Easy Stuffing Recipe

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This Easy Stuffing Recipe will complete just about any meal! Celery, onions, and butter are tossed with dried bread cubes, then topped with broth and baked until hot and golden.

Don’t get me wrong I love mashed potatoes, but I will always save room for homemade stuffing over potatoes. I could eat stuffing for every meal!

A close up of this easy stuffing recipe baked until moist and golden topped with fresh rosemary.

How to Make Turkey Stuffing

Stuffing is one of the most important dishes in a holiday or Thanksgiving spread. Serve it alongside green bean casserole, mashed sweet potatoes, turkey, turkey gravy (of course), and don’t forget about the pumpkin pie for dessert!

Some stuffing recipes include things like carrots, raisins, or dried cranberries. While these can all be great additions, nothing compares to to this classic stuffing recipe!

Poultry Seasoning is the best spice blend for this turkey stuffing recipe (and it can sometimes be sold out during Thanksgiving)! If you’ve never used  poultry seasoning, it’s a savory blend of spices like sage, thyme and rosemary and it adds delicious flavor to soups, stews and casseroles. You can also use your own spices (or make Homemade Poultry Seasoning), I think sage is the most prevalent spice in stuffing.

A clear bowl of delicious stuffing ingredients like bread, celery, onions, and butter.

How To Make Stuffing

The trick to a good classic stuffing from scratch is making sure your bread is really dry before you add broth. If you buy your bread a few days early, tear it or cut it into cubes and dry them in a bowl for a few days on your counter. Any kind of bread will do, I most often use a combo of brown and white.

In a pinch, I like to stick fresh bread cubes in an oven at 300°F to dry it out for about 10 minutes (be sure not to brown/toast it)! If you dry fresh bread in the oven, you will not need as much broth.

Stuffing Casserole

I prefer to cook my stuffing in a casserole dish (which would technically make it dressing) or to make Crock Pot Stuffing. Cooking the turkey and stuffing separately ensures that they both reach the right temperatures without overcooking.

Stuffing can be made ahead of time and stored in the fridge in a casserole dish.  If stuffing a turkey, stuffing should be room temperature or cool and not stuffed in the turkey until just before roasting.

If you do stuff your turkey, remember to completely cool the stuffing first. If you don’t, the bird will sit at an unsafe cooking temperature for too long. If stuffing a turkey, the center of the stuffing needs to be cooked to 165°F because the drippings from the bird enter the stuffing.

A white casserole dish filled with moist stuffing topped with a sprig of fresh rosemary.

How To Freeze Stuffing

Everyone loves turkey dinner leftovers. Turkey dinner stacks or hot turkey sandwiches are my personal favorite ways to enjoy them, but sometimes you can’t get to them by the time they will go bad. Fear not, as turkey stuffing freezes well! Just pop it in the freezer and it should last several months.

To reheat stuffing, pop it in the oven at 350°F for about 20 minutes with a little broth on it to keep it from drying out.

4.86 from 7 votes
Review Recipe

Easy Stuffing Recipe

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Author Holly Nilsson
Course Dinner
Cuisine American
This classic stuffing recipe will complete just about any meal! Celery, onions, and butter are tossed with dried bread cubes, then topped with broth and baked until hot and golden.


  • 2 small onions diced
  • 4 stalks celery diced
  • 2/3 cup butter
  • 1 1/2 teaspoons poultry seasoning or 1/2 teaspoon ground sage
  • black pepper
  • salt to taste
  • 12 cups bread cubes
  • 3-4 cups chicken broth
  • 2 tablespoons fresh parsley
  • 1 tablespoon fresh herbs sage, thyme, rosemary

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  1. Preheat oven to 350F.

  2. Melt butter in a large skillet over medium heat. Add onion, celery and poultry seasoning (and rosemary if using). Cook over medium-low until tender (do not brown), about 10-12 minutes.

  3. Place bread cubes in a large bowl. Add onion mixture, parsley and fresh herbs. 

  4. Pour broth overtop until cubes are moist (but not soggy) and gently toss. You may not need all of the broth. Season with salt and pepper to taste.

  5. Place mixture in a serving dish, dot with additional butter and cover.
  6. Bake 35 minutes, uncover and bake an additional 10 minutes.

Recipe Notes

If using rosemary in the herbs, cook along with the onions/celery. To stuff turkey, stuffing must be cooled completely in the refrigerator at least 45 minutes.
Nutrition Information
Calories: 185, Fat: 11g, Saturated Fat: 6g, Cholesterol: 27mg, Sodium: 462mg, Potassium: 175mg, Carbohydrates: 16g, Fiber: 1g, Sugar: 2g, Protein: 3g, Vitamin A: 435%, Vitamin C: 6.8%, Calcium: 61%, Iron: 1.4%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword turkey stuffing recipe

REPIN this Super Stuffing Recipe

A casserole dish filled with golden baked stuffing topped with fresh rosemary, made with easy stuffing recipe

This easy stuffing recipe is the perfect side dish for any holiday or Thanksgiving dinner! Stuffing is one of my favorite dishes! #spendwithpennies #stuffing #stuffingrecipe #turkeystuffing #turkeydinner #thanksgiving

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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  1. Like many others, this is pretty much my recipe I’ve used for years. I add just one more ingredient which probably sounds strange, but I add a drained can of chopped water chestnuts. The celery always gets cooked up soft and I wanted a bit of crunch and this is it. Everyone who tastes it goes on to use it in their recipe. Incidentally, growing up we always called it dressing, but we always stuffed it into the bird so who cares.

    1. That is a great tip Shirley! I will be adding water chestnuts one of these times for the crunch, thanks for sharing.

  2. Interested in making this recipe for Thanksgiving! Is it calling for 1 tbsp of each herb or 1 tbsp combined between the 3 herbs? I just want to make sure I add the correct amount of herbs.

    1. Great questions Kaily! It is one tablespoon fresh herbs total. The list behind is just an example of some delicious ones you could add!

    1. Hi Kim, this recipe makes 12 servings. So you will want to double it for everyone to get at least one serving of stuffing.

  3. Wow! I didn’t think ANYONE made my Mom’s stuffing!!! LOL We usually add sausage, but with many more vegetarians in the family, this one get used a lot more than it used to!

  4. This is very good stuffing. Not exactly friendly to the waistline, but what about Thanksgiving is, right? I made it last year, and everyone seemed to like it.

    1. Stretchy pants are a Thanksgiving must Marissa! There are just so many delicious dishes. Glad to hear everyone enjoyed this recipe.

  5. This is a great recipe! My picky family (that usually don’t eat stuffing) loves it. The only thing I did different was add browned sausage meat.

  6. I was wondering if you could make this recipe with chicken? If so what kind of chicken would you recommend and when would you add it? Thanks!

  7. Holly….this stuffing is similar to what I make. The difference….I boil some potatoes in turkey/chicken broth. When done, I mash them in the broth and add them to the bread cubes, celery, seasonings and onion. Try it….the stuffing is nice and moist.

  8. This looks amazing, but this is dressing, not stuffing. Stuffing is called such when it is stuffed into the bird. When it is served as a casserole, it is dressing.

  9. Will I be able to make this in a 9×6×3 casserole dish? Will i need to modify cooking time/ingredient amounts? Or will it work best in a 9×13? Thank you!

    1. I don’t think this would fit in a 9×6 dish but you could certainly cook it in two 9×6 dishes (or two 8×8 pans) and it should work just fine.

  10. Hi! I cannot wait to try this recipe. Couple of questions, I was planning to use veggie broth (for my vegetarian sister) would you recommend I add any other spice or ingredient or will it still work? And, I saw a few posts regarding making the night before. Do I mix everything including the broth or mix everything but the broth and add just before cooking? Thanks so much!

    1. Veggie broth shouldn’t change the flavor too much. If you prepare the night before, add the broth right before baking. Enjoy!

  11. This was a hit at my in-laws’ Thanksgiving dinner! I left out Dave’s Killer White Bread over night and chopped/broke it up the next day. I only needed 3 cups of broth and cut back a bit on the butter on top (mostly because it was mushy after being in the warm kitchen and I was in a hurry and didn’t want to fight with it), but otherwise followed the recipe exactly. Thanks for the warning that it may not have needed all of the broth. It was perfect and super easy to warm back up in the oven when we arrived! Thanks!

    1. If you use potato bread cubes, you’ll want to ensure you dry them in the oven as suggested. Let us know how it goes!

  12. My mom always puts one egg per loaf for her stuffing. What are your thoughts on that? Also if I make stuffing the night before do I bake it then or wait until Thanksgiving day? Thanks

    1. I do put egg in my Crock Pot Stuffing, and it helps it bind together, so I think it would work great. Stuffing can be made ahead of time and stored in the fridge in a casserole dish, so you can take it out and cook the next day. Enjoy Kate!

    1. The poultry seasoning will add enough flavor. As you are adding veggies, bread and cooked broth, you can taste the mixture and ensure it is to your liking or add more seasoning if you’d prefer.

  13. Hi,

    I am looking forward to making this recipe for Friendsgiving! However, how many servings does your recipe make? We are having a party of 8 and we don’t plan on stuffing the turkey. Just want to make sure I have enough!


  14. I found your blog when I searched for a sweet potato recipe for Thanksgiving. My mom always did all of her dishes by “feel” and she wrote down some recipes before she passed away, but not all. I am delighted with your blog. This recipe is the closest I have come to finding the recipe for my mom’s stuffing (which was just the old Kellog’s croutettes recipe from the box–which they don’t seem to make anymore).

    I just spent the past half hour looking at recipe after recipe and I have bookmarked your page and subscribed. Finally, a food blog for real people who don’t want to put pine nuts and sun dried tomatoes on everything!! These are the types of recipes I grew up on and ones that I can see incorporating into my actual life.

    Thanks for being real! You just gained a new fan.

    1. Thank you so much for the kind words Heather! I’m so glad you found Spend With Pennies too! Stuffing is my favorite!

  15. I have a bean pot from an mlm company, I honestly can’t remember which one. I made a roast in it once. I came with soup cups. Is this something that would cook well in there? I feel like I should either learn to use it or get rid of it.

  16. What are your directions for doing the “stuffing” in a crock pot? 
    This is so close to my mom’s recipe but she also included cube of caraway rye bread and chopped water chestnuts for extra crunch

  17. This recipe is just like my Mom made except she would break up bread and let it sit out for a day or until stale, can I do this instead of the bread cubes? Thanks for the recipe.