Classic Homemade Stuffing Recipe (2024)

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This homemade stuffing recipe is the classic holiday side dish you are looking for! Passed down through generations and featuring simple ingredients with perfect poultry seasoning flavour. Stuff your turkey, chicken, or just make a large pan full and bake separately.

If you’re looking for a classic homemade bread stuffing recipe, look no further! My mom’s recipe is so easy to make and is the perfect side dish for a delicious turkey dinner over the holidays.

Our family loves stuffing so much, I always make a pan of it to go alongside a bowl of Spinach Stuffing Balls and the Green Bean Casserole.

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My Mom’s Homemade Bread Stuffing Recipe

Today I’m so pleased to share my mom’s Homemade Bread Stuffing recipe with you. It’s such a classic side dish made with simple ingredients but it’s the perfect side dish alongside a roasted turkey or chicken dinner.

The aroma that fills your home as it cooks is unmistakable to anyone who visits. Breathe deeply and enjoy the mouthwatering scent of classic bread stuffing as it bakes inside or alongside your main.

What Ingredients Are in This Homemade Stuffing Recipe?

This stuffing is a very basic recipe made with six ingredients plus seasonings. All you need is a loaf of bread, some celery and onion, chicken stock, and butter.

What makes this stuffing so very delicious is a good amount of poultry seasoning and aromatics such as celery and onions.

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Poultry seasoning is a blend of herbs and spices that includes a combination of dried ground sage, savoury, thyme, rosemary, marjoram, black pepper, and nutmeg.

Ground cloves and either celery seed or salt may also be a part of the blend.

If it’s been a while since you’ve replaced the poultry seasoning, I highly recommend buying a new tin of this holiday essential. Fresh spices make for the most aromatic stuffing.

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What Bread is Best For This Homemade Stuffing Recipe?

In short, you can use any bread you like in stuffing as long as it’s stale. I prefer whole wheat or sometimes white bread in my stuffing.

Bread with seeds or seasonings may change the flavour of the stuffing and sourdough makes the stuffing taste too sour.

Cornbread stuffing is absolutely delicious as well, especially when it also contains sausage.

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Making stuffing is a great way to use up the ends or heels of bread. Start collecting unused bread a few weeks before you intend to make it so it can dry out.

Tear the bread up into smaller pieces and let it dry out in a pan on top of your fridge.

If you forget and are stuck for time, tear a loaf of bread into pieces and dry them out in your oven. If the bread isn’t dry, you may end up with overly mushy stuffing and the texture can be quite off-putting.

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How To Make Perfect Homemade Stuffing

Once you have all the stale bread ready to go, you’re ready for the next step; the vegetables. I like to small dice my onion and celery before I sauté them in butter.

Sautéing the vegetables until they become soft and translucent is very important step. If you skip it, you’ll end up with crunchy, uncooked vegetables in the finished dish.

To finish, add the poultry seasoning and sauté for a minute or two for maximum flavour. Next, add the vegetables to the torn bread then season with salt and pepper.

Lastly, drizzle melted butter and chicken broth over the bread mixture and mix well.

Test the moisture level by gripping a handful of the mixture. If it clumps together, it’s perfect. If not, just add a bit more plain water or stock until it begins to stick together.

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Variations on Homemade Stuffing

This is a very basic recipe and many people often add other ingredients to suit their personal tastes.

Some enjoy the texture that nuts or water chestnuts bring to the dish, or the flavour of dried cranberries.

Adding proteins such as sausage, turkey giblets, and even oysters are also popular. I’ve never had oyster stuffing but I bet it’s delicious!

How to Store and Reheat Leftover Stuffing

On the rare occasion we have leftover stuffing, I store it in either a plastic bag or lidded container. It should last for up to 5 days when stored in this way.

The easiest way to reheat it is to pop it into the microwave for 1 or 2 minutes. Alternatively, reheat it stove top in a frying pan or in a foil covered casserole in a 350 F oven for 10-15 minutes.

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Yield: 10

Homemade Stuffing Recipe

Classic Homemade Stuffing Recipe (8)

This homemade stuffing recipe is the classic holiday side dish you are looking for! Passed down through generations and featuring simple ingredients with the perfect poultry seasoning flavour. Stuff your turkey, chicken, or just make a large pan full and bake separately.

Prep Time20 minutes

Cook Time45 minutes

Total Time1 hour 5 minutes


  • 1 loaf bread; torn into 1-2 cm pieces and dried overnight.
  • 4 sticks green celery (preferably with some leaves); finely diced
  • 1 medium onion; finely diced
  • 1/2 cup unsalted butter; melted
  • 1/2 cup chicken stock
  • poultry seasoning
  • salt and pepper to taste


  1. The night before, tear up the bread and let it dry out on the counter overnight.
  2. In the morning, sauté the celery and onion until they become soft and the onion becomes translucent.
  3. Place bread, vegetables, butter, stock, and poulty seasoning in a large bowl and season. Mix it up well and place in a 9x12 glass baking dish. Cover with aluminum foil and bake at 350 F for 30 minutes.
  4. After 30 minutes, remove foil and broil until the top becomes golden.


If you want to use this stuffing in a turkey, please refer to this Turkey post for cooking times.

Nutrition Information:



Serving Size:


Amount Per Serving:Calories: 294Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 25mgSodium: 431mgCarbohydrates: 39gFiber: 2gSugar: 5gProtein: 7g

Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.

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Classic Homemade Stuffing Recipe (2024)


What is traditional stuffing made of? ›

Turkey stuffing was popularized in the early days of Thanksgiving, as it is written in many 16th-century Boston area documents. Stuffing most often uses dried bread, herbs, and vegetables that are reconstituted with liquid, stuffed into the turkey cavity, and baked until it is firm and finished cooking.

Should I put an egg in my stuffing? ›

The most important ingredient of stuffing may be the binder, which keeps all the other elements in place. For a fluffy texture, use eggs. Stock is the most-used binder. Less conventional possibilities include fruit juice (such as apple or orange) and alcohol (wine or liqueur).

How to make stuffing Gordon Ramsay? ›

Make the stuffing, melt butter in a large frying pan and gently sauté onion and garlic for five minutes until soft. Stir in the herbs for one minute then add breadcrumbs to absorb butter. Mix in zest, pine nuts and seasoning and cook over medium heat for about seven minutes until crumbs start to brown and crisp.

What type of bread is best for stuffing? ›

The best bread for stuffing is a sturdy loaf with a tight crumb. Bakery French bread, Italian bread, Challah, and Sourdough are all good choices. When you cut up a 1-pound loaf into cubes, it should fit in an even layer on a single half-size rimmed baking sheet.

What is British stuffing made of? ›

Stuffing consists of a mixture of savoury ingredients such as breadcrumbs, herbs, fruit, nuts, sausagemeat and onion which are bound together with egg or liquid to form a semi-solid mixture. It is usually cooked with roast meat such as chicken, pork or lamb and is served as an accompaniment to the sliced, cooked meat.

Is it better to make stuffing with fresh or dry bread? ›

Any attempts to make stuffing with soft, fresh baked bread will result in a bread soup with a soggy texture. Follow this tip: Stale, dried-out bread makes the best stuffing.

Is it better to make stuffing the night before? ›

The short answer to whether you can making stuffing ahead of time is yes. "Making stuffing ahead saves time, allows stove and oven space for other things, and making it ahead gives time for the flavor to fully develop," Chef David Tiner, Director at Louisiana Culinary Institute in Baton Rouge, tells Southern Living.

Do you cook stuffing before you stuff? ›

Cook stuffing and immediately place it in your turkey's neck and body cavity.

What's the difference between stuffing and filling? ›

Although most people in America debate on whether the dish should be called stuffing or dressing the people of Pennsylvania call it filling. Essentially filling is the same as stuffing or dressing. The name suggests that it will fill something like stuffing does.

How soggy should stuffing be before baking? ›

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

What is the difference between stuffing filling and dressing? ›

"Stuffing is cooked in the cavity of the turkey, so the juices soak into the ingredients, making it more flavorful. Dressing gets cooked on its own and needs extra liquid to make it flavorful." So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish.

Why is my stuffing soggy? ›

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out. Bake it on high heat to crisp it up, but make sure it doesn't burn.

What is traditional stuffing made of turkey? ›

How do you make traditional stuffing? If you've never made Thanksgiving turkey stuffing before, you may think it is difficult. Our recipe is very simple, though and calls for just a handful ingredients: bread, butter, onion, celery, chicken broth, eggs and spices.

What is the difference between Thanksgiving dressing and stuffing? ›

"Stuffing is cooked in the cavity of the turkey, so the juices soak into the ingredients, making it more flavorful. Dressing gets cooked on its own and needs extra liquid to make it flavorful." So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish.

What is stuffing made of Thanksgiving? ›

The BEST traditional Thanksgiving Stuffing recipe is easy to make dried bread cubes, sausage, diced vegetables, and chicken broth. It's a great side dish to make ahead of time and it definitely tastes best homemade! Pair this easy homemade stuffing with our popular turkey recipe, homemade rolls, and Thanksgiving pie.


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