Irresistible Stuffing Recipe

If you ask me, stuffing is the real star of any holiday table.

This classic side dish brings comfort food to a whole new level with soft bread cubes soaked in savory broth. Celery and onions add a nice crunch, while herbs like sage and thyme give it that traditional flavor we all crave.

It’s mixed with butter and cooked until the top gets golden and crispy. Simple ingredients and straightforward steps help the whole thing come together.

It’s a family-friendly recipe that works for any occasion, a perfect dish when you want something warm and satisfying.

What Kind of Bread Should I Use?

The bread you choose is really the foundation of great stuffing, and you have several good options. Day-old or slightly stale bread works perfectly since it holds up better when you add the broth without getting too mushy. White sandwich bread, sourdough, or even a crusty French bread all make excellent choices – just cut them into cubes and let them dry out for a few hours or overnight. If you’re in a hurry, you can also toast fresh bread cubes in the oven at 300°F for about 10-15 minutes until they’re lightly golden and dried out. Store-bought stuffing mix is totally fine too if you want to save some time, just make sure to adjust the seasoning since pre-made mixes often come with their own spice blend.

Options for Substitutions

This stuffing recipe is pretty forgiving and works well with several swaps:

• Dry bread cubes: You can use any type of bread – white, whole wheat, sourdough, or even cornbread for a Southern twist. If you only have fresh bread, cut it into cubes and let it sit out overnight to dry, or toast in a 300°F oven for 10-15 minutes.
• Chicken broth: Vegetable broth works great for a vegetarian version, or you can use turkey broth if you have it. In a pinch, dissolve bouillon cubes in hot water – just use a bit less salt in the recipe.
• Butter: You can substitute with olive oil or vegetable oil, though you’ll lose some of that rich buttery flavor. Use about ½ cup of oil instead of the full amount of butter.
• Fresh herbs: Dried herbs work fine – just use about one-third the amount. If you don’t have the specific herbs listed, Italian seasoning makes a decent substitute.
• Poultry seasoning: No poultry seasoning? Mix together ½ teaspoon each of dried sage, thyme, and marjoram, plus a pinch of black pepper and nutmeg.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with stuffing is adding too much broth at once, which can turn your stuffing into a mushy mess – start with 2 cups and gradually add more until the mixture feels moist but not soggy, like a wrung-out sponge.

Another common error is not cooking the vegetables long enough before mixing them with the bread cubes, so make sure your onions and celery are soft and translucent, which takes about 8-10 minutes of sautéing.

Don’t skip seasoning your stuffing properly – taste the mixture before baking and adjust the salt, pepper, and herbs as needed, since bland stuffing is nobody’s friend.

Finally, avoid packing the stuffing too tightly in your baking dish, as this prevents proper cooking and can leave you with dense, heavy results instead of the light, fluffy texture you’re after.

What to Serve With Stuffing?

Stuffing is practically made to be served alongside roasted turkey or chicken, making it a perfect side dish for holiday meals or Sunday dinners. The savory herbs and buttery bread cubes pair beautifully with cranberry sauce, which adds a sweet and tart contrast to all those rich flavors. I love serving it with roasted vegetables like Brussels sprouts, carrots, or green beans to round out the meal with some fresh flavors. For a complete comfort food spread, add some mashed potatoes and gravy – because honestly, you can never have too many cozy sides on one plate!

Storage Instructions

Refrigerate: Leftover stuffing keeps really well in the fridge for up to 4 days in a covered container. I actually think it tastes even better the next day when all those flavors have had time to meld together! It’s perfect for making turkey sandwiches or just enjoying as a side dish again.

Freeze: You can freeze cooked stuffing for up to 3 months in freezer-safe containers or bags. I like to portion it out into family-sized servings so I can thaw just what I need. Let it cool completely before freezing to maintain the best texture.

Reheat: To warm up your stuffing, cover it with foil and bake at 350°F for about 20-25 minutes until heated through. You can also microwave individual portions, but I prefer the oven method since it helps crisp up the top a bit. Add a splash of chicken broth if it seems dry.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2400
• Protein: 36-44 g
• Fat: 90-108 g
• Carbohydrates: 310-350 g

Ingredients

• 2 small yellow onions, diced
• 4 celery stalks, diced
• 2/3 cup unsalted butter
• 1 1/2 tsp poultry seasoning (or 1/2 tsp ground sage)
• 12 cups dried bread cubes
• 2 to 4 cups chicken broth
• 2 tbsp finely chopped parsley (or 2 tsp dried)
• 1 tbsp chopped mixed fresh herbs (sage, thyme, rosemary; or 1 tsp dried herbs)
• Salt, to taste
• Black pepper, to taste

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) to ensure it is hot and ready for baking the stuffing once it’s assembled.

Step 2: Cook the Vegetables and Seasonings

• 2/3 cup unsalted butter
• 2 small yellow onions, diced
• 4 celery stalks, diced
• 1 1/2 tsp poultry seasoning (or 1/2 tsp ground sage)
• 1 tbsp chopped mixed fresh herbs (sage, thyme, rosemary; or 1 tsp dried herbs)

Melt the unsalted butter in a large skillet over medium heat.

Add the diced onions, diced celery, poultry seasoning (and, if using, rosemary from the mixed fresh herbs).

Lower the heat to medium low and cook, stirring occasionally, until the vegetables are tender and fragrant, about 10-12 minutes.

Once cooked, allow the mixture to cool slightly before proceeding to the next step.

I find that letting the veggies cool helps prevent the bread from becoming too soggy when we mix everything together.

Step 3: Combine Bread Cubes and Vegetable Mixture

• 12 cups dried bread cubes
• vegetable and herb mixture from Step 2
• 2 tbsp finely chopped parsley (or 2 tsp dried)
• remaining mixed fresh herbs (from Step 2)

In a large mixing bowl, combine the dried bread cubes with the cooled onion and celery mixture from Step 2.

Add the finely chopped parsley and any remaining fresh herbs.

Gently toss everything together to distribute the flavors and aromatics evenly among the bread cubes.

Step 4: Moisten the Stuffing and Season

• 2 to 4 cups chicken broth
• salt, to taste
• black pepper, to taste

Pour 1 cup of chicken broth over the bread mixture and gently toss to start moistening the cubes.

Continue adding broth a little at a time (up to 2 to 4 cups, as needed), just until the bread is moist but not soggy.

Be gentle so the bread cubes keep some texture.

Season with salt and black pepper to taste.

I often use less broth at first, then check the texture before adding more—it’s easier to add than to fix an overly soggy stuffing.

Step 5: Bake the Stuffing

Transfer the prepared bread mixture to a large baking dish, spreading it out evenly.

If desired, dot the top with extra butter for added richness.

Cover the dish with foil and bake in the preheated oven for 35 minutes.

Then, uncover and bake for an additional 10 minutes to brown and crisp the top.

Remove from the oven and let it cool for a few minutes before serving.

Irresistible Stuffing Recipe

Delicious Irresistible Stuffing Recipe recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 21 minutes mins

Cook Time 44 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 4

Calories 2250 kcal

Ingredients

  

For the stuffing:

• 2 small yellow onions, diced
• 4 celery stalks, diced
• 2/3 cup unsalted butter
• 1 1/2 tsp poultry seasoning (or 1/2 tsp ground sage)
• 12 cups dried bread cubes
• 2 to 4 cups chicken broth
• 2 tbsp finely chopped parsley (or 2 tsp dried)
• 1 tbsp chopped mixed fresh herbs (sage, thyme, rosemary; or 1 tsp dried herbs)
• salt, to taste
• black pepper, to taste

Instructions

 

• Preheat your oven to 350°F (175°C) to ensure it is hot and ready for baking the stuffing once it's assembled.
• Melt the unsalted butter in a large skillet over medium heat. Add the diced onions, diced celery, poultry seasoning (and, if using, rosemary from the mixed fresh herbs). Lower the heat to medium low and cook, stirring occasionally, until the vegetables are tender and fragrant, about 10-12 minutes. Once cooked, allow the mixture to cool slightly before proceeding to the next step. I find that letting the veggies cool helps prevent the bread from becoming too soggy when we mix everything together.
• In a large mixing bowl, combine the dried bread cubes with the cooled onion and celery mixture from Step 2. Add the finely chopped parsley and any remaining fresh herbs. Gently toss everything together to distribute the flavors and aromatics evenly among the bread cubes.
• Pour 1 cup of chicken broth over the bread mixture and gently toss to start moistening the cubes. Continue adding broth a little at a time (up to 2 to 4 cups, as needed), just until the bread is moist but not soggy. Be gentle so the bread cubes keep some texture. Season with salt and black pepper to taste. I often use less broth at first, then check the texture before adding more—it's easier to add than to fix an overly soggy stuffing.
• Transfer the prepared bread mixture to a large baking dish, spreading it out evenly. If desired, dot the top with extra butter for added richness. Cover the dish with foil and bake in the preheated oven for 35 minutes. Then, uncover and bake for an additional 10 minutes to brown and crisp the top. Remove from the oven and let it cool for a few minutes before serving.