This Old Fashioned Stuffing is more than a recipe it’s a memory. Passed down through generations and perfected over time. Whether it’s your first Thanksgiving hosting or your fiftieth, this thanksgiving side dish brings everyone back to the table.
Stuffing is a great side dish not just for holidays but for Sunday supper too. My family enjoys my Sausage Apple Stuffing and my Sourdough Stuffing Recipe.
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Why this Old Fashioned Stuffing Recipe is a Keeper
This easy thanksgiving dressing is as delicious as it is simple to make. It’s truly the best stuffing recipe for your Thanksgiving table.
- The Ultimate Comfort Food: It embodies holiday flavor. The savory mix of sage, onion, and butter combined with soft bread cubes is a beloved, nostalgic side dish.
- Flavor Powerhouse: The simplicity of the ingredients belies the depth of flavor. Cooking the aromatics in butter creates a deeply savory, concentrated base for the entire dish.
- Texture Contrast: When properly made, it offers the best of both worlds: a crispy, golden-brown crust and a moist, tender interior.
- Highly Versatile: It can be used traditionally (stuffed in poultry), baked in a dish (dressing), or rolled into individual stuffing balls.
- Excellent Make-Ahead: Stuffing is one of the best holiday components to prepare almost entirely in advance, reducing stress on the main cooking day.
Why is my Thanksgiving Stuffing Dry/Soggy?
If your traditional stuffing is dry, you may need to add a splash more of broth. Stuffing should be moist, so only add a little at a time. If your turkey dressing is too soggy, you can add more dried bread to help soak up the excess liquid.
What Reader’s Are Saying…
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“I love that this delicious holiday stuffing was passed down through the generations in your family. Recipes like this are some of the very best gifts we could ever have. I made your grandma’s savory stuffing last night and it was a real winner! It had the perfect texture and flavors. Yum!”
~ Denay
Ingredients for My Easy Recipe for Homemade Stuffing
This turkey dressing casserole recipe uses only a few simple ingredients you probably already have, or can grab in one quick trip to the store.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Sandwich Bread: Make grandma’s old fashioned stuffing recipe with day old French bread, wheat bread or sourdough bread. You can use white bread or mostly any other kind of bread.
- Turkey Broth: Feel free to use either chicken stock or chicken broth in turkey stuffing casserole.
- Veggies: You will need 4 onions and a head of celery to make this classic stuffing recipe.
Variations and Substitutions for Old-Fashioned Stuffing
There are a couple different swaps you can make to make this stuffing extra delicious.
- Bread: It doesn’t really matter what type of bread you use, as long as it’s slightly stale bread. Try a cornbread stuffing, ciabatta, homemade bread or whole wheat. A mix of different breads adds depth. Ensure all bread is dried out.
- Aromatics: Sautéed leeks or shallots provide a milder onion flavor. Diced, tart apple (like Granny Smith) adds a balancing touch of sweetness.
- Fat: Substitute the butter for another fat such as olive oil. Duck fat or bacon drippings add incredible depth and savoriness.
- Protein/Richness: Browned pork or turkey or the chopped cooked turkey giblets can be added for richness. Sausage stuffing is also really good.
How to Make Classic Thanksgiving Stuffing Recipe
This simple stuffing recipe comes together in just 4 quick and easy steps. My grandmother’s stuffing is so good, it’s a go-to recipe for Thanksgiving dinner.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Dry Out the Bread: Cube your bread into 1-inch pieces. Let cubed bread dry out over night, or toss them in a 300 degree oven for 20 minutes.
- Cook Veggies: In a large skillet, melt the butter. Sauté the chopped onions, celery, sage and some of the Poultry Seasoning.
- Mix Ingredients: In a large bowl, mix together the dried bread and the cooked veggies. Stir in the broth, the rest of the Poultry Seasoning, salt and pepper.
- Bake the Stuffing: Place the stuffing in a prepared casserole dish. Bake in a preheated oven for 30 minutes.
Prep Ahead Suggestions for Thanksgiving Recipe
I like to prepare easy recipes ahead of time so everything is ready at the same time for a happy Thanksgiving meal.
- Prep the Bread (2-3 Days Ahead): Cut the bread into cubes and leave them exposed on a baking sheet on the counter to get completely stale, or toast it in a low oven. Store the dried cubes in a paper bag.
- Cook the Aromatics (1 Day Ahead): Chop the onion and celery, and sauté them with the butter and sage. Let this mixture cool completely, then cover and store it in the refrigerator for old fashioned bread stuffing.
- Assemble and Refrigerate (Up to 1 Day Ahead): Gently combine the dried bread, the cooled butter/aromatic mixture, and the remaining seasonings.
Alternate Cooking Methods for Homemade Stuffing Recipe
Make this recipe another way by using your crock pot or turning them into classic bread stuffing balls.
- Stuffing Balls: Roll the moistened stuffing mixture into golf-ball-sized portions.
- Slow Cooker: Ideal for keeping a large amount warm or baking without tying up oven space. Coat the slow cooker with butter. Add the stuffing mixture. Cook on low for 3-4 hours, or on high for 1.5-2 hours.
Store Leftover Stuffing, Reheat and Use this Thanksgiving Side
- Store: Store leftover stuffing in an airtight container in the fridge for 3-4 days. Must be refrigerated quickly after cooking, especially if cooked inside a turkey.
- Reheat in the Oven: Place in a small dish, add a splash of extra broth and cover the stuffing with foil. Uncover for the last 5 minutes to crisp the top. Reheating covered prevents drying out, and the extra broth restores moisture to dry stuffing.
- Use Leftovers: Stuffing Waffles: Press leftover stuffing into a greased waffle iron and cook until crispy. Top with gravy, cranberry sauce, or a fried egg.
- Leftover Turkey Sandwich: Layer warm stuffing, turkey, and cranberry sauce on bread.
- Stuffing Meatloaf: Mix finely chopped stuffing into meatloaf or large meatballs before baking.
Bread Stuffing Recipe FAQs
Yes, however it’s recommended that you let it dry out or toast it before using.
Yes! Technically this is a dressing, but if you decide to cook your stuffing inside the turkey, be sure it reaches an internal temperature of 165 degrees.
Expert Tips for Making This Easy Stuffing Recipe
- The Bread Texture is Everything: This is the most important tip. Your bread must be completely dried out before mixing. Fresh bread will soak up the liquid and turn into a dense, gluey mess.
- Use Mixed Textures: Use a combination of breads (e.g., standard white bread and sourdough, or cornbread) for a more complex and interesting texture.
- Salt Your Broth: Seasoning the liquid is essential. Taste the chicken or turkey broth before adding it; if it tastes flat, it will result in bland stuffing. The broth should be savory, but not overly salty, as the bread will concentrate the flavor.
- Mix Gently the Dressing Recipe: Once you add the liquid (broth and/or beaten eggs), mix the stuffing gently with your hands or a large spoon. Over-mixing will break down the dried bread pieces, leading to mushiness. You want the bread to absorb the liquid while retaining its shape.
- Moisture Check: The stuffing should feel moist, but not soaking wet. If you gently squeeze a handful, it should barely hold its shape and no liquid should run out. If it’s too dry, the baked dish will be crumbly; if too wet, it will be soggy.
- Use a Binding Agent (Optional): Many recipes use an egg as a binder. If using, whisk the egg into the broth before adding the liquid to the bread to ensure it distributes evenly.
- Serve this Recipe With: Serve it alongside your Thanksgiving Turkey in the Roaster Oven, Giblet and Turkey Neck Gravy or Cranberry Jello Salad.
More Recipes You Might Like
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Old Fashioned Stuffing
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Ingredients
- 3 loaves Sandwich bread
- 12 Tablespoons Butter
- 4 Onions, diced
- 1 bunch Celery, diced
- 2 Tablespoons Dried sage
- 4 teaspoons Poultry Seasoning, divided
- ½ cup Turkey broth, or chicken broth
- ¼ teaspoon Salt and pepper
Instructions
- Preheat the oven to 350℉. Grease a 9×13 inch baking dish.
- Cut bread into one inch cubes and allow to sit out and dry, preferably over night. Or you could toast them in a 300℉ oven for 20 minutes.
- Melt butter in a large skillet.
- Add onions, celery sage and 2 teaspoons of Poultry Seasoning.
- Saute until vegetables are translucent and tender.
- Add dried bread to a large mixing bowl. Add onion mixture to bread cubes and stir to combine.
- Add broth, remaining Poultry Seasoning and salt and pepper; stir to combine.
- Place stuffing in prepared baking dish and bake for 30 minutes.
- Stuffing can also be placed inside the turkey cavity and roasted with your turkey.
Christina’s Notes
- Apple: For a sweet surprise. add some apple.
- Short Cut Tip: Forgot to leave out the bread then, toast them in a 300 degree oven for 20 minutes.
- Variation Tip: Giblets, sausage or oysters can be added for flavor.
- Dietary Consideration Tip: Gluten Free bread can be used in this recipe.
- Mix: Change up or mix the type of bread. A mix of white, sourdough and cornbread are wonderful.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
1/2 cup broth in this is not even close to enough. Must be a typo! It was a problem though, because I didn’t have anymore thawed out.
That is what all the butter is for. There is enough liquid as I have made this recipe many times. You must like a wetter stuffing.
Is three loaves of bread too much? I’ve cubed 2 loaves and it seems like a ton 😳 just curious 😊
This is the exact recipe I use every single year.
Cook covered or uncovered?
Uncovered
I love a simple bread stuffing, nothing fancy in it, simply the best! Thanks.
I’ve never had home made stuffing before, but if I had to choose a recipe I’d try yours. All that butter!!!
What temp are you suppose to bake at?
This is exactly how my grandmother and her sister made our family stuffing, so good!
Am trying this recipe for Thanksgiving, stuffed the turkey and cooked the night before. Will post the results.
Trying this recipe for Thanksgiving, stuffed the turkey and cooked the night before.
Will follow up with results.
I have been trying to recreate my grandmother’s stuffing for ages! This is soooo close, I think it must be the extra sage that you added to your recipe.
I hope you enjoy it as much as we do! 🙂
My mom used to always make the stuffing from scratch and now that she’s gone, I have NO idea how to do it and usually resort to *gasp* boxed stuffing. Thanks for posting this. I can’t wait to make it!
This is a very easy recipe 🙂
This is exactly what Thanksgiving stuffing should be – simple, classic, natural ingredients.
I love that this delicious holiday stuffing was passed down through the generations in your family. Recipes like this are some of the very best gifts we could ever have. I made your grandma’s savory stuffing last night and it was a real winner! It had the perfect texture and flavors. Yum!
Great stuffing – I’m so glad that you posted it as I was looking for something easy to make and this was perfect. Quick and I had all of the ingredients to hand.
This is delicious and savory and will definitely be on our Thanksgiving menu!
after stuffing is made and you put it in the oven for 30 minutes what temp should the oven be at?
has anyone checked this?
350 degrees.
I put an egg in my stuffing. other than that it seems to be a lot like mine.
I’ve heard of that…I’ll have to try it and see how it’s different. THanks!