This thanksgiving stuffing recipe is the best stuffing I’ve ever had. It’s simple yet flavorful and brings back good memories. I hope you like this recipe just as much as I do.

I just love holiday recipes! They are the best.
I guess it’s because it’s food that we only eat once or twice during the year.
So when that time of year comes around again I have been thinking about all the yummy holiday food for months now!
Some of my favorite holiday recipes are coquito, tamales and hot chocolate!
This stuffing recipe is inspired by my Nana. It’s very hard to get an exact recipe from her.
If you ask her for one she’ll just say some of this and some of that which isn’t always helpful.
So last year I decided to watch her make it and even then I couldn’t get exact measurements!
I guess she doesn’t need them since she’s been making the same stuffing for decades now.
Thankfully the recipe I’m sharing today taste just as good as hers.
For this recipe you’ll need three 20 oz loaves of bread.
And chopped onion and celery. I used one yellow onion and six celery ribs.

How to Make Stuffing
First melt 2 sticks of butter in a skillet

Then add celery and saute until it is softened. About 8 minutes.

Once the celery is soft add the onion and season with salt and pepper. Saute until onions are translucent.

Turn the heat off and set aside the celery and onion mixture.
Preheat the oven to 350. Now we are going to toast the bread.
Tear the bread into pieces and place on a baking sheet.

Bake for about 10 min or until the bread is toasted.

You may have to do this in two batches. Or you can use two baking sheets.
Not every piece has to get toasted. I usually just let the top layer get toasted and leave the bread on the bottom a little soft.
After toasting place the bread pieces in a large bowl or two if all the bread doesn’t fit.

Pour the celery, onion, and butter mixture over the bread. Next spread the poultry seasoning evenly over the bread.

Season with more salt and pepper.
Add the chicken broth and mix everything together really well with your hands.
Transfer the bread over to a baking dish and shape into a loaf.

Cover it with foil and bake for about 35-40 min on 350.

When done it will be a nice brown color.

The only thing I do differently than my Nana is I toast the bread. She never does.
She uses fresh bread right from the bag. I know a lot of people use stale bread but she never has.
If you prefer a drier stuffing you can always toast the bread longer and in a single layer.
Another one of my favorite recipes from Thanksgiving is the gravy.
I put that stuff on everything! On my mashed potatoes, stuffing, rolls everything!
I don’t have my Nana’s gravy recipe but I found another delicious one from Restless Chipotle.
Thanksgiving Stuffing Recipe
This stuffing recipe is a must try!
It’s always the best part of Thanksgiving.
I would love to hear what your family’s stuffing recipe is. Feel free to comment below.


Thanksgiving Stuffing Recipe
Ingredients
- (3) 20 oz loaves of bread (torn into pieces)
- 6 celery ribs chopped
- 1 yellow onion diced
- 1 3/4 tsp poultry seasoning
- 32 oz of chicken broth
- 2 sticks of butter
- salt and pepper
Instructions
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Melt two sticks of butter in a skillet over medium heat.
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Add celery and saute until soft about 8-10 min.
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Add onion to the skillet and cook until translucent and season with salt and pepper.remove from heat.
-
Preheat oven to 350.
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Place torn bread pieces on a baking sheet and bake for about 10 min or until bread is toasted. Use two baking sheets if needed.
-
After toasting place the bread pieces in a large bowl or two if all the bread doesn't fit.
-
Pour celery, onion, and butter mixture over the bread.
-
Sprinkle the poultry seasoning evenly over the bread.
-
Season with salt and pepper.
-
Slowly add in the chicken broth while you mix everything together with your hand.
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Make sure there are no dry pieces of bread, everything should be moist.
-
Transfer bread mixture to a casserole dish and cover with foil and bake at 350 for 35-40 min.
Rj says
Your receipe of nanas is similar to what we have been making for the last 56 years except we just cut store loaves up into cubes put them back in bread bags about 9 loanes fills 4 bread bags week before use it. We melt like 6-8 sticks of butter we mince up 4 bunches of Italian parsley ( not stems save stems for soups flavoring ) add to melted butter. Then add tyme 3 tblspoons and 3 tblspns poultry seasoning stir it up pour over the bread tossing together everything then add 1 – 2 cans chicken. Broth mix together so holds shape. You then stuff in turkey any leftover put in a casserole dish cover cook
Martina says
Once stuffing is done then you place it in the turkey and bake the turkey? The turkey needs some time in oven do you leave the stuffing in the turkey while baking the whole time ?
Carissa says
I don’t put this stuffing in the turkey, I bake it in a casserole dish.
Samantha says
HI CARISSA! I USED YOUR RECIPE TO MAKE STUFFING YESTERDAY AND MY FAMILY LOVED IT! MY HUSBAND IS REHEATING IT FOR BREAKFAST TODAY AND MY 1 YEAR OLD IS TRYING TO GRAB IT FROM HIS PLATE. YOU’RE A GENIUS IN THE KITCHEN!
Natalie says
This recipe is what I grew up on! Very good, but I have kicked it up by adding a sage flavored sausage & some half & half. When I put it in the casserole I cut up another stick of butter into chunks & put it all over the top. It’s over the top good. I have added chopped chestnuts in the past. While I love it (I ❤️ Chesnuts), my hubby does not , so I don’t add them.
Erin vanasse says
How many servings does this make? Please forgive me if it’s listed somewhere but I don’t see it . Thankyou.
Carissa says
Sorry I forgot to put that up there. but It should serve anywhere from 8-10 as a side dish.
Stephine says
How many cups of bread does it take if you broke it down for on loaves to cups?
stEPHANIE says
i HAD TO LAUGH WHEN i READ THAT IT WAS HARD TO GET EXACT AMOUNT FROM YOUR NANA. oUR MOM MAKES THIS STUFFING, AND i HAVE HELPED HER ON SOME OCCASIONS. iT’S ALWAYS THE SAME—-“HOW MUCH DO i ADD, mOM?” “oH, YOU KNOW, UNTIL IT LOOKS RIGHT>”
Donna says
When you say 3 loaves of bread, do you mean sliced sandwich bread in a bag (which range from10 oz to 32oz), or regular white, unsliced loaves of bread from the bakery(again, small to large)?
Carissa says
I do mean sliced sandwich bread. I use 3 20 oz bags. Sorry I wasn’t clearer about that. I’ll have to update the recipe. Thanks for asking Donna!
tammy lewis says
ive been making this for years. only difference is i add sage to my onion/celery mix while its cooking and i toast my bread in the toaster to make it yummy and brown while my celery/onion mix is cooking. also ive used this and actually stuffed cornish hens with it. big hit.thank you for sharing this. makes me ready for thanksgiving and christmas!
Carissa says
You’re welcome Tammy! I’m ready as well!
Dennis says
Make it just like in your recipe the only thing is I add sausage meat
Carissa says
I’m gonna have to try it with sausage one day it sounds so good!
Vicky says
This is exactly how my mom made her dressing… The absolute best!! Now I’m going to have to make it ❤️
Carissa says
I agree!
Darla says
I do the same as this, but I use Pepperidge Farm stuffing and add cooked breakfast sausage,toasted pecans, and dried cranberries. My family eats this as a meal the day after.
Carissa says
That sounds amazing!
Jenniffer says
My family recipe is exactly the same except we use cornbread and biscuits instead of the bread.
Carissa says
I’ve heard of using cornbread before but never biscuits. It sounds yummy!
Flora says
Hello I just made you’re recipe! I added carrots as well…will let you know if it’s a hit! Sure smells awesome!
Carissa says
Hello Flora, please let me know how it turns out.. 🙂
Sara says
Can you make this ahead of time? Like the night beforehand?
Carissa says
Of course! It taste just as good the next day!
Glenda says
I plan to use your recipe For Thanksgiving this year.
My question is, 3 loaves of bread equals how many cups of dried bread cubes?
Emilie says
So excited to try this for our friends giving this year! Could I toast the bread the night before? Or could I mix everything together the night before and then put in the oven day of? Or would it be too soggy?
Carissa says
Hi Emilie, thanks for visiting! I can’t think of any reason why you shouldn’t toast it the night before. As for mixing everything together the night before, I have never done that so I can’t say how it would turn out.
Leslie Aynes says
I am excited to make this I saw you can make ahead
I was wondering could I make it ahead a week before and freeze it ???
Then dethaw it the day of and cook in the oven ???
Carissa says
Hi Leslie, so sorry for getting back to you so late. I have never tried it that way so I can’t recommend it. However if you try it I’d love to hear how it turns out.
Leslie Aynes says
Well I decided to wait until I get back tomorrow too risky looking forward to trying it though
Michele says
Is this more of a dry stuffing or wet stuffing? I like mine more dry.
Carissa says
This stuffing is on the drier side as I also prefer it that way.
Clara brown says
I make ours just like you do which my mom made except I put my turkey in refrig for a couple days before thanksgiving. Then I make stuffing,just like yours but on thanksgiving morning I stuff. The bird with stuffing.
Reta says
I also use the giblets and a pound of sage sausa
Casey says
This recipe sounds delish! Do you think I could make it in a crock pot instead of baking? Would the ingredient proportions stay the same?
Carissa says
I really can’t say as I’ve never tried that before. I really don’t know how that would work out. If you decide to try please let me know it turns out.
Melody says
Can you use stuffing mixture, without seasoning , from the store instead of bread & if so, how much? Thank you! Have a nice Thanksgiving!
Lori says
How many cups of bread?
Margie says
Id like to know this too. Very confusing. I pieced up 3 loaves but it looks like way too much.
Karla says
Yes how many cups? I bought the pre toasted, pre torn bread bags from the bakery. Not sure how much to use
Sonya says
Can you prepare this and refrigerate to bake the day before?
Vanessa says
This recipe is similar to the one I make as well. You may need to check your calorie counter again as I doubt anything made with 2 sticks of butter is 47 calories per serving.
Lara says
This turned out perfect!!! Just like my mom used to make! Thank you so much for this easy and so tasty recipe!! I will make this every thanksgiving from now on!
Carissa says
Thank you so much Lara! Your comment made my day 🙂
Teresa says
This was the worst stuffing recipe I’ve ever had, in 50 years I decided to make homemade and this had no taste to it at all , we had to throw it out and end up using a boxed stuffing at last minute … no seasoning taste at all … very disappointing !!! 3 of us tasted and we all agreed bad!!
Linda says
I made this recipe but added 4 eggs. It was delicious.
Geri says
This is the same recipe I have used for years. Its a no-fail! I even added diced apples to add a sweet n’ savoury taste. Sometimes Ive used white wine to moisten before I stuff it in the turkey.
Carissa says
Your sweet n’ savory version sounds delicious!! And I need to try the white wine too!
sARA says
MY MOM STARTED BY USING 4 DIFFERENT BREADS.(WHITE, WHEAT, RYE, AND WE WOULD BUY A STUFFING BREAD HOWEVER THEY DO NOT MAKE THIS ANY MORE. aLL OF US KIDS WOULD PULL APART THE BREAD INTO HER ROSTER PAN WHICH HAD TO BE VERY SMALL. THIS KEEPS THE KIDS BUSY. lIKE YOU SHE WOULD DICE ONION, CELERY, AND THEN APPLES AND LOTS OF BUTTER. sHE WOULD THEN ADD THAT TO THE MIX ALONG WITH SAGE THAT IS THE KEY. mOM LIKED OURS WET NOT DRY SHE WOULD ADD SALT PEPPER MILK AND EGGS. SPLIIT THE BATCH ADD OSTERS TO HALF AND THE OTHER PLAN. MAN I MISS HER…..
SHERRY says
This is the closest recipe I have ever seen that is like my moms, simple straight to the point. Only difference between your nana an my moms was mom used skillet of cornbread an loaf of bread with addition of eggs, and rubbed sage with the poultry seasoning. Thank you an your nana for this wonderful find.
Carissa says
Your moms recipe sounds incredible!
Mike says
I saw another bread, celery, onion stuffing- “old fashion bread and celery stuffing”- no matter the title, this is Thanksgiving! Bread has to be toasted, it’s a must.
Great recipe, delicious stuffing!
Carissa says
Thank you Mike!
Kc says
Have you ever use croutons instead of bread. Its great.
Carissa says
No, I’ve never tried that.