This traditional stuffing is a familiar and welcome side dish for any holiday meal. It features a straightforward mix of sautéed onion and celery, savory herbs, and bread cubes, all baked together into a comforting casserole.
Ready in under an hour, this recipe is designed to be baked separately from the turkey. This method gives you a wonderfully crisp, golden-brown top while the inside stays soft and moist. It also makes timing your holiday meal a little easier.
Why is Traditional Stuffing a Must-Try?
Sautéing the celery and onion in butter first softens their texture and develops a deep, savory flavor base for the entire dish.
Using dried bread cubes is important. They absorb the broth and flavors without turning to mush, creating the classic stuffing texture.
Dotting the top with butter before baking adds richness and helps the surface get beautifully browned and crisp.
Ingredients for Traditional Stuffing
• Bread: A sturdy white bread, challah, or brioche works well. Ensure it’s thoroughly dried for the best texture. Sourdough can also be used for a slight tang.
• Broth: Use low-sodium chicken or turkey broth to better control the saltiness of the final dish. For a vegetarian version, use vegetable broth.
• Poultry Seasoning: This is a blend of herbs like sage, thyme, and marjoram. You can buy it pre-mixed or use a combination of your favorite dried herbs.
• Butter: Unsalted butter is preferred so you can adjust the salt level yourself. If you only have salted butter, reduce the added salt in the recipe.
Exact quantities are in the recipe card below.
How to Make Traditional Stuffing
Step 1: Soften the Vegetables
First, preheat your oven and prepare your baking dish. In a large skillet, melt most of the butter and cook the chopped onion and celery until they are tender. This step builds the aromatic foundation of the stuffing.
Step 2: Combine the Ingredients
Place your dried bread cubes in a very large mixing bowl. Add the cooked vegetables, poultry seasoning, and broth. Gently toss everything together until the bread is evenly moist.
Step 3: Bake Until Golden
Transfer the mixture to your prepared dish. Dot the top with the last bit of butter, cover with foil, and bake. For the final 15 minutes, remove the foil to allow the top to become golden brown and crisp.
What to Serve with Traditional Stuffing
This stuffing is a classic accompaniment to roasted turkey or chicken. It also pairs well with mashed potatoes and gravy.
Expert Tips for Traditional Stuffing
For the best texture, use bread that is very dry. You can buy pre-made dried bread cubes or dry your own by cutting bread into cubes and leaving it out overnight or baking it at a low temperature.
This recipe is for stuffing baked in a dish (also called dressing). If stuffing a bird, do so just before roasting, pack it loosely, and always check that the stuffing’s center reaches a safe internal temperature.
Food Safety: For stuffing cooked inside poultry, a food thermometer must register 165°F (74°C). Remove all stuffing from the cavity into a separate dish before carving the bird.
How to Store and Freeze Traditional Stuffing
Store leftover stuffing in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven, covered with foil, until warmed through. Add a splash of broth before reheating to restore moisture.
Traditional Stuffing Recipe FAQs
Can I make this stuffing ahead of time?
Yes. You can prepare the stuffing up to the point of baking one day ahead. Assemble it in the baking dish, cover, and refrigerate. You may need to add 10-15 minutes to the covered baking time.
Can I use fresh bread instead of dried?
It is not recommended. Fresh bread will absorb too much liquid and can result in a soggy stuffing. For best results, use bread cubes that have been dried out in the oven or left on the counter overnight.
How do I make this vegetarian?
To make a vegetarian version of this stuffing, simply substitute the chicken or turkey broth with a good-quality vegetable broth.
Traditional Stuffing
Ingredients
- 10 tablespoons unsalted butter divided, 140g
- 2 cups chopped yellow onion (about 1 large) 240g
- 2 cups chopped celery (about 4 ribs) 230g
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 10 cups dried bread cubes unseasoned, about 1 lb or 450g
- 2 teaspoons poultry seasoning
- 1 1/2 cups low-sodium chicken or turkey broth plus more if needed, 360ml
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9x13-inch (23x33 cm) baking dish with 1 tablespoon of butter.
- Melt 8 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add the chopped onion and celery. Cook, stirring occasionally, until they are soft, which takes about 8 minutes.
- Season the vegetables with the salt and pepper, then remove the skillet from the heat.
- In a very large bowl, combine the dried bread cubes and the poultry seasoning. Pour the cooked onion and celery mixture over the bread. Gently toss to combine.
- Drizzle 1 1/2 cups of broth over the bread mixture. Toss gently until the bread is evenly moistened but not soggy. If it seems very dry, add another 1/4 cup of broth.
- Spoon the stuffing mixture into the prepared baking dish and spread it into an even layer.
- Cut the remaining 1 tablespoon of butter into small pieces and dot them over the top of the stuffing. This helps it brown and stay moist.
- Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes, until the top is golden brown and crisp.
- If you cook stuffing inside a turkey, ensure its internal temperature reaches 165°F (74°C) on a food thermometer before serving.
Notes
