There’s something incredibly nostalgic about homemade stuffing that takes you right back to family gatherings and holiday meals. This old-fashioned poultry stuffing recipe captures those warm memories while delivering the perfect balance of herbs, bread, and savory goodness.
Whether you’re preparing for a special occasion or just craving some comfort food, this classic recipe delivers that traditional taste that’s been passed down through generations. It’s exactly what stuffing should be – hearty, aromatic, and absolutely delicious.
Why You’ll Love This
- Uses simple pantry ingredients you likely already have
- Can be prepared ahead and baked when needed
- Perfect texture – crispy on top, moist inside
- Versatile recipe that works with any poultry dish
- Leftovers taste even better the next day
Ingredients
- 1 cup 2 sticks unsalted butter
- 2 cups chopped celery
- 2 cups chopped onion
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons poultry seasoning
- 1½ teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 12 cups dried bread cubes
- 3 to 4 cups chicken or turkey broth
- 2 large eggs lightly beaten (optional)
- Fresh parsley for garnish
Instructions
- Preheat your oven to 350°F.
- Grease a large 9×13-inch baking dish with butter or non-stick spray.ezstandalone.cmd.push(function () { ezstandalone.showAds(165); });
- Spoon the stuffing mixture into the dish, spreading it evenly but not pressing it down too firmly.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake uncovered for an additional 15–20 minutes, or until the top is golden brown and crisp.
Tips & Variations
- Use a mixture of white and whole wheat bread for more complex flavor
- Add chopped apples or dried cranberries for a sweet twist
- Include chopped pecans or walnuts for extra crunch
- Make it more savory with mushrooms or breakfast sausage
- Control moisture by adding broth gradually until desired consistency
Serving Suggestions
Serve this classic stuffing alongside roasted turkey, chicken, or duck. It pairs beautifully with cranberry sauce and gravy. For a complete meal, add some roasted vegetables or a fresh green salad on the side.
Notes
- Stuffing can be assembled up to 24 hours in advance and refrigerated unbaked
- Store leftovers in an airtight container for up to 4 days
- Stuffing is done when internal temperature reaches 165°F
FAQs
- Can I freeze this stuffing? Yes, baked stuffing can be frozen for up to 3 months.
- What’s the best bread to use? Any sturdy bread works, but slightly stale French or sourdough bread is ideal.
- Can I make this vegetarian? Yes, simply substitute vegetable broth for chicken broth.
- How do I prevent dry stuffing? Don’t skimp on the broth and keep it covered while baking initially.
Servings4
Prep20 min
Cook45 min
Calories—
Ingredients
- 1 cup 2 sticks unsalted butter
- 2 cups chopped celery
- 2 cups chopped onion
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons poultry seasoning
- 1½ teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 12 cups dried bread cubes
- 3 to 4 cups chicken or turkey broth
- 2 large eggs lightly beaten (optional)
- Fresh parsley for garnish
Steps
- Preheat your oven to 350°F.
- Grease a large 9×13-inch baking dish with butter or non-stick spray.ezstandalone.cmd.push(function () { ezstandalone.showAds(165); });
- Spoon the stuffing mixture into the dish, spreading it evenly but not pressing it down too firmly.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake uncovered for an additional 15–20 minutes, or until the top is golden brown and crisp.
Notes
- Stuffing can be assembled up to 24 hours in advance and refrigerated unbaked
- Store leftovers in an airtight container for up to 4 days
- Stuffing is done when internal temperature reaches 165°F
