Nothing evokes holiday memories quite like the aroma of homemade stuffing wafting through the kitchen. This old-fashioned poultry stuffing recipe has been passed down through generations, delivering that perfect combination of tender bread cubes, aromatic herbs, and savory vegetables.
Whether you’re preparing for a holiday feast or simply craving some comfort food, this classic stuffing recipe delivers consistently delicious results that’ll make you feel like you’re at grandma’s table.
Why You’ll Love This
- Ready in just 10 minutes of prep time
- Uses simple pantry ingredients you likely already have
- Perfect balance of herbs and seasonings
- Can be prepared ahead and stored
- Versatile recipe that works with any poultry
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
- Substitute whole wheat bread for a heartier texture
- Add chopped apples or cranberries for a sweet twist
- Use fresh herbs instead of dried (double the amounts)
- Make it vegetarian by using vegetable broth
- Add chopped mushrooms for an earthier flavor
Serving Suggestions
Serve this classic stuffing alongside roasted turkey, chicken, or game hens. It pairs beautifully with cranberry sauce, gravy, and roasted root vegetables. For a complete holiday spread, add green bean casserole and mashed potatoes to the table.
Notes
- Store leftover stuffing in an airtight container for up to 3 days
- Stuffing should reach 165°F when cooked inside poultry
- For crispier top, bake uncovered for the last 15 minutes
FAQs
- Can I make this stuffing ahead of time? Yes, prepare up to 24 hours in advance and refrigerate unbaked.
- Why is my stuffing too dry? Add more broth gradually until desired moisture is reached.
- Can I freeze this stuffing? Yes, freeze for up to 3 months in an airtight container.
- What’s the best bread to use? Any firm white bread works well; avoid very soft or sweet varieties.
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
- Store leftover stuffing in an airtight container for up to 3 days
- Stuffing should reach 165°F when cooked inside poultry
- For crispier top, bake uncovered for the last 15 minutes
