

Add butter and cranberries to the frying pan and cook for five more minutes.

The cranberries and butter added to the large skillet.

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.

The bacon mixture poured over the bread cubes.

Spray or grease an 8 x 8 baking dish or a 2-quart casserole dish. Pour the bread mixture into the baking dish.

The stuffing mixed together in a large bowl.

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.

The homemade stuffing in a glass baking dish.

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.

The crispy homemade stuffing in a glass baking dish, garnished with diced green onion.

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.

A closeup of the homemade stuffing in a baking dish.

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

How moist should stuffing be before you bake it?

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.

Should stuffing be covered when baking?

Yes, stuffing should be covered when baking. This helps to keep moisture in and prevents it from drying out.

What bread makes the best stuffing?

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.

Should I cut or tear bread for stuffing?

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.

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