Classic Stuffing Recipe
This post may contain affiliate links. Please read our disclosure policy.
A simple, classic stuffing recipe made with toasted bread cubes, sautéed onions and celery, fresh herbs, butter, and broth. Perfect for Thanksgiving, Christmas, or any holiday table, this is the classic side dish everyone comes back for - and the one I look forward to all year long.
If you're planning your menu, you might also love trying a Southern-inspired Cornbread Dressing or a cozy, flavor-packed Wild Mushroom Stuffing. They're all wonderful companions to roast turkey or baked ham.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Total Time: About 1 hour
- Servings: 8 to 10
- Category: Side Dish
- Cuisine: American
- Keywords: classic stuffing, Thanksgiving dressing, holiday side dish
What I Love About This Recipe
Every Thanksgiving morning, before the kitchen gets busy, I always start by toasting the bread for this stuffing. The smell of onions, celery, and butter simmering on the stove is the scent of the holidays in my house - it's the one recipe I can't imagine Thanksgiving without.
- It's simple and timeless - the same flavors we've loved for generations.
- Uses fresh herbs and toasted bread for unbeatable homemade flavor.
- Easily made ahead for stress-free holiday prep.
- Pairs beautifully with turkey, ham, or roast chicken.
- The leftovers might just be the best part of Thanksgiving!
If you enjoy this traditional version, try my Apple Cornbread Stuffing - it adds a hint of sweetness that's perfect with roasted meats.
Jump to:
Key Ingredients
- Bread Cubes: Use a hearty loaf like French, Italian, or sourdough. Day-old or oven-dried bread gives the best texture.
- Butter: Adds rich flavor and helps brown the top perfectly.
- Onion & Celery: Classic aromatics that build the savory foundation.
- Herbs: Fresh parsley, thyme, and rosemary make the flavor shine (dried can be substituted).
- Chicken Broth: Moisten the bread just enough so it's tender but not soggy.
- Salt & Pepper: A must for balance and brightness.
Tip: To make your own bread cubes, bake torn bread pieces at 250°F for about an hour, stirring occasionally, until dry and crisp.
If you prefer cornbread, take a peek at my Thanksgiving Stuffing - it's a wonderful hybrid that keeps the traditional flavor while introducing a hint of Southern charm.
How to Make Classic Stuffing
- Prep the bread: Toast or dry the cubes and transfer to a large mixing bowl.
- Sauté aromatics: In a large skillet, melt butter and cook onions and celery until tender. Stir in herbs, salt, and pepper.
- Combine: Pour the mixture over the bread cubes and toss gently to coat. Add enough broth to moisten without making it soggy.
- Transfer & bake: Spoon into a buttered 9×13-inch baking dish, cover with foil, and bake at 350°F for 30 minutes. Uncover and bake another 15-20 minutes, or until golden and crisp on top.
- Serve: Let rest a few minutes before serving. Perfect warm, or even better the next day.
Variations
- Cornbread Version: Swap half (or all) of the bread for cornbread cubes - or try my Cornbread Dressing for a full Southern take.
- Apple Herb Stuffing: Add diced apples and toasted pecans for a sweet-savory twist - like in my Apple Cornbread Stuffing.
- Mushroom Lover's: Stir in sautéed mushrooms for depth and richness; I share a full version in this Wild Mushroom Stuffing recipe.
- Make-Ahead Tip: Assemble a day ahead and refrigerate; bake just before serving.
More Stuffing Recipes to Try
Love this classic holiday side? You'll find plenty of variations on 31Daily - from a Southern-style Cornbread Dressing to a cozy Wild Mushroom Stuffing and sweet-savory Apple Cornbread Stuffing. Each brings something special to your Thanksgiving table.
Serving Suggestions
This classic stuffing pairs beautifully with:
- Roast Turkey with Apple and Thyme
- Homemade Cranberry Sauce
- Mashed Potatoes with Herb Butter
- Green Beans Almondine
And don't forget dessert - a slice of Pumpkin Pie finishes the meal perfectly.
Recipe FAQs
Technically, stuffing is cooked inside the bird, while dressing is baked separately in a dish. These days, the terms are often used interchangeably - in my family, we've always called it stuffing no matter how it's baked.
Choose a sturdy, country-style loaf like French, Italian, or sourdough. Avoid soft sandwich bread; it can turn mushy. For the best texture, use day-old bread or dry it in the oven before mixing with the broth.
Use just enough broth to lightly moisten the bread - it should hold together when pressed but not be soggy. If it seems dry while baking, drizzle on a bit more warm broth halfway through. Covering with foil for the first bake also locks in moisture.
Yes! Assemble the stuffing, cover tightly, and refrigerate for up to 24 hours. Bake just before serving, adding a splash of extra broth if it looks dry. You can also bake it fully, then reheat gently in the oven.
Absolutely. For a Southern twist, make my Cornbread Dressing. Or try my Apple Cornbread Stuffing for a sweet-savory flavor with pecans. For something hearty and earthy, the Wild Mushroom Stuffing is another holiday favorite.
Yes, stuffing freezes beautifully. Let it cool completely, then store in an airtight container for up to three months. Reheat in the oven at 350°F until warmed through - adding a splash of broth to bring back that just-baked texture.
Reader Tips & Your Turn
I'd love to hear how you make stuffing in your home! Do you call it stuffing or dressing - and do you bake it inside the turkey or in a separate dish? Every family seems to have its own tradition, and I'd love to hear yours in the comments below.
If you make this recipe, be sure to tag @31daily1 on Instagram or share your photo on Pinterest - it's one of my favorite things to see your holiday tables and hear your stories.
💡 Reader Tip: If you like a crisp top and tender center, bake uncovered for the last 20 minutes - it's the best of both worlds.
More Sides Dishes to Try
If you love making stuffing as a side dish, here are some delicious ideas to try or pair with it!
If you try this recipe, I’d love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!
Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
Classic Stuffing Recipe
Equipment
Ingredients
- 3/4 cup butter plus more for the baking dish
- 1 pound dry bread torn or cubed into 1-inch pieces (about 10 cups)
- 2 cups chopped onions
- 2 celery ribs cut into 1/4-inch slices
- 1/2 cup flat-leaf parsley chopped
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 2 teaspoons kosher salt
- 1 teaspoon black pepper freshly ground
- 2 ½ cups chicken broth divided
- 1 large egg
Instructions
Bread Cubes
- Preheat the oven to 250°. Butter or spray a baking dish or sheet pan and set aside. Scatter bread in a single layer; bake, stirring occasionally, until dry, about 45 minutes to 1 hour. Let cool; transfer to a very large bowl. Or let sit on the counter overnight.
- Preheat the oven to 350° and butter a 3-quart casserole or baking dish. Set aside.
Stuffing
- Melt the butter in a large skillet over medium-high heat; add onions and celery and saute until the vegetables begin to brown, about 8 to 10 minutes. Transfer to the bowl with the bread cubes.
- Stir in the herbs, salt, and pepper into the bread and vegetable mixture. In a small bowl, whisk together the broth and egg, and then stir it into the stuffing mixture.
- Transfer the stuffing mixture to the prepared baking dish, cover with foil, and bake until an instant-read thermometer inserted into the center of the stuffing registers 160°F, about 35 to 40 minutes. Uncover and bake for another 5 minutes, or until the top is slightly toasty.
Notes
- Bread: For the best texture, use day-old or oven-dried bread cubes. Avoid soft sandwich bread; it can make the stuffing too wet.
- Herbs: Fresh herbs give the best flavor, but if using dried, use about one-third the amount listed for fresh.
- Broth: Add broth gradually until the bread is moistened but not soggy. It should just hold together when pressed.
- Make Ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Bake just before serving, adding a splash of broth if needed.
- Crispy Top: For a golden crust and tender center, bake uncovered for the last 20 minutes.
- Serving Idea: This classic pairs perfectly with Roast Turkey with Apple and Thyme and a spoonful of Homemade Cranberry Sauce.
- Leftovers: Store in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in the oven at 350°F until warm.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
So good!
Just looking at your website this morning. Everything looks so good and makes me hungry. I think I will head to my kitchen and try to duplicate some of these wonderful looking recipes.
Thank you! You are a fabulous cook — I’ve learned from the best 😍