Why You’ll Love Easy Stuffing Recipe Recipe

Uses everyday pantry ingredients
No need for boxed mixes or complicated techniques
Easily customizable with add-ins like sausage or cranberries
Can be made ahead of time and reheated without losing flavor or texture
A great way to use up day-old or leftover bread

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• 2 small yellow onions, diced
• 4 ribs celery, diced
• ⅔ cup butter
• 1½ teaspoons poultry seasoning (or ½ teaspoon ground sage)
• Salt and black pepper to taste
• 12 cups dry bread cubes
• 2–4 cups chicken broth (adjust based on dryness of bread)
• 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
• 1 tablespoon fresh herbs (sage, thyme, or rosemary) or 1 teaspoon dried herbs

Directions

Preheat oven to 350°F (175°C).
In a large skillet over medium heat, melt the butter. Add onions, celery, poultry seasoning, and optional herbs. Sauté for 10–12 minutes until vegetables are soft.
In a large mixing bowl, combine bread cubes with the cooked vegetable mixture, parsley, and herbs.
Gradually add chicken broth, starting with 1 cup and adding more until the bread is moist but not soggy. Season with salt and pepper.
Transfer mixture to a greased 9×13-inch baking dish. Dot the top with additional butter if desired.
Cover with foil and bake for 35 minutes.
Uncover and bake an additional 10 minutes or until the top is golden brown.
Serve warm.

Servings and timing

Serves: Approximately 12
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

Add browned sausage or bacon for a heartier version
Mix in chopped apples, dried cranberries, or pecans for sweetness and texture
Use sourdough, cornbread, or whole wheat bread for different flavors
Replace butter with olive oil for a dairy-free option
Add mushrooms for an earthy twist

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days
Freeze in a freezer-safe container for up to 3 months
To reheat: Bake covered at 350°F for 20 minutes or until warmed through. Add a splash of broth to keep it moist. You can also reheat individual portions in the microwave.

FAQs

Can I use fresh bread instead of dried cubes?

Yes, but it’s best to dry it out first. Fresh bread can make the stuffing mushy. You can dry it by leaving cubes out for a day or baking at 300°F for 10 minutes.

Can I make this stuffing ahead of time?

Absolutely. Assemble the stuffing and refrigerate it for up to 48 hours before baking. Bring it to room temperature before placing in the oven.

Can I stuff this inside a turkey?

Yes, but make sure the stuffing is completely cooled first and that it reaches 165°F internally when cooked.

What kind of bread is best for stuffing?

White sandwich bread, French bread, sourdough, or even cornbread work well. A mix of different types can add more depth.

How much broth should I use?

Start with 2 cups and add more gradually until the bread is moist but not soggy. The amount depends on how dry your bread is.

Can I freeze leftover stuffing?

Yes. Let it cool completely, then store in a freezer-safe container for up to 3 months. Reheat in the oven for best texture.

How do I make this stuffing vegetarian?

Use vegetable broth instead of chicken broth. Everything else remains the same.

What size baking dish should I use?

A standard 9×13-inch baking dish works perfectly for this recipe.

Can I make it gluten-free?

Yes. Use gluten-free bread and make sure your broth and seasonings are certified gluten-free.

Why isn’t my stuffing crispy on top?

Make sure to uncover the dish during the last 10–15 minutes of baking. For extra crispiness, place under the broiler briefly, watching closely.

Conclusion

This easy stuffing recipe is a timeless holiday favorite that’s both simple and satisfying. Whether you’re serving it for Thanksgiving or a family dinner, its rich, herby flavor and classic texture make it a must-have side dish. Adapt it to your taste and enjoy the cozy, comforting goodness in every bite.