Can I make stuffing ahead of time?

Absolutely. Prepare the stuffing up to 48 hours in advance without baking. Store it covered in the refrigerator. When ready to serve, let it come to room temperature for 30 minutes, then bake as directed. You may need to add 5–10 minutes of extra baking time.

How do I know how much broth to use in stuffing?

The amount of broth depends on how dry your bread cubes are. Start with 1 cup and add more gradually. The bread should be moist but not soggy. If using store-bought dried cubes, you may need closer to 3–4 cups. Homemade dried bread usually needs 2–3 cups.

Can I use this stuffing to stuff a turkey?

Yes, this recipe works for stuffing a turkey, but with caution. The stuffing must be completely cooled before adding it to the bird. Only stuff the turkey just before roasting, and ensure the center of the stuffing reaches 165°F for food safety.

Stuffing Recipe – Best Easy Version for Holidays

Name: Stuffing Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 small yellow onions, diced; 4 ribs celery, diced; 2/3 cup butter; 1 1/2 teaspoons poultry seasoning or 1/2 teaspoon ground sage; Salt, to taste; Black pepper, to taste; 12 cups dry bread cubes; 2 to 4 cups chicken broth; 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley; 1 tablespoon fresh herbs (sage, thyme, rosemary) or 1 teaspoon dried herbs

Description

This classic stuffing recipe is buttery, herbaceous, and golden-baked — the perfect comforting side dish for Thanksgiving or any holiday meal. With tender sautéed vegetables, savory herbs, and perfectly moistened bread cubes, it’s a timeless favorite that’s easy to make ahead or customize.

Ingredients

Scale

2 small yellow onions, diced
4 ribs celery, diced
2/3 cup butter
1 1/2 teaspoons poultry seasoning or 1/2 teaspoon ground sage
Salt, to taste
Black pepper, to taste
12 cups dry bread cubes
2 to 4 cups chicken broth
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
1 tablespoon fresh herbs (sage, thyme, rosemary) or 1 teaspoon dried herbs

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Instructions

Preheat the oven to 350°F (175°C).
In a large skillet, melt the butter over medium heat. Add onions, celery, poultry seasoning, and rosemary if using. Cook for 10–12 minutes, stirring occasionally, until vegetables are tender. Let cool slightly.
In a large mixing bowl, combine bread cubes, sautéed vegetables, parsley, and additional herbs.
Pour 1 cup of broth over the mixture and toss gently. Gradually add more broth until the bread is moist but not soggy.
Season with salt and pepper to taste.
Transfer the mixture to a greased 9×13-inch baking dish. Dot with more butter if desired.
Cover with foil and bake for 35 minutes. Uncover and bake for an additional 10 minutes until the top is golden.
Let it sit for 5 minutes before serving.

Notes

If using store-bought dried bread cubes, you may need closer to 4 cups of broth.
Stuffing can be made ahead up to 48 hours before baking. Refrigerate covered and bring to room temperature before baking.
For extra flavor, add cooked sausage, dried cranberries, or chopped apples.
Always ensure stuffing reaches 165°F if cooking inside poultry.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 185
Sugar: 2g
Sodium: 462mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 3g
Cholesterol: 27mg