This year, skip the boxed mix and prepare stuffing from scratch. This easy, flavorful Homemade Stuffing with Bacon and Cranberries makes a lovely holiday side and can be prepared ahead of time for convenience.
There’s nothing like the aroma and texture of homemade stuffing at Thanksgiving. This recipe balances savory bacon with bright cranberries for a traditional yet slightly modern twist.
Ingredient Notes
All ingredients are easy to find at most grocery stores.
- Bread. Day-old bread is ideal. White sandwich bread gives the best texture and flavor, but whole wheat, French, or other breads work well.
- Onion. Use yellow, white, or red onion—diced.
- Poultry seasoning. Adds the classic stuffing spice blend.
- Cranberries. Fresh or dried cranberries both work; avoid cranberries coated in sugar. Diced apples or pears are a good alternative.
- Celery. For that traditional stuffing flavor—diced.
- Butter. Butter gives richness; margarine or a neutral oil can be substituted.
- Bacon. Any style—thick-cut, thin, or turkey bacon—adds savory depth.
- Chicken stock. Use low-sodium chicken stock for best flavor; vegetable or turkey stock are fine swaps.
- Salt and black pepper. Adjust to taste.
See the printable recipe card below for exact quantities and full instructions.
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 begins to brown.
- Add diced onion and celery to the skillet and cook about 5 minutes more, until the vegetables soften.
- Add the butter and cranberries and cook for another 5 minutes, stirring occasionally.
- Stir in poultry seasoning, salt, pepper, and chicken stock. Mix well, turn off the heat, and let the mixture cool for about 5 minutes.
- While the skillet mixture cools, tear or cut the bread into roughly 1-inch pieces and place them in a large bowl.
- Pour the bacon and cranberry mixture over the bread cubes and stir until the bread is evenly coated and combined.
- Grease an 8 x 8-inch baking dish or a 2-quart casserole dish. Transfer the mixture to the dish and spread it evenly.
- Cover the dish with a lid or foil and bake for 1 hour, until heated through and the top is golden with a slightly crispy crust. Garnish with fresh parsley if desired and serve hot.
Make Ahead Instructions
Prepare the stuffing up to the point of placing it in the baking dish. Cover and refrigerate until about an hour before serving. When ready, bake the covered dish at 350°F for 60 minutes, then uncover for a few minutes if you want a crispier top.
How To Make Stuffing Inside A Turkey
- Rinse the turkey cavity with cold water and pat dry.
- Stir together the stuffing ingredients and loosely spoon the mixture into the turkey cavity—do not pack tightly, as stuffing expands while cooking.
- Roast the turkey according to your recipe. To ensure safety, insert a thermometer into the center of the stuffing; it should read at least 165°F.
I prefer baking stuffing separately in the oven for a crisp exterior and even cooking. If you smoke a turkey, avoid stuffing it while smoking and bake the stuffing on the side.
Variations
- For a more traditional style, omit the bacon and cranberries.
- Add cooked Italian sausage or sautéed mushrooms for a heartier version.
- For a vegetarian option, use vegetable broth and omit the bacon.
- Stir in shredded cheddar cheese before baking for a cheesy twist.
What To Serve With This Stuffing
This stuffing pairs beautifully with roast or smoked turkey, mashed potatoes, green bean casserole, roasted squash, and simple cranberry sauce. Finish the meal with pumpkin pie or another favorite dessert.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for 3–4 days.
- Freezer: Freeze in a suitable container for up to 2 months.
- Reheat: Thaw overnight in the fridge if frozen, then warm in a covered dish at 350°F with a splash of water or stock until heated through.
Recipe Tips
- Dice vegetables small so they cook evenly.
- If using frozen cranberries, thaw them first to avoid excess moisture.
- Check the stuffing toward the end of baking to prevent over-browning.
- Make the dish ahead and refrigerate until you’re ready to bake.
Recipe FAQs
The mixture should be moist but not soupy. If it’s too wet, add more bread to absorb excess liquid.
Yes — covering helps retain moisture. Remove the cover near the end if you want a crispier top.
White sandwich bread works well for its fluffy texture and ability to absorb liquids, though other breads can be used for different flavors.
Tearing the bread creates irregular shapes that add texture and help the pieces hold up better during cooking.
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 (175°C).
- Cook diced bacon in a large skillet over medium heat for about 5 minutes.
- Add onion and celery; cook 5 minutes until softened.
- Add butter and cranberries and cook 5 more minutes.
- Stir in poultry seasoning, salt, pepper, and chicken stock. Turn off the heat and let cool 5 minutes.
- Tear the bread into 1-inch pieces and place in a large bowl.
- Pour the bacon mixture over the bread and mix until combined.
- Grease an 8 x 8-inch baking dish or 2-quart casserole dish and transfer the mixture to the dish.
- Cover with a lid or foil and bake for 1 hour until heated through and the top is lightly crispy. Serve hot.
Notes
- Dice vegetables evenly for consistent cooking.
- Thaw frozen cranberries before adding to avoid excess moisture.
- Watch the stuffing near the end of baking to prevent over-browning.
- Make ahead by assembling and refrigerating before baking.
Nutrition
Nutrition estimates are approximate.