Stuffing Recipe
The best Stuffing recipe made with bread, onion, celery, butter, and fresh herbs for Thanksgiving. Some people call this dressing and some people call it stuffing, either way this easy stuffing recipe is our go-to Thanksgiving side dish and a family favorite.
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CLASSIC STUFFING RECIPE
Growing up I distinctly remember going through the Thanksgiving food line at my house (remember I’m the youngest of ten kids so all meals were buffet style), seeing the bowl of Stove Top stuffing and thinking, “Meh. I would rather save room for something worthwhile.”
Oh boy how those days have changed. I’ve definitely had my walk through the valley of ALL the stuffings. When I asked my husband what he looks for in stuffing he said, “Something that tastes like Stove Top.”
Ooh-kay. We digress. No. No. And no. Old habits die hard. Nostalgia is good but some traditions need to be let go.
First, was the year I made stuffing that was so crispy that it tasted like a bowl of croutons.
Next, there was the year I used so much butter my friend Steve said, “Ooh. It’s a like a butter explosion in my mouth every time I bite.”
Then, there was the year I used ALL the herbs and it tasted like I was chewing on leaves. And don’t think I’m weird but I don’t like sausage in my stuffing.
But you guys, this version is my favorite stuffing recipe. My favorite side at Thanksgiving dinner. I can never go back to a stuffing mix. If this isn’t on the Thanksgiving table, it’s not Thanksgiving day.
WHAT MAKES A GOOD STUFFING?
Well. I guess that’s personal. For me, it’s not too soggy, not too crispy. I want it to be slightly soft with some nice toasty edges on top.
Good stuffing is like Simon and Garfunkel are singing “Parsley, Sage, Rosemary, and Thyme” in the family room but not blasting it on Alexa on my dinner plate.
The best stuffing makes me think to myself, “Oh, this tastes like Thanksgiving.” Not, “What horrible herb am I biting into? Is this window cleaner?”
I just want a classic traditional stuffing recipe.
INGREDIENTS
- BUTTER – to sautee the veggies. You could use olive oil as a substitute. Lots of butter to sautee veggies equals lots of flavor.
- ONION
- CELERY
- BREAD – see below for the types of bread you can use. The dried bread soaks up the flavors.
- CHICKEN BROTH OR CHICKEN STOCK – you could use turkey stock if you have it.
- FRESH HERBS – fresh parsley, sage, rosemary, and thyme.
- EGGS – act as a binder here.
WHAT IS THE DIFFERENCE BETWEEN STUFFING AND DRESSING?
Traditionally stuffing is cooked inside the turkey while dressing is cooked in a baking dish in the oven.
So why do I call it stuffing? Because everyone does. No one calls it dressing unless they’re Martha Stewart.
WHY ARE THERE EGGS IN THIS STUFFING?
Eggs act as a binder to hold all of the bread, onions, and celery together.
WHAT KIND OF BREAD SHOULD I USE?
This is up to personal preference but there are many different types of bread you can use in homemade stuffing recipe. I personally like to use bakery sliced bread, French bread, or sourdough bread.
Here are some types of bread you can use:
- white bread
- French bread
- baguettes
- sandwich bread
- sourdough bread
- bakery loaf of bread
DRY THE BREAD
Stale bread soaks up the broth and flavors. After you’ve cut your bread into 1-inch cubes, you can dry your bread two ways:
- Place your cubes of bread in a large bowl and them them sit on the counter covered for 1-2 days to dry out. Stir the bread cubes every once in a while.
- If you don’t have time to air-dry your bread, you can toast it. Lay bread cubes on a rimmed baking sheet in a single layer and toast at 250 degrees for 45-60 minutes stirring every once in a while.
CAN I USE DRIED HERBS INSTEAD OF FRESH HERBS?
You can use 2 teaspoons of poultry seasonings instead of the fresh herbs in this recipe.
In my opinion however, there is no replacement for the smell and taste of fresh herbs.
HOW TO MAKE STUFFING
INSTRUCTIONS
- Preheat oven to 350 degrees and spray a 9×13 casserole dish with cooking spray.
- In a large skillet, melt butter and add the onion and celery. Sautee until vegetables are soft. Pour mixture into the bowl with the bread. Add the parsley, sage, rosemary, thyme, salt, and pepper. Stir together.
- In a medium bowl, whisk the eggs. Add the low-sodium chicken broth and whisk together. Pour mixture over dried bread cubes and mix well. Pour bread mixture into prepared baking dish. Cover with foil and bake for 35 minutes. Remove foil and bake for another 10-15 minutes until top is golden brown and middle is set.
CAN I PREPARE STUFFING AHEAD OF TIME?
Yes. You can make and bake ahead of time and then reheat the day of covered at 350 degrees until warm then uncovered for 5-10 minutes so the top gets crispy.
HOW TO FREEZE STUFFING
Can you freeze stuffing? Yes! Stuffing can be frozen up to three months. To reheat, drizzle with some chicken broth so that it doesn’t dry out and bake in the oven at 350°F for 20 minutes or until warm.
OTHER THANKSGIVING RECIPES:
- Thanksgiving Turkey
- Green Bean Casserole
- Scalloped Potatoes
- Ruth’s Chris Sweet Potatoes
- Cherry Cheese Pie
- Lion House Rolls
- Cranberry Sauce
- Corn Souffle
- Cornbread Dressing
- Brussels Sprouts with Bacon
- Cranberry Salsa with Cream Cheese
- Cheesy Corn Casserole
- Loaded Mashed Potatoes
- Apple Crisp
Stuffing Recipe
Ingredients
- 1 lb bread cut into 1-inch cubes (about 12 cups), (see note)
- 3/4 cup unsalted butter
- 2 cups chopped yellow onion
- 1 1/2 cups chopped celery
- 1/4 cup chopped Italian parsley
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme, sticks discarded
- 1 1/2 teaspoons kosher salt
- ground pepper to taste
- 2 large eggs
- 2 cups reduced sodium chicken broth
Instructions
You can dry your bread cubes two ways:
- Place your bread cubes in a large bowl and them them sit on the counter covered for 1-2 days to dry out. Stir the bread cubes every once in a while.
- If you don't have time to air-dry your bread, you can toast them. Lay bread cubes on large baking sheets in a single layer and toast at 250 degrees for 45-60 minutes stirring every once in a while. Transfer bread cubes to a large bowl.
- Preheat oven to 350 degrees and spray a 9x13 casserole dish with cooking spray.
- In a skillet, melt butter and add the onion and celery. Sautee until vegetables are soft. Pour mixture into the bowl with the bread. Add the parsley, sage, rosemary, thyme, salt, and pepper. Stir together.
- In a medium bowl, whisk the eggs. Add the chicken broth and whisk together. Pour mixture over dry bread cubes and mix well. Pour into prepared baking dish. Cover with foil and bake for 35 minutes. Remove foil and bake for another 10-15 minutes until top is golden brown and middle is set. Note: At this point I sometimes drizzle a little extra butter on top with a sprinkle of salt. It makes all the flavors pop.
Video
Notes
CAN I PREPARE STUFFING AHEAD OF TIME?
Yes. You can make and bake ahead of time and then reheat the day of covered at 350 degrees until warm then uncovered for 5-10 minutes so the top gets crispy. TYPES OF BREAD This is up to personal preference but there are many different types of bread you can use in stuffing. I personally like to use bakery sliced bread, French bread, or sourdough bread. Here are some types of bread you can use: sandwich breadFrench bread
baguettes
sourdough bread
bakery loaf of bread
This stuffing recipe sounds like the ultimate comfort food! The combination of bread, onion, celery, butter, and fresh herbs is classic and timeless. I love how it works as both stuffing or dressing, making it versatile for any family tradition. Definitely adding this to my holiday menu—nothing beats a flavorful, homemade side dish like this one!
Has anyone made it the day before? How was it? And how long to warm it up does it take?
Yes you can make it the day before and warm up for 10-15 minutes.
Hello, I’m going to try this recipe, my late mom made the best stuffing I’ve ever had, I made it once with her 30 years ago. I remember using 4-6 eggs, a good 3-4 tablespoons of ground sage, I used all her left over bread, bagels and loaf bread, I remember enough chicken stock/broth yo make it moist, baked it in a round casserole dish, I think uncovered… basically, once you placed the leftovers in the refrigerator after thanksgiving, you could cut it like a meatloaf, it was wonderful for making turkey sandwiches on toast with mayo, jellied cranberry black pepper 🤤🤤. Thank you for posting this, this is the closest recipe I’ve seen… I remember asking my mom how many onions, if I could use up 3 large onions, she replied absolutely 😇
That’s amazing. I love hearing this sweet story.
High five!! Ive made this stuffing so many times and its always a huge hit where ever i take it, and IF there are any leftovers i try and hide it in the fridge so i can have it for my lunch, sometimes though i just open the container and eat it cold!! Its THAT GOOD!!!
Thank you!
I cube 2 loaves of sandwich bread add raw chopped onion and celery, salt and pepper, 10 eggs with 5 eggs per loaf of bread and a little water if necessary when mixing everything together. Put in a sprayed pan and bake covered with foil for 50-60 minutes then remove foil to brown top.
This was my first time making stuffing and I am so glad I used this recipe. I used french bread and it was fantastic. I got so many compliments, this will be my go to recipe for Thanksgiving.
Thank you!
Hi! Would it be okay to add cooked sausage (jimmy dean)? If so, should I tweak the recipe at all? Thank you!
I personally like it without meat but yes, you could totally add it add would only need to maybe lower to the salt depending on your sausage.
can i dry the bread for two weeks? I had some bread I needed to use so I already cut it to use for stuffing for thanksgiving. Can you over dry the bread?
I mean you don’t want it to taste stale so maybe freeze it?
Would it be okay to add cooked sausage (jimmy dean)? If so, should I tweak the recipe at all? Thank you!
all most like my moms stuffing. We put the onions and celery in the blender with a little water(no one in the house liked chunks of vegs except me) and blend till smooth. then saute in pan with butter. bread did not have to be stale but the bagged stuffing bread works great. Then we add pot herb mix and some poultry seasoning mix up good and stuff in the bird. as there are not eggs (not needed to bind Stays together just fine) . Roast till correct temperature 165degrees. perfect for the last 75 years for us and no contamination ever.
Thanks Marie!
Could this be made the day before then reheated on “warm” in my Instant Pot? I don’t care for a crispy top. It sounds delicious and I’m trying to free up my oven.
Yes! You absolutely can if you don’t care about a crisp top.
Delicious. Made this several times including this weekend and it was great. Easy to make!
Thank you!!
I don’t have thyme or rosemary. I do have fresh parsley and sage. My question is whether I can use poultry seasoning and if so, how much? It’s powder not fresh or dried leaves.
Growing up, my mom who was British, used to make stuffing as a side dish much like potatoes or rice or pasta here. She also made bread every other day and guess where all the heels and leftovers went? 😂. Oh, and she only used onion sauteed in butter with only one clove of garlic, then added the thyme and when the thyme bloomed, poured it over the bread cubes, and added broth or water to it. It didn’t taste like chicken, it I tasted like butter 😋 Thanks for sharing your family’s recipe.
I would probably use a teaspoon of poultry seasoning.
Can you use this recipe to stuff the turkey. Or does it have to go in the oven.
It’s not safe to stuff the turkey. I would bake it
Christy, Thank you for this delicious recipe! We loved it for Thanksgiving. It was fun to make a recipe from a Florida friend. We also really like your BYU mint brownies – always a hit!
Tess Frost (Boca)
Hello Florida friend! So happy you loved it!
Best stuffing I’ve ever made and eaten! So easy and delicious! Thanks for the recipe.
Thank you!
This is so simple! It IS a flavor explosion in your face hole. I’ve been making this every Tgiving and Xmas for the last three years, as well as just any old day of the year, and every time someone says something to the effect of “how did you make this?” or “can I have more?” I humbly hide my reluctance and serve seconds.
That makes me soooo happy!
Hello!
I am excited to try this recipe this year. I was wanting to try half cornbread and half sourdough. Would you think this would work well? Thanks so much!
I think it would be great!
Thank you so much for your response! One more question for you: Would it work to half the recipe and, if so, would I just cut all the ingredients by half? Thanks again!
Yes, you can just half everything
hello
I dont see any comments on stuffing the turkey with this recipe ?
will I be able to? and is there a change in recipe if i do so? thank you
I personally wouldn’t recommend it as it can give you Salmonella poisoning. I haven’t tried it though.The beauty off this stuffing is the crispy top
Could this recipe be made without eggs? My daughter is allergic to eggs, and the box stuffing versions (which she can have) are not the best.
Yes you could. It just binds it
Is this recipe enough for 11 adults or should I make 2 pans? Better to have leftovers than not have enough.
Then yes I would double it.
Very similar to mine except I use a combo of challah bread and potato bread. Instead of chicken broth I use a mixture of orange juice and milk!! The best!!!
Orange juice. Interesting
I can’t rate your stuffing, as I haven’t made it, but I just want to comment that it made my heart happy to see a stuffing recipe so similar to the one I grew up on! We do only use parsley for the herb, but what sets ours apart is the addition of saffron in the egg/broth/milk mixture. We saute the onions and celery and then add the parsley. To that mixture we warm the egg/broth/milk mixture until it’s heated through, adding the saffron in. We want to taste that saffron, so I crush the threads while adding them to the mixture. Then we pour that over the bread and bake it in the oven. This recipe was handed down from my Pennsylvania Dutch great-grandmother and I grew up loving it so much!
Sounds delicious!
Can I used dried parsley and spices? If so how much of each. Thanks for any info.
Yes, so the rule of thumb is for every tablespoon of fresh herbs substitute with 1 teaspoon of dried herbs. Hope that helps.
Reduce the amount of liquid! Other people mentioned they had too much moisture so i reduced mine and could have cut it even more
Once it bakes the liquid absorbs. I’ve never had too much.
yes! 2 thumbs up! This is very close to my Grandmas recipe and my moms.
You can’t beat traditional stuffing. And NO! I do not put sausage in it – you get plenty of protein from the bird!
REally?! Yes, I agree
HI! I need to make this recipe for 20 people. Should I just double every number? Thanks!
Yep! And you’ll need two 9×13 pans
Hello, most of the time I add cooked sausage when making stuffing. Would adding sausage be a good addition to this recipe?
You could add sausage for sure. I would watch how much salt you add to the recipe.
Can you make this the night before and bake it the next day. No, I haven’t asked this before. Are you going to answer me.
She has answered this on previous questions below and said she thinks it’s easiest to cook the night before and then reheat the day of but if it works better you could get it ready the night before and bake the day of as well. Hope this helps!
Joyce, I mix everything up the day before and then on Thanksgiving day, I add the wet ingredients and bake. Saves so much time on the day of Thanksgiving.
Yes, I’ve made it the night before then just reheated the next day.
I wish your recipes were shareable to FB as I like your recipes. I find myself going to other sites so I can do this. It is where I save my recipes. Please consider making them shareable. Thank you so much.
I’m making this for Thanksgiving, looks great. I love fresh herbs too. You had me laughing at “What horrible herb am I biting into? Is this window cleaner?”
This recipe is awesome! I used it on my thanksgiving turkey and it came out delicious! Thank you! and please visit us: https://www.beckandbulow.com
This looks exactly like my brothers (Kenny) recipe!! I’m going with this one!! I’m ready too eat!!
Reading through your comments before getting to the recipe had me laughing so hard, tears were coming out! I can relate to your walk through the valley of bad stuffing recipes, but this one hits the mark. Will be making your stuffing this Thanksgiving..appreciate you sharing it with all of us!
This was delicious. It was the best stuffing recipe that I’ve used and the family really enjoyed it. Nothing like lots of butter and homemade turkey stock in a stuffing. Thank you!
so
AWesome! I’m so glad you liked it!
Hello! Can’t wait to try this! The stores around me are out of all fresh herbs 🤦🏼♀️ How much poultry seasoning would you use to be comparable? Thanks!
Oi. I’m sorry. I would do a few teaspoons. Fresh is best.
The taste was amazing. We used eggs from our chickens and apparently didn’t mix it well enough and ended up with stuffing with scrambled egg bits in it. I’m going to leave them out next time, but I will make this again because it was delicious!
The eggs are used for a binder. I personally think it makes my stuffing puff up a little more-looking delish. Add your eggs to some or all of the broth before hand, mix well. You won’t have anymore scrambled eggs in your stuffing.
Here in the Midwest it’s dressing, long before Martha Stewart made her way on the scene, back when Julia Child was in Black and White on TV. Just sayin’. But your recipe looks like my Grandma’s and my Mom’s so I’m sure it’s tasty whatever you call it!
Thank you!
Added cornbread and extra sage. Thank you.
Thank you! Awesome!
I’ve never made stuffing before, so tried this…it was a huge hit! I made it for 10 serving, thinking i’d have left overs (family of 6) not a hope!!! All gone! Quick question…would it be best for me to make and cook and then reheat the next day or can i make it leave it for 24hrs and then cook?
I’ve done it both ways. I think it’s easier to bake ahead of time and just reheat the next day.
First let me say that I am not a big stuffing fan, nor do I ever comment on recipes. This recipe however I cannot wait to make again. I consider myself to be a bit of a foodie and the Italian parsley in this recipe really upped its game. This stuffing paired with the gravy from this turkey recipe will be my new holiday go-to.
https://www.allrecipes.com/recipe/14582/chicken-and-turkey-marinade/
I bought bread from the super market that was already dried and ready for stuffing.
But I had to guess how much to use, since a pound of bread after drying out would weigh less than it did after it loses its moisture.
It would be handy to have a before and after weight for the recipe.
Thanks.
Is Italian parsley necessary? Is regular parsley ok? Should I use something else? I bought the other herbs. I overlooked the Italian parsley when making my list.
*I posted in the comment thread before I figured out how to reply to your comment!
Italian parsley has a slightly different taste than regular parsley and is most commonly used in soups and dry casserole dishes. That being said, you can use dried parsley, fresh regular parsley and it comes down to your preference.
I use dried herbs in a bind, and parsley is the friend that never meets a stranger! I hope this helps. Happy Thanksgiving!
It should be fine!
Hi – I’m making this recipe now. Have gone through three loaves of bread and still not at 12 cups yet. About how many loaves of bread should I be using? I know it’s tough to estimate but is it normal to go through three or four loaves for this recipe or am I measuring wrong?
Thank
You’ve probably already cooked your stuffing, but wanted to add that I’ve sliced up half a hearty loaf of whole grain country bread and am at 4 cups already. This particular loaf is very dense (similar to banana bread thickness) and was left out for a day to toughen up even more. I imagine softer breads might smash down easier and take longer to fill a cup. Anyways, hope it worked out. Happy Thanksgiving!
I’m probably too late to help, but I used almost a full loaf for a half batch. I measured by weight, not cups. I hope it worked for you! 🙂
You should be using 1 (16 ounce) loaf which should be around 12 cups of bread.
Oven Temp???
350! It says in the instructions.
Are you able to prep this the night before and keep in refrigerator overnight until ready to cook? Plan on making this for Thanksgiving, sounds like a perfect stuffing!!
I just found my answer above 😊
Yes! Totally can prep the night before and bake the day of or bake the night before and just reheat!
What is an acceptable replacement for onions? I’m allergic and I hate them. Not a fan of celery either.
How long did it really take you? because im a person who just look at a recipe for class tho.
If I done have fresh herbs on hand, what’s the measurement for dried herbs or poultry seasoning?
The rule of thumb is 1/3 of fresh for dried. For example, if the recipe calls for 1 Tablespoon of fresh (which is 3 teaspoons), you would use 1 teaspoon of dried in its place. Hope that helps/
Can I make a ahead freeze then defrost and reheat?
Recipe looks great and we will be trying it. Just wanted to mention for us southern folks, this could also be made with stale cornbread
This is exactly my recipe from my mom and she always put a pinch of sugar in while mixing.
I bet that’s a great addition.
This is like my recipe, but I also add 2 chopped apples. Love it too on a leftover turkey sandwich
I bet apples are a great addition!
My mom was the world’s best cook, and that’s not just my opinion. That option was shared by every single family member and a great many friends.
She would work on recipes until she had them perfected and that included her turkey dressing. She was told by an elderly German lady to put leftover mashed potatoes in her dressing and though it may sound odd believe me the taste was pure perfection.
I use onion, celery and grated carrots in my dressing.
I can’t speak for the eggs I’ve never heard of that or tried it with eggs. I may give it a try sometime.
Hope you do! Interesting about the mashed potatoes! I’ll have to try that.
Can this be made without the eggs? Hubs cannot eat eggs.
Yes. It kind of binds it all together though.
This. Was. Awesome! I’ve always LOVED stuffing, but some recipes just aren’t what I’m looking for. Some I’ve tried have tasted too much like celery, not enough savory flavor, etc….you get the picture. This was PERFECT. Will make again.
Thank yoU! That means a lot!
I’m in your same mindset Katie! As stores are limited on inventory during the pandemic, it’s time to get creative!
This was really tasty! Hang in there Katie! I know this is a tough time for the home-cookers! We are making 3 meals a day, shopping with masks and gloves, and cleaning! While trying to keep everyone fed, healthy, and happy!
Yes, I feel you on this one!
This was a really delicious recipe. We made this today during the pandemic lockdown, so we used what we had on hand. Added some mushrooms. Smoked a turkey from the deep freezer. The stuffing was awesome! Added it to my recipe book for next time.
Haha Thanksgiving during pandemic! Glad you liked it!
In March we laughed, yet here we are! 😂😭
This was the best stuffing ever! It was so moist you would think it’s cooked in the turkey. Rave reviews from my family. Thanks!
Forgot to rate 🙂
Thank you!
I just made this! It’s in the oven right now… I’m so excited! 🙂
If I am making it the day before and refrigerating it, what temp/time should I use to reheat it?
Thanks so much!
I would reheat at the same temp until warm. 5-10 minutes.
This was perfect, thank you so much for sharing! I used a plain focaccia bread and everyone loved it! Going to try your pumpkin roll tomorrow for Christmas Eve :).
Focaccia sounds amazing!
Uhhh hello..parsley and rosemary are not original old fashioned ingredients of stuffing. Its poultry seasoning and sage. Thats a bunk untasteful recipe bugtim
Umm…check the ingredients in your poultry seasoning. The recipe is basically asking for poultry seasoning but with fresh herbs instead of dried.
I made it for Christmas, it was absolutely delicious. Thank you… everyone loved it…I’ve been making stuffing for years but this was awesome.
Yay!!! that makes me happy.
could you be any more rude? if you’re going to be that awful – maybe check the ingredients that make up poultry seasoning so you don’t look stupid 🙂
You nailed the perfect stuffing/dressing recipe! After years of making stuffing, with some good results and some ‘meh,’ I was determined this year to find the quintessential, classic turkey stuffing. No pork or oddities that I was guaranteed SOMEONE in my family would be averse to, but just a perfect, classic recipe. This is going in my archives. I followed the recipe to the letter, using a nice, thick, simple white bread. The only adjustment I made was a 1/2 cup less stock as half the stuffing was going in the turkey. The most amazing thing was how delicious the dressing was, as well as the stuffing. It was pillowy, savory, and the perfect balance of herbs. Held together marvelously. Anyone could easily add nuts, fruit, or whatever to the recipe if they so desired, but it’s really quite perfect as is. Thank you!
Thank you! that makes me so happy!
I rated this a 4 based solely on the simplicitay of the recipe. I cannot wait to taste it. I’m stuffing my bird. I’m not a fan of stuffing outside the turkey.
So more stars for a more complex recipe? Not sure I follow.
I’m sorry that the lady rated your stuffing recipe a 4 because of the simplicity of the recipe. That’s very strange to my way of thinking. I’d be more apt to give it 6 stars because of the simplicity factor. If it’s simple and tastes fantastic that’s a plus. Recipes don’t have to be complex to be delicious.
Haha thanks for having my back.
It’s strange that it was rated before tasting. She meant to say 5 stars. I give this recipe a 100/10, just like my gram used to make.
And a 5-star rating because I forgot on my post.
Awesome thanks!
This is my first year making stuffing. I am unsure of what I did different, it seemed to take an extra 20 minutes before it was finished, but it tastes divine. Thank you…almost just like my mom’s and I didn’t get the recipe before she passed away. <3
Aww. sorry to hear about your mom.
I veganized this with Earth Balance butter, an egg replacer and veggie broth and this is by far the best stuffing I have ever tasted. Fresh herbs are a must and worth the effort. This beats the stuffing I’ve made for decades—my new tradition.
In Texas we make “Dressing.” The difference is that Dressing is made with day old cornbread and dry bread. Ours was always in the Turkey and in a pan. I don’t care where it’s cooked, cause I love it all!
It’s good either way.
Can I use store bought bags of stuffing instead of drying my own bread?
I love it! Could this be made in slow cooker?
I personally like the crispy edges of the stuffing which you won’t get with a slow cooker. I haven’t tried it but I’m sure you could.
Yum!
Thank you!
What size dish ?
9×13 pan works!
TThis recipe is an old classic with a few modern twist. I have been making stuffing with my Grandmother since I was a little girl. The key to perfect dressing is timing and to be sure the Turkey has been thoroughly thawed and cleansed. There is no substitute for making it right by taking time to prepare! Deliciouso! Be sure to take the giblets out and boul them to add to the turkey in place of the chicken broth. It brings more of the true “Turkey ” flabor. The giblets can be added ,if desired, but most people prefer not to. My Grandfather was thrilled toeat the neckbone and ithers as his apoeteaser. For those that love them, just a bit of poultry seasoning,salt and pepoer will suffice. Boil them thoroughly and enjoy!
This recipe is an old classic with a few modern twists. I have been making stuffing with my Grandmother since I was a little girl. The key to perfect dressing is timing and to be sure the Turkey has been thoroughly thawed and cleansed. There is no substitute for making it right by taking time to prepare! Deliciouso! Be sure to take the giblets out and boil them to add to the turkey in place of the chicken broth. It brings more of the true “Turkey ” flavor. The giblets can be added ,if desired, but most people prefer not to. My Grandfather was thrilled to eat the neckbone and the rest of the packet as his appeteaser. For those that love them, just a bit of poultry seasoning,salt and pepper will suffice. Boil them thoroughly and enjoy!
Thank you for all of the tips Sharon! They are wonderful.
Delicious!
Thanks!
Where I’m from, people call it “filling”.
Haha interesting.
Stuffing is one of the best parts
Thanks. I agree.
My mother would use day old homemade biscuits crumble with seasoned stuffing mix chopped up onions celery poultry seasoning salt and pepper mix well placed in refrigerator over night and that thanksgiving morning put in chicken broth she boiled a chicken added eggs melted butter baked TIL golden brown test with butter knife in center for doneness. Best DRESSING ever (cause she didn’t stuff bird) Corning wear square dish😋😋😋😋😋
Wow that sounds amazing!!
My husband also loves StoveTop stuffing; it’s pretty much the only kind he will eat. I tried it for the first time a few years ago, at his urging, and I have to admit–it was pretty tasty. I like to put it in chicken pockets made of leftover chicken and dumplings; it’s great for soaking up the extra sauce inside the pastry crust.
However, for Thanksgiving, I like REAL stuffing made from scratch. Luckily, our perennial Turkey Day hostess makes the best stuffing in the world, and I get my fix once a year. However, your recipe here looks like a good version for me to make at home with my chicken pockets. Sounds like it could satisfy both my and my husband’s different stuffing palates! 🙂
Haha. I think our husbands would get along!! Thanks. I hope you try it.
Sorry, inside turkey – stuffing. Outside – dressing. My mother called it dressing, my grandmother called it dressing, my great-grandmother called it dressing. I call on 130 years of experience. I expect there’s a stone somewhere on the farm, engraved with the words “Outside the turkey, it’s dressing.”
Yes, I know. I explained that above. Everyone calls it stuffing but it’s actually dressing!!! But no one calls it that.
This looks delicious! I am going to make this for my stuffing this year. Thank you for sharing and Happy Thanksgiving to you and your family.
Hope you enjoy it!
Update: My family has declared your stuffing recipe the best ever!! My search is over. And, my entire Thanksgiving meal was comprised using all your sides — the green bean casserole, the sweet potato casserole, mashed potatoes, etc… The family declared this year the best Thanksgiving Day meal ever!!! Thank you for sharing your great recipes with us all!! I will be looking forward to putting my Christmas Dinner Celebration using your site. Merry Christmas to you and yours and all the blessings this season gives!
Thank you. Thank you. Thank you!