This year, skip the boxed mix and make your stuffing from scratch. This easy and flavorful Homemade Stuffing with Bacon and Cranberries is a fantastic side for holiday dinners and can be prepared ahead of time for convenience.
There’s nothing like the warm, comforting flavor of homemade stuffing. This traditional recipe balances savory bacon and aromatics with the bright sweetness of cranberries for a crowd-pleasing side dish.
Make it ahead and refrigerate until you’re ready to bake, or use the filling in other recipes like stuffed chicken or turkey meatballs.
Ingredient Notes
All ingredients are readily available at most grocery stores.
- Bread. Day-old bread works best. White sandwich bread yields the classic texture and flavor, but whole wheat, French bread, or other leftover rolls are fine.
- Onion. Yellow, white, or red onion can be used.
- Poultry seasoning. Adds the classic warm herb blend that complements stuffing.
- Cranberries. Fresh or dried cranberries both work. Avoid cranberries coated with extra sugar. Apples or pears are a good alternative.
- Celery. Provides the traditional crunch and flavor base.
- Butter. You may substitute margarine, olive oil, or avocado oil if preferred.
- Bacon. Use thick or thin-cut bacon, turkey bacon, or swap for smoked sausage for a different profile.
- Chicken stock. Low-sodium chicken broth adds depth; vegetable or turkey broth can be used for variations.
- Salt and black pepper. To taste.
Refer to the printable recipe card below for exact quantities and full ingredient details.
How To Make Homemade Stuffing
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium heat, cook diced bacon for about 5 minutes until it renders some fat.
- Add diced onion and celery to the skillet and cook another 5 minutes, until the celery starts to soften.
- Stir in butter and cranberries and cook for 5 more minutes to meld the flavors.
- Add poultry seasoning, salt, black pepper, and chicken stock. Mix well, then remove from heat and allow the mixture to cool for about 5 minutes.
- While the mixture cools, tear or cut the bread into roughly 1-inch pieces and place them in a large bowl.
- Pour the bacon and vegetable mixture over the bread cubes and toss gently until the bread is evenly coated and moistened.
- Grease an 8 x 8-inch baking dish or a 2-quart casserole dish and transfer the stuffing mixture into the dish.
- Cover with a lid or aluminum foil and bake for 1 hour, until heated through and the top is slightly golden and crisp. Garnish with parsley if desired and serve hot.
Make Ahead Instructions
Prepare the stuffing up to the point of transferring it to the baking dish. Cover and refrigerate until about an hour before serving. When ready, bake at 350°F for 60 minutes until heated through and the top crisps.
How To Make Stuffing Inside a Turkey
- Rinse the turkey cavity with cold water and pat dry with paper towels.
- Mix the stuffing ingredients and loosely fill the cavity—do not pack tightly, as stuffing expands while cooking.
- Roast the turkey according to your recipe. Use a thermometer in the center of the stuffing to ensure it reaches at least 165°F (74°C) for safety.
I prefer baking stuffing in a casserole because it yields a crisp top and is the easiest method. When smoking a turkey, I usually cook the stuffing separately to avoid food-safety issues and to keep the smoked bird juicy.
Variations
- For a classic-style stuffing, omit the bacon and cranberries.
- Add cooked Italian sausage or sautéed mushrooms for a meatier, earthier version.
- Make it vegetarian by using vegetable broth and leaving out the bacon.
- Stir in shredded cheddar before baking for a cheesy twist.
What To Serve With Homemade Stuffing
Stuffing pairs well with most holiday mains and traditional sides. Serve it alongside roasted or smoked turkey, mashed potatoes, green bean casserole, sweet potato casserole, roasted squash, and cranberry sauce. Finish the meal with pumpkin pie or a favorite seasonal dessert.
Storage & Reheating
- Refrigerator: Keep leftovers in an airtight container for 3–4 days.
- Freezer: Freeze in a suitable container or bag for up to 2 months.
- Reheat: Thaw overnight in the refrigerator, then reheat covered with a bit of water at 350°F until hot throughout.
Recipe Tips
- Dice vegetables small so they cook evenly and blend well into the stuffing.
- If using frozen cranberries, thaw them before adding.
- Check the stuffing near the end of baking so it doesn’t over-brown; remove foil for the last 10–15 minutes if you want a crispier top.
- You can assemble the stuffing ahead of time and refrigerate until it’s time to bake.
Recipe FAQ’s
The mixture should be moist but not soupy. There shouldn’t be a pool of liquid in the bowl—add more bread if it seems too wet so the pieces can absorb excess moisture.
Yes. Covering keeps the stuffing from drying out. Remove the cover near the end if you want a browned, crisp top.
White sandwich bread is ideal for a traditional texture because it soaks up liquid well and creates a light, fluffy interior with a crisp top.
Tear the bread for a more rustic texture. Irregular pieces create varied pockets that soak up flavors and make the finished dish more interesting.
More Easy Side Dish Recipes
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Easy Miracle Whip Coleslaw Recipe
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Convection Oven-Roasted Potatoes Recipe
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Creamy Old-Fashioned Cucumber Salad with Mayo
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Easy Broccoli Crunch Salad Recipe
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Printable Recipe
Homemade Stuffing with Bacon and Cranberries
Equipment
- 2-quart casserole dish or small roaster
Ingredients
- 5 slices bacon, diced
- 1½ cups 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°F.
- Cook diced bacon in a large skillet over medium heat for 5 minutes.
- Add onion and celery; cook 5 minutes until the celery begins to soften.
- Add butter and cranberries and cook 5 more minutes.
- Stir in poultry seasoning, salt, black pepper, and chicken stock. Mix and remove from heat; let cool about 5 minutes.
- Tear the bread into 1-inch pieces and place in a large bowl.
- Pour the bacon mixture over the bread cubes and stir until evenly combined.
- Grease an 8 x 8-inch baking dish or 2-quart casserole and transfer the mixture to the dish.
- Cover and bake 1 hour until heated through and the top is slightly crispy. Serve immediately.
Notes
- Dice vegetables into small pieces so they cook evenly.
- If using frozen cranberries, thaw them before adding.
- Watch the stuffing near the end of baking to prevent over-browning.
- You can assemble ahead and refrigerate until it’s time to bake.
Nutrition
Nutrition information is an estimate and not guaranteed to be exact.