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Thanksgiving Stuffing Recipe

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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.

thanksgiving stuffing on a plate

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.

chopped onion and celery

How to Make Stuffing

First melt 2 sticks of butter in a skillet

melting butter for stuffing

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

celery

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

celery and onion

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.

torn bread pieces

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

toasted bread pieces

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.

toasted bread

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

celery and onion on 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.

thanksgiving stuffing in a casserole dish

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

casserole dish covered with foil

When done it will be a nice brown color.

baked thanksgiving stuffing

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
thanksgiving stuffing recipe
4.23 from 58 votes
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Thanksgiving Stuffing Recipe

This is an easy, simple yet delicious stuffing recipe that everyone will love!
Course Thanksgiving
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 47 kcal
Author Carissa

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

  1. Melt two sticks of butter in a skillet over medium heat.
  2. Add celery and saute until soft about 8-10 min.
  3. Add onion to the skillet and cook until translucent and season with salt and pepper.remove from heat.
  4. Preheat oven to 350.
  5. 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.

  6. After toasting place the bread pieces in a large bowl or two if all the bread doesn't fit.

  7. Pour celery, onion, and butter mixture over the bread.
  8. Sprinkle the poultry seasoning evenly over the bread.
  9. Season with salt and pepper.
  10. Slowly add in the chicken broth while you mix everything together with your hand.
  11. Make sure there are no dry pieces of bread, everything should be moist.
  12. Transfer bread mixture to a casserole dish and cover with foil and bake at 350 for 35-40 min.
Nutrition Facts
Thanksgiving Stuffing Recipe
Amount Per Serving
Calories 47 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 91mg4%
Potassium 171mg5%
Carbohydrates 7g2%
Sugar 1g1%
Protein 2g4%
Vitamin A 115IU2%
Vitamin C 1.6mg2%
Calcium 30mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
thanksgiving stuffing recipe
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  1. 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

    Reply

  2. 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 ?

    Reply

  3. 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!

    Reply

  4. 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.

    Reply

  5. How many servings does this make? Please forgive me if it’s listed somewhere but I don’t see it . Thankyou.

    Reply

  6. 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>”

    Reply

  7. 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)?

    Reply

    • 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!

      Reply

  8. 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!

    Reply

  11. 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.

    Reply

  13. Hello I just made you’re recipe! I added carrots as well…will let you know if it’s a hit! Sure smells awesome!

    Reply

  15. 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?

    Reply

  16. 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?

    Reply

    • 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.

      Reply

  17. 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 ???

    Reply

  19. 5 stars
    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.

    Reply

  21. 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?

    Reply

    • 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.

      Reply

  22. Can you use stuffing mixture, without seasoning , from the store instead of bread & if so, how much? Thank you! Have a nice Thanksgiving!

    Reply

  25. 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.

    Reply

  26. 5 stars
    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!

    Reply

  27. 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!!

    Reply

    • 5 stars
      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.

      Reply

  29. 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…..

    Reply

  30. 5 stars
    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.

    Reply

  31. 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!

    Reply