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!

Homemade Stuffing in baking dish

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.

Homemade Stuffing ingredients in clear glass bowl before mixing together

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.

Overhead shot of Homemade Stuffing in a baking dish

To Make Ahead

Stuffing is a great side as it can easily be made ahead of time! Simply prepare as directed, cover tightly, and refrigerate for up to 48 hours.

To bake, remove it from the fridge at least 30  minutes before baking. Prepare as directed (you may need to add a few minutes extra if it’s still cold from the fridge).

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.

Homemade Stuffing in baking dish
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Easy Stuffing Recipe

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.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12 servings

Ingredients  

  • 2 small onions diced
  • 4 ribs celery diced
  • cup butter
  • 1 ½ teaspoons poultry seasoning or ½ 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

Instructions 

  • Preheat oven to 350°F.
  • 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.
  • Place bread cubes in a large bowl. Add onion mixture, parsley and fresh herbs. 
  • 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.
  • Place mixture in a serving dish, dot with additional butter and cover.
  • Bake 35 minutes, uncover and bake an additional 10 minutes.

Video

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.
To Make Ahead:  Prepare as directed, cover tightly and refrigerate up to 48 hours.
To bake, remove from the fridge at least 30  minutes before baking. Prepare as directed (you may need to add a few  minutes extra if it's still cold from the fridge). 
4.99 from 1224 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 185 | Carbohydrates: 16g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 462mg | Potassium: 175mg | Fiber: 1g | Sugar: 2g | Vitamin A: 435IU | Vitamin C: 6.8mg | Calcium: 61mg | Iron: 1.4mg

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

Course Dinner
Cuisine American

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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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Comments

  1. What type of bread would you recommend? I made this but it came out so soggy and I only added 2 cups of broth. I think it might’ve been the bread.

    1. Any bread will work in this recipe. Did you dry out the bread beforehand? If it wasn’t dried out that could cause it to become soggy when the broth is added.

  2. Hi- My wife and I enjoy stuffing with many dishes, but we both prefer to make is as a box instant, where you heat water, onion, butter, and celery the add breading, stir, and serve. How can I adapt this recipe to cut down on the time?

    1. This recipe takes only about 15 minutes to prepare before baking. You could prepare multiple batches and freeze for quick use next time! The post has instructions for making ahead and freezing. Enjoy the stuffing Paul!

  3. Absolutely delicious :) I add cranberries and a touch of cinnamon to mine and everyone loves it! Thank you for sharing your recipes!5 stars

  4. Very tasty, I added chopped walnuts, chopped dried cranberries and dates, and used about 3 cups of broth. I also had some cornbread in the freezer i oven dried and used. It was lots for us and plenty leftover just as we like it.4 stars

  5. Good recipe, works with dried herbs as well as fresh. but do not use as much chicken stock as this it’s WAY too much. I use 1-2 cups max.4 stars

    1. The amount of broth needed can vary based on the type of bread (how dense it is) and how dry the bread is. Glad you enjoyed the recipe.

  6. Best stuffing ever. I use 2 cups of stock bc any more and my bread melts but the flavor is amazing. I bake mine longer and flip it often to make sure lots of bread pieces get time under the heat. I wouldn’t call this editing the recipe so much as editing for my bread and oven. Thanks for a hit recipe!5 stars

  7. Hi Holly, the recipe calls for poultry seasoning AND fresh herbs. I don’t have “fresh” herbs, just bottled (dried). Can i substitute or perhaps use extra poultry seasoning/sage? Thank you.

    1. Hi Lori, you can substitute for dry herbs if you prefer. The ratio is 1 tsp of dry herbs for every tablespoon of fresh herbs. Hope that helps!

  8. In a rush I picked up herb seasoned crumbs instead of cubes. How should I adjust the recipe? I’d love to try this for our Christmas Eve dinner. Thanks!

    1. I would reduce the salt if the cubes have a salty flavor and reduce the poultry seasoning to about 1/2 teaspoon. This recipe doesn’t contain any ‘raw’ ingredients (like eggs) so once mixed you can taste one of the cubes and add additional seasoning if needed.

  9. how could i incorporate ground chicken into this recipe? i know its not ideal but i have some frozen 1lb tubes that i need to use up.

    should i cook the ground chicken first then add it before baking or should i mix it in raw?

  10. Greetings Holly
    Just a quick note – stumbled on your site – looking for Shredded Hasbrown potates – and there you were…I signed up (of course) and I’m enjoying all the other recipes…As I mention to the wife – “so many recipes and Not Enough Time”
    I’m 87 and thankfully in excellent health – I do all the cooking and baking and enjoying every moment
    Good luck and keep those great ideas coming – like always I do ‘experiment’ with some of the recipes. In your stuffing recipe – I added fresh butter fried mushrooms…along with 1/4 – 1/3 cup of walnuts..
    Turned out fantastic
    All the best5 stars

    1. We are so happy you are enjoying our recipes! Your additions sound delicious too, Don. Thank you for sharing!

  11. Just wondering if I make ahead, I prepare as directed without baking? My concern is that the broth would make the bread to mushy if I was to leave it over night without baking? Hope this makes sense. I am not a great cook so I need all the help I can get please.

    1. Hi Heather, we mix the broth into the bread just until moist so it shouldn’t get soggy but you can prepare the stuffing up to step 3 then toss with the broth the next day right before baking to ensure it doesn’t get soggy. I hope that helps!

  12. Hi Holly,

    Can this be prepared completely and baked the night before, then cooled and reheated the next day for Christmas dinner? I would guess if so then you would need to add a little more chicken stock to the pan as to not dry out. At what temp would you reheat? Or could you reheat in the crock just to have more room in the oven? Can this recipe be cut in half as well? Or could you

  13. I got so tired of the gourmet stuffing recipes and was excited to find this one. I used a package of brioche burger buns and the rest honey wheat bread with the crust trimmed (the crows loved the crusts). It tasted just like my mom’s who recently passed. Delicious. This will be my forever goto stuffing recipe from now on. Thankyou Holly.4 stars

  14. Not sure what I did wrong but this stuffing was a soggy soupy mess, even with additional cooking. It didn’t make it to the table.1 star

    1. Oh no, I am so sorry to hear that, Christy! We add broth overtop the bread cubes only until moist, then dot with butter and bake. Is it possible you added too much broth?

  15. Quick question? For the fresh herbs, do you use one tablespoon of each or one tablespoon total of all of them mixed together? Kinda silly I know!

  16. Turkey stuffing question: Should I bake stuffing first or stuff bird with unbaked stuffings? I am accustomed to stuffing first.
    Thanks & happy holidays!

  17. I used this recipe last Thanksgiving and it was a success! This year, I need to make it in two smaller pans instead of one bigger pan. How would this affect the baking time?5 stars

    1. Depending on how small your pans are, I would check the stuffing halfway through the cooking time and adjust accordingly.

  18. Hello! I went to our local bakery and decided to get Challah bread for this recipe, and cubed/dried it myself. The Challah loaf is 1lb 7oz – I bought 2 to be on the safe side. Do you think 1 loaf is enough? Or should I do both?

    Hoping the Challah holds up, vs getting a ‘hearty’ loaf (like French bread!)

    1. That sounds delicious, Kendall. I would love to hear how the Challah bread holds up! I would imagine you will need more than one loaf, so good call. You need 12 cups total so I would start cubing it up and measuring as you go to see how much more you need.

      1. What is the best bread to use for stuffing? French, White, Corn bread? And how dry should it be?
        Thanks

      2. As mentioned in the post, I like to use a combination of white and brown bread for stuffing, but you can use your favorite bread! The recipe is for already dried bread, but there are instructions for adjustments if you use fresh bread and dry it yourself. Hope that helps Michelle! Enjoy the stuffing!