Classic Thanksgiving Stuffing

Classic Thanksgiving Stuffing – the perfect side dish to serve with the turkey. Made with herb bread cubes, it’s baked in a casserole dish not the turkey. Let me show you how easy this recipe is to make for your holiday celebration. 

I can’t believe it has taken me almost 11 years of blogging before I posted the recipe for Classic Thanksgiving Stuffing. Every year I tell my husband that I need to get photos of this recipe up on the blog but then I never do…until this year. 

I have this really bad habit of sometimes only taking photos of food for the blog as I prepare them for our meals. Well, when it comes to stuffing, we usually only eat it once or maybe twice a year. 

And when I’m making it the day before Thanksgiving, I really don’t have time to take proper photos. So this year I went all out and prepared this recipe just for me. That’s right, I’m the only one at home right now to enjoy all this stuffing! 

Classic Thanksgiving Stuffing 

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Before we get into the recipe, how cute is my favorite aqua casserole dish? I have been on the hunt for a casserole dish just like this one for quite awhile and finally found it on Amazon of all places. 

This is a traditional stuffing recipe. It doesn’t have nuts, cranberries or raisins. I keep the recipe pretty simple and my family really enjoys it this way. 

I also prepare a Cornbread Stuffing with pecans, cranberries and Italian sausage to serve with the turkey as well. 

Can I Cook the Stuffing Inside the Turkey? 

When it comes to stuffing for Thanksgiving, I no longer bake it inside the turkey. I prepare the stuffing in a casserole dish. 

However, you can definitely use this recipe to stuff the turkey and bake it inside the cavity. You need to make sure that the stuffing has reached a temperature of 165 degrees before serving. 

Use an Digital Meat Thermometer to make sure both the turkey and stuffing are at the proper safe temperature. 

Can you Prepare Stuffing the Day Before? 

Yes! As a matter of fact stuffing is just one of the dishes I prepare the day before Thanksgiving. Prepare everything according to the directions listed below except do not bake. 

Cover with aluminum foil and place the casserole dish in the refrigerator. Then bake it the next day with the rest of the side dishes. 

Another easy tip is to prepare the stuffing in an aluminum pan to make cleanup easier as well. 

Classic Thanksgiving Stuffing Ingredients

• 4 tbsp butter
• Chopped onion – 1 cup which is about 1 large onion
• 1 cup diced celery – about 2 stalks
• 2 cups chicken broth
• Poultry seasoning – about 1 teaspoon
• 1 package, 12 ounces, Herb Seasoned Cubed Stuffing

How to Make Classic Thanksgiving Stuffing

In a cast iron pan or regular frying pan, melt the butter and then add the onion and celery. Cook for a few minutes until the vegetables are tender crisp.

Don’t overcook the onions and celery. You still want them to have a little crunch. Add the poultry seasoning. 

Remove from heat and add to the bread cubes and toss to combine. Add the two cups of broth and stir. You may need to add a little extra broth if you find the mixture is too dry. So try to have a little extra broth on hand just in case. 

How to Bake Classic Thanksgiving Stuffing

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. I love when stuffing has a crispy top layer, do you? 

Here’s a closeup of the stuffing. Doesn’t it look good? All that’s missing is a spoonful of gravy! 

More Thanksgiving Recipes: 

• A new family favorite is my mother’s recipe for Cheesy Corn Pudding Casserole that starts out with a box of Jiffy Muffin Mix. 
• Easy Homemade Cranberry Sauce made in the Instant Pot you can use a crock pot too! 
• Candied Sweet Potatoes – one of my favorite side dishes for Thanksgiving! 
• Tips on Roasting the PERFECT Turkey for Thanksgiving  plus a free roasting chart to use on Thanksgiving morning. 
• Another prep ahead recipe that’s perfect for Thanksgiving is Company Mashed Potatoes.
• Turkey Breast cooked in the crock pot – I always cook another turkey breast in the crock pot so we have extra white meat. That way you can send home extra with family members and have enough on hand the next day to make turkey sandwiches.

Classic Thanksgiving Stuffing

Yield: 14 1/2 cup servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Classic Thanksgiving Stuffing is the perfect side dish to serve with the turkey. Made with celery, onions,, butter, broth and herb bread cubes, it's baked in a casserole dish not the turkey!

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Ingredients

• 4 tbsp butter
• 1 cup chopped onion
• 1 cup chopped celery
• 2 cups chicken broth
• 1 tsp poultry seasoning
• 1 package, 12 ounces, Herb Seasoned Cubed Stuffing

Instructions

1. In a cast iron or regular frying pan, melt the butter.
2. Add the onion and celery.
3. Cook for a few minutes until the vegetables are tender crisp.
4. Add the poultry seasoning and stir to combine.
5. Remove from heat and add to the bread cubes.
6. Toss to combine.
7. Add the two cups of broth and combine.
8. Add the mixture to a 9X13 casserole dish that's been sprayed with non-stick cooking spray.
9. Cover and bake in a preheated 350 degree oven for 35 minutes or until hot.
10. For a more crisp top, remove the aluminum foil the last 10 minutes of baking.

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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cast Iron Skillet
• 
  Silicone Cast Iron Skillet Handle Cover Holder
• 
  Stainless Steel Chainmail Scrubber for Cast Iron Pans

Nutrition Information:

Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 87Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 209mgCarbohydrates: 10gFiber: 4gSugar: 2gProtein: 4g

The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.