This Easy Stuffing Recipe is a favorite for every holiday dinner. With simple ingredients and thousands of 5-star reviews-it’s perfect every time!
Celery and onions are tossed with bread, broth, and herbs and baked until golden. It’s the best stuffing recipe with a buttery-sage flavor and crisp edges!
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Ingredient Notes for Stuffing
I love mashed potatoes, but homemade stuffing is the thanksgiving side dish I look forward every year.
- Bread – Any dry bread works for stuffing, I usually mix white and wheat bread. Tear them into cubes and let it dry on the counter so it can absorb the broth. Store bought dried bread cubes can also be used. If they’re seasoned, I add less salt but I do still add the herbs.
- Celery/Onions – These are the base of the flavor in this stuffing. Cook them in butter until tender.
- Seasoning – Poultry Seasoning adds that classic turkey stuffing flavor with a blend of sage, thyme, and rosemary. You can replace poultry seasoning with ground sage if needed.
- Broth – Chicken or turkey broth adds moisture. 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 – Dubbed the best stuffing recipe, this recipe lends itself well to add ins like shredded carrots, raisins, dried cranberries, or cooked sausage.
Bread for Stuffing
Bread is the base of the stuffing and the key is making sure it’s very dry before adding broth. This allows it to soak up the broth (and flavor) without becoming soggy.
If possible, buy the bread at least a few days early, cut it into cubes, and let it dry on the counter. Any kind of bread will do – including sourdough or half cornbread.
If using purchased dried bread cubes, they may need a little extra broth.
The Best Golden Crunchy Edges
I bake stuffing in a casserole dish for the crunchy edges and buttery soft center (which would technically make it dressing). You can also cook it in a Crock Pot. Cooking it separately ensures both the turkey and the stuffing cook evenly and reach safe temperatures without overcooking.
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.
Stuff the turkey just before roasting so it doesn’t sit at an unsafe 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.
Stuffing can be made ahead of time and stored in the fridge in a casserole dish. Prepare the stuffing without baking and refrigerate for up to 2 days. Before baking, remove it from the fridge for at least 30 minutes. You may need to add 5 to 10 minutes to the baking time.
Everyone loves turkey dinner leftovers so I always make extra! Turkey stuffing can be frozen for up to 4 months. To reheat, thaw in the fridge overnight or in the microwave. Bake in a casserole dish for 15 to 20 minutes or until heated through.
Ingredients
- 2 small yellow onions diced
- 4 ribs celery diced
- ⅔ cup butter
- 1 ½ teaspoons poultry seasoning or ½ teaspoon ground sage
- black pepper to taste
- salt to taste
- 12 cups dry bread cubes
- 2 to 4 cups chicken broth see notes
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
- 1 tablespoon fresh herbs any combination of sage, thyme, or rosemary, or 1 teaspoon dry herbs
Instructions
- 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.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
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REPIN this Super Stuffing Recipe
I made this recipe last year and it was a huge hit, but I didn’t save it. I’m so glad I found it again and added it to my Pinterest this time! Hopefully it won’t get lost again :) We added one pound of cooked sage sausage to the mixture which turned out awesome. Definitely recommend!
Two questions for you:
1. If I use the spices in the little jars, and you need a total of a tablespoon, should i use 1/4 tsp of dry in place of 1 tsp of fresh? Asking because I know when i use the minced garlic in things in place of garlic cloves, it always says 1/4 tsp = 1 clove.
2. At the store they only had chicken stock. I asked loudly, “does anybody know the difference between chicken broth and chicken stock?” A man came around the corner and answered that the stock is richer. Is it ok to use the stock in place of the broth?
Thank you in advance, and I hope you and yours have a Happy Thanksgiving!
When substituting dry for fresh herbs you’ll need ⅓ the amount. So to replace 1 teaspoon you’d need ⅓ teaspoon. You can find more info about substituting dry spices here.
The difference is that Chicken broth is generally made from more of the meaty parts of the bird, while chicken stock is made from simmering the bones for a long period of time, which results in a bit more flavor. I often use them interchangeably in recipes and stock would be delicious in this recipe. Happy Thanksgiving to you and your family Kelly!
I am making this for the first time this week. Would you recommend 3 cups of chicken broth, or 4 cups. I’m worried of making it too dry or too mushy. Can you please let me know who much you use usually, is it closer to 3 cups or 4 cups? Thank you!
It really depends on the type of bread and how dry it is. If I dry the bread myself it’s usually closer to 3 cups. If I buy dried bread cubes, it’s closer to 4.
Hello! A couple questions:
1) If I’m using prepared stuffing cubes, should I still use 12 cups, and then 3-4 cups broth?
2) Is there a ratio of rosemary/sage/thyme you think tastes best in the 1 TB of herbs? Would you use 1/3 of each?
Thank you!
You will still need 12 cups of cubes (as long as they’re cubes and not crumbs) and 3-4 cups of broth (likely closer to 4 cups with store-bought dried bread cubes). You’ll want to add broth and let it sit to soak into the cubes and then add a little bit more and let it sit. Repeat until you have the cubes are moist and soft without being too soggy.
I would suggest about ⅓ of each, all of them are delicious in this recipe!
Can you use turkey drippings in place of the chicken broth? If so would it be the same measurements?
Oooo, Brandy! That would be delicious and add so much flavor! This recipe does require 3-4 cups of liquid so you could do a mixture of turkey drippings and chicken broth if you don’t have enough turkey drippings.
To make a had to complete all steps (including baking) and then put in the fridge and bake again when ready to eat? Thanks!
To make ahead you can prepare the stuffing without baking. The stuffing can be baked just before serving (it may need a few minutes extra if it’s really cold from the fridge).
Should you add the broth before refrigerating or just before baking?
Hi Brooke, you can prepare it both ways. The stuffing can end up on the softer side if you let it sit with the broth overnight in the fridge but still equally as delicious.
It won’t get too soggy if you leave in the fridge before baking?
It will be softer than if prepared fresh but not too soggy as we only add broth until moist. You could always prepare up to that points and toss with the broth when ready to bake.
Do you use low sodium chicken broth or regular?
Either will work, I most often use low sodium because that’s what I usually have on hand.
The recipe sounds tasty and simple. We don’t like sage or poultry seasoning. What would you suggest as a replacement?
You can add your favorite herbs. The poultry seasoning gives this a traditional flavor. Good options would be fresh rosemary, parsley, a little bit of thyme.
If I’m using dried herbs how much should I use for each?
Hi Sherry, when using dried herbs it is about 1 teaspoon of dried herbs in place of every tablespoon of fresh. Hope that helps!
I made the in 2019 and was a HUGE hit, I saved the printed recipe from then but now I can’t remember exactly how I made it. Do you use 1 tablespoon of each herb listed? Or just pick one and 1 tablespoon? Or 1 tablespoon total of the 3 mixed together?
You will need a total of 1 tablespoon of fresh herbs.
I made this dressing in 2019, love it! This recipe is a keeper and I will be using every Thanksgiving. I have tried many dressing recipes and this is the first one my Father in law said he liked, so making it every year. Thank you so much for sharing this!
we don’t like celery. Is there a substitute we could use.
You can leave it out or substitute mushrooms or extra onion.
Thank you, Holly. I’m looking forward making it.
There is only two of us…but I want to try this recipe. Do you write 12 cups of bread. Can you clarify a little bit..will I get 12 cups out of one loaf of bread. I don’t wanna go to the store and buy only one loaf and realize I didn’t buy enough
1 loaf is approximately 12 cups but it can vary slightly by brand. This recipe is very forgiving so if you are a little bit short by chance, you can add in any bread you have (even dinner rolls) to make up the extra. If you don’t have anything to add in, you can simply use a little bit less broth. Hope that helps and let us know how it goes!
We LOVE this Stuffing/Dressing recipe! It has all of the yummy ingredients & flavors which a tasty Dressing should have, & you can add more or less as desired. You can also add in some sausage, giblets, chestnuts or oysters if desired, but we usually just prefer it ‘as is’, since we’ll already be indulging in a good amount of turkey. THIS is our favorite! Thanks Holly, & we wish you & yours a Happy Thanksgiving, as well as a happy & healthy 2022.
Happy Thanksgiving to you and your family too Angelina!
Will this work with the bags of pre-dried bread cubes or does it work best when you dry your own, so they’re not quite as crouton-like?
Hi Holly, You can use “stuffing croutons” but you will need a bit more broth since they are drier. I wouldn’t recommend using standard croutons though, it would be best to dry your own bread instead of those. Hope that helps!
Your recipe as written says 3-4 cans of chicken broth. I’m sure you meant to say 3/4th can chicken broth. That is a huge error. Using 3-4 cans chicken broth would have the stuffing swimming in chicken broth when you only want it moist.
Hi Arleen, we do actually use 3-4 cups of chicken broth for this recipe.
Can you clarify the amount of celery? When you say “stalks” to you mean sticks/ribs? 4 stalks seems like a lot so I just want to make sure ;) Thank you!
You are right, Bailey We have updated the recipe. It is definitely individual ribs, not entire stalks.
Do you measure the bread cubes before drying or after drying? Do you use unsalted butter?
Hi Elaine, we measure them before drying. We use unsalted butter, but if using salted butter I would consider omitting the additional salt from the recipe.
Thank you so much !! Hope you have an awesome Thanksgiving !!
Does this fit into a 9 x 13 dish?
Yes, it does!
Will this work with the stuffing that’s in boxes? That’s all I have on hand. How many do you think if yes?
Hi Vanessa, we haven’t tried this recipe with boxed stuffing but I imagine you could saute the onions, celery, and poultry seasoning and then mix with the boxed stuffing and prepare as per the boxed instruction. I think it would take 3-4 boxes to make 12 cups of stuffing. We would love to hear how it turns out for you!
Can you give me more details on how to prepare this recipe using a crockpot please
Hi Megan, for slow cooker instructions check out this crockpot stuffing recipe.
I put 1 egg in as well is that gonna mess it up?
It will be fine with an egg in it!