Homemade Stuffing Recipe


When we first moved to France, I was determined to make Thanksgiving dinner. It was just Marc and myself, but I was going to have everything I wanted.

Of course, I didn’t realize then just how few of those Thanksgiving staples you could find in a French grocery store. I quickly realized that there would be no cranberry sauce – especially not the canned jellied kind – no pumpkin pie, no stuffing.

I mean come on, there wasn’t even any turkey breast at the store the day I went shopping. After I cried a little, I figured that we would just have to make due. I went to another store and found a weird rolled-up turkey roast and I decided to make stuffing from scratch.

More dairy free Thanksgiving basics: dairy free green bean casserole / dairy free pumpkin pie / vegan scalloped potatoes

To be fair to France, I never had problems finding turkey again after that Thanksgiving, and I have since found many more ways to prepare myself for Thanksgiving – like making my own pumpkin puree.

But ever since I made that first batch of stuffing from scratch, I won’t make any other kind. We’ve had it for three years now, and last year we cooked Thanksgiving dinner for all of our friends in Angers and it was the best time.

Making homemade stuffing isn’t the quickest fix, but it sure is worth the time and effort. You can customize it to suit your taste by changing the herbs or even using different types of bread to make croutons.

For the recipe, I am assuming you know how to make your own croutons or that you have purchased a package of unseasoned stuffing croutons – which is what I did when I made these at home. If you’re making your own, try doing it a day or two ahead of time because that’s the most time-consuming part.

More classic holiday side dishes: green bean casserole / healthy sweet potato casserole / pineapple stuffing / vegan scalloped potatoes


Homemade Stuffing Recipe with Savory Herbs & Cranberries

  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x


  • 1 bag unseasoned stuffing mix (or about 8 cups of homemade croutons)
  • 1 large onion (sweet or yellow), chopped
  • 6 stalks celery, chopped
  • 6 tablespoons dairy free margarine or butter
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1 tablespoon dried tarragon
  • 1 tablespoon dried parsley
  • 1/2 cup dried cranberries
  • 23 cups reduced-sodium chicken or vegetable broth


  1. In a large stockpot, melt margarine or butter over medium heat.
  2. Add onions, celery, spices and cranberries.
  3. Sauté until onions stirring occasionally until are completely translucent and tender – about 10 minutes.
  4. Add 2 cups of chicken broth and simmer for 10 minutes.
  5. Remove from heat and add croutons.
  6. Slowly stir in chicken broth – one cup at a time – until croutons have reached desired softness.
  7. If baking: Preheat oven to 325F (160C).
  8. Place stuffing in a large baking dish and baking for 15 – 20 minutes.


  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

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  • Reply
    Cheryl Hurley
    November 21, 2013 at 1:31 pm

    This is too funny! I had no idea you lived in France. We should basically be best friends forever. I remember paying 20€ for a pumpkin on Halloween because I was so desperate! I only lived there for 6 months to “study”. What do you and M do.. and how often do you guys move?! Did you ever go to the Thanksgiving store? I’m not sure if it was open when you were there, because, well, I don’t know when you were there 🙂 I used to get my mom to send American junk food so I could trade it on the student black market – ha! The day I made “cheese fries” when I actually found ORANGE CHEESE (!!!!!) with lardons and Dijony ranch dressing.. you’d have thought there’d been a national disaster the way the other Americans flung themselves at the platter! So funny. Now, of course, I can’t wait to go back and scrounge up every last whipped chèvre and saucisson I can find. Presliced brioche! I mean.. OK.. I’m freaking out a little.. 😀

    • Reply
      Melissa Belanger
      November 25, 2013 at 6:43 am

      I’m so sorry! This comment went into my spam filter. I just fished it out. Obviously, we should be best friends. We just left France in April. Marc is playing hockey so we move around whenever he needs to find a new team. There were a few years when we moved literally every three months, but for the last three hockey seasons we were in Angers. And, now we’re in Kazakhstan. I used to bring ranch mix with me and make ranch dip and everyone loved it. I also made all the French girls try my pumpkin cookies. They had never had pumpkin as a dessert before, but they loved it. I mean, how could you not! I can’t wait to go back either!

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