This classic stuffing recipe will complete just about any meal! Celery, onions, and butter are tossed with dried bread cubes, then topped with broth and baked until hot and golden.
Prep time: PT15M
Cook time: PT55M
Total time: PT70M
Rating
4.99 stars (2274 reviews)
Keywords
turkey stuffing recipe
Ingredients
2 small yellow onions (diced)
4 ribs celery (diced)
⅔ cup butter
1 ½ teaspoons poultry seasoning (or ½ teaspoon ground sage)
1 tablespoon fresh herbs (any combination of sage, thyme, or rosemary, or 1 teaspoon dry herbs)
Categories
Dinner
Cuisine
American
Steps
Preheat the oven to 350°F.
In a large skillet, melt the butter over medium heat. Add the onion, celery and poultry seasoning (and rosemary if using). Reduce the temperature to medium low and cook until tender, about 10-12 minutes. Cool slightly.
In a large bowl, combine the bread cubes, onion mixture, parsley and fresh herbs.
Pour 1 cup of broth overtop and toss the cubes. Add the remaining broth, a little bit at a time until cubes are moist (but not soggy) and gently toss. You may not need all of the broth. Season with salt and pepper to taste.
Place the bread mixture in a baking dish, dot with additional butter if desired, and cover.
Bake 35 minutes, uncover and bake an additional 10 minutes.
Nutitrion
Serving Size: 1 serving
Calories: 185 kcal
Carbohydrates: 16 g
Protein: 3 g
Fat: 11 g
Saturated Fat: 6 g
Cholesterol: 27 mg
Sodium: 462 mg
Sugar: 2 g
Reviews
Sue on 2025-12-30 (5 stars): I made this using a rustic gluten-free sourdough bread and a homemade vegetable broth since I had people coming over for turkey dinner that were either vegetarian or gluten intolerant. I cooked it in a casserole dish in the oven (I also had a vegetarian protein dish).
This stuffing was devoured by everyone and next time I’ll double the recipe! There was none left to go with the leftovers. Comments were “This is the best stuffing I’ve ever had”, “Please give me the recipe”, etc.
It’s definitely a keeper! Thank you!
Leah on 2025-12-25 (5 stars): I have tried many stuffing recipes and I’ve always been left a bit disappointed - they’re always too crunchy, too mushy, or just the wrong flavour. I made this today for Christmas and it was PERFECT. I used two cups of broth, and turned the broiler on low at the very end to crisp up the top. Everyone had seconds (some people had thirds!)
Thank you Holly!!
Aimee on 2025-12-23 (5 stars): I never have time to dry my bread cubes but it still turns out fantastic! this is my favourite recipe to make as my contribution to potluck holiday dinners.
Bob on 2025-12-08 (5 stars): amazing. Great flavors. easy to follow instructions. for two days after Thanksgiving I ate this and cranberry sauce. I had never made dressing before, but this is the only recipe I will ever use. Thank you so much.
pdxbitters on 2025-11-28 (5 stars): Great classic stuffing recipe. Holly's instructions are clear and everyone loved the results. I used store-baked Italian bread, hand-torn, and only needed 2 cups broth. Fit perfectly in a 9x13.
Carrie on 2025-11-27 (5 stars): This was delicious. I did add a lb of sage sausage, and used fancy turkey broth, but otherwise followed recipe. Took a little longer to cook, but all good.. and used about 4 cups of turkey & chicken broth. Rave reviews... it was perfect.
Cynthia on 2025-11-27 (3 stars): I was surprised that it turned out underseasoned. If I made it again, I'd use the fresh herbs and/or more than called for in the recipe. The person I ate it with even commented that they'd like more sage next time :(
myah on 2025-11-27 (5 stars): i loooved this, but don’t let it cool before stuffing your turkey? putting cold stuffing into a cold turkey is a breeding ground for bacteria. keeping it hot will ensure it reaches the right temp and whatnot…
Susan on 2025-11-27 (5 stars): Love this recipe but have a question - can it be cooked at 400 degrees? If so what would the time adjustment be? Am trying to roast with a turkey breast that needs to be at 400. Thanks!
