This Easy Stuffing Recipe will complete just about any meal!

Celery and onions are cooked with butter, herbs and seasonings. It’s all tossed with dried bread cubes and broth, then topped with a bit more butter and baked until hot and golden.

stuffing in a pan with herbs and a spoon

I love mashed potatoes, but homemade stuffing is easily my favorite thanksgiving side dish.

Ingredients for Stuffing

Bread – You can use almost any kind of dry bread for stuffing or purchase dry bread cubes. I prefer to use half white bread and half wheat bread and set them out to dry for a few days before making this stuffing recipe.

Celery/Onions – These add lots of flavor to this recipe and should be cooked in butter until tender.

Seasoning – Poultry Seasoning is my first choice for this turkey stuffing recipe. It is a blend of savory spices like sage, thyme, and rosemary and it adds delicious flavor to soups, stews, and casseroles. You can replace poultry seasoning with ground sage if needed.

Broth – Chicken or turkey broth adds moisture and the amount needed will vary based on the type of bread used and how dry it is. See the recipe notes for more details.

Additions – I think a simple classic stuffing recipe is the best stuffing recipe, so the add-ins are kept to a minimum however you can add shredded carrots, raisins, dried cranberries, or even cooked sausage.

ingredients to make an easy stuffing recipe on a grey counter

Bread for Stuffing

The key to making this homemade stuffing recipe the right consistency is to ensure that the bread is really dry before adding broth. This allows it to soak up the broth (and flavor) without becoming soggy.

If possible, purchase the bread a few days (or even weeks) early, tear it or cut it into cubes, and let it dry for a few days on the counter. Any kind of bread will do (like sourdough bread or half cornbread), I most often use a combination of brown and white.

You can use dried bread cubes from the store, they’ll work just fine in this recipe although they may require a little bit of extra broth.

How to Dry Bread for Stuffing

In a pinch, you can dry fresh bread cubes in the oven. Place them in a single layer at 300°F for about 10 minutes (be sure not to brown or toast it). If you dry fresh bread in the oven, you may need less broth.

Homemade Stuffing ingredients in clear glass bowl before mixing together

How To Make Stuffing

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.

Make ahead – Stuffing can be made ahead of time and stored in the fridge in a casserole dish. Prepare the stuffing without baking and refrigerate up to 2 days in advance. You may need to add 5 to 10 minutes to the baking time.

Stuffing a Turkey – You can use this stuffing to stuff a turkey. Ensure that the stuffing has cooled in the fridge for at least 45 minutes.

Do not stuff the turkey until just before roasting or it can sit at an unsafe cooking temperature for too long. If stuffing a turkey, the center of the stuffing should reach 165°F as 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
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  • 2 small yellow 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 dry bread cubes
  • 2 to 4 cups chicken broth see notes
  • 2 tablespoons fresh parsley or 2 teaspoons dry parsley
  • 1 tablespoon fresh herbs sage, thyme, and/or rosemary, or 1 teaspoon dry herbs


  • Preheat the oven to 350°F.
  • In a large skillet, melt the butter over medium heat. Add the onion, celery and poultry seasoning (and rosemary if using). Reduce the temperature to medium low and cook until tender, about 10-12 minutes. Cool slightly.
  • In a large bowl, combine the bread cubes, onion mixture, parsley and fresh herbs. 
  • Pour 1 cup of broth overtop and toss the cubes. Add the remaining broth, a little bit at a time 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 the bread mixture in a baking dish, dot with additional butter if desired, and cover.
  • Bake 35 minutes, uncover and bake an additional 10 minutes.



Herbs: Use a total of  1 tablespoon total of fresh herbs. If using rosemary in the herbs, cook it along with the onions/celery. Fresh herbs can be substituted with 1 teaspoon dry herbs (total).
Bread: On average, you will need 13-16 slices of bread (can vary a bit by the type of bread) to make 12 cups. The bread should be measured after drying as you will lose about 20% volume once dried. If using purchased dried bread cubes, measure 12 cups of cubes.
Drying Bread: Cut the bread into cubes and dry it on the counter for 2 to 3 days. Alternatively, place the bread in a single layer on a baking sheet and bake it at 300°F for 10 minutes or until dry. Cool before using.
*Broth: Add the broth a little bit at a time. If drying bread cubes at home, you may need closer to 2 to 3 cups depending on the type of bread. If using purchased dried cubes, you may need closer to 3 to 4 cups of broth. Add a little bit and let it rest for a few minutes, then add a little bit more as needed.
To Stuff Turkey: Stuffing must be cooled completely in the refrigerator for at least 45 minutes. Stuff the turkey just before cooking, do not stuff the turkey ahead of time.
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 2254 votes

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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Homemade Stuffing in baking dish
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Classic Stuffing with a title


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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  1. I have been making dressing (aka stuffing) for Thanksgiving for at least 35 years, never the same way twice, because I was searching for just the right end result. Finally, in 2022, I’ve found it! I will never use another recipe again. This was absolutely PERFECT! I didn’t have fresh herbs so I used 1 generous teaspoon of dried thyme and 1 tablespoon of dried parsley. Other than that, I followed the recipe as written. Used a loaf of Aldi whole wheat bread and it made 12 cups exactly. Thank you SO much!5 stars

    1. Forgot to mention that I used vegetable broth (for the vegetarian in the family who eats the sides), and only two cups of it.5 stars

  2. Absolutely fantastic!
    I am NOT a good cook unfortunately…lol…and just wanted something fast and easy …I used quality pre-cut croutons from Nugget Market, substituted a cup of broth for applesauce, added a 1/4 cup of diced apples, a handful of cranberries and diced apricots…..and it’s absolutely delicious!
    Thank You!5 stars

  3. I’m so happy with this recipe! As a diabetic one of the things I’ve missed most is being able to eat stuffing with my turkey. I followed this recipe to the letter, except I substituted regular bread with croutons I made from Carbonaut one-carb gluten-free seeded bread (which you can buy at Sprouts). I used 1 loaf plus 4 extra slices. I also used fresh rosemary for the fresh herbs. The result was so delicious even the non-dieters in my family loved it!5 stars

    1. Oh no, I am so sorry to hear that! We add broth overtop the bread cubes only until just moist, then dot with butter and bake. Is it possible your bread was not dried out enough?

  4. great recipe! I thought it was great and others enjoyed it too. I made it 24 hours ahead and skipped the celery because I don’t like it. I ended up regular loaves of cheap whole wheat bread but it worked out well. once cut up, one slice is about ½ cup so I must have used 24 slices to make 12 cups.4 stars

  5. This was really good. Used dark rye, everything bagel thins, hawaiian rolls… was really good. Do the left overs freeze well?5 stars

  6. Can you bake this at 400? We have a ham we need to bake at 400, and I’m hoping to do the stuffing at the same time. Would the bake time be adjusted? I see that it’s baked covered for the first 35min?

  7. Hi, I couldn’t get the fresh herbs other than the parsley. Can I just add a bit more of the poultry seasoning? Thanks!

    1. I have only tried the recipe as written Doris so I can’t say for sure. If you are boiling 2 turkey thighs instead of broth I would add carrots, celery, and seasonings to add flavor as the chicken broth does add flavor to this stuffing dish. If you try it I would love to hear how it turns out!

  8. Hello,

    Thank you for this recipe. I would like to bake the dressing and then put it in a slow cooker to keep it warm. Will that work, or would it become too soggy. I’ll be doubling the recipe, if that makes a difference. Love all your wonderful recipes.5 stars

    1. Hi TG, this should work but I suggest keeping it on warm. It may lose some of the crisp on the top but it’ll still be delicious. Enjoy!

  9. Question!
    I make dressing every year usually a few times. Its my fave! Similar recipes but vary a little. We are having an early Thanksgiving Mon plus Thurs. (Family visiting :) Right now I have half cornbread/artisan bread drying out. Should I adjust broth, butter anything? Never tried poulty season/ fresh rosemary combo.
    And 1tablespoon each fresh herb??Looking forward to it. Oh also plan on making it ahead the night before. thanks! Happy Thanksgiving!

    1. For fresh herbs, I use 1 tablespoon total. If adding the rosemary, I cook it along with the onions. Parsley, thyme, sage, can just be stirred in with the bread cubes if you have them.

      The broth amount can vary slightly depending on how dry/dense the bread is. I would suggest adding the broth a bit at a time, allowing it to soak between each addition so it doesn’t get too moist. You may not need all of the broth. I hope you love it as much as we do. Happy Thanksgiving to you and your family as well!

  10. Hi! I was wondering if it’d be possible to use dried herbs instead of fresh herbs, and maybe just lessen the amount, or cook them with the celery and onions? Any advice is greatly appreciated!

    1. Hi Holly, 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!

  11. This is a great recipe. I like to dress mine up by adding chopped walnuts and pre cooked and crumbled sage sausage. Any leftovers are a meal! Yum!5 stars

      1. If you add eggs, how many eggs would you suggest? Also, could you use a little broth and an egg or would that just be too wild?

      2. I haven’t tried adding eggs to this recipe but I do put egg in my Crock Pot Stuffing recipe, and it helps it bind together, so I think it would work great. I would add 1 or 2 eggs in addition to the chicken broth for this recipe.

  12. Hello first time stuffing maker here! What size serving dish should I use? I’ve never made stuffing before and want to make sure I have the right materials before giving it a try.

    1. This can go into any kind of casserole dish, I use a 9×13 pan dish. I can’t wait for you to try it Abby!