This Easy Stuffing Recipe will complete just about any meal!

Celery and onions are cooked with butter, and seasonings. It’s all tossed with dried bread cubes and broth, then topped with butter 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!

stuffing in a pan with herbs and a spoon

How to Make Turkey Stuffing

Stuffing is one of the most important dishes in a holiday or Thanksgiving dinner. Serve it alongside green bean casserole, mashed sweet potatoes, turkey, turkey gravy (of course), and pumpkin pie for dessert!

Seasoning – 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), sage is the most common spice and flavor in stuffing.

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

Homemade Stuffing ingredients in clear glass bowl before mixing together

How To Make Stuffing

Bread – 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 put fresh bread cubes in an oven at 300°F to dry them 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.

stuffing in a pan with herbs and a spoon
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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


  • 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


  • 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.



Herbs: Use a total of  1 tablespoon of fresh herbs. If using rosemary in the herbs, cook it along with the onions/celery.
Bread: On average, you will need 13-16 slices of bread (can vary a bit by the type of bread) to make 12 cups. If using purchased dried bread cubes, measure 12 cups of cubes.
Broth: If I dry the bread myself, I use closer to 3 cups of broth (or a bit less). If using purchased dried cubes, you may need closer to 4 cups of broth. Add a little bit and let it soak for a few minutes, then add a little bit more as needed.
To Stuff Turkey: Stuffing must be cooled completely in the refrigerator at least 45 minutes.
To Make Ahead:  Prepare as directed without baking. Cover tightly and refrigerate for 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 of extra baking time if it’s still cold from the fridge). 
4.99 from 1656 votes↑ Click stars to rate now!
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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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Recipe Rating


    1. Either regular or low sodium will work, I most often use low sodium because that’s what I usually have on hand. Enjoy Marlo!

  1. First time ever attempting stuffing and the taste was spot on but mine came out mushy any tips on what I could have done wrong or how to make it not mushy?! Thanks!4 stars

    1. The trick to having it not become mushy is to be sure you are not adding too much chicken broth, you want your bread cubes just moist, and to make sure your bread is properly dried. 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. You can also dry out your bread in the oven if needed. I hope this helps!

  2. Outstanding! I’ve eaten this type of stuffing all my life. Never sure of how much of each ingredient. The proportions are perfect. I didn’t even cook the onions and celery. Still perfect.
    Will add cranberries and apples to some of this dish next time. Also I appreciate the calculator on the recipe sheet so you can easily tailor recipe based on the servings.5 stars

  3. I have a tip for drying out bread. Use your air fryer, if you have one! I set it at 250 degrees (F) and placed the bread cubes in an oven-safe dish. They were PERFECT in very short time! The convection of the hot air moving really gets them dry much better and faster than a conventional oven.5 stars

  4. Flavors are spot on and this is a pretty simple recipe. I do think the amount of chicken broth depends on the type of bread (not sure if this was stated anywhere) and I wish I buttered by baking dish as all the bread stuck to the bottom. Otherwise, I’ll make it again!4 stars

  5. Help! 2 questions. Can I half the ingredients to make a serving for 6? And: To make 48 hours ahead, do I actually bake in the oven before storing in the fridge for 48 hrs? and then bake again for 30 min after sitting out? Sounds delicious and easy! Thank you.

    1. Yes, this recipe can be halved. If making ahead, prepare the stuffing but don’t bake it. Bake just before serving. It’s so good Diana, I think you’ll love it!

    1. Hi LA, it will depend on the size of the package. We use a measuring cup (240ml) and lightly fill it with cubes of bread and you will need 12 cups.

  6. thanks for putting the notes about cooking inside a turkey way down below so we see it after we’re done making and stuffing it already

    1. Thank you for your feedback, this information is included in the written post just above the last photo as well as in the notes of the recipe. I hope that helps!

    2. Tomas, most people would take the time to read all the tips before getting started and realize lesson learned instead of passively aggressively blaming the one who’s giving the information.

      Holly, The recipe is delicious! Prepared it last night for our early Thanksgiving dinner tonight.5 stars

    3. Petty, read the instructions all the way next time. LOL! Ever heard the term Narcissist? Look it up. To blame the author for you lack of reading all the way through the posting is legit the dumbest thing I’ve ever heard.

    4. You’re so rude – didn’t your mother teach you to read the whole recipe before you start? (She obviously didn’t teach you manners so I’m guessing no)

  7. I love it, but: 12 cups of bread it’s kinda subjective. How much is that in grams? I’m using a whole loaf which is usually almost 700 grams

    1. We use a measuring cup (240ml) and lightly fill it with cubes of bread. It will vary a bit based on what type of bread you choose but on average 13-16 slices.

  8. This is a good recipe. It is pretty much how I make dressing. I add dried cranberries. I like it a little more dense and wet, so it depends on the bread. Also I mix Bell’s poultry seasoning with a pinch of Old Bay.5 stars

  9. This is a good basic recipe for beginners. I like to add diced sautéed apple and browned bulk pork sausage. Sometimes I add some raisins, or dried cranberries or sunflower seeds, depending on what I have on hand. The last time I made it for a large gathering I used 8 loaves of bread, half white and half brown in my electric roaster.4 stars

      1. That sounds good. I’m going to try this for this thanksgiving. Did adding the apples change the cooking time in any way? I’m tripling the batch as I need enough for 20 people one night and 10 for another night.

  10. This stuffing is delicious! Very similar to the way my mom use to make it. Only differences are that we add garlic and grated carrots, and usually stuff part of it in the Turkey ❤️. Soooo good!!5 stars

  11. This is the exact way my mom and now me always make our dressing/stuffing. The only difference is we sauté some cut up bacon till almost crispy and then sauté the onions and celery in the bacon grease. If you get a lot of grease remove some . It is so good. I make it with diced up deli ham added when I stuff chicken breast and bake them. Love the smell of dressing cooking in the oven mmm !5 stars

  12. Great recipe, Holly. My stuffing has evolved over the years to my standard of today. It is much like yours, except I add some wild rice and diced water chestnuts. Sometimes the stuffing may get a little soggy, but the wild rice and water chestnut maintain the crunchiness.