Looking for a classic Thanksgiving stuffing recipe to make for the holidays? This easy recipe is sure to please everyone at the table.
Made with simple ingredients like Pepperidge Farm Bread Cubes, onions, and celery, baked in a casserole dish, not the turkey.
Check out the other easy recipes for Thanksgiving to complete your holiday celebration!
Made with bread cubes, savory herbs, veggies, and broth, it's a perfect mix of flavors and textures. Enjoy it alongside turkey or chicken or even steak!
If you're looking for a easy way to free up oven space on Thanksgiving Day, try my Crock Pot Stuffing Recipe.
Looking for more Side Dishes for the holidays? Try my, Company Mashed Potatoes, Southern Cornbread Dressing or any one of these side dishes from my collection of Thanksgiving Make Ahead Side Dishes.
Table of Contents
- Traditional Stuffing Recipe
- Can I cook the Stuffing inside the Turkey?
- 🛒Helpful Kitchen Tools
- Ingredients
- Recipe Variations
- Step-by-Step Instructions
- Expert Tip
- Top Tip
- How long to cook stuffing in casserole dish?
- Before You Begin!
- Can I make Dressing the day before Thanksgiving?
- Storing and Reheating Tips
- More Recipes to Love
- Indulge in Flavor, Not Ads - Get Your Ad-Free Digital Cookbook Today!
- 📖 Recipe Card
- 💬 Comments
Traditional Stuffing Recipe
This classic stuffing recipe skips the frills (no nuts, cranberries, or raisins here!) and focuses on simple, satisfying flavors. It's made with seasoned bread cubes, onions, celery, and a flavorful broth.
My family loves this traditional version, baked in a casserole dish until golden brown.
Can I cook the Stuffing inside the Turkey?
While I no longer bake stuffing inside the turkey. (I bake my recipe in a casserole dish.) You can definitely use this recipe to stuff the turkey and bake it inside the cavity.
Make sure the stuffing has reached a temperature of 165°F before serving. Use an digital meat thermometer to make sure both the turkey and stuffing are at the proper safe temperature.
🛒Helpful Kitchen Tools
Ceramic Bakeware SetMore InformationStainless Steel Measuring Cups & Spoons SetMore Information3 Piece Plastic Measuring Cups SetMore InformationThanksgiving Harvest TrayMore Information
Ingredients
Recipe Variations
- Try my homemade poultry seasoning for even more great taste!
- You can add nuts, cranberries or raisins to the mixture for added crunch and flavor.
- Feel free to add some chopped cooked bacon or sausage for extra flavor.
Step-by-Step Instructions
Expert Tip
Don't overcook the onions and celery. You still want them to have a little crunch.
Step 1: In a cast iron pan or regular frying pan, melt the butter.
Step 2: Then add the chopped onion. Cook for a few minutes until the vegetables are tender yet still crisp.
Step 3: Stir in the poultry seasoning.
Step 4: Continue cooking until the onion and celery are completely cooked. You want them to have a little crunch left though.
Step 5: Take it off the heat and mix it with the bread cubes, tossing to combine.
Step 6: Take your time mixing the vegetables into the bread cubes.
Step 7: Next, add the two cups of broth and stir thoroughly.
Step 8: If the mixture appears too dry, consider adding a bit more broth. It's wise to have some extra broth available just in case.
Top Tip
For a more crisp top, remove the aluminum foil the last 10 minutes of baking. I love when stuffing has a crispy top layer, do you?
How long to cook stuffing in casserole dish?
Step 9: Transfer the mixture to a 9x13 casserole dish coated with non-stick cooking spray. Cover it and bake in a preheated oven at 350 degrees for 35 minutes or until thoroughly heated.
Before You Begin!
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Can I make Dressing the day before Thanksgiving?
The Day Before: Prepare the stuffing mixture, but hold off on baking. Cover it well and keep it chilled in the refrigerator until you're ready to bake it, ideally after the turkey has finished roasting.
Up to 3 Months: Assemble the stuffing in an aluminum baking tray, then wrap it tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking according to the instructions above.
Storing and Reheating Tips
Refrigerator: First, make sure to let the stuffing cool completely. Then, transfer it to an airtight container and store it in the fridge.
Freezing After Baked: Cut the stuffing into portions before freezing, so you can thaw only as much as you need. Place the stuffing in freezer bags, and squeeze out as much air as possible before sealing them.
Thawing and Reheating: Allow leftovers to defrost in the refrigerator overnight. Reheat in a covered dish in the oven or in a microwave-safe dish. You can also add some stock or water to help moisten it up.
More Recipes to Love
Nothing goes better with Thanksgiving Stuffing than creamy mashed potatoes!
Or you might enjoy preparing Instant Pot Mashed Potatoes or try my collection of Thanksgiving Make Ahead Side Dishes.
Indulge in Flavor, Not Ads - Get Your Ad-Free Digital Cookbook Today!
📖 Recipe Card
Classic Thanksgiving Stuffing
Ingredients
Equipment
Video
Method
- In a cast iron or regular frying pan, melt the butter.
- Add the onion and celery.
- Cook for a few minutes until the vegetables are tender crisp.
- Add the poultry seasoning and stir to combine.
- Remove from heat and add to the bread cubes.
- Toss to combine.
- Add the two cups of broth and combine.
- Add the mixture to a 9X13 casserole dish that's been sprayed with non-stick cooking spray.
- Cover and bake in a preheated 350 degree oven for 35 minutes or until hot.
- For a more crisp top, remove the aluminum foil the last 10 minutes of baking.
Nutrition
Notes
To Make Ahead
- After the stuffing has been added to the casserole dish, cover with aluminum foil and refrigerate for up to one day.
- Bake according to directions above.
Freezing Tips:
- Prepare stuffing according to the directions above except add the stuffing mixture to a disposable aluminum pan that's safe for the freezer.
- The stuffing can be frozen for up to two months.
Tried this recipe?
Let us know how it was!This recipe has been updated since it first appeared in 2019 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
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