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!
Buttery celery and onions are tossed with bread, broth, and herbs and baked until hot golden. It’s the best stuffing recipe with a buttery flavor and crisp edges!
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.
You can dry fresh bread cubes quickly in the oven. Spread them into a single layer at 300°F for about 10 minutes. Don’t toast or brown them.
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.
How To 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 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.
How To Freeze Stuffing
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.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
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 1 tablespoon total of fresh herbs. If using rosemary, cook it with the onions/celery. For dried herbs use 1 teaspoon total.
Bread: You will need 13-16 slices of fresh bread (can vary a bit by the type of bread) to make 12 cups. Measure the bread after drying as it loses 20% volume once dried.
If using purchased dried bread cubes, measure 12 cups. If they’re seasoned, reduce the salt but still add the herbs.
Drying Bread: Cut the bread into cubes and dry it on the counter for 2 to 3 days or bake in a single layer on a baking sheet at 300°F for 10 minutes or until dry. Cool before using.
*Broth: Add the broth a little bit at a time. Homemade dried cubes will need closer to 2 to 3 cups while purchased dried cubes, will need closer to 3 to 4 cups of broth. Add a little, let it absorb for a few minutes, then add more as needed.
Oven temp: If baking at 325°F, add 20 minutes to the cooking time.
To Stuff Turkey: Cool the stuffing 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 the stuffing as directed without baking. Cover and refrigerate for up to 48 hours. Remove from the fridge 30 minutes before baking and add 10 to 15 minutes to the baking time if needed.
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
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
