Thanksgiving Stuffing Recipe
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.
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.
Thanksgiving Stuffing Recipe Steps
First you melt the butter and saute the celery until soft
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.
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.
Cover it with foil and bake for about 35-40 min on 350. When done it will be a nice brown color.
This stuffing is moist and delicious. It’s the stuffing that I grew up on and it is my favorite.
If you prefer a drier stuffing you can always toast the bread longer and in a single layer.
I would love to hear what your family’s stuffing recipe is. Feel free to comment below.
You may also like this delicious slow cooker hot chocolate perfect for the holidays!
Thanksgiving Stuffing Recipe
Ingredients
- 3 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.
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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.
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Pour celery, onion, and butter mixture over the bread.
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Sprinkle the poultry seasoning evenly over the bread.
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Season with salt and pepper.
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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.
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Transfer bread mixture to a casserole dish and cover with foil and bake at 350 for 35-40 min.
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
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 ?
I don’t put this stuffing in the turkey, I bake it in a casserole dish.
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!
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.
How many servings does this make? Please forgive me if it’s listed somewhere but I don’t see it . Thankyou.
Sorry I forgot to put that up there. but It should serve anywhere from 8-10 as a side dish.
How many cups of bread does it take if you broke it down for on loaves to cups?
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>”
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)?
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!
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!
You’re welcome Tammy! I’m ready as well!
Make it just like in your recipe the only thing is I add sausage meat
I’m gonna have to try it with sausage one day it sounds so good!
This is exactly how my mom made her dressing… The absolute best!! Now I’m going to have to make it ❤️
I agree!
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.
That sounds amazing!
My family recipe is exactly the same except we use cornbread and biscuits instead of the bread.
I’ve heard of using cornbread before but never biscuits. It sounds yummy!
Hello I just made you’re recipe! I added carrots as well…will let you know if it’s a hit! Sure smells awesome!
Hello Flora, please let me know how it turns out.. 🙂
Can you make this ahead of time? Like the night beforehand?
Of course! It taste just as good the next day!
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?
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?
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.
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 ???
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.
Well I decided to wait until I get back tomorrow too risky looking forward to trying it though
Is this more of a dry stuffing or wet stuffing? I like mine more dry.
This stuffing is on the drier side as I also prefer it that way.
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.
I also use the giblets and a pound of sage sausa
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?
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.
Can you use stuffing mixture, without seasoning , from the store instead of bread & if so, how much? Thank you! Have a nice Thanksgiving!
How many cups of bread?
Id like to know this too. Very confusing. I pieced up 3 loaves but it looks like way too much.
Yes how many cups? I bought the pre toasted, pre torn bread bags from the bakery. Not sure how much to use
Can you prepare this and refrigerate to bake the day before?
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.
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!
Thank you so much Lara! Your comment made my day 🙂
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!!
I made this recipe but added 4 eggs. It was delicious.
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.
Your sweet n’ savory version sounds delicious!! And I need to try the white wine too!